我個frd教整ge Hainanese Chicken Rice
都幾complicated ga.....
Hainanese Chicken Rice
Chicken and Rice:
1 small whole chicken
4 shallots, peeled and minced
4 slices fresh, peeled ginger
4 tablespoon vegetable oil or olive oil
6 to 8 cloves garlic, finely chopped
2 cups jasmine rice
salt to taste
some sliced cucumbers and tomatoes to ur liking.
Chicken: Bring a large pot of salted water to a boil (enough water to immerse the chicken).Rub the cavity of the chicken with salt and stuff it with the garlic and ginger. Add the chicken to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered, turned the chicken around half way, until just cooked through, about 30-40 minutes.
Transfer the chicken to an ice water bath for about 5 to 6 minutes. (This is to arrest the cooking and will make the chicken skin crisp.) Drain. De-bone the chicken and cut into bite-sized pieces. Reserve the chicken stock, and keep hot. (alternative: throw in the big bones and continue boiling like I did.)
Rice: Heat the oil in a wok or saucepan over high heat. Add the garlic and shallots and stir-fry until fragrant. Add the rice (uncooked) and stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and lower the heat to low. When steam holes form in the rice, cover the wok, and steam until cooked, about 20 minutes. (Just be careful not to burn the bottom!)
Arrange the rice and poached chicken on a platter and drizzle with more sesame oil and light soy sauce (on the chicken). Serve with some sliced cucumbers and tomatoes. Drizzle chili sauce on the rice.
Soup: There should be some more chicken stock/soup left, so serve the chicken soup in a bowl with some spring onions. (I didn't have spring onion, so I added some parsley instead)
With the chili sauce, I actually used a bottle of Hainanese Chicken Rice chili sauce. It did the job. But if u want to make it from scratch, it's very simple too.
Chili Sauce:
2 to 3 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh red chilies
5 cloves garlic, chopped
Salt
Combine all the ingredients in a bowl, mix well, and season with salt, to taste. Whisk 1/4 cup of the hot chicken stock into the chili sauce. Set aside. |
發表於 2006-7-22 10:03 PM
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發表於 2006-7-24 03:17 PM
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