After battling through many conversations on the making of our local Hainanese chicken rice, I’ve decided to try out a couple of recipes before concluding the final version. This version is immersed into a cold water bath and the results did give a much crispier skin.
Without further ado, let’s get cooking.
For the chicken
- 1 x small free range chicken (kampong chicken)
- 3 slices of ginger
- 2 stalks of spring onion
- 2 teaspoons of sesame oil
- 4 tablespoon of salt
- Parsley for garnish
- Cold water with ice
For the rice
- 5 cloves of garlic (minced)
- 1 tablespoon of ginger (grated)
- 2 stalks of pandan leaves (tied in a bundle)
- 2 bowls of Jasmine Thai rice
- Chicken fats (from the chicken)
- 2 bowls of chicken stock (from the chicken)
- 2 tablespoons of vegetable oil
For the chilli sauce
- 8 red chillies
- 2 limes
- 3 cloves of garlic
- 1/2 vegetable stock cube
- 1 teaspoon of palm sugar (or white sugar)
- 1 cup of water
For the chicken :
- Bring a pot of water to boil (enough water to cover the whole chicken). Add 2 tablespoons of salt to water.
- Rub the chicken thoroughly (inside and outside) with salt. This is to remove impurities and makes the skin smoother. Rinse when it’s ready.
- Remove chicken fats and set aside.
- Stuff the ginger and spring onions into the chicken cavity.
- When the water is boiling, dip the chicken in and out of the water 2-3 times. (this is to sear the chicken meat to prevent from drying while it is cooking)
- Immerse the chicken into pot and let simmer on low heat for 10 minutes.
- Turn off fire and continue to let simmer for another 25 minutes.
- Get ready a pot of cold water with ice.
- Transfer the chicken from the pot to the cold water with ice and let it bathe inside for another 10 minutes (this process is to stop the chicken from cooking further)
- Rub sesame oil all over chicken.
- Once ready, debone the chicken accordingly.
For the rice :
- Soak Jasmine Thai rice for 20 minutes and let drain for 20 minutes.
- In a frying pan, add oil, chicken fats ginger, garlic and rice. Stir fry gently over small fire.
- Transfer all ingredients to a rice cooker.
- Add chicken stock to rice cooker.
- Add pandan leaves.
- Start rice cooker.
For the chilli :
- Add stock to 1 cup of water and add sugar. Bring to a light boil and let cool.
- In a blender, add all ingredients and blend.
P/S : You can also add white cabbage and dried ikan bilis to the remaining chicken stock to create a flavourful and light soup as a side dish.
Hope you enjoy this recipe 😉
Growing up in a Chinese family, sharksfin has always been delicacy when it comes to festive season. I remembered waiting and looking forward to that “very dish” when I was sitted at the round table in a Chinese restaurant. What captivated me wasn’t really the fins in the dish but it was the soup broth that gave such a umami taste and brought this dish to a different level. My mum had taught me to add a dash of vinegar, pepper and XO (brandy) to this delicious soup. And as the years went by, I was constantly craving for the dish and improvised with fish maw instead of sharksfin. Try out this recipe!
Fish maw – 500gms (soak in hot water for 15 mins) , then cut into fine strips
6 shitake mushrooms (soak in hot water for 15 mins), then cut into fine strips
Frozen crab meat (I got mine from Giant supermart)
4 scallops (optional)
1 litre of Chicken Stock (Home-made or Heinz ready made can do)
1/2 stock cube (veg, ikan bilis or chicken can do)
1 litre of water
3 tablespoon of oil
3 pieces of sliced ginger
1 teaspoon of pepper
1 tablespoon of vinegar (u can omit this if you don’t like it)
1/2 teaspoon of salt
2 teaspoon of corn starch + 3 tablespoon of water
One bunch of coriander
White Pepper (for serving)
Red vinegar (for serving)
Brandy (optional) for serviing
- In a Dutch oven or frying pan, add oil and ginger.Pan fry for 1 minute over medium fire.
- Add in crab meat, fish maw and mushrooms and stir fry with medium fire for about 3 – 4 minutes.
- Add in chicken stock & stock cube
- Bring to a boil for about 10 minutes
- Simmer to low fire
- In a small mixing bowl , add corn starh with 3 tablespoons of water (mix)
- Add the corn starch mixture to the pot and stir gently
- Let simmer on medium fire for 40 min
- Add scallops and cook for another 10 min
- Ready to serve with parsley, vinegar and white pepper
With much encouragement and positive feedbacks from friends and family, my kitchen is finally open to welcome and receive guests into our humble home to savour a whole new experience of home dining.
If you are looking for a new dining experience or to savour a new eclectic way of cooking, make your bookings with me today. Cheers!
Sriracha grilled king prawns with mango salsa
Recipe courtesy from http://www.greatbritishchefs.com/recipes/sriracha-grilled-king-prawns-recipe
When it comes to hosting at home, I am always fascinated with the process of sourcing for recipes, the discovery to new tastes and the challenge to blend in the right tastes for everyone, and not forgetting that the presentation of a dish is as important as the tastes, a round stainless steel round pastry mold did this recipe a great deal.
Unagi Salad (Eel Salad)
“Unagi” is a Japanese word for fresh water eel. I got mine from the wet market in frozen pack which can last up to 2 months inside the freezer. On my diet night, I made this dish into a salad with home-made unagi sauce. Try it. It’s simple.
- 1 pc of frozen unagi eel
- Assortment of salad leaves
- Handful of cherry tomatoes
- 1 pc of Japanese cucumber
To make the salad dressing
- 4 tbsp of light soy sauce
- 1 tbsp of sesame oil
Unagi sauce dressing
- 4 tbsp of light soy sauce
- 2 tbsp of mirin
- 1 tbsp of sake
- 2 tsp of brown sugar
Preheat oven to 150 deg
Place eel over a piece of aluminium foil
Bake in oven for abou 15 minutes
In a small saucepan, mix the sake and mirin and bring to a light boil
Add the soy sauce and brown sugar and let simmer for 5 minutes
Toss salad leaves with dressing and drizzle a little unagi sauce onto
salad leaves and eel