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8: 23 pm __Monday__.....-...............,................-.... ....----..-...........................................013.04.2009
Updates
Hi people. I am currently working on building my web with wordpress. I'll still keep my domain which is www.sheaulei.com, but at the mean time, please visit me at www.sheaulei.wordpress.com as there are too much to be done. Everything need to be reorganized and restructure. ><
It's alot of work!
If anyone know a faster/easier way, please let me know!
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3: 23 pm __Friday__......-.-...............,................-.... ....----..-...........................................010.04.2009
The Recipe. Hainanese Chicken Rice.
Okay. Let's talk about Hainanese chicken rice again. :)) *I am still very proud of myself* hehe
Every now and then , whenever I crave for Hainanese chicken rice, I would give mum a quick call and tell her how much I feel like eating chicken rice *she then always ask me to try cooking it myself, which I finally did now, hehehe*
p/s: David said I can open a Hainanese chicken rice shop now. :P
So this is the recipe I found from recipezaar *Very useful* *blink*
Ingredients
For the rice
- 3 cups long grain rice
- 2 tablespoons chicken fat with skin (FYI, I didn't use any chicken fat)
-
2 tbsp water
- 2cm ginger lightly smashed
- 2 cloves garlic, lightly smashed
- 1-2 tsp salt
-
3 cups of reserved chicken stock
- 2 pandan leaves (again, I didn't use this)
Hainanese Chicken
- 1 whole chicken
- enough water for boiling
- 1 thumb size piece of ginger
- 4-5 cloves garlic, lightly smashed
- 1 tsp salt
Chilli garlic sauce for dipping (yummm~)
- 10 fresh red chillies (Depends on how hot your chillies are)
- 2cm piece ginger
- 4 cloves garlic
- 1/4 tsp salt
- juice of 2 calamansi limes (I used fresh lemon juice instead)
- 2 tbsp reserved chicken stock
Ginger sauce for dipping
- 75g ginger
- 6 cloves garlic
- 1/2 tsp salt
- juice of 2 calamansi limes
- 2 tbsp reserved chicken stock (I used chicken stock not from the boiled chicken)
Sauce for chicken
- 1 tbsp garlic oil (I didn't use this)
- 1 tbsp of sesame oil
- 5 tbsp light soy sauce
- 1 tbsp sugar
- 3 tbsp water
Garnishing
- fresh coriander leaves
- sliced cucumber
- sliced spring onion
Directions
• First of all wash the rice then place it on to a tea towel or colander to dry. Then, prepare the chicken.Bring enough water to boil in a large pot.Once boil, add in the salt, ginger,garlic and chicken. Lower the heat and cook chicken for about 20 - 25 minutes, uncovered. It is very important to boil the chicken very slowly over low flame.Turn of flame and cover the pot. Allow the chicken to steep inside for another 20-25 minutes. Remove chicken and immerse it into a basin of cold water for 5-6 minutes.Take chicken out and drain in a colander to drip dry before cutting it into serving pieces.
• While the chicken is drip drying, prepare the rice.Heat up wok and add in the chicken fat and water.Bring to a low simmering boil until oil is released from the fat. Add in the ginger and garlic and fry well (without burning the garlic) Remove and discard the chicken fat and skin. Add in the rice that has been dried and salt and stir fry briskly about 1 - 2 minutes.Transfer rice into an electric rice cooker or pot. Add in the chicken broth from the boiled chicken together with the screwpine leaves if using.If cooking in a pot, cook over low flame stirring occasionally so as not to let the bottom of the rice burn.Boil until rice is cook.
• While the rice is cooking, you can prepare the chilli garlic sauce. Just add all ingredients into a blender or food processor, and give it a good whizz, until ingredients are well blended. Adjust the seasoning with more salt or sugar to taste.The chili garlic sauce can be kept in the refrigerator for about 2-3 days only.
• To prepare the ginger sauce is the same.give the ingredients a good whiz in the blender.
• Lastly combine all the ingredients for the chicken sauce and pour it all over the cut up chicken. You can add more soya sauce and chicken broth to the chicken if you prefer. Just adjust the taste of the sauce with soya sauce and chicken broth.If you do not have garlic oil,you can fry a few cloves of garlic in oil for few minutes then take out oil and garlic pour it into a jar, and let the garlic steep inside the oil.
• Finally, garnish the chicken with the coriander leaves, spring onions and cucumbers.
• Enjoy meal with the rice and dipping sauces
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11: 21 pm __Monday__......-.-......,................-.... ....----..-..---..........................................006.04.2009
Hainanese Chicken Rice. Hmmmm~
I know it's late and it's about time for my beauty sleep. I'll just quickily upload some pictures, so dad will have something to read/look at. hehe.
Also, I just wanna say something, mama~ I've made it! I've finally tried to cook Hainanese Chicken Rice for the very first time for dinner tonight, and it's delicious!!!!!!!!!! Believe me, it tastes so so gooOOoood~ Yummmmm~~~~~~
I'll post up the photos tomorrow! I'm so excited and proud of myself. hehe
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project 365
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