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Monday, July 25, 2016


Came across this recipe in my this month's selected cookbook for Cookbook Countdown Event.  I am not sure if this is an authentic Hainanese Chicken Rice recipe.  What tempted me to try out is that, the post has 4 separate recipes [chicken rice, steamed chicken, vegetable pickle and chilli dipping sauce].
So this gonna be a long, long post that I am sharing here.  
Recipe adapted from this month's selected cookbook for Cookbook Countdown Event#7- 'Home Cooking June 2002 Issue'. 

[serves 2-3]
2 cups rice - washed and drained
2 pips garlic - bruised
25 gm ginger - bruised
25 gm butter
salt and pepper to taste
enough water or chicken stock to cook rice
  1. Heat butter in a pan or wok, fry garlic and ginger until fragrant before adding in the drained rice to fry for about 3 minutes.  Season and cook in a rice cooker with about 1 3/4 cups water or stock.
Notes: I did not use frying method, instead I combined all the ingredients then steamed the rice in the steamer.  
The rice is aromatic eventhough without frying.  I believe it would be better if the ingredients are prepared as per Step 1.
3 chicken whole legs [with skin] - washed and pat dry
1 tbsp each of grated or blended ginger, garlic and shallots
salt and pepper to taste
Dash of sesame oil
Garnishing - some chopped coriander leaves
  1. Rub the chicken with all the grated ingredients, salt, pepper and leave to marinate for at least 30 minutes.
  2. Steam for 20 minutes or poached till cooked.  Serve with a dash of sesame oil and garnish with coriander leaves.
Notes: The steamed chicken is tender, juicy and sweetness with the fragrance of the spices [ginger/garlic/shallots] and sesame oil.
5 fresh red chillies - roughly cut
4 pips garlic - skinned
20 gm fresh ginger
Juice of 4 small limes
2 tbsp white vinegar
salt and sugar to taste
  1. Blend all spices together then add in the rest of the seasoning ingredients to taste.
  2. Serve with chicken rice.
Notes: This dipping sauce is garlicky, ginger and spicy.  Tastes sourish and goes well with the steamed chicken and rice.
4 dried mushrooms - soaked and cut strips
200 gm cabbage - cut shreds
1 red carrot - peeled and cut shreds
200 gm turnip [sengkuang] - cut shreds
1 large onion - sliced
some fresh coriander leaves 
1 red chilli - cut strips
100 ml white vinegar
1/2 tsp salt
5 tbsp sugar
  1. Prepare the above vegetables.  Blanch the carrots and mushrooms.  Drain in colander and leave it to cool.
  2. Combine vinegar with salt and sugar then mix in all the ingredients.
  3. Leave to pickle for one day before serving chilled or at room temperature.
Notes: I love this pickle very much.  It is refreshing, the vegetables are tasty and very crunchy.  Definitely something extraordinary to go with Chicken Rice.  This is a nice pickle to go with any grilled or fried meats.

Cookbook Countdown
I'm sharing this post with Cookbook Countdown Event #7 hosted by Joyce of Kitchen Flavours and Emily's Cooking (Makan2) Foray


Phong Hong said...

Kimmy, chicken rice is one of most favorite dishes to eat. I am very tempted to try this recipe. It looks good. Quite unusual to have pickles with Chicken Rice but I think it is a good idea.

kitchen flavours said...

We love chicken rice! I've just cooked chicken rice two days ago!
My FIL is a Hainanese, and the method he cook his chicken rice is different from this. I do not know where he learn his recipe from, so don't really know which is the authentic one!
As long as it is delicious!

Kimmy said...

Hi Phong Hong, I was quite surprise that the pickle is good. The vegetables are crunchy and tasty. This can be a delicious side dish to go with most fried foods.

Kimmy said...

Wah Joyce, your FIL is Hainanese. Hainanese are great cooks and they do have many well-known dishes that are unbeatable. During my childhood days, I ate quite often Hainanese food cos' there were many food outlets run by Hainanese cooks in our area. Not anymore now.

EmilyC said...

I do not remember pickles being served with our chicken rice at our Hainanese family gatherings... but it sure looks good!

Kimmy said...

Hi Emily, that's right, this pickle looks more like those served in Japanese Bento set but this is really tasty and good.

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