Archive for the ‘Steam & Boil’ Category
It’s finally here! My long-awaited post for a more elaborate version of Hainanese Chicken Rice known in Cambodian as Chicken Rice (Bai Mon, បាយមាន់). This is one of my absolute favorite things to eat!
It’s been over a years since I posted my Hainanese Chicken Shortcut recipe but I’ve made this scrumptious dish numerous time, jot down all my measurements and even took a lot of pictures. When it was time to share the recipe it just seem overwhelming with all the write up and editing and I end up putting it off, until now.
I was eager to put my slow cooker to the test with more Asian recipes so Hainanese Chicken Rice seems perfect for this task. On a normal stove top you would have to monitor the chicken and poach/slow cook it at a very low temperature. Sometime you even have to turn off the heat completely and let it sit in there, then turn the heat back on repeating the process until the meat is no longer pink. However with my slow cooker I do not have to baby-sit my baby, I mean my bird. This was a half-day ordeal since it’s my first time cooking using this method. I did set it and leave the house for awhile. I have not tried the over-night method but I believe it is possible using the LOW setting.
My recipe is for my 5qt. slow cooker. If you have a smaller size pot you might want to consider getting a smaller chicken or just use chicken pieces instead. All other ingredients might also need some adjustments. Taste and adjust accordingly prior to serving.
I’ve broken down the recipe in sections which I think will make it easier for you to follow. You can include or omit any steps as you wish suits you.
Hainanese Chicken (makes 4-5 servings)
(Bai Mon) បាយមាន់
Ingredients for making Hainanese Chicken
1 – 4-5 lbs chicken
2 inch ginger, sliced
4 cloves garlic, peeled
8 cups water
1 teaspoon salt
cilantro sprigs to garnish
Rinse the chicken thoroughly and remove the stuffing inside if it came with it. You can save it for another dish.
Add the sliced ginger and garlic cloves inside the chicken cavity and set it in the slow cooker.
Add enough water to cover the chicken and leave about 1 inch from the top and add salt.
Set slow cooker to cook on HIGH between 5-6 hrs, again depending on the size or cut of chicken.
Once the chicken is cook, no longer pink, prepare an ice bath by mixing some ice cubes with cold water in a container that is large enough for the chicken of that size.
Carefully transfer the cooked chicken into the ice bath. This process will shock the chicken and prevent it from cooking any further. This also give the chicken skin that nice, soft and juicy texture. Once the chicken is cool, remove it from the ice bath and set it aside.
Serve by cutting up the chicken into bite size pieces and arrange on a platter. You can arrange cucumber slices any way you wish and garnish with cilantro sprigs.
Ingredients for making Chicken Rice
2 cups long grain uncooked rice
2 ½ – 2¾ cups broth from the cooked chicken
2-3 drops of seasoning (I used Golden Mountain Seasoning), optional
Rinse the rice with cold water once or twice then transfer 2 ½ – 2¾ cups of broth from the cooked chicken. The amount of liquid used so be the same as if you are cooking plain white right. Adjust accordingly.
Add a few drops of seasoning if you wish. This also add a subtle brown color to the rice. Set your rice cooker to cook as usual.
To serve you can scoop out the rice into a small bowl and pat it down. Flip the bowl into a flat plate and the rice should slide out of the bowl forming a nice dome shape. Garnish with cilantro sprigs.
Ingredients for making Side Soup
1½ lb winter melon, skin removed and inner soft and fuzzy layered removed, cut into 1 inch cubed
1 tablespoon fish sauce
ground white pepper, optional
If your slow cooker had switched to warm, put it back to HIGH and add the cubed winter melon and fish sauce. Allow to cook for about 15-20 minutes. You do not want it to be too mushy.
To serve ladle the broth and winter melon into a bowl and add ground white pepper.
Ingredients for making Chili Dipping Sauce
5 red bird’s eye chili
1 clove garlic
1 piece ginger
1-2 pinches salt
juice from ½ lime, yield about 1 tablespoon
1 teaspoon broth, optional
Add the first 5 ingredients into a mortar & pestle and crush into a paste-like consistency. Transfer to a small bowl and add the lime juice.
If you want to tone down the sauce a bit you can add small amount of broth from the chicken stock.
This week at my local Lucky Supermarket Tyson game hen were on sale. It comes in 2 per platter and was going for a BOGO free! I jump at this sale and got a total of 4 game hen for about $8. No recipe in mind when I pick them up but because of their convenience size it disappear real quick once I get them home.
I wanted to make sometime quick & easy that doesn’t involve too much time in the kitchen. Steamed Chicken with Garlic Fish Sauce came into my mind in a flash. I set the steamer with some water and while I wait for that to come to a boil I give this baby a quick rinse and stuff it with some aromatics I had on hand like green onion, sliced ginger and a couple sliced of lime. The chicken was perfectly sized so within 30-40 minutes I got a nice juicy and succulent chicken waiting for me to dive in. YUM! Don’t have a steamer? Try poaching instead. First cook the chicken at high heat and then turn it off and allow to poach for 20-25 minutes. Crank the heat back to high for 5 minutes and repeat the process. You can use other cuts of chicken as well but adjust cooking time accordingly.
I allowed my chicken to rest for awhile so that the juices get distribute back into the meat and not flow when I break into them. In the meantime I prepared my simple yet finger-licking garlic-y fish sauce for dipping.
Steamed Chicken with Garlic Fish Sauce (makes 1-2 servings)
(Mon Jomhoy Nung Tuk Jroluk Ktum Saw Tuk Trey) ម៉ាន់ចំហុយនិងទឹកជ្រលក់ខ្ទឹមសរទឹកត្រី
1 game hen (weigh about 1-1½ lbs)
2 stalks green onion
4 slices ginger, cut about ¼ inch thick
1+ ½ lime, divided
water for steaming/poaching
5 large cloves garlic, peeled and roughly chopped
6 red hot bird’s eye chili, roughly chopped, adjust amount if desire
3 tablespoons already prepared fish sauce (see recipe)
chopped cabbage (optional)
Bring a pot/steamer to a boil. Meanwhile rinse the chicken and stuff the cavity with green onion, ginger and ½ lime thickly sliced. Add chicken to the pot/steamer.
Steam on high heat for 5 minutes then reduce to the lowest setting. Continue to cook for another 20 minutes or until the juices run clear when your pierce the inner thigh. The meat should no longer be pink and it should be soft and succulent. Turn off heat and allow to rest.
Meanwhile, in a mortar and pestle add chopped garlic and chili. Pound into a paste. Transfer to a sauce boil and squeeze the juice from a whole lime. Add prepared fish sauce and give it a stir to combine. Taste and adjust to your liking.
Break/chop the chicken into pieces and lay it on a bed of chopped cabbage. Serve along with garlic fish sauce. ENJOY!
If there is a 30 minute Asian dish book this recipe should be included. It’s so so easy! I found the recipe online and adapt it to my preference. I somehow do not feel the original name of “Three Cups Chicken”. Don’t get my wrong as I am not dissing the origins but just the name. I love how easy it is to make and the wonderful aroma followed by the delicious taste. According to the history it is a Taiwanese dish and three cups refer to the ratio of the three main ingredients which is sesame oil, soy sauce and wine. I did follow the ratio but still the name I have given “Drunken Basil Chicken in Clay Pot ម៉ាន់ជីក្រហមពល់ស្រាក្នុងឆ្នាំងដី” would give people a better idea of what this dish is all about. But then there wouldn’t be much story behind it would it? Again, all that matters is that it taste good. 😀
This was an opportunity f or me to pull out my cute little clay pot that I brought back with me during my trip to Cambodia. For convenience I used skinless and boneless chicken thighs because cooking time was pretty short. However, you can also use bone-in and simmer it for a very long time until the liquid completely evaporate and the bones should also give off a nice taste – if you have the time. I like my dishes spicy so I added some dried red peppers as well. The whole garlic taste amazing! It was not garlic-y at all but soft and nutty? And since I also love basil I added a whole bunch. As with any recipe there really is not rules. To me I just study the concept and turn it around so I suggest you to do the same. Taste it and adjust accordingly.
Drunken Basil Chicken in Clay Pot
(Mon Chee Krohorm Pol Sra Knong Chhnang Dey) ម៉ាន់ជីក្រហមពល់ស្រាក្នុងឆ្នាំងដី
1 lb chicken, cut into bite size
1 teaspoon baking soda
5 dried chili peppers
2 inch ginger, peeled and slice
6-10 garlic cloves, peeled
1½ tablespoons sesame oil
1½ tablespoons soy sauce
1½ tablespoons shaoxing wine
1 teaspoon dark soy sauce
1 teaspoon sugar
a bunch of Thai basil
Sprinkle baking soda on the chicken. Mix throughly and allow to sit about 10-15 minutes. This help tenderize the chicken. You can skip this step if you plan to simmer it for more than 30 minutes. Wash and rinse thoroughly and pat try with paper towel.
In a clay pot or heavy base pan heat sesame oil and add ginger, garlic and dried chili peppers. Fry until fragrant then add chicken pieces. Cook chicken half way then add all the sauces. Cover the pot and reduce the heat to simmer for about 5 minutes or 10 minutes if using bone-in chicken.
Once chicken is fully cooked turn off the heat and stir in the basil. When serving you can dish it out or like me serve it in the clay pot along with steam rice.
A few days ago we stopped by to have lunch at Tri-Valley Seafood nearby my old workplace in Pleasanton, CA. We were actually planning to have Pho because that’s what they used to serve but I guess they changed management so now it’s a Chinese Restaurant with Dim Sum severed all day. Not having dim sum for awhile, and Pho too often, I decided to pick some dim sum dishes off the menu. We picked Steamed Chicken Claw aka Chicken Feet, Steamed Pork Ribs, Siu Mai, and Steamed Rice in Lotus Leaves which took forever to come out. It was the very last item to be served. We order it to eat along side our other dishes. At one point we were about to cancel it but the server finally came out. By that time we were full to enjoy the taste. Normally I just pick it off from the cart but I guess when it’s made to order, it takes awhile to steam that sticky rice. In addition there were some items that we just grab as the server go from table to table to try and sell the dish. We grabbed the crispy shrimp balls and the sesame ball with sweet beans.
Out of all those dishes, while eating I really wanted to try making two things, the Steamed Pork Ribs ឆ្អឹងជំនីរជ្រូកចំហុយ (Cha’ung Jomnee Jrook Jomhoy) which I’m going to show you now and the Chicken Feet which I might attempt to make soon. Their Steamed Pork Ribs version has a lot of fat which I did not like. And also picking out the bones was a bit annoying. So what I am going to be using is a leaner cut of pork without the bones. I am using Black Bean Sauce so the color is a bit darker opposite from what some dim sum places might serve you, a lighter color because they use the whole black beans.
½ lb country style pork ribs
1 tablespoon garlic, finely chopped
1 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon oyster sauce
1 teaspoon black bean sauce
1 teaspoon corn starch
1 teaspoon sesame seed oil
1 teaspoon shaoxing Chinese cooking wine
slice chilies (optional)
Cut the pork ribs into small bite size pieces. Combine the rest of the ingredients and mix in the pork ribs. For best result allow to marinade at least 30 minutes or overnight which is what I did.
I’m using my aluminum steamer but if you are using a wok, set steaming rack inside of wok and fill with water almost up to height of rack. Bring the water to a vigorously boil and then lower it to med-high. Transfer marinaded ribs to steaming rack. Steam for about 20 minutes or until ribs are no longer pink. Make sure to check your steaming water so it doesn’t run out. Replenish with additional water, if needed.
ត្រីចំហុយស្ទីលចិន (Trey Jomhoy Stil Jen) I read somewhere online which suggest that fish should be eaten at least once a week. Fish has excellent sources of protein, vitamin B, vitamin D, trace minerals, and essential omega 3 fatty acids, which are lacking in most diets. So when I was at the groceរy store today I picked up a tray of some Tilapia Fillets. I normally buy the frozen one at Costco but I haven’t been there for like over a month. I can’t seem to get out of that place without spending less than $75 I know whole fish is better but I hate picking out the bones so I like to stick with the fillets. 😛
Since I just purchase the fish fillets today, I went ahead and cook it for dinner while it’s nice and fresh. For my Chinese Style Steamed Fish recipe you can either use whole or fish fillets.
Chinese Style Steamed Fish (makes 2 servings)
(Trey Jomhoy Stil Chen) ត្រីចំហុយស្ទិលចិន
1/2 – 1 lb tilapia fillet(s) (snapper, halibut or other type of fish can also be used)
2 inch piece of ginger, peeled and julienne
1 stalk scallion (green onion), cut into 2 inch pieces and julienne
2 tablespoons soy sauce (for fish and seafood)
3 fresh chili, thinly sliced (optional)
fresh cilantro sprigs, for garnish
Lay the fish onto a heat proof plate and place into a steamer once the water is boiling. Cover and steam for 5-8 minutes then turn the heat off completely (longer if using whole fish).
Pop the lid open and check to see if there is excess liquid that formed while steaming. If so, tilt the plate carefully (using kitchen gloves) to drain out the liquid. Pour soy sauce and sprinkle with ginger and scallion. Cover and let it set for another 5 minute. The steamed water will heat the soy sauce and soften the ginger and scallion.
Remove from steamer carefully, again protect yourself with some kitchen gloves. Add some slice chili if using and garnish with cilantro leaves. Serve hot with steam rice.
Note 1: Alternatively, with the fillets you can cook it in the microwave as well. Once fish is cook, add the remainder of the ingredients.
Note 2: It is best to use a soy sauce that is for fish and seafood because it has already been mixed with other ingredients such as salt, sugar and water.
This is one of my favorite dish to eat and make. It uses very few ingredients bit takes a bit of time mainly wait time. I like to poach my chicken when possible because I find that the meat is more juicy compared to cooking all the way through or steaming, it’s your choice. I also make Hainanese Chicken Rice known in Cambodian as “Bai Mon (Chicken Rice)” very similar ways to this. I’ll blog about it when that times come. Here is how I make my Poached Chicken with Ginger & Scallions.
Poached Chicken with Ginger and Scallion
(Mon Jomhoy Nung Kngey Sluk Ktum) ម៉ាន់ចំហុយនិងខ្ញីស្លឹកខ្ទឹម
Chicken (breast, thighs or leg quarters -it’s all up to you)
garlic cloves, sliced
scallions (green onions). finely chopped
To poach the chicken, in a pot bring several garlic cloves, a few thick slices of ginger and a teaspoon of salt to a boil. Once boil, add the chicken and bring to a boil again. Cook for about 3-4 mins (cooking time will depend on what type of chicken you are using). Turn the heat off completely and cover the pot. Allow the chicken to sit in the liquid for about 15-20 mins. Again, cooking time will vary especially if you are using bone-in chicken. Remove the chicken and set aside.
When making the ginger and scallion sauce, you will have to be extra cautious. To make the ginger and scallion sauce grate the ginger (about 3 tablespoons) and finely chop the scallions. Add 1 teaspoon of salt. In a saucepan, add some oil. Once hot, add garlic slice and cook until garlic turns black. Slowly and carefully pour the hot oil into the sauce bowl that contains grated ginger and finely chopped scallions with a teaspoon of salt. Discard the black garlic in the oil.
Once the chicken is cool, chop or slice according to your preference and arrange on a platter. You can either serve the sauce on top or on the side. The ginger and scallion sauce can be strain if you would like to control the amount of oil, or you can control it when you first pour it. Serve and enjoy with steam rice.