 |
| Home Cooked Chicken Rice |
Just had Hainanese Chicken Rice a couple of days ago with some friends in Richmond and I am already thinking of cooking my own version of chicken rice and the boiled chicken with sesame seed oil. So, I did just that for dinner yesterday. Took a dozen chicken drumstick out from the freezer in the afternoon to thaw. When I got home in the evening, the chicken drumsticks were ready to be cooked. Nowadays, cooking the chicken rice is easy. Just use any of the Hainanese chicken rice mix available in the asian supermarkets.
 |
| Hainanese Chicken Rice |
Therefore, I will focus on the Hainanese Chicken cusines. Start with boiling a pot of water and then throw in the chicken drumsticks once the water is boiling. Leave the drumsticks in the boiling water for about five minutes and then transfer the drumsticks into a pot of cold water. Let the drumsticks cool down in the cold water for about five minutes. Then, reintroduce them into the hot water again. This process will allow the gluten to form or granulate underneath the skin. This is a trick I learned from my mum to make the chicken meat taste better. After two minutes in the hot water, transfer them into a serving plate.
 |
| Boiled Chicken Drumsticks with Sesame Seed Sauce |
A proper chicken rice will not be complete without the chilli sauce and the sesame seed sauce. The chilli sauce is a mixture of garlic paste, chilli paste, sesame seed oil, salt, lemon juice (or vinegar) and chicken stock. Many chicken rice vendors would not share this chilli sauce recipe and will only hand down from one generation to the next. The sesame seed sauce is the gravy used to flavour the boiled chicken meat when serving. It is a mix of sesame seed oil, dark soy sauce, light soy sauce, chicken broth and salt.
No comments:
Post a Comment