**海南鸡饭** Hananese Chicken Rice
Ingredients:
2 chicken legs
4 to 5 slices ginger
1 spring onion (shallot), sectioned
2 cups white rice, rinsed and drained well
2 tsp minced garlic
1 tsp grated ginger
2 to 3 bay leaves
Salt, to taste
2 cups chicken stock
Cucumber, few slices for garnish
Iced water for soaking cooked chicken:
1 bowl water, should cover the chicken
20 ice cubes
Ingredients for chili sauce:
2 to 3 chilies (depends on how hot you like)
5 slices ginger
6 cloves garlic
3 Tbsp lime juice
4 Tbsp chicken stock
sugar, to taste
salt, to taste
Method:
Heat oil in wok, sauté minced garlic and grated ginger until aromatic. Be cautious, don’t let them burn. Or else your rice would turn brown when cooked. Add drained rice and stir fry for 3 minutes. Toss in bay leaves and pour chicken stock into the rice. Bring to a boil. Transfer to electric cooker and cook rice as usual.
Rinse chicken and drain well. Place spring onion and ginger on chicken and steam over high heat, covered with a lid, for about 20 minutes, or until cooked through. Insert a chop stick or needle into the thickest part of chicken leg. If clear liquid runs out, it’s cooked. Immediately transfer chicken legs into iced water and soak for 15 to 20 minutes. This is an old traditional Chinese way of making the skin and meat of steamed chicken become smoother and tenderer.
To prepare chili sauce, just process all ingredients with a food processor for a minute. Add salt and/or sugar to taste.
When the chicken legs cool down, drain well. Chop into chunks and serve with cooked chicken rice. Garnish with cucumber slices if desired. Many Chinese people like eating steamed chicken with minced ginger and spring onion sauce. Just heat up a bit oil in wok or saucepan. When the oil becomes very hot, immediately pour the oil onto minced ginger and finely chopped shallot. Add salt or soy sauce to taste. That’s the popular ginger and shallot sauce for chicken. This Hainanese chicken tastes fantastic, accompanying with both chili sauce and minced ginger shallot sauce.
Ingredients:
2 chicken legs
4 to 5 slices ginger
1 spring onion (shallot), sectioned
2 cups white rice, rinsed and drained well
2 tsp minced garlic
1 tsp grated ginger
2 to 3 bay leaves
Salt, to taste
2 cups chicken stock
Cucumber, few slices for garnish
Iced water for soaking cooked chicken:
1 bowl water, should cover the chicken
20 ice cubes
Ingredients for chili sauce:
2 to 3 chilies (depends on how hot you like)
5 slices ginger
6 cloves garlic
3 Tbsp lime juice
4 Tbsp chicken stock
sugar, to taste
salt, to taste
Method:
Heat oil in wok, sauté minced garlic and grated ginger until aromatic. Be cautious, don’t let them burn. Or else your rice would turn brown when cooked. Add drained rice and stir fry for 3 minutes. Toss in bay leaves and pour chicken stock into the rice. Bring to a boil. Transfer to electric cooker and cook rice as usual.
Rinse chicken and drain well. Place spring onion and ginger on chicken and steam over high heat, covered with a lid, for about 20 minutes, or until cooked through. Insert a chop stick or needle into the thickest part of chicken leg. If clear liquid runs out, it’s cooked. Immediately transfer chicken legs into iced water and soak for 15 to 20 minutes. This is an old traditional Chinese way of making the skin and meat of steamed chicken become smoother and tenderer.
To prepare chili sauce, just process all ingredients with a food processor for a minute. Add salt and/or sugar to taste.
When the chicken legs cool down, drain well. Chop into chunks and serve with cooked chicken rice. Garnish with cucumber slices if desired. Many Chinese people like eating steamed chicken with minced ginger and spring onion sauce. Just heat up a bit oil in wok or saucepan. When the oil becomes very hot, immediately pour the oil onto minced ginger and finely chopped shallot. Add salt or soy sauce to taste. That’s the popular ginger and shallot sauce for chicken. This Hainanese chicken tastes fantastic, accompanying with both chili sauce and minced ginger shallot sauce.
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