Chook Me!

Anyone knows the recipe for Hainanese Chicken Rice?

I love Hainanese chicken rice. The shop i go to in Taipan USJ has closed down. I would love to know how to make it or the best place to go to in Klang Valley.

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1. Ingredients 1 (2-pound) chicken 1 scallion, cut into 1 inch pieces 4 slices fresh, peeled ginger 6 tbsp vegetable oil or chicken oil rendered from chicken fat 6 to 8 cloves garlic, finely chopped 4 cups long-grain uncooked rice, washed and drained 1 tsp fine salt Mix together for Chilli Sauce 2 to 3 tbsp freshly squeezed lime or lemon juice, 5 tbsp finely chopped fresh red chilies, 5 cloves garlic, chopped, 3 tbsp finely chopped ginger, 1 tsp fine salt, 1/2 cup boiling hot chicken soup Method Boil a large pot of water. Stuff the cavity of the chicken with scallion and ginger. Add chicken to boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered until just cooked through, about 40 minutes. Bathe the chicken in an ice water bath till chicken is cold to create a tender, springy texture. Rub salt all over the chicken, including the breast bones. Rice : Heat oil in a rice cooker, add garlic, stir fry till fragrant. Add uncooked rice, stir fry for two minutes, add salt and enough chicken soup to cover 1/2 inch above the top of the rice. Boil on high heat, lower heat when steam holes form, cover and steam for 30 minutes till rice is cooked. Chop chicken and serve with steaming hot rice and chilli sauce. Dark soya sauce is the ideal accompaniment. By VIOLET OON http://www.visitsingapore.com/publish/stbportal/en/home/about_singapore/fun_stuff/recipes/hainanese_chichken.html
2. Chicken: 1 whole chicken, about 3 pounds 1 teaspoon salt 2 cloves garlic, peeled 4 slices fresh ginger, peeled 4 scallions, trimmed about 12 cups water 2 tablespoons sesame oil sliced tomatoes (garnish) sliced cucumbers (garnish) cilantro sprigs (garnish) Chicken Rice: 2 cups long-grain rice 2 tablespoons peanut oil 5 shallots, peeled and minced 5 cloves garlic, minced 3-1/2 cups reserved stock from cooking Hainanese chicken 1/2 teaspoon salt Wash chicken and remove excess fat. Rub the inside of the cavity with salt. Smash garlic and ginger slightly with the flat of a knife. Tie scallions into a knot. Place garlic, ginger, and scallions inside the chicken cavity. Bring the water to a boil in a pot large enough to hold the chicken. Add the chicken, breast-side down. Simmer, covered, 30-40 minutes, turning chicken halfway through the cooking process, until chicken tests done (juices from thigh should run clear when pricked with a fork). Carefully remove chicken, draining liquid from body cavity back into the pot. Reserve the stock to make chicken rice. Plunge the chicken into ice water for 5 minutes to stop the cooking process and tighten the skin. Drain, rub with sesame oil, and let cool to room temperature. To serve, chop chicken into bite-size pieces (the Chinese do this bone and all) and arrange on a platter. Garnish with sliced tomatoes, cucumbers, and cilantro sprigs. To make the chicken rice, wash the rice and drain in a colander. Let stand 1/2 hour to dry. Heat oil in a wok. Add the shallots and garlic. Stir-fry until fragrant. Add rice grains and stir-fry 3-4 minutes, until glossy and fragrant. Transfer to a saucepan. Add the chicken broth and salt. Bring to a boil over high heat and boil until the liquid level evaporates to the level of the rice and steam holes appear. Turn heat to low. Cover and simmer 40 minutes. Serve with Hainanese chicken.