Chicken rice recipe
Posted by spots (Singapore, Singapore) on 9 October 2008 in Food & Cuisine and Portfolio.
As mentioned in a previous entry, this chicken rice recipe involves steeping, not boiling. The steeping method is unique--read on:
1. Use 1 fresh chicken, about 1.25-1.5kg. Remove the fat around the cavity and reserve it for the rice. Rub the inside with 1ts shao hsing wine and 1/2 tb soy sauce. Tuck inside 2 slices ginger, 1 clove garlic (smashed), and 1 spring onion (chopped).
2. In a pan just large enough to hold the chicken, boil sufficient water to cover the chicken. When boiling rapidly, turn off the heat. Then:
3. Immerse chicken in water, covering pan--for 5 MINUTES.
4. Lift the chicken, drain the water from the cavity.
5. Then, Immerse the chicken in water again, covering pan--15 MINUTES.
6. Repeat the draining process.
7. Immerse the chicken in water again, covering pan--10 MINUTES.
8. REBOIL THE WATER. When the water is almost to the boil, turn OFF the heat and then:
9. Immerse the chicken in the water again, covering pan--15 MINUTES.
10. Repeat the draining process.
11. Finally, immerse the chicken in the water again, covering pan--15 MINUTES.
Let the chicken cool before chopping.
12. While chicken is cooking, prepare rice by heating up a wok with some oil, garlic & chicken fat. Stir fry the rice till fragrant & translucent. Then, place rice into rice cooker & cook with chicken stock.
13. To prepare the soup, use the water that the chicken has been steeped in. After you have chopped the chicken, you may choose to reboil the neck & other boney parts that you're not planning to eat in the soup again. You can also add a bit of chicken stock powder to intensify the flavour.
Recipe: Wendy Hutton's Singapore Food, the best Singapore recipe book I've come across so far.