One of my favorite dishes. Just love the juicy chicken with the fragrant rice. The method below is a little tedious and takes some time but the effort is worth it. Even my picky 2 year old was asking for seconds. This recipe is a keeper.
INGREDIENTS
1-2 kg chicken
1 tbsp salt
1 tbsp light soy sauce
1 cm knob ginger
1 spring onion, pounded together with the ginger
1 tbsp rice wine
5 litres white chicken stock
1 slice ginger (extra)
1 spring onion stalk (extra)
METHOD
Season the chicken cavity with salt, soy sauce, ginger, spring onion and rice wine and leave aside for 1 hour.
Fill a large pot with water and bring to the boil. It is essential that the chicken be fully immersed at all stages to ensure thorough cooking. Blanch the chicken, 1 minute at a time, a couple of times, carefully lifting it in and out of the pot under the wing, so as not to bruise the skin. This process of 'changing the water' washes the salted cavity of excess blood and impurities, and at the same time, seals the cavity. Remove the chicken, and refresh it in very cold water to firm the flesh and seal the skin.
In another pot, bring chicken stock to the boil with the slice of ginger and spring onion stalk then lower the chicken gently into the stock with a carving fork just under the chicken wing, taking care not to bruise the skin. Repeat the same lifting and submerging process used during the blanching process, this time to heat the cavity, which will be less cooked than the exterior. Then submerge the chicken completely in the stock.
Bring the stock to the boil, skimming off any impurities. Remove the pot from the stove and allow the chicken to steep in the stock for 25 minutes(30 mins for 2 kg chicken. Remove the chicken gently from the pot and place it on a serving dish to cool for 30 minutes. By this time the bird is fully rested and is ready for slicing.
Season the chicken cavity with salt, soy sauce, ginger, spring onion and rice wine and leave aside for 1 hour.
Fill a large pot with water and bring to the boil. It is essential that the chicken be fully immersed at all stages to ensure thorough cooking. Blanch the chicken, 1 minute at a time, a couple of times, carefully lifting it in and out of the pot under the wing, so as not to bruise the skin. This process of 'changing the water' washes the salted cavity of excess blood and impurities, and at the same time, seals the cavity. Remove the chicken, and refresh it in very cold water to firm the flesh and seal the skin.
In another pot, bring chicken stock to the boil with the slice of ginger and spring onion stalk then lower the chicken gently into the stock with a carving fork just under the chicken wing, taking care not to bruise the skin. Repeat the same lifting and submerging process used during the blanching process, this time to heat the cavity, which will be less cooked than the exterior. Then submerge the chicken completely in the stock.
Bring the stock to the boil, skimming off any impurities. Remove the pot from the stove and allow the chicken to steep in the stock for 25 minutes(30 mins for 2 kg chicken. Remove the chicken gently from the pot and place it on a serving dish to cool for 30 minutes. By this time the bird is fully rested and is ready for slicing.
HAINANESE CHICKEN RICE
3 tbsp oil/margarine/chicken oil
1 tbsp chopped garlic and shallots
1/2 tbsp chopped ginger
3 cups rice, washed and drained
4 1/2 cups chicken stock(use the stock from the above)
1 tsp salt to taste
METHOD
Heat up oil, saute chopped garlic and shallot and ginger until fragrant. Add rice, salt and mix well. Dish into a rice cooker, add chicken stock and taste(add more salt if required). Leave to cook until dry and fluffy.
CHILLY SAUCE
10 red chillies,
3 cm young ginger
1/2 tsp salt
1/2 tsp sugar
dash of sesame oil
2 tbsp chicken oil(scoop from chicken stock)
2 tbsp lime juice
METHOD
Pound/blend red chillies, chilly padi and ginger.
Mix in the rest of the ingredients and adjust taste accordingly.
3 tbsp oil/margarine/chicken oil
1 tbsp chopped garlic and shallots
1/2 tbsp chopped ginger
3 cups rice, washed and drained
4 1/2 cups chicken stock(use the stock from the above)
1 tsp salt to taste
METHOD
Heat up oil, saute chopped garlic and shallot and ginger until fragrant. Add rice, salt and mix well. Dish into a rice cooker, add chicken stock and taste(add more salt if required). Leave to cook until dry and fluffy.
CHILLY SAUCE
10 red chillies,
3 cm young ginger
1/2 tsp salt
1/2 tsp sugar
dash of sesame oil
2 tbsp chicken oil(scoop from chicken stock)
2 tbsp lime juice
METHOD
Pound/blend red chillies, chilly padi and ginger.
Mix in the rest of the ingredients and adjust taste accordingly.
Taste like Ipoh mari chicken!!! only differences this chicken made in US and Chef imported fr Msia! Good combination dah!
ReplyDeleteMore Claypot Rice please!!! Thank you.
ReplyDelete