hainanese chicken rice with thai twist
君左有请 private dining with kuan
Wine and dine with group of my closed friends at leisure time is my ultimate joy in my life , sharing our time with some good food that we all missed and enjoy ! That's nothing brings us together but my food does unite my circle of friends years after years !
Hainanese Chicken rice was proposed by Dean just before he left home for Eid celebration two weeks ago ....Knowing among our friends in Cape Town really enjoy my famous chicken rice.
I was requested by among our guest that night i must do a theatre style demo how to cook the perfect chicken rice step by step with little help from Ms Mandy Fong her son.
My Appretiace - Little Sifu Matthew
These three element are the most important key to the dish !
The chicken - In SA i preferred to use barn raised chicken to improvised my hometown cage raised chicken because is soy and corn fed just gave that very good appealing yellow colour on the skin and texture of the meat more chewy or alternatively get the woolies free range chicken can be bought it very conveniece these day !
The birds is cooked by steeping in the stock flavoured with spring onion and ginger.
The Hainanese preferred using older, plumper birds to maximise the amount of oil extracted, creating a more flavourful dish. Where I had the privilege to learnt from a hainanese chef while worked as a personal chef in Amsterdam in a floating Chinese restaurant as a personal chef - sometimes chicken rice became everyone favourite dishes , I was named best personal Chef of the year - thanks to my gracious auntie cat - beloved mom younger sister who flew me to holland in 1989 April to seek my calinary venture !
I also finish off with a few drops of pure sesame oil to enhance the finishing touch.
The oily rice - in Thailand called - Khao Mai Kai means oily rice with chicken - my ideal rice for these dish would be the latest Asian range of Spekko called the royal umbrella jasmine rice !
Hainanese methods which involve steeping the entire chicken at sub-boiling temperatures in chicken bone stock then with the resulting stock used in the preparation of the rice and also in the accompanying soup for the dish.
My Muslim friends from Chiang Rai has taught me to add some chucks of winter melon, about two table spoon Gonji ( wolfberries ) and two or three dried shiitake mushroom to served that dish as company for perfect soup for Khao Mai Kai this is how their called it and served throughout Thailand.
I reserved the stock to cook the perfect rice.
My Muslim friends from Chiang Rai has taught me to add some chucks of winter melon, about two table spoon Gonji ( wolfberries ) and two or three dried shiitake mushroom to served that dish as company for perfect soup for Khao Mai Kai this is how their called it and served throughout Thailand.
I reserved the stock to cook the perfect rice.
The birds is cooked by steeping in the stock flavoured with spring onion and ginger.
When Cooked dipped in ice after cooking to produce a jelly-like skin finishing, Commonly referred to as (白雞) for "white chicken" where my best friend Susan chan and her buddies Mandy Fong from Hong Kong generously to shared with me how to archived that !
The Hainanese preferred using older, plumper birds to maximise the amount of oil extracted, creating a more flavourful dish. Where I had the privilege to learnt from a hainanese chef while worked as a personal chef in Amsterdam in a floating Chinese restaurant as a personal chef - sometimes chicken rice became everyone favourite dishes , I was named best personal Chef of the year - thanks to my gracious auntie cat - beloved mom younger sister who flew me to holland in 1989 April to seek my calinary venture !
The chili sauce - traditionally the famous chicken rice store always has the best chili sauce to attract their clientele - that's make it one of the key factor for a successful store and I grew up with that expectation a smooth succulent chicken with jelly like skin finishing , chili sauce with a kick of of chili padi.
making the perfect chicken rice chili sauce - go to visit page - Ossesion with habanero for another version of chili sauce making with habanero
300g Red chili
50g Green Chili paid thats give a nice kick and also very pungent aroma
100g Garlic
30g Ginger
100ml Freshly Squeeze kalamasi lime or lemon juice
50g Sugar
20 g salt
Making the perfect chili sauce - The traditional way
1) Blend all ingredients into a smooth paste
2) Add seasoning and allow to stand for a while.
3) Adjust seasoning again accordingly if too spicy chicken stock can be added also will the glossy finish and improved the taste to be more balance.
The sauce should taste like - sweet , sour , hot and salty
The traditional Chicken rice chili sauce can be adding something additional ingredients to have another kind of sensational satisfaction . Hot and full of character while you enjoying with the rice and chicken.
making the perfect chicken rice chili sauce - go to visit page - Ossesion with habanero for another version of chili sauce making with habanero
300g Red chili
50g Green Chili paid thats give a nice kick and also very pungent aroma
100g Garlic
30g Ginger
100ml Freshly Squeeze kalamasi lime or lemon juice
50g Sugar
20 g salt
Making the perfect chili sauce - The traditional way
1) Blend all ingredients into a smooth paste
2) Add seasoning and allow to stand for a while.
3) Adjust seasoning again accordingly if too spicy chicken stock can be added also will the glossy finish and improved the taste to be more balance.
The sauce should taste like - sweet , sour , hot and salty
The traditional Chicken rice chili sauce can be adding something additional ingredients to have another kind of sensational satisfaction . Hot and full of character while you enjoying with the rice and chicken.
After my posting in Thailand my chili sauce for this dishes has much variation since then by adding some tauchu ( fermented soy bean ) about 100ml into the chili sauce.
Adding about 60ml Indonesian ketcap manis will give that amazingly result.
Adding about 60ml Indonesian ketcap manis will give that amazingly result.
I also finish off with a few drops of pure sesame oil to enhance the finishing touch.
The oily rice - in Thailand called - Khao Mai Kai means oily rice with chicken - my ideal rice for these dish would be the latest Asian range of Spekko called the royal umbrella jasmine rice !
The slightly sticky and chewy texture cooked individually beautiful what I called the the perfect rice.
cooking the perfect chicken rice
1kg Jasmine rice - i recommend royal umbrella from spekko
100g butter or chicken fat can be substitute
50g garlic finely chopped
30g one piece of ginger lightly crush
10g coriander root finely chopped
1stalk Lemon grass crush
30g Shallot finely chopped
700ml chicken stock
1) Wash rice and drain throughly
2) Melt the butter or fat in pot then saute the ingredients until fragrant
3) Avoid the ingredient turning brown it will effect the presentation of the rice also may
give bitter taste to the rice
4) Add stock to the rice then cook in the rice cooker or cooking in the pot must bring to boiling point then simmer with very low heat until the rice fully cooked but fluffy then off the heat
5) Use chopstick to stir the rice allow to steam throughout the whole pot
6) Put a hand full of coriander on the rice then close the lid for better result or one of two Pandan leaves also add fragrant aroma into the rice while steaming it !
cooking the perfect chicken rice
1kg Jasmine rice - i recommend royal umbrella from spekko
100g butter or chicken fat can be substitute
50g garlic finely chopped
30g one piece of ginger lightly crush
10g coriander root finely chopped
1stalk Lemon grass crush
30g Shallot finely chopped
700ml chicken stock
1) Wash rice and drain throughly
2) Melt the butter or fat in pot then saute the ingredients until fragrant
3) Avoid the ingredient turning brown it will effect the presentation of the rice also may
give bitter taste to the rice
4) Add stock to the rice then cook in the rice cooker or cooking in the pot must bring to boiling point then simmer with very low heat until the rice fully cooked but fluffy then off the heat
5) Use chopstick to stir the rice allow to steam throughout the whole pot
6) Put a hand full of coriander on the rice then close the lid for better result or one of two Pandan leaves also add fragrant aroma into the rice while steaming it !
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