Recipe to share
1) White-Cooked Chicken (Bai Zhan Ji)
- Put the water to boil in a large pot enough to accommodate the whole chicken (that one I bought about 2kg).
- Add some ginger and spring onion in the water.
- When water is boiling, lower chicken into the water. Once the water boil again, turn slow flame and cook for 20-25mins.
- Once done, rub the chicken with salt and sesame oil.
-Cool before cutting into serving pieces.
2) Chicken Rice
- Wash rice, add the chicken stock ( stock from white-cooked chicken) , few slices of ginger, pandan leaf and salt.
- Soak rice in electric rice cooker and turn it on after 1 hour.
-Stir with fried garlic oil just before serving.
3) Chilli sauce
- Blend fresh red chilli, garlic, ginger, lime skin(optional), chicken stock(little) and salt.
- Add lime juice and serve.
4) Garlic and Ginger sauce
- Blend garlic and ginger became paste.
- Heat sesame oil in a wok, stir fry garlic/ginger paste, tasted with light soy sauce and oyster sauce.
** New way of eating white-cooked chicken (created by my husband) , use salad to wrap chicken and add mustard...
Haha...very creative way to eat the chicken.
ReplyDeletePrecious Pea, surprisingly very delicious..
ReplyDeleteHainanese chicken rice is one of my favorite dish! This is usually what I order when I go to Malaysian Restaurant in Houston! I LOVE!
ReplyDeleteReally impressive photos, Sonia! I like the 1st one especially and the 3rd one. Great composition on the 1st shot, tight framing, great perspective, good color, simply AWESOME! Cool! I'm very impressed!
Colin, is the Hainanese chicken rice serve in restaurant Houston goof? Ask you wife try to follow my reciepe to cook it.
ReplyDeleteThank you, I realized that I must take photos using outside sunlight then only I can get this kind of good photos...
The Hainanese chicken rice here is not bad but I bet yours is much better. I will definitely ask my wife to try your recipe.
ReplyDeleteYeah, you seems to grasp the lighting concept successfully. Diffused sunlight is definitely the way to go for most shot.
传统的鸡饭,外加创意吃法...我比较喜欢你老公的创意吃法...那天也来试试!
ReplyDeleteWow..yummy! It's quite sometime that I last ate chicken rice. I used to steamed the chicken instead of boil it. Maybe I shall cook it one day and share my recipe with u as well..
ReplyDeleteYour recipe of cooking the Hainanese Chicken Rice is easy to understand , extra marks is added with the good photographs !
ReplyDelete照片拍得很美，看了都很想吃！
ReplyDelete现在Sonia拍照的技术也越来越棒咯！煮的东西肯定也很好吃！
Nancy, I dont know how to describe the taste because it is very special for this new way of eating chicken, you try it and let me know.
ReplyDeleteTintin, yes, steamed chicken also ok, but I boil it because I need the chicken stock to cook the rice, then the rice only tasty.
Bakeling, try to cook it, but maybe you just steam it instead of boil the whole chicken.
Felvinc, sama sama..
It will taste better if you can add in some chicken oil, hehe! Fry some chicken fats till the oil comes out, add onto your rice & chilli sauce :)
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ReplyDeleteRaynebow, thanks for the tips, but the chicken oil is too oily for me, furthermore the chicken stock already contain a lot of chicken oil.
ReplyDeleteWow looks delicious!! I like the way my brother eats, hehehe it's so like me!! but i'll eat w/o the skin!
ReplyDeleteAnnie, ya, chicken had removed the skin and the taste was just yummy.
ReplyDeleteHi Emile, I have an award for you, pls collect it from my blog.
ReplyDeleteYum yum... look so so delicious :)
Your chicken rice looked really, really good! I´ve once witness a hainanese friend making them and the amount of work scares the shit out of me but yours seems doable and manageable :-)
ReplyDeleteLianne, actually this is very easy to prepare..
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