HAINANESE ROAST CHICKEN RICE

Salam dan selamat menyambut Hari Nuzul Quran buat semua,

Pagi ni cikmin hampir telat jugak bersahur,15 minit lagi nak masuk waktu imsak,huhuhu.Sudahnya makan roti telur je dengan segelas air suam,malam tadi boleh kata awal jugak cikmin masuk tidur,SIFU..sila jangan fikir macam-macam ye.Tidur awal tu sebab keletihan lepas balik dari rumah moyang bujang kenit.Kami sedang berbincang untuk Projek Mega Raya Uda Holdings. Kat atas tu menu berbuka hari ke 16,Hainanese Roasted Chicken Rice,ewah..guna ayat omputeh tu.Resepi nya pun cikmin copy sebijik dari website tu,sila translate sendiri ye..

INGREDIENTS- Resepi ambil di SINI

1 whole chicken (about 1 1/2 kg)

1 tbsp ginger juice (from grated ginger)

1 tbsp soy sauce

2 tsp honey

1 tsp salt

1/2 tsp ground white pepper

1/2 tsp five spice powder

1 1/2 litres chicken stock or 3 tsp chicken stock granules dissolved in 1 1/2 litres warm water

1-2 baby cucumbers, thickly sliced, to garnish

2 sprigs coriander leaves, to garnish

CHICKEN RICE CHILLI SAUCE:

4 red finger-length chillies

2 cloves garlic, peeled

3 cm young ginger, peeled and sliced

1 1/2 tsp fresh lime juice

1 tbsp sugar

1/2 tsp salt

5 tbsp chicken stock or water

RICE:

400 g raw long grain rice (2 cups)

1 1/2 tbsp oil

1 1/2 cm ginger, peeled and sliced

4 cloves garlic, minced

1/2 tsp salt

SOUP:

150 g watercress, coarsely shredded, or thinly sliced Chinese cabbage

1/2 tsp salt

1/4 tsp pepper

 

DIRECTIONS

1. Trim the fat from the chicken, then rinse and pat dry.  Combine the ginger juice, soy sauce, honey, salt, pepper and five spice powder, then rub this mixture all over the chicken.  Set aside for 20 – 30 mins to marinate.

2. Meanwhile, to make Chilli Sauce, grind all the Chilli Sauce ingredients in a mortar or blender. (untuk cili ni cikmin masak atas api)

3. Preheat oven to 200 C.  Place the chicken in a roasting pan and roast in the oven for 20 mins.  Then reduce the heat to 170 C and roast for 30 – 40 mins until the skin is browned and crisp.  The chicken is cooked if the juices run clear when the thigh is pierced with a fork.  Remove the chicken from the oven and set aside for 15 mins.  Then cut into serving portions.

4. While the chicken is roasting, cook the Rice.  Rinse and drain the rice.  Heat the oil in a rice cooker or pan over medium heat and stir fry the ginger and garlic until golden brown, about 2 mins.  Add the rice and stir fry for 3 – 4 mins until fragrant.  Add the salt and 600 ml of the chicken stock and bring to a boil.  Then lower the heat and simmer covered for 15 – 20 mins, until rice is cooked.  Alternatively, cook in the rice cooker.

5. While the rice is cooking, prepare the Soup.  Heat the rest of the chicken stock and add the watercress or cabbage.  Cook for 2 – 3 mins until just soft.  Season with salt and pepper.

6. Line a serving platter with the cucumber and arrange the chicken pieces neatly on top.  Garnish with coriander leaves.  Drizzle any juices in the roasting pan over the chicken and serve with individual bowls of hot Soup, Rice and Chicken Rice Chilli Sauce on the side.

 

Nota Jari : Hari ni nak masak apa la pulak ye…

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