(Note: This recipe was updated on Sept 21, 2014, after I improved the chicken cooking process.)
U.S. Postal Service allows many types of Prima Taste Singapore food premixes to be shipped here, including Char Kway Teow with pork lard and Rendang mix, but among those it doesn't allow is the Hainanese Chicken Rice mix. I'm baffled because if it's about animal product, I think there's hardly any in there. If it's about plant materials, all the premixes contain them. Maybe it's because they don't know what to think of premixes...like our lack of middle names which makes it difficult for us to fit into forms. I promise not to get started on my tirade against outdated form categories.
This morning, the hubby got chicken rice craving and during his usual Skype call with his parents, asked his mum for a recipe.
It's not difficult to put together and the ingredients are readily available - the result was pretty decent.
Ingredients
Chicken
5 pieces of chicken thighs with skin on
2 tablespoon of coarse salt
1 tbsp salt
1 teaspoon of sesame oil
1 teaspoon of light soy sauce
1 stalk of spring/green onions
5 slices of ginger
2 cloves of garlic
Rice
3 cloves of garlic
Same amount of shallots
A thumb size knob of ginger
1 teaspoon of salt
1 cup of rice grains
Stock from cooking chicken above
1. "Exfoliate" the skin of the cleaned chicken thighs by rubbing coarse salt all over it.
2. Boil a pot of water - enough to just cover chicken - with salt, green onions, ginger and garlic.
3. Add chicken to boiling water, lower heat and let simmer (not boil) uncovered for 15 minutes.
4. Off the heat after 15 minutes, cover pot, and let chicken sit in water for another 40 minutes or so to poach until cook.
5. Remove chicken from stock and set aside. The stock will be used to cook the rice.
6. Chop garlic, shallots and ginger finely. Using a food processor is better.
7. Fry blended aromatics until cooked, i.e. looking translucent
8. Add aromatics and rice grains to cooking pot, and add stock to the 1 cup cooking mark in the rice cooker. Cook rice as you would normally do.
9. Cut cooked chicken into slices and plate.
10. Mix sesame oil, soy sauce and another tablespoon of stock. Drizzle over chicken and serve with cooked rice.
U.S. Postal Service allows many types of Prima Taste Singapore food premixes to be shipped here, including Char Kway Teow with pork lard and Rendang mix, but among those it doesn't allow is the Hainanese Chicken Rice mix. I'm baffled because if it's about animal product, I think there's hardly any in there. If it's about plant materials, all the premixes contain them. Maybe it's because they don't know what to think of premixes...like our lack of middle names which makes it difficult for us to fit into forms. I promise not to get started on my tirade against outdated form categories.
This morning, the hubby got chicken rice craving and during his usual Skype call with his parents, asked his mum for a recipe.
It's not difficult to put together and the ingredients are readily available - the result was pretty decent.
Ingredients
Chicken
5 pieces of chicken thighs with skin on
2 tablespoon of coarse salt
1 tbsp salt
1 teaspoon of sesame oil
1 teaspoon of light soy sauce
1 stalk of spring/green onions
5 slices of ginger
2 cloves of garlic
Rice
3 cloves of garlic
Same amount of shallots
A thumb size knob of ginger
1 teaspoon of salt
1 cup of rice grains
Stock from cooking chicken above
1. "Exfoliate" the skin of the cleaned chicken thighs by rubbing coarse salt all over it.
2. Boil a pot of water - enough to just cover chicken - with salt, green onions, ginger and garlic.
3. Add chicken to boiling water, lower heat and let simmer (not boil) uncovered for 15 minutes.
4. Off the heat after 15 minutes, cover pot, and let chicken sit in water for another 40 minutes or so to poach until cook.
5. Remove chicken from stock and set aside. The stock will be used to cook the rice.
6. Chop garlic, shallots and ginger finely. Using a food processor is better.
7. Fry blended aromatics until cooked, i.e. looking translucent
8. Add aromatics and rice grains to cooking pot, and add stock to the 1 cup cooking mark in the rice cooker. Cook rice as you would normally do.
9. Cut cooked chicken into slices and plate.
10. Mix sesame oil, soy sauce and another tablespoon of stock. Drizzle over chicken and serve with cooked rice.
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| The chilli you see here is from a friend's mother-in-law. I'm running desperately low on that good stuff now and am starting to experiment and make my version of a chilli rempah. |
Looks authentic. Let's do the one at Margaret Drive, when you guys return for the break!
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