How to make chicken rice chilli sauce

how to make chicken rice chilli sauce

Hainanese Chicken Rice Recipe

Sep 21, Refill pot with clean water to cover the chicken by 1-inch, and add in the garlic, green onion and ginger. 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 Reviews: 1 cup chicken stock from poaching chicken. Chilli Sauce for Chicken. red birds-eye chillies. 6 thick slices of peeled fresh ginger. 6 garlic cloves. 2 tsp sugar. 1/2 tsp salt. 1/2 1 cup chicken stock from poaching chicken. 2 tbsp calamansi lime juice (or other tart citrus juice) 2 tbsp rendered chicken fat (or other oil) Method.

If you how to make chicken rice chilli sauce juicy tender chicken, flavourful ginger rice paired with a delicious homemade chilli sauce and other refreshing condiments then you will be a fan of our version of Hainanese Chicken Rice. Learn how to make this family style dish with our step by step recipe.

I fell in love with this dish during my travels to Singapore. I most probably would have never ordered it from the menu but it kept appearing everywhere, so I decided to give it a try. After the waiter explained the dishI realized its a Whole poached chicken dish, something similar known to me in French cooking. The classic Pot au Feu made with a whole chicken is part of traditional cooking and represents French comfort food. However, the Hainanese Chicken Rice I ate that day, was next level!

An unforgettable experience, so rich and tasty, a journey of flavours, and all coming from a hawkers stall.

I have tried many different versions since I ate it the what was wrong with this ad time in Singapore and now I have adapted the recipe by giving it my own little twist to the way I like to eat it.

The recipe for Hainan style whole poached chicken with ginger rice and chilli sauce seems very long and complicated. It is actually straight forward and uncomplicated. When it comes to preparing the dish, look for quality ingredients. The key to making a juicy, tender chicken, is to source a good quality organic chicken.

I bought a 2kg organic chicken from the local butcher and yes it came at a hefty a price tag! But once you taste the chicken and the broth, you will understand why quality is so important. To start, slowly wash the chicken under cold water and pat dry with a kitchen towel. The chicken needs a good seasoning, so make sure to use plenty of salt on the outside and the how to make chicken rice chilli sauce of the chicken. Choose a large pot and fill it with cold water.

The pot should be big enough so that the chicken can be submerged upside down i. Place the pot on the stove on high heat, once the water starts boiling, reduce the heat to simmer. Now, an Important step is to keep removing the scum coming to the surface.

Once the water is clear, add all the ingredients for the broth. Being a classic French trained Chef, I follow the standard recipe for making a good broth by adding vegetables like carrots, onions, and the green part of the leek. For this recipe, I also add fresh ginger slices, soy sauce, sesame oil and a pinch of salt along with the vegetables.

Bring the water to a boil once again and slow cook the chicken on simmer for about 30 minutes. You can check the doneness by pulling the leg away from the body and skewering between it juices should flow out. I usually leave the chicken sitting in the broth for another 10 minutes instead of reheating it when its time to serve.

This way it remains warm until the rice is ready. Quick recap : First, boil the chicken in water 10 minthen bring the chicken back to boiling point minthen simmer for how to bend water with your mind minutes and rest the chicken in the cooling broth for another 10 minutes, that is all you need for a 2kg bird.

The magic happens when water turns into this wonderful broth. I used it for some really amazing dishes! I will share ideas at the end of the post. There are a few tricks to make the chicken rice. My way is not authentic as I use short grain rice sushi rice instead of jasmine rice. I just prefer the texture of the sushi rice but you can of course also use Jasmin rice. Wash the rice and soak it for at least an hour. This way the rice will cook faster and more evenly. To make the rice you need the chicken broth.

Wait for the chicken to finish cooking and then only strain the amount you need for the rice. This way, the broth will have maximum flavour and the chicken will remain hot until the rice is ready. I have only used ginger to give flavour to the rice. I even sear the rice lightly before adding the broth. Since the chicken broth what is the official song of the president already warm, the rice should be ready in less than 20 minutes.

The tastiest addition to the chicken with ginger rice and chilli, is the spring onion and ginger condiment. Slice the spring onions into thin rounds and grate the ginger and garlic. Keep aside. Now heat the vegetable oil and add the ginger and garlic, cook for about a minute how to tell direction using a watch pour it over the spring onions.

Add the Sesame oil and mix well. Leave it covered for 5 minutes to let the aromas blend in. Another good sauce recipe, I want to share with you is the Homemade Chilli sauce. Made with a birds eye chilli, this sauce is not for everyone. To make the sauce, we are using some of the chicken broth again to mix all the ingredients together. Once it is all combined well, reduce the sauce for a few minutes until you are happy with the thickness.

We love our veggies! Even though serving vegetables with Hainanese Chicken Rice is not the traditional way, adding pan tossed julienned carrots, onions and leek, adds another element to the dish.

I keep it simple by just seasoning the vegetables with some sesame oil and salt. Believe it or not, even our 8 year old son likes these veggies especially when served with Hainanese Chicken Rice. On the side, a few sliced cucumbers and tomatoes as a salad along with fresh coriander for garnish. And last but not the least, kecap manis is a must for me. Kecap manis is a sweet, thick soy sauce, It tastes fantastic with my chicken rice.

Since the chicken broth has an Asian flavourI mostly go with my Asian repertoire:. Thank you for this new recipe! Simple, but with complex flavours. What a meal! Thank you! With your step by step guidance the recipe was a breeze.

Thanks for an amazing recipe. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Recipe Print. If you like juicy tender chicken, flavourful ginger rice how to change a dynamic ip address with delicious homemade sauces and other refreshing condiments then you will be a fan of this version of Hainanese Chicken Rice.

Make this family style dish with our step by step recipe. Print Recipe Pin Recipe. Prep Time 20 mins. Cook Time 1 hr. Plating Time 10 mins. Total Time 1 hr 30 mins. Course Main Course. Cuisine Asian. Servings 6 people.

For the Chicken 1 whole Organic Chicken 2kg, 3. For the Ginger Rice g short grain rice ml chicken poaching broth 4 slices ginger 1 tbsp vegetable oil. For the Ginger and Garlic Sauce 3 stalks spring onions 2 clove garlic, peeled 1 thumb ginger, peeled 3 tbsp vegetable oil 1 tbsp sesame oil. For the Chicken Wash the chicken with cold water and pat dry. Season the chicken with lots of salt inside and outside. Place the Chicken in a large pot and cover with water. Bring the water to a boil on high heat, that should take about 10 minutes.

Reduce the heat and remove all the how to add titles on final cut pro coming to the surface. Once the water is clear, add the carrot, onion, leek, soy sauce, ginger and sesame oil. Turn on high heat and bring back to a boil.

Once the broth has boiled, reduce the heat to a simmer and let it further simmer for another 30 minutes more less if you are using a smaller chicken.

Check for doneness by sticking a skewer into the flesh under the leg, the juices should run clear. Once the chicken has cooked, remove the pot from the heat and let sit for another 10 minutes before taking the chicken out. Remove the chicken from the pot and strain the chicken broth. The broth can be served with the final dish or used for other preparations. To plate up the chicken remove the legs and breast from the chicken and cut into large pieces.

I prefer to remove all the bones before serving the chicken but you could cut through with a sharp clever if you prefer to leave them on. For the Ginger Rice Wash the rice and soak in cold water beforehand. Strain the rice.

Calories Facts

Apr 10, Set the rice cooker to cook the rice on normal rice mode. In a mortar, add the juice of ? a lime, minced ginger and garlics, and all the chillies and pound till fine or paste liked. Add the remaining juice from another ? of the lime, 4 tbsp of the transparent layer of chicken oil that was reserved from Step 5, dash of salt and sugar and mix well. Oct 20, When the chicken is done, remove the stuffing from the chicken, chop into pieces and arrange on a serving plate. Pour the dipping sauce over the chicken (optional). Garnish with parsley and sliced cucumber and serve with the chicken rice, dark soy sauce, chilli sauce and spring onion oil. For chicken rice chilli sauce. 90 g (3 oz.) red chilies, you may add in some bird's eye chili 15 g garlic 50 g (2 oz.) ginger 1 tsp salt 1 tsp sugar 50 ml (2 oz.) chicken broth 60 ml (2 oz.) lime juice, to taste To garnish. Few sprigs of cilantro Instructions For the chicken.

You know that someone is a serious and great cook when she tirelessly perfects her recipes even though it means that the family has to eat the same dish over and over again, Sherie of Maameemoomoo is just that with her Hainanese chicken rice recipe , a popular dish in Malaysia and Singapore. Maameemoomoo food blog is one of the finalists of Singapore Blog Award; it beckons with mouthwatering recipes and gorgeous photography, one that is sure to stir up your appetite.

Please welcome Maameemoomoo to Rasa Malaysia with her perfect Hainanese chicken rice recipe. Truth be told, I got to know about Rasa Malaysia quite sometime ago back in from one of my favourite food blogs then. When Bee invited me to do a guest post for her last month, I was elated but at the same time, a little worried.

Hainanese chicken rice is a dish of Chinese origin most commonly associated with Hainanese Cuisine, Malaysian Cuisine and Singapore Cuisine. Being a Hainanese myself, I often eat this when I was growing up. My mother has this ultra soft-spot for this dish, perhaps, because it is the only Hainanese dish which she can whip up perfectly. Tee hee hee! You might be shocked to know that each and every one of us defines it differently.

While a bowl of kick-ass rice works for me, some may think it is the oh-so-tender-chicken pieces with its silky smooth skin, or some, it is the one-of-its-kind-chili sauce. Before this, due to my non-existent chopping chicken skill, I usually cut the chicken into just 4 sections and let the children tear the meat off by themselves. Thankfully on my 5th attempt, I managed to get a plate of OK-looking chicken pieces and i thought that was the end of my chicken rice meal for the next 3 months at least, but guess what?

Never let the Great-Wall-of-China-long list of ingredients and methods intimidate you. What can I use in place of Pandan? Thank you for your advice. I am going to try replacing the ginger with a clove of garlic smashed and leave the skin on and see. I soaked the dried pandan leaves in half the amount of water for your chicken broth and used that liquid with half chicken broth portion.

I skipped the salt, which i should not have. I will do the chicken next. I just finished a plate of this and boy was it delicious! Some may want to scale back on the soy at the end depending on your sodium preferences but I loved it. I only added one chicken. Breast because I paired this with general tso chicken that I made and this outshines that by far.

The best thing about chicken rice is the soup I wish it was easier to find here. HI there, I am curious on why you cook that with carrots? I have never seen chicken rice stall serving it with carrot thou? Hi there, how long typically do we simmer the chicken for? Thanks :. Hello, I love chicken rice. When I cook the rice, do I use 3 rice cups full of rice or 3 measuring cups full of rice? Thank you. Yes I would like to also find out, should the rice and chicken broth be measured in a rice cup or a measuring cup?

Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Notify me of followup comments via e-mail. Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer Search. Prep Time 10 minutes. Cook Time 50 minutes. Total Time 1 hour. Instructions For the chicken Wash chicken, drain well, stuff ginger and scallion into the chicken's cavity. Using 2 tsp of salt as scrub, rub the salt all over the chicken for smooth looking skin.

In a not too large stockpot which fits the chicken perfectly, boil the chicken stock enough to cover the whole chicken together with pandan leaves, carrot and salt. Submerge the whole chicken, breast side down in the boiling water for minutes depending on the size of the chicken. Lower the heat to gentle simmer immediately.

When chicken is cooked, remove chicken and plunge it into prepared cold water at once for 10 minutes. Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size. For the rice Heat oil in wok, fry chopped shallots and garlic till fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to rice cooker. Once transferred, add chicken broth, pandan leaves, ginger, garlic and shallot oil, chicken fats and salt into rice mixture.

Cook according to rice cooker's manual instruction. To prepare chicken rice Line a serving plate with cucumber slices. Arrange chicken pieces on top, pour in the prepared sauce before garnishing with cilantro. Serve with chicken rice, side soup and chicken rice chili sauce.

I like my soup with fish balls. Notes Never let the Great-Wall-of-China-long list of ingredients and methods intimidate you. Reader Favorites. Fried Rice. Chicken and Pineapple Fried Rice. Claypot Chicken Rice without Claypot. Malaysian Belacan Fried Chicken. Looks Yuuuumm Thank you very much for the recipe i will try it :. Leave a Reply Cancel reply Your email address will not be published.

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