Avian Rice?
Just to attract your attention. I guess the first recipe on the blog should be what I consider to be the 'King of Tongue Teaser' - the Hainanese Chicken Rice! Known to all who are fond of Chinese food.
Ingredient A: For chicken and stock
1 Whole Chicken
Lots of garlic cloves (unpeeled)
3 L of water or sufficient to cover chicken in pot
Salt to taste.
Ingredient B: For rice
2 cups medium grain white rice (uncooked)
Garlic mince
Chicken fat (adipose tissue from chicken cavity / around opening of cavity)
Cooking oil
Ingredient C: For sauce
Garlic cloves (peeled, need 10)
Red chilli (need 20 - 30)
Ginger (thumb size, scraped skin off before using)
Soy sauce.
Methods: For chicken and stock
1. Stuffed chicken cavity with lots of unpeeled garlic clove i.e. until the whole cavity fills.
2. Add chicken, salt, and ginger to boiling water, immediately turn heat down to medium just enough to simmer chicken.
3. Simmer chicken for 30-40 minutes.
4. Remove chicken from pot, what remains are chicken stock for rice and sauce.
5. Alternatively, stock can be made from boiling 2-3 chicken frames for 4-6 hours beforehand. This way, stock will taste sweeter and better.
Methods: For rice
1. Wash rice in cold water, drain.
2. Heat 2 T of cooking oil.
3. Add half a hand full of chicken adipose tissue and fry until adipose tissue shrinks.
4. Remove remnant of adipose tissue, add uncookied rice and stir for 3-5 minutes or until fragrant.
5. Transfer rice to rice cooker, add adequate amount of stock (2 cups rice may need 3 cups of stock) into cooker.
6. Add 1 t of cooking salt and start start cooking.
Methods: For sauce
1. Blend garlic, chili and ginger in blender until well minced.
2. Remove from blender, add stock + chicken oil (the top layer floating in stock).
3. Add soy sauce to taste.
Enjoy!
Serves: 4
Ingredient A: For chicken and stock
1 Whole Chicken
Lots of garlic cloves (unpeeled)
3 L of water or sufficient to cover chicken in pot
Salt to taste.
Ingredient B: For rice
2 cups medium grain white rice (uncooked)
Garlic mince
Chicken fat (adipose tissue from chicken cavity / around opening of cavity)
Cooking oil
Ingredient C: For sauce
Garlic cloves (peeled, need 10)
Red chilli (need 20 - 30)
Ginger (thumb size, scraped skin off before using)
Soy sauce.
Methods: For chicken and stock
1. Stuffed chicken cavity with lots of unpeeled garlic clove i.e. until the whole cavity fills.
2. Add chicken, salt, and ginger to boiling water, immediately turn heat down to medium just enough to simmer chicken.
3. Simmer chicken for 30-40 minutes.
4. Remove chicken from pot, what remains are chicken stock for rice and sauce.
5. Alternatively, stock can be made from boiling 2-3 chicken frames for 4-6 hours beforehand. This way, stock will taste sweeter and better.
Methods: For rice
1. Wash rice in cold water, drain.
2. Heat 2 T of cooking oil.
3. Add half a hand full of chicken adipose tissue and fry until adipose tissue shrinks.
4. Remove remnant of adipose tissue, add uncookied rice and stir for 3-5 minutes or until fragrant.
5. Transfer rice to rice cooker, add adequate amount of stock (2 cups rice may need 3 cups of stock) into cooker.
6. Add 1 t of cooking salt and start start cooking.
Methods: For sauce
1. Blend garlic, chili and ginger in blender until well minced.
2. Remove from blender, add stock + chicken oil (the top layer floating in stock).
3. Add soy sauce to taste.
Enjoy!
Serves: 4
posted by Tongue Teaser at 9:59 PM
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