I am writing this entry for Rea David a sister in Lingkod who’s currently working in Dubai. I hope this recipe will be of help. I’ll see if i can write more chicken recipes. It took me sometime to finish this entry because Chef Van Harold during the time I invited him for a Hainanese Chicken Dinner commented that there’s a syrup that i have to brush to the cooked chicken before serving it. I think I’ll just add that info later on when we get to work together again in the kitchen.
Basically you need to prepare 3 things:
1) Rice (oily rice). If I get to steam the chicken I would use drips to cook the rice. You can then add a chicken boiullion to flavor your rice. The long way is to make chicken stock (use the stock for your rice) for this use jasmin rice. You can use your rice cooker for this one.
The classic way to cook the chicken is by boiling it in chicken stock.
Boil enough water in a large pot. When water is boiling, add in salt, ginger (thumb size), garlic (4 to 5 cloves) and the chicken. Boil the chicken over low heat, cook chicken uncovered for about 20 – 25 minutes. Turn off flame and cover the pot. Allow the chicken to steep inside for another 20-25 minutes. Remove chicken and immerse it into a basin of cold water for 5-6 minutes. Take chicken and drain it dry. Cut the chicken to serve.
What I do is steam the chicken for 25 minutes. immerse in cold water.
3) Sauces and Vegetables
a) Ginger in Oil. grate a thumb size ginger. heat up in oil just to release flavor. Add one chicken cube.
b) Dark Soy sauce
c) chili sauce
d) slices of cucumber, tomato, lettuce
To serve: Arrange cooked chicken meat on a bed of lettuce. Brush with sesame oil. Serve with three sauces (ginger in oil, dark soy sauce, chili sauce)
The photo I am using temporarily for this entry is photo of Hainanese chicken (Tsai Restaurant in Banilad, Cebu)