Tuesday, November 30, 2010

Joe can cook! Episode 12: Hainan Chicken Rice (Take 2)



For the recipe, please refer to here. As a recap before we left Melbourne, the Wife's cousin treated us to a home cooked meal of chicken rice and that was the last i had a sniff of good chicken rice. Determined to replicate the dish, i mean i did feature it under "Joe can cook" even though i did nothing but eat large portions of it, i went off to buy a whole chicken and realised making chicken rice is not easy!


From stuffing spring onions and ginger into the chicken cavity, seasoning and poaching the chicken then taking it out, to cooking the rice with pandan leaves, ginger and garlic and finally the chilli, the whole process took a good 2 hours. 


At least it looks like it paid of though. 


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Somehow my chicken seem to be missing the yellow tinge, i think i might have over-cooked the chicken; blame the fact that i don't have a thermometer. Although always better to be safe than sorry with raw chicken. I was also too lazy to chop it up, instead we had a go with our hands.


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Together with oil rice, dark soya sauce and chilli sauce, i was in Heaven! (figuratively and literally if i had finished everything at one go).

For those who want to have a go making the chilli sauce, put into a food blender; 3 table spoons for blended chilli, (for those in Australia, Woolworths has a good blended chilli paste in their vegetable section), 1 lime, minced ginger and garlic and a bit of chicken stock (from the poaching liquid). Have a taste and season accordingly, some sugar will do if it is too spicy. 

With chicken rice, struck off the list, what is next? Bring it on!

13 comments:

Life for Beginners said...

NEXT: Nasi Lemak by Nipple Joe! (That's my vote cast!)

"Joe" who is constantly craving said...

lob: guess what, thats been done! to post up next!

UnkaLeong said...

Hmmm...CKT or curry mee? Heheh

thule a.k.a leo said...

try simple fare like nasi goreng also can :) but with a twist

Sean said...

Ahh, a recipe that's supposed to be part of my ancestral heritage, since my mom is hainanese. But I don't know how to cook it :D

Michelle Chin said...

If you undercooked your chicken, you can always pop it in the microwave to rescue it. Cooking chicken in the microwave won't kill its texture. Not only that, it will retain its juiciness

"Joe" who is constantly craving said...

mchin: yeah but the disappointment you get if you cut through and see it undercooked is still there..

u sure micro-oven retain juice? it dries anything i put inside!

sean: but u know where to get it at least =)

leo: what twist? i done nasi goreng d mah..

unkaleong: now if i can get a wok..and some zhu yao char...might be a plan haha..

J said...

*claps* Go, go, Chef Joe! :)

"Joe" who is constantly craving said...

j: haha thank u thank u, no chef though..

Precious Pea said...

I miss the choi yin chicken back home, those with yellow skin and tougher meat. I find the chicken here tasteless and soft. Am going to whack one whole chicken when i get home next year..hehehe. Hey, great to hear you are settling well there. Hope to visit you one day.

"Joe" who is constantly craving said...

pp: yeah u better come visit!

- m i c h e l l e - said...

Woots! You finally attempted chicken rice! GOOD TRY! ;)

"Joe" who is constantly craving said...

michelle: haha yeah man!!