Compiled Recipe – Hainanese Chicken Rice

Hainanese Chicken Rice

* 1 whole spring chicken, cleaned, rinsed
* ½ cup ginger, peeled, finely grated
* ¼ cup garlic, peeled, finely chopped
* 1 ½ cup jasmine rice, rinsed
* 1 pandan leaf, tied
* 1 tsp sesame seed oil
* 1 tbsp soy sauce
* 1 tbsp canola oil
* hoisin sauce (to serve)
* water, as needed
* rock salt (to taste)

1) Bring a pot of water to the boil. Remove excess fat from the legs and neck area. Set aside.

2) Using long tongs, place whole chicken in boiling water, lift out of the water, then return to the boiling water again. Cover, turn off heat, and let sit 30 minutes or until fully cooked.

3) Remove chicken from broth and set aside to cool. Once cool, brush skin with sesame oil. Let broth continue to simmer and reduce.

4) Meanwhile, in a wok over low heat, add chicken fat. Cook until fat is rendered from the chicken pieces and is browned. Remove crisp fat from wok. Add ginger and garlic, and sauté. Season with a little salt, and stir until fragrant but not browned. Reserve half as dipping sauce. Add rinsed rice and cook until any water from the rice has evaporated and rice is translucent. Transfer to a rice cooker. Add 1 1/2 cups chicken broth or water, season with 1 tsp. salt, and add tied pandan leaf. Cover, turn the rice cooker on, and let cook. Fluff rice once cooked and cover again until rice is no longer wet.

5) To serve, slice cooled chicken into serving pieces on cucumber slices. Remove bones if desired. Drizzle chicken lightly with soy sauce. Serve chicken with grated ginger in oil, hoisin sauce, and steamed rice.

Tip: Melt chicken fat taken from chicken to use in the chicken rice.






Compiled Recipe – Ayem Goreng (Fried Turmeric Chicken Thighs)

Ayem Goreng (Fried Turmeric Chicken Thighs)

* 2 cups jasmine rice
* 1 cup coconut milk
* pinch salt
* 2 tbsp ground turmeric
* ½ tsp curry powder
* 2 tsp ginger, grated
* 1 tsp lemongrass bulb, chopped
* 8 pieces chicken, use thigh fillet, about 800 grams
* 3 cups vegetable oil (to deep fry)
* 2 cups potato starch
* 1 small cucumber, sliced into thin rounds
* 1 bunch cilantro (wansoy)

1) Make the coconut rice: Combine rice, coconut milk, 2 cups water and salt in a rice cooker. Cook for one regular cycle, then continue steaming for 10 more minutes.

2) Make the turmeric chicken: Combine turmeric, curry powder, ginger, lemongrass and salt in a large bowl. Add chicken and massage spice mixture all over. Set aside.

3) Heat oil in a heavy-bottomed pot over medium heat. Dredge chicken in potato starch, shaking off excess. Deep-fry chicken in batches for 8 minutes on one side. Turn and cook for 2 to 3 more minutes, or until skin is golden and juices run clear when pierced. (Note: Internal temperature of the thickest part of the chicken should read 165◦F. If you don’t have a thermometer, pierce the center of the chicken with a bamboo skewer; if the tip is warm, then the chicken is cooked through.) Drain chicken on a wire rack.

4) Serve chicken with coconut rice, cucumber slices and cilantro leaves.