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I tried to cook Hainanese Chicken at home two weeks ago. I was surprised to find easy recipes to follow in the net.
I know, I’m not that good with cutting the whole chicken 😀
Though I can’t particularly remember the site where I got the recipe I used, below are the ingredients I remember using:
Ingredients:
ginger
1 whole garlic
2-3 onions, depending on the size
chicken stock
onion leaves (leeks)
salt or fish sauce (patis)
1 whole Magnolia free range chicken
Steps:
- Rub salt on the chicken before cooking to remove some of the fats underneath the skin
- Boil all the ingredients (except the chicken) in 10 -12 cups of broth (I just used plain water because I didn’t have time to make broth)
- When the stock is boiling, add the chicken. Remove foams that may form. I didn’t have that much foam because of the chicken I used.
- Cover the pan, lower the heat and simmer.
- Turn the chicken over.
- Do not over cook the chicken. I approximately cooked the chicken around 30 minutes since I used only around 1.2 kg.
- When the chicken is done, get it out of the pan and give it an ice bath by putting the whole chicken in a bowl with ice and water. Do not do this for a long time, just enough to have the cooked chicken skin “tighten”
- Drain and cool before cutting.
Now, DO NOT THROW the stock you used for boiling the chicken. Use that to cook your rice. Yes, you can opt to saute the raw rice in garlic and grated ginger (do not overdue the ginger because this will become too strong) or just do your normal rice cooking with the broth as the “water” for the rice.
Sauce:
Grated ginger, grated garlic, finely chopped green onions, a bit of salt and oil (I just added a wee bit of this).
Soy sauce if you have kids who find the first sauce strong. My kids preferred the Kikkoman soy sauce for this dish.
September 3rd, 2011 at 2:54 am
interesting procedure, T. Julie! it’s nice that your chicken looks ‘browned’ even if no soy sauce was added in the broth. i just coudn’t resist adding soy sauce sometimes…lol.
appreciate much your joining again, kahit you’ve been busy! 🙂
enjoy the rest of the week!
September 7th, 2011 at 6:09 pm
preparing hainanese chicken never looked this easy! thanks for sharing of this recipe!
visiting from http://www.mytwistedrecipes.blogspot.com