The Hainanese chicken rice, an eponymous dish from Hainan Island, China, actually gained it's commercial success in South-east Asia and is now much touted as Singapore's national dish. I adored this dish as a child but had to refrain because, according to some advice, it might worsen my asthmatic condition. Years later, the asthma having subsided, I can now truly claim that Hainanese chicken rice is one of my favorite food of all time.
Based on a recipe from a cookbook that I brought here, I was partially successful in re-creating a taste of Hainanese chicken, sadly without knowing how to prepare the rice nor chilli. Er...soli but recipe book neber provide leh, how to do?...Cook is kayou!
Though it was no Chatterbox or Boon Tong Kee, the chicken turned out to be pretty tasty. At the very least, it satiated my craving.
Need serious help in how to chop a chicken properly! Anyone?
3 comments:
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Let me teach you how to cook the rice!
1. Save the chicken stock obtained from boiling the chicken to cook rice instead of water.
2. Pandan leaves, about twenty long leaves, tie it into a bunch-like knot and drop it into the rice before boiling.
3. If you want, you can fry some garlic(one clove) until brown in some cooking oil(about 3 to 4 spoons) and then add the fried garlic and oil into the rice before cooking.
I presume that you would be cooking enough rice for about 6 adults.
Et Viola! Chicken rice!
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