Contributors' Recipes

Homemade Hainanese Chicken Rice
Recipe by Richie

     Ingredients

   Chicken      
      1 Whole Chicken      
      5 slices Ginger      
      5 Chinese Coriander roots      
      Water – enough to boil chicken in a large pot      
      Salt or Chicken Stock Powder (optional)

   Rice
      3 cups uncooked Long Grain Rice such as Jasmine rice
      Hainanese Chicken Rice mix (any popular brand from Asian grocery shops)
      Salt or Chicken Stock Powder (optional)

   Soup       
      Chinese Coriander leaves        
      Optional: Raw bean shoots.

   Condiments       
        Chilli sauce       
        Ginger sauce          
        Both sauces are available from Asian grocery shops.

  Method

Chicken

1.   Wash chicken and place in a large pot.

2.   Add ginger slices and coriander roots to this pot.

3.   Boil water in a kettle and add enough water to the pot to cover the chicken.

4.   Place uncovered pot on stove. Using high temperature, boil chicken for 6 minutes on one side, turn and boil for another 6 minutes.
Optional: Add salt or chicken stock powder to taste.

5.   Turn stove off. Cover pot. Allow to sit for 30 minutes. Chicken will continue to cook in the pot while covered.

6.   When chicken is cooked, remove and place on a cutting board. Cut chicken into pieces.

7.   Reserve the chicken stock from this pot for use in cooking the rice and making the soup. Soup scum at the top is normal when boiling chicken broth - this may be skimmed off or left as it does not affect the taste.

Hint: To give the cooked chicken a glossy look, rub a mixture of sesame oil and soya sauce over
          the whole chicken before cutting. The sesame oil also gives a nice flavour to the chicken.

       Rice

      1.   In a separate pot, place uncooked rice. Wash rice.

      2.   Add about 2 tablespoons of Hainanese Chicken Rice mix to rice.

      3.   Optional: Add 1 teaspoon of chicken stock powder to rice.

      4.   Add chicken stock to the rice so that there is 2.5cm of stock above the top of the rice.

      5.   Steam the rice to cook. Optional: A rice cooker will make this task simpler.

  To Serve

      1.  Place chicken pieces and rice on individual plates. Or place chicken on a platter to share.

      2.  Place a sprig of coriander leaf in each soup bowl. Optional: Add bean sprouts.
     Warm up the chicken stock and ladle this into each soup bowl.

      3.  Serve with chilli and ginger sauce as condiments.



Homemade Hainanese Chicken Rice

  




Chicken



Chicken flavoured Rice

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Chinese Eggplant and Chicken
Recipe by Marc

    Ingredients

1 cup rice
1 large eggplant
Oil for brushing eggplant
1 tablespoon cornflour
1 tablespoon water
250ml chicken stock
2 teaspoons sugar
1 tablespoon chilli sauce (Pun Chun brand or equivalent)
2 teaspoons soy sauce
3 teaspoons fish sauce
½ teaspoon sesame oil
6 spring onions, chopped
400gm chicken thigh fillet, chopped
3 cloves garlic, crushed
1 tablespoon oil for stir-frying
Chinese cooking wine or dry sherry

   Method

1.    Steam rice to cook.

2.    Slice eggplant 2 cm thick and brush both sides of slices with oil.

3.    Grill each side of eggplant until brown and set aside.

4.    Combine cornflour and water in cup.

5.    Combine stock, sugar, chilli sauce, soy sauce, fish sauce, sesame oil and spring onions in bowl.

6.    Combine chicken with garlic and stir-fry in hot oiled wok until lightly browned.

7.    Add stock mixture to wok and bring to boil.

8.    Add eggplant to wok and simmer covered for 7 minutes.

9.    Stir in cornflour mixture until thickened

10.  Drizzle with cooking wine.

11.  Serve with steamed rice.

Chicken and Eggplant in Wok

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Chilli Garlic Prawns
Recipe by Richie

Ingredients

1 Kilo Large Green Prawns
3 Spring Onion Stalks
1 thumb-sized Ginger
10 Garlic Cloves
4 tablespoon Chilli Sauce (good quality bottled sauce)
3 tablespoon Tomato Sauce
6 tablespoons Cooking Oil2 raw Eggs
½ cup Water

Optional

1 Red Chilli
Salt & Sugar to taste
Stock Power to taste

Method

1.   Wash prawns. Do not remove the shell – this retains the sweetness and juiciness of the prawns while cooking. Using kitchen scissors, trim off the sharp parts of the heads and tails. Remove the prawn legs.

2.   Wash the spring onions. Cut into 5 cm lengths. Put aside the cut green parts of the spring onion. Julienne the cut white parts of the spring onions (root end).

3.   Julienne the ginger.

4.   Remove the skin from the garlic cloves. Crush and chop the garlic.

5.   Heat up a wok or a deep frying pan.

6.   Add the cooking oil. Wait until it is hot (smoking slightly).

7.   Add the garlic and the julienned spring onion (white part) and ginger. Add the red chilli (not the chilli sauce), if using. Stir fry, but do not brown.

8.   Add the prawns. Continue stir-frying. As the prawn shells start to turn pink, add the chilli sauce, then the tomato sauce. Continue stir-frying, and mix. This step should take 3 to 4 minutes – do not overcook the prawns.

9.   Add the water. Mix and stir.

10. Optional: Add salt and sugar to taste. Add stock powder to taste

11. Turn off the heat. Crack the eggs, then mix and stir into the prawns. This gives the sauce a nice, thick consistency, with a rough texture characteristic of this dish.

12. Add the cut green spring onions.

13. Serve the prawns with steamed rice.

Chilli Garlic Prawns in Shell

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Flourless Chocolate Orange Ganache Cake

Recipe from Dawei

  Ingredients

  Cake

 200g chopped dark chocolate

 150g chopped unsalted butter

 1 tablespoon finely zested orange zest

 5 eggs

 160g caster sugar

 150g almond meal

 Cocoa powder for dusting

Chocolate-orange Ganache

 200g chopped milk chocolate

 80ml thickened cream

  Method

 Cake

1.      Preheat oven to 180C

2.      Grease cake baking pan

3.      Into 2 separate bowls, separate eggs into yolk and whites.

4.      In a saucepan over low heat, stir chocolate, butter and orange zest.
Let this cool while you do the next step.

5.      In a bowl, beat egg yolks and sugar until creamy and thick.

6.      Fold in chocolate mixture, then almond meal.

7.      In a separate bowl, beat egg whites until soft peaks form.

8.      Fold into combined mixture and pour this into the cake pan.

9.      Bake for 50 mins. It is ready when a skewer inserted in the middle comes out clean.

10.  Let the cake cool slightly before inverting onto a wire cake rack to cool further.

 Chocolate Orange Ganache

1.      In a heatproof bowl, place chocolate and leave this while you do the next step.

2.      In a saucepan, bring cream to a boil and then pour over the chocolate. Stir until mixture is smooth.

3.      To serve, dust cocoa powder over the cake. The ganache may be spread over the top of the cake, or served separately with the cake.

Chocolate Orange Cake with Ganache on top