Chicken Rice

Can this be called "Hainanese Chicken Rice"?I'm not so sure,but one thing for sure,I can only called it "My Chicken Rice"Not" Singapore Chicken Rice "either!Not a copied recipe,but my own.

How to do?

First,buy one whole chicken from the market,go home and rub the body with coarse salt,all over the skin,everywhere to have a more smooth and firm skin.Other people used korsher salt,but I don't know what's that.Then rinse it off with cold running water.Next,fill a pot with enough water to cover the chicken and boil till it's cooked.Take it out and immerse in a large basin of prepared ice cold water.I think you don't have to do this if you don't like eating the skin and leaving the skin out.You know.sometimes,I leave the skin out.Skin contains too much fat,making the soup very oily and I don't like that.Have the skin on only when you're doing it for business.Skin looks more beautiful,but always remembered,they are too fat and no good for your diet.You wouldn't want soup that is very oily too,don't you?Keep the soup to make broth of your own choice.Mostly,I made salted vegetables or szechuan soup.Decorate your chicken rice with some cucumbers or even tomatoes.Dip your chicken slices with pounded chilli sauce.I love the chilli sauce with vinegar and garlic in it.

Recipe;

1 whole chicken with leg

some coarse salt enough for rubbing the chicken skin

2 pieces of chicken stock(crushed)

2 tablespoon of butter

2 cups of any brand of rice you like

sesame oil

2 small piece of garlics

Chilli paste:

2 red chillies

1 tbsp vinegar(can put more if not enough)

3 small pieces of garlics

Garnishing:

cucumbers

tomatoes(optional)

Method:

Rub the chicken skin with coarse salt,all over,from top to toe.Rinse the salt away.Wash the chicken very clean.

Fill the pot full of water enough to cover the whole chicken.Cover the pot.Wait for the chicken to get cooked.While waiting,wash the rice and make the chilli paste.

Wash the chilli clean.Pound it or grind it with a mixer together with the garlics.Add in the vinegar.Leave aside for later use.

Get back to check the chicken.When done,take it out and immersed into the basin of ice water.

Cook the rice:

Take a wok ,add in the butter ,garlics and put the already washed rice in.Add in the crushed chicken stock and fry till fragrant and looks a little yellow.Put into the pot of a rice cooker.Take 11/2 cup of the chicken soup into the rice and cooked.Cook according to the way you always cooked your rice.Some rice differ with water.It's best that you know how to cooked your own rice.

To make the soup:

The soup can be anything of your choice,szechuan or salted vegetables is best.

To serve:

Take out the rice by using a small bowl and put it onto the plate.(you'll notice the shape of the bowl)Cut some chicken pieces and arrange on your plate together with 5-6 cucumbers or tomatoes.Dash some sesame oil on the chicken.Serve also with the soup and dip your chicken slices with chilli paste or mix the chilli paste with the rice.It is nice.Enjoy!

 

Steam Rice Cake

This steam rice cake is the same as the nine layered kueh.It's not actually a cake,but a local type of dessert from the nyonya origin.It is made of rice and tapioca flour.A sticky type of dessert and can be eaten by taking up layer after layer.That's what everyone do especially children.

Depend on how big the tray you used,some big tray can only made  up to six layers,while a smaller tray can made up to nine layersFor mine here,I used a 9" round tray and I got only six layers.The usual nine layers kueh lapis  uses red colouring and neutral,but for mine here,I used the pandan paste and gula apong.It's different from what I've made several times before and posted in my previous post.I must say,it's not much different.please refer to my older post for the recipe of nine layered kueh lapis.Change the colouring to1 tsp pandan paste on one portion and 2 tablespoon of gula apong on the other portionhttp://www.cocomintt.blogspot.com/2013/06/9-layers-kuih-lapis.html.

HAM CHI PENG

It was the school holiday,and my daughter ask me to make ham chi peng(also known as five spice powder snack)And so off to the market we went,to buy bits and bits of stuff to make it.It was the first semester school break.One short week and we made all this:

Day2 of school holiday:

Ham Chi Paeng

Day 3 of school holiday:

Steamed Rice Cake

Day 4 of school holiday:

Curry Puff and Egg Tarts

Day 5 of school holiday:

Chicken Rice

So these are the things that I made during the one week of school short holidays. I may not be the perfect baker and chef, but I always try to be and will never stop to be. My kids are luckier to have me who always cooked and baked for them. Oh! I almost forgot! I also made Kolo mee(our very famous Sarawakian local noodle)That was on day what? I couldn't remember which day of the school holidays I made. Too many things in a week's time. Not to mention, there is also the Tomato Sauce Kueh Teow for dinner on the following day. It was a happy holiday spending time together with my kids and doing things that I like.
Ham Chi paeng was said to be crispy on the outside and soft or spongy on the inside, but I think we made it way too crispy. We want it to look more brown and beautiful and it ended up too crispy and a bit hard. Therefore, we made another batch.

For the Ham Chi Paeng recipe:

1 kg bread flour
1/2 c sugar
1 tbsp salt
1 tbsp baking soda
2 1/2 tbsp baking powder
21/4 cup water
1/4 cup oil
2 sachets of instant yeast

Method:

Put everything into a large mixing bowl fitted with a dough hook. Knead into a dough and cover it to let it rise in a warm place. The dough will double in size.

Filling:

2 tbsp 5 spice powder
21/2 tsp salt

Mix the filling. Take the dough out and roll it into a 4 rectangular pieces. Sprinkle some water over the dough. Sprinkle some 5 spice powder over the top on every 4 rectangular pieces and spread evenly using the back of a spoon. Roll up the dough like you roll a swiss roll. Cut into a few pieces. Turn the cut side out and flatten it a bit.
Deep fried in a wok half full of oil until golden brown, but not too brown or it will end up very hard. Let cool before eating.

NOTE: Go to older post for recipes of egg tarts,kuih lapis, and curry puffs.Chicken rice on the next post.