Saturday, January 30, 2010

Hainanese Chicken Rice

1 whole chicken (3.5 lbs, 1.8kg),
4” section of fresh ginger
1/4” slices
2 stalks green onions
1 teaspoon sesame oil

Season the inside and outside the chicken with salt and stuff the chicken with ginger and green onions. Put it in a big pot and fill with water to just cover by 1 inch. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer. Cook for about 30 minutes more. When the chicken is cooked through, turn off the heat and remove the pot from the burner. Immediately transfer the chicken into a bath of ice water to cool. Rub the outside of the chicken with the sesame oil. Cut the chicken for serving.

To cook the Rice
2 tbsp vegetable oil
3 cloves garlic, finely minced
1” section of ginger, finely minced
2 cups long-grain uncooked rice
1/2 teaspoon sesame oil
1 teaspoon salt
Heat the oil and Fry garlic and ginger. Add in your drained rice and stir to coat, cook for 2 minutes. Add the sesame oil, mix well. Pour rice (after frying) into your rice cooker, add reserved broth and salt to the rice and cook in rice cooker.

Sunday, January 3, 2010