Archive for September, 2010

Hainanese Chicken Rice

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
ice bath
sliced cucumbers
cilantro sprigs to garnish

Method:
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

Method:
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

Method:
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

Method:
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.

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