As promised, this is the second part to my Sydney updates. The second lot of friends we had over for dinner were Kaye and Yina with with their respective partners. Kaye and I go way back. We’ve known each other since high school, after I “saved” her ex-boyfriend :) . We then went to college and uni together. Over the years we’ve drifted apart due to our lifestyles and distance. However, since relocating to Sydney, we’ve rediscovered this friendship all over again.
Being a very asian crowd, I opted for a classic Malaysian/Singaporean favourite – Hainanese Chicken Rice. Although the dish is a “one pot – all done” sorta dish, it requires a bit of time and effort when preparing it. Trust me though, the meal is worth every ounce of effort put into it! :)
- Chicken frame
- Bring a pot of water to boil. Add chicken frame and allow it to boil for a few minutes. This will allow all the crap to come out from the frame.
- Bring a kettle to boil. Throw the whole pot of water away and give it a good wash. Run chicken frame under cold water to stop the cooking.
- Place all ingredients into the pot and bring it to the boil. Cover the lid and place on lowest heat. Allow soup to boil over low heat for a few hours.
- A whole chicken or chicken pieces (drumsticks, chicken wings, chicken breasts)
- Spring onions, cut into half inch pieces
- Garlic, crushed and peeled
- Ginger, slices into think slices
- Soy sauce
- Oyster sauce
- Salt, pepper and sugar
- Shaoxing wine
- Container of ice water
- Cucumber, sliced thinly for serving
- Place chicken in a large container and marinade with all the ingredients (except for the ice water and cucumber). Leave for a few hours.
- About 1-2 hours before dinner, cook the chicken.
- Place a bucket with ice water on the side. Bring soup to boil over medium-high heat.
- Blanch the chicken, 1-2 minute at a time, a couple of times, carefully lifting it in and out of the pot, try not to bruise the skin.
- Remove the chicken and dunk in cold water. This is so the flesh stays firm and the skin is sealed.
- Drain soup into another pot or ladle out as much of the stuff as possible. Bring it to a boil and leave it to boil for a couple of minutes. This is because you’ve previously blanched raw chicken in the soup so some of the impurities would have gotten in. Giving the soup a good boil will help minimize the risk of salmonella.
- Now, put all chicken pieces into the pot, cover the lid, turn off the heat and leave it for an hour. Make sure that chicken pieces are fully submerged in soup.
- 3 cups of rice, washed and drained well
- 4.5 cups of chicken soup
- Big knob of butter
- Garlic, crushed and peeled
- Ginger, sliced thinly
- Salt, to taste
- Heat a wok on high heat, add butter and melt.
- Add garlic and ginger. Fry till fragrant.
- Add rice and give it a good toss. Season with salt according to taste.
- Place everything into a rice cooker and top with chicken soup. Cook.
- When rice is done, remove lid and allow it to evaporate a little. This will allow rice to be grainy and less soggy.
- Ginger, big knob (about 2-3cm) – sliced
- 2 cloves of garlic
- Spring onion, just the white part – sliced
- Red chillies – a mixture of chilli padi and red chillies
- Salt and sugar, to taste
- Little bit of chicken soup
- Place all ingredients into a blender/food processor (or use a pestle and mortar). Give it a good whisk.
- Arrange chicken pieces and cucumber slices attractively on a large plate. Sprinkle some spring onion on top.
- Serve with rice and dipping sauce.