PDA

View Full Version : How to cook perfect Hainanese Chicken Rice


Fliegenmong
4th Jan 2015, 03:21
Following on from perfect Tea and perfect Rice....I use this recipe...

Hainanese Chicken Rice Recipe | Steamy Kitchen (http://steamykitchen.com/5068-hainanese-chicken-rice.html)

Rice and the broth are always perfect....but somehow my OCD food safety inner self can't seem to let a chook simmer away so low......so I tend to boil the @rse off it....which kinda defeats what this dish is about....

...the one time I did let it simmer for hours, I cut it up and there was still blood inside it, prompting a quick back in pot and boil furiously...

Solid Rust Twotter
4th Jan 2015, 06:10
I like the Singas version: Rice, roast chook and a smokey chili sauce.:ok:

Fliegenmong
4th Jan 2015, 07:12
Yeah SRT, I was going for the 'Singas' style chicken...I've overcooked it again...but safe not sorry :ok: (or spewy!) :yuk:

The rice is so wonderfully aromatic and tasty, I cool the chicken in the fridge now, to have with the rice and a salad....perfect for an early evening dinner in these hot and humid climes at this time of year...

Solid Rust Twotter
4th Jan 2015, 07:24
The chili sauce is what pulls it all together. Do you have a supplier there for the real deal?

Another thing I enjoy is Portuguese peri-peri chicken livers over fragrant rice. Gets a good sweat going to cool you down.

Fliegenmong
4th Jan 2015, 07:41
Likely we do SRT, there a prolific amount of Asian grocery stores around nowadays fortunately. Top quality Chinese Roast Duck & Pork, and BBQ pork are readily obtainable from Chinese butchers, century eggs, and Asian greens, all manner of dumplings......I've some Chiu Chow Chilli oil here, just like the stuff that is everywhere in HKG restaurants, I'll use that and maybe some lime juice soy and sugar....

Not driving to any of those Asian grocery stores right now anyway (It's wine o'clock!! :D )

Solid Rust Twotter
4th Jan 2015, 08:05
Got me drooling now.

Those dumplings are a great way to bulk out a bowl of ramen. Bit of water in a pot with a handful of dumplings and the spice/stock from the ramen pack. Once cooked in about five minutes, add the noodles and a drop of sesame oil then turn off the heat. Noodles cook in residual heat in about a minute. Pour the lot into a bowl with a chopped spring onion to garnish and Bob's a loony dictator.

Fliegenmong
4th Jan 2015, 08:10
Bob's a loony dictator

Ha ha!, 'round here its .... 'Bob's your Aunty's live in lover!' :ok:

Fareastdriver
4th Jan 2015, 09:41
Fliegenmong

I cut it up and there was still blood inside it

Hainan chicken is supposed to be like that. It shook me when I first had it but that is the way it is done there. I have had it dozens of times and it hasn't killed me yet.

gileraguy
4th Jan 2015, 11:17
I wouldn't worry about this recipe from both empirical evidence and correct culinary technique and food hazard awareness.

As long as the temperature is ABOVE 70 degrees Celsius, the food is not in the "Danger Zone".

A low simmer is about 95 degrees, so it's not in the zone where bacteria multiply.

The food danger zone is ABOVE 5 degrees, but BELOW 70 degrees. Any food exposed to this temperature for four hours should be disposed of rather than re-used.

The technique of sous vide uses a vacuum sealed meat product cooked in a water bath at 74-5 degrees for long periods of time, say 24 hours.

Recipes for stock (as well as this recipe) all use a simmer, rather than a boil, as boiling stock creates cloudiness and you lose aromatics at the boil...

The important point to watch out for here is the rice, as the spore bacillus cereus is present in the rice and is not killed by temperature.

Years ago restaurants specialising in fried rice stored the leftover steamed rice at room temperature under fans to "dry" it out effectively to ensure better fried rice.
Therefore the rice was in the food danger zone overnight. The bacillus multiplied and the toxins produced when they are consumed cause vomiting and diarrhea( usually within 30 minutes of consumption).

mixture
4th Jan 2015, 13:13
Fliegenmong,

Buy yourself a cooking thermometer and use that to determine whether your chicken is safe to eat.

As others have said, simmering is fine.... but very low-temperature (i.e. lower than simmering) can be a potentially risky as typical home cooking equipment isn't that accurate in keeping temperature.

Josh Cox
6th Jan 2015, 05:12
Good recipe:
http://i113.photobucket.com/albums/n229/Joshuacox_2006/family/2015-01-05182950.jpg (http://s113.photobucket.com/user/Joshuacox_2006/media/family/2015-01-05182950.jpg.html)

Tolsti
6th Jan 2015, 05:42
Here in Thailand a localised version is known as Khao Man Gai, is very popular as a breakfast dish and is rarely seen after lunchtime.

Fliegenmong
6th Jan 2015, 09:08
I cut it up and there was still blood inside it

Hainan chicken is supposed to be like that. It shook me when I first had it but that is the way it is done there. I have had it dozens of times and it hasn't killed me yet.

FED......I well remember the only time I was ever physically sick (vomiting) on an aircraft was in 1994, J class QF 767, HKG-SYD, having enjoyed a jump seat take off...I settled back in for dinner....cut open the chicken and remember seeing blood...thought that doesn't look right....but Qantas Business class is going to be safer than all these street food places I'e recently eaten at over the past few days......sick like you would not believe....embarrassingly so...flight attendants constantly bringing me new sick bags....it was awful.....I ain't ever consumed chicken with visible blood ever again!!

Not saying it was definitively the J class meal, no one else was sick after all, just not an experience I would care to repeat, hence plenty of caution.

BTW, the heaps of times I've had this dish in Singas, and elsewhere in SE Asia I've never experienced rawish bloodied chicken..:confused:

MagnusP
6th Jan 2015, 10:45
Can anyone tell me what I had to eat recently? They were soft and slightly sticky Korean (I think) dumplings, about hand-sized and maybe 1cm thick, folded over pulled pork. Delicious.

Solid Rust Twotter
6th Jan 2015, 11:41
Steamed pork buns can be slightly sticky. Couple of those with a bowl of miso soup for brekkie was my preferred alternative to my usual lakhsa. Also, the roast duck buns with black bean sauce.

I ate like a king in those parts while colleagues hunted desperately for a KFC or McFilthy's.

MagnusP
6th Jan 2015, 12:27
SRT, what I had wasn't like a bun filled then steamed, as you would do with dim sum; it was more like a plain flat bun that had been steamed and then folded over the hot filling just before serving.

Edit: found a recipe. All I need now is some Bot Banh Bao flour.

pigboat
6th Jan 2015, 14:42
The recipe for perfect rice every time:
Bring two cups of water to a rolling boil, add one package of Uncle Ben's boil-in-bag rice.... :p

Rossian
6th Jan 2015, 16:06
.....don't start that again!! It was bad enough the last time.

The Ancient Mariner

Capn Bug Smasher
6th Jan 2015, 22:25
Yep fliegenmong

My interpretation for tea tonite :ok:

https://fbcdn-photos-c-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-0/s640x640/10922754_10203311457136462_712384112057047799_n.jpg?efg=eyJp IjoidCJ9&oh=ab0756f0ec5bf5c5c443adf966af4de1&oe=553DE06D&__gda__=1428716629_4dbe970a8046d023952c867c895e9af5

Fliegenmong
7th Jan 2015, 09:52
Perfect Capn Bug Smasher!!!...I'm sick of eating it now, having had it for lunch all week......

Mrs Fliegs at a work do tonight, and as she doesn't eat fish I was able to cook this....dead easy, even without those amazing blast furnaces in that kitchen....

https://www.youtube.com/watch?v=M2l1J9AxvkY

Super simple and quick to do at home!! Classic Cantonese!!! :ok: