Homemade Hainanese Chicken Rice

We cooked Hainanese Chicken Rice for the first time today. We used the recipe from ‘The Cooking of Singapore & Malaysia’ cookbook and it turned out beautiful! We learnt a new cooking method too – steeping. The chicken was very, very juicy and full of flavour. Well worth the effort. *drooolll…*

The marinated chicken was steeped in stock every 15 minutes for 1 hour:
Steeping Chicken in Stock

Then it was dunked in ice water, before being rubbed with more soy sauce and sesame oil:
Chicken in Ice Water

The chicken stock was used to cook the rice and as a soup. Other accompaniments are homemade sambal, stir-fried bok choy with shrimp paste, cucumber and soy sauce:
Hainanese Chicken Rice Chicken Rice Lunch
And of course, after hours in the kitchen, we just had to share the meal with a few appreciative loved ones.

{ 1 comment }

One Response to “Homemade Hainanese Chicken Rice”

  1. Anonymous says:

    oh my gosh your so mean xD
    ive been craving chicken rice since i got back from malaysia over a year ago =x

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