[This is technically a meal not cooked by Joe but i would very much like to replicate this recipe in the near future.]
One of those meals that i would never miss eating even in KL would be those simple items like hainan chicken rice opposed to creamy foie gras and wagyu steak (which by the way i miss eating too). So having complained that in Melbourne (yes, we have now gone back in time from the last review) to Michelle about missing chicken rice, she offered to cook us some for our farewell dinner.
And bravo what a cook she was that night! Single handedly, she cooked and deboned a whole chicken, made rice with chicken stock and soup to boot as well!
Presented nicely too. Simply too sublime to just take some pictures, so i asked her if she had a recipe to share and this is roughly how it goes:
Step 1: Clean the chicken and stuff the cavity with ginger and spring onions. Season well with salt. Put into a big pot of water (enough to cover the chicken) and bring to boil. Once the water has boiled, put on low heat and let it simmer till the chicken is thoroughly cooked, for a 1-1.5kg bird that may be around half an hour thereabouts. Otherwise, use a food thermometer or get a knife to poke through to check. Take the chicken out of the pot to rest, chop and serve. If you like, you can give the chicken an ice bath too (optional).
Step 2: The water that you boil your chicken in is essentially your chicken stock and will be used for the rice. Cook your rice as per usual but instead of plain water, substitute with the stock. If you want the rice to be more fragrant, put in some pan fried garlic and ginger too. Another item not to be missed is the pandan leave.
Step 3: With stock still left, put in some cabbage in and season accordingly. Serve as a soup with the chicken rice.
Serve hot and eat! This has got me all craved up for some chicken rice loving!