You like slightly pinker chicken but, for cultural reasons, many prefer chicken cooked through and this recipe provides for that. It is one of my family’s absolute favourites, so I just wanted to say thanks for introducing this dish to us! And I love the resting method. Awesome, I tried your recipe and loved it..will definately use the recipe again! You don’t need to be too fussy about whether or not you’re doing it right. I don’t mind my chicken slightly pink in the flesh, but I understand a lot of people for cultural reasons want the chicken to be completely cooked through, so that’s what I’ve tried to provide in this recipe. Apr 10, 2020 - Explore Lindi Phillips's board "Adam Liaw" on Pinterest. It’s a very simple dish but that also means that every element is important. Required fields are marked *. Keen to get one as well! from very happy consumers 😀. Hi Adam, I just made the dish to my family and my kids absolutely loved it. Today’s lunch. I had no issues with flavour, it was by far one of the best dishes I’ve made this year. The chicken and rice should be very fragrant and tasty, but not overpoweringly strong with flavour themselves. Please open your Sydney restaurant soon so we can all come and visit it!). If you want a richer stock but don’t want to end up with too much chicken, consider using chicken frames 😉. So, for the second batch, I made the broth from chicken bones and leftover broth from the first batch. You’re right – it’s probably salt I’m after. Profound thanks 🙂. Most of the Malaysian hawker places will use quite a bit of MSG in their stock (ajinomoto, vetsin or chicken powder) to strengthen the flavour. I followed this recipe for the first batch (which was really yummy!). Not Now. It makes for some very succulent meat. I can’t understand why restaurants bother with msg when this recipe can produce something with such tasty flavours. Heat the oil in a small saucepan and fry the paste, stirring occasionally for about eight minutes until fragrant and the oil separates from the solids. Add the garlic and ginger stir until starting to brown, then strain through a sieve. Add the salt and MSG or chicken stock powder (if using) and bring to the boil over high heat. Reserve the chicken oil. We follow your career with great interest and we loved your show too. The broth was perfect, and a little soy and sesame rubbed over the chicken before serving more than enough flavour. Place the rice in a rice cooker or heavy-based saucepan. 2. Really looking forward to trying it out. Thank you I poured a little of the seasoned juices back into the pot with the broth. For the chilli sauce, pound the chilli, ginger, garlic, sugar and salt together in a mortar and pestle until very smooth. But in my quest for great chicken rice I found another recipe that suggests keeping the chicken between 165-170 degrees for 35-40 and that the water should be completely still but steaming. Chilli and ginger sauce with crab fat 5. Hi Adam, thanks for the great recipe! It’s then served with a sauce of some kind, which can vary from establishment to establishment. No MSG at all. It won’t taste bad, but it might just look a bit funny. I have made two different batches of Hainanese Chicken Rice this week. Thanks! Im an ang moh expat here in singapore and i made this for locals and they were calling their friends to tell them how good the ang moh chx rice was. Yes, there would be a difference in flavour with a corn-fed chicken, but actually I wouldn’t recommend it for this dish. Transfer to a rice cooker or saucepan. Combine chillies, 4 garlic cloves, lime juice, a pinch of salt, sugar and 30 ml chicken stock in a food processor. If you want a stronger flavoured stock (again, it should be fine just as it is if it’s correctly seasoned), I’d suggest adding more chicken to deepen the flavour. 170,489 people like this. Remove Maryland (drumstick and thigh) from crown (breast on bone) at the joint. Hainanese Chicken Rice Recipe ... Here’s a handy tip from Adam Liaw’s TwoAsian Kitchen cookbook, which is to pour a mixture of 6oml hot chicken stock + 1 Tbsp of Sesame Oil + 2 Tbsp of Light Soy Sauce over the chicken pieces just before serving. There should be enough water in the pot so that the chicken doesn’t touch the bottom of the pot, as that will cause the skin to tear. The chicken should be cooked very lightly, pink inside the bones and with a gelatinous skin. I have tried many chicken rice recipes and your recipe (grandmas) is by far the best I have ever made. Immediately ice bath after the chicken is cooked. This recipe appears in my new cookbook, Destination Flavour: People and Places (2018) which follows my travels across my SBS television series of the same name. Roughly chop the fat and place in a small frying pan over very low heat to render. I bookmarked your page. There’s nothing wrong with it, but that’s just my personal preference in terms of flavour. Hainanese chicken rice is usually served with a bowl of soup. Start rice cooker. One question i do have is where can i get those poultry hooks from? I never had so much compliments from my family! 1. I added 0.5 kg chicken feet to enhance the flavour while simmering the chicken. 1. Over ten years I’ve been cooking this dish with countless renditions that came close, but not quite the real deal I remember from home. Am so glad I found it – I might have to buy your cookbook: for me and my mum and maybe some friends too. I’ve just made the Chicken Rice and follow every step of this recipes from the beginning to the last. Alternatively, use a hairdryer to blow to skin of the chicken until it is dry and tightened. I made this dish tonight and it was a hit with the hubby. Thanks again for my new favourite recipe! Bit behind but only now getting into this recipe and looking forward to trying it soon. Step 2: Rice. It’s definitely a 10/10 from us! It makes the rice really tasty without adding MSG. Just reading through some of the comments I thought I’d add my two cents – for those who find the flavour kick not strong enough I’d recommend using fresh free range chicken and I season the water with salt when poaching the chicken. When i cooked it as suggested by you, when i pierced the skin after removing from the water for 30 mins, it still seemed fairly under cooked. Pingback: week 42: hainanese chicken rice | ate days a week, Thank you for sharing this recipe Adam. All Rights Reserved. Thing is I cooked too much. Remove tenderloin from breast and chop tenderloin into even pieces. Watch the video and try and read along. Bear in mind, though that you want a mix of sweeter vegetables (like carrot and peas) and savoury meats (like cured ham), as well as a mix of textures for a truly great fried rice … The skin ended up firm and gelatinous.. the breast meat was so tender! A slow, gentle simmer for 45 minutes will produce chicken with a very pale pink blush to the meat and the inside of the thigh bones should be bright pink. Love your you tube video too. I love your recipe Adam! While it’s a chicken dish, the rice is just as much a star. I love the completeness of this dish. The recipe would even be fine in a 10L pot (although a little weak in the stock) which is really about the limit for domestic pots. Finally made this after having your cookbook for almost two years! I also added glutinous rice (soaked overnight) on the jasmine rice. If it tastes weak, add a little more salt. You get more variety and quality from breaking down a whole bird and it’s much cheaper to boot. Poached Chicken 3. thank you so much for this recipe, it rocks! Hainanese chicken rice. I made it today and it tastes great! Where did you get the stand for cooling the chicken? The tenderness of the poached chicken is phenomenal. Add MSG. That’s OK, but the texture will not quite be right. I second your call on the double-boiled stock option. Forgot account? I followed the measurements pretty closely and it was a success. My all time favourite chicken rice. On Thursday 22 February, Adam Liaw (Destination Flavour) and Anna Polyviou (Shangri-La Sydney) in Sydney will be teaming up with Malcom Lee (Candlenut) and Janice Wong (2am:dessertbar) in Singapore, to serve a special menu inspired by the Lion City. There should be enough flavour in the recipe as it is, but generally if you find that the flavour of a dish needs a bit more punch just check to make sure you’ve seasoned it correctly – that it’s salty enough. Thanks again! But why wait when you can make your own? Today I happen to have forgotten the book, so searched the internet hoping to find your recipe to confirm a couple of details. Pounding chilli can take some time so to speed up the process you can start it in a blender or food processor and pound to finish, or grate the ingredients into the mortar using a rasp grater. Thank u so much for this recipe! This recipe has always been on my to-do list and I’ve researched high and low for recipes and tips in making a good chicken rice. Add the boiling stock to the pounded mixture. 8. Add the garlic, ginger and eschalot and stir until starting to brown. Thanks Adam, I have made your recipe numerous times and it is perfect the way it is. Love the video that you suggested. When the rice is ready, use a cleaver to slice and debone the chicken Chinese-style and pour the dressing over it. It uses the whole chicken from the oil to the stock to the meat, so it’s a dish that not only tastes … The key to cooking the chicken is to cook it gently. Its really the final hit of flavour that seals this dish. I didn’t buy scallions and used one (white) onion instead, and added carrots to boil in the stock as I love carrot. He got the Hainan, Pingback: This week from Caroola Farm – Caroola Farm, The condiments make this dish, and I’ve used this recipe many times & it’s worked well. I’m going to try your recipe it sounds great Mr Liaw. So, real talk, when you make this for your family, how long do you actually leave it in and/or what temperature do you cook at? ... and became known as Hainanese chicken rice. The carcass is boiled up while cooking the first chicken dish, then cooled and frozen for a later date. 4. Thank you so much for your recipe. Remove from the iced water and hang over a bowl or the sink to drain well. I’m using cleaver however i guess it’s not sharp and heavy enough to make a clean cut. Hainanese chicken rice. Fry chicken oil with blended rempah till fragrant, Add in sliced ginger, galangal and brush lemongrass, continue frying, Boil until stock reduces to the same level as the rice, Once steamed, cover and let it rest for 15 minutes. All using a heavy cleaver. There is variation where they fry the chicken , but I think the poached is just perfect. My son is a sushi chef. If you’re finding the stock weak for your taste, my suggestions would be (in order of preference): 1. Thanks a lot. Pingback: Hainanese Chicken and Rice | farfromfamished.com, Cooked your Grandma’s recipe last night! Might be a simple question however I am a amateur. They all said it was delicious. One day I might film a video of my own explaining it. 1. Dish. It should be a bright orange, and that colour will give you a good indication of the proportion of chilli to ginger and garlic. Your grandma certainly knows her stuff. To begin poaching the chicken, pound the unpeeled ginger in a mortar and pestle and add to a large pot containing about 4 litres of water, along with the tops of the spring onions used for the ginger and spring onion oil. It’s amazing !!!! Thx Adam. Superb. Save my name, email, and website in this browser for the next time I comment. Managing stress is rarely an easy fix but I truly can’t put into words just how much better this kindness made me feel just at the right moment. Or does the ice water not chill down the temperature that severely? Thanks for the feedback and really sorry it didn’t work out for you! cheers! Place bird breast up and halve along the cartilage and spine. With proper boiling, waiting and resting the ideal result for this chicken is that it is cooked but pink inside the bones, and perhaps with the very slightest, almost imperceptible blush of pink at the thickest part of the breast. Many Hainanese Chicken rice hawkers will not be too thrilled to learn that their dish can now be easily recreated at home thanks to Adam. If you find the stock, chicken, rice or sauces taste a little insipid, it is because the stock is not correctly seasoned. The chicken should be cooked very lightly, pink inside the bones and with a gelatinous skin. Black sauce 6. Your email address will not be published. The water should now be steaming but not bubbling. Stir, then set aside until ready to serve. Adapted from: Rasa Malaysia, Steamy Kitchen and Adam Liaw. your recipe looks yummy,, anyway how to make a roasted hainanese chicken ?? Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Three meals and counting. My boyfriend and I look forward to eating this for lunch again tomorrow :D. Thanks Adam for this epic recipe. Well-seasoned, the both is delicious! awesome recipe! To me this is Probably the best chicken dish in the world. I saw this in your cookbook and its next on my list of things to make. I have never done this in the past, but can now understand why it is such a crucial kung fu secret in that it kept the skin of the chicken as smoooth as silk rather than drying out through its own steam during resting. Like it! ) produce some pretty killer flavours and seen all these,. Definately use the recipe exactly, depending on the jasmine rice tried out your instructions and your gramda this. Definately use the original stock in the fridge play, temperature and length time. Actually, it should taste like a strongly savoury chicken stock from the second batch to... What oxygen is to breathing and Hainanese chicken rice is very different from the iced water for about minutes. 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