tag:blogger.com,1999:blog-33308499.post1983264055410033938..comments2023-09-18T10:35:13.649-07:00Comments on the fifth flavor: Hainanese (Singapore) chicken riceUnknownnoreply@blogger.comBlogger9125tag:blogger.com,1999:blog-33308499.post-65053313262213503862012-06-10T11:25:02.181-07:002012-06-10T11:25:02.181-07:00Great writeup!
Yes, as said above, poaching the...Great writeup! <br /><br />Yes, as said above, poaching the chicken is the authentic way, not a hard boil. Use one gallon of water for a standard size fryer. Bring water (and aromatics) to boil, dunk chicken for a minute, pull it out (seals skin), let the water come back to a boil, then submerge the chicken again. Cover, turn off heat and leave on the hot burner for one hour. The result is a perfect super juicy poached chicken, for this or any other use (chicken salad, etc.).<br /><br />Traditionally, the stock is chicken & pork based and used again and again, with water added to keep volume up. This is one of the reasons that the Singapore versions are more flavorful, aromatic and more intensely umami laden. As most cannot do this, the above poaching method is very good. Save the juices that pour from the poached chicken when cutting it up! <br /><br />As said, you can garnish with anything, including lime wedges, sweet dark soy, oyster sauce, chili garlic paste, cucumbers, scallions, minced garlic, & ginger etc. Awesome summer dish! My wife is addicted to this dish now. Another thing: It is best served at room temperature, not hot.<br /><br />MarkAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-33308499.post-60562386707112240692012-06-08T13:57:17.714-07:002012-06-08T13:57:17.714-07:00Actually, this chicken should be STEEPED chicken, ...Actually, this chicken should be STEEPED chicken, not boiled. This is a common cooking method in East Asia, you can buy Bac Jam Gauy (White Cut Chicken) at most any Chinese BBQ. Place a defrosted chicken (remove giblets) in a large pot with ginger, green oinion and salt, cover in cold water, bring to a boil, cover, turn off flame and let stand for at least 45 minutes. Ideally the chicken should be still be pink at the bone. Cantonese serve this chicken with a sauce of grated ginger, finely minced green onions, salt and oil instead of Soy Sauce. <br /><br />PaulAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-33308499.post-32642885349564437042009-11-25T09:00:23.199-08:002009-11-25T09:00:23.199-08:00Hi,
I am interested to take training to cook chic...Hi,<br /><br />I am interested to take training to cook chicken rice, refer me to someone you know from whom i can learn the authentic way of preparing chicken rice.<br /><br />Pls email me at phoenixnepal@gmail.com<br /><br />thank you!<br />Narawww.brianara.spaces.live.comhttps://www.blogger.com/profile/10599596559230101201noreply@blogger.comtag:blogger.com,1999:blog-33308499.post-38157270754589055202009-06-16T10:49:32.286-07:002009-06-16T10:49:32.286-07:00I am having trouble printing out your recipe and I...I am having trouble printing out your recipe and I HAVE to have it!!!!!!<br /><br />My printer only prints out up to salt and pepper and nothing else!!!!!!!!<br /><br /> HELP!Anonymoushttps://www.blogger.com/profile/05250260106016636454noreply@blogger.comtag:blogger.com,1999:blog-33308499.post-29168383854274647872009-01-06T15:30:00.000-08:002009-01-06T15:30:00.000-08:00Found your recipe when looking for a Singaporean r...Found your recipe when looking for a Singaporean restaurant in Seattle -- sadly, nonesuch. If you are still experimenting with this recipe, I'd advise, just before cooking the rice, to brown a bit of smashed ginger and some roughly chopped garlic together with sesame oil, and then to stir in the rice, saute for a bit and lastly add the stock. It's basically paella technique. The degree to which you chop/smash the garlic and ginger will affect the flavor of the rice. Both flavors are important in this dish. True Singaporean chicken rice is has an addictive, clean aroma that is pleasantly at odds with the bland beigeness of the plate. It's been years since I was an exchange student in Singapore, but still I pine for this dish.<BR/><BR/>Other recipes I've seen call for pandan leaves, which are hard to come by here, and I've never tried it, but I bet it's key. Anyhow, I like the idea of using green onions, and will try it next time.Nick Carterhttps://www.blogger.com/profile/16822539210630983588noreply@blogger.comtag:blogger.com,1999:blog-33308499.post-17280962278806162322008-12-15T14:44:00.000-08:002008-12-15T14:44:00.000-08:00Thank you, thank you. I was searching for the chi...Thank you, thank you. I was searching for the chix and rice seen on the Singapore No Reservations never expecting to find it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-33308499.post-80202916229121209512008-07-11T20:17:00.000-07:002008-07-11T20:17:00.000-07:00I enjoy seeing Anthony Bourdain's show too. For th...I enjoy seeing Anthony Bourdain's show too. For this dish, the rice plays a very important role in it. My Singapore friends tried to make it themselves but turns out it's not as authentic as they have back home.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-33308499.post-91138524920488390172008-04-03T07:24:00.000-07:002008-04-03T07:24:00.000-07:00I was looking for a Chicken Rice recipe specifical...I was looking for a Chicken Rice recipe specifically because of the Singapore episode of Bourdain's show. Thank you! I can't wait to try it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-33308499.post-77916075832388501472008-03-29T14:49:00.000-07:002008-03-29T14:49:00.000-07:00This is a great step by step recipe. I too enjoy A...This is a great step by step recipe. I too enjoy Anthony Bourdain's show. After seeing the Singapore episode again today I went out to gather the ingredients to give this Chicken Rice dish a try. It seems so simple yet must be a true taste treat to be the "National Dish" of a country with so many food choices. I just have to try it myself.<BR/><BR/>Thanks You!Anonymousnoreply@blogger.com