Chicken Rice Porridge
Hainanese Chicken Rice
Field Mushroom Risotto
Category Rice
portion 6
Ingredients
1 no : chicken fresh whole, about 1.5 kilogram
500 g : pork bone chiiled, for stock
1 tsp : salt
4 g : ginger old fresh
30 g : garlic, fresh
3 l : water cold, iced water bath
2 tsp : salt
10 ml : oil, cooking, to gloss the chicken
0 no. : The Chicken Oil
100 g : chicken fat, from the chicken
200 ml : oil corn
3 cl : garlic, fresh
3 no : shallot, fresh
3 Sl : ginger, fresh, 2mm thick
1 no : lemongrass, fresh
3 no : pandan, leaves, fresh (screwpine leaves)
0 no. : The Coconut Flavoured Chicken Rice
700 g : rice fragrant
40 ml : coconut, milk, fresh, thick
1.5 ml : chicken stock, lees stock if using a rice cooker or mircowave
10 cm : ginger, fresh, ground
70 g : garlic, fresh, ground
30 g : shallot, fresh, ground
3 no : lemongrass, fresh
2 no : pandan, leaves, fresh (screwpine leaves),
2 tsp : salt
50 g : The Chicken Oil
0 no. : The Chilli Sauce
40 g : chilli, red, fresh
20 g : ginger, fresh
20 g : garlic, fresh
2 no : calamansi fresh (local lime), squeeze for juice
0.5 tsp : salt
0.5 tsp : sugar
1 tbsp : The Chicken Oil
0 no. : The Ginger Sauce
50 g : ginger, fresh
0.5 tbsp : water
20 g : spring onion, fresh
0.5 tbsp : salt
Preparation
The Hainanese Chicken
Scrub and clean ginger. wash whole clove garlic but do not peel.
Bruise the ginger and garlic, put into a pot just large enough to
fit the chicken easily.
Put 1tsp salt and the pork bones into the pot with 3 litre of water
and bring to a boil.
Simmer for 10 minutes. Hang the chicken on a hook and dip the bird
into the water about 5 minutes in quick succession to seal the skin.
Put the chicken into the pot. Bring the water to a boil, immediately
lower the flame to barely a whisper, cover the pot and cook for
30 minutes.
When the chicken is cooked, take it straight from the pot into the
iced water bath and leave for 15 minutes. Hang the chicken till
the skin dries out.
Rub all over with cooking oil.
The Chicken Oil
Extract the yellow chicken fat from around the bishop nose and neck.
Peel and coarsely chop the garlic and shallots.
Wash, clean and bruise the lemongrass, knot the pandan leaves.
Cook all the ingredients except the pandan leaves in a wok over
a small heat for 5 minutes.
Add pandan leaves and continue cooking till the leaves have browned.
Be sure to use only a low heat to prevent burning.
Leave the oil to cool thoroughly. Sieve ready for use.
The Coconut Flavoured Chicken Rice
Scrub, clean the ginger and lemongrass and bruise the herbs. Wash
and drain rice grains. In a wok set over a small heat, sauté
the garlic and shallots
in the chicken oil for 30 seconds.
Add the rice, lemongrass, knot of pandan leaves, ginger and salt
into a rice cooker or a pot with an appropriate amount of the chicken
stock to cook
the rice just tender but not mushy.
Ten minutes before the rice is ready, pour the coconut milk all
over the surface of the rice. Cover the pot and cook another 10
minutes.
Stir the rice and serve.
The Chilli Sauce
Peel the ginger and slice thinly across the grain. Peel garlic.
De-seed the chilli if you want your sauce milder.
Pound ginger first, then add garlic and lastly chilli, Using a mortar
or and pestle, then transfer to a mixing bowl to blend in lime juice,
salt, sugar and
chicken oil.
The Ginger Sauce
Peel and slice the ginger thinly across the grain. Pound till fine
using a mortar and pestle. Chop spring onion finely. Mix all ingredients
together.
The Oyster sauce
Mix ground fresh garlic into oyster sauce to taste.
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