Thanks to one of our Ninangs at our wedding, I cooked Hainanese Chicken.
And since I put it on Facebook, a lot of people have asked for the recipe. That’s actually a first, really, because, as a lot of those people know, I.don’t.cook. Yep, that’s because my mom is a great cook…didn’t feel the need to learn anymore. (Until our cook left. Long story.)
Anyways, going back to the recipe–let me just say that it was easy peasy. Honest. (Wonder if it’s those “survival” instincts kicking in, considering again, I.don’t.cook…but.now.I.need.to.)
So gals, here it is:
rub salt in and out the chicken
put the following in a pot:
10 cups water
6 slices ginger
6 cloves smashed garlic
bring to a boil. when boiling, put in chicken, breast side down. lower flame to simmer. After 20 minutes, turn off flame and DO NOT OPEN the cover for 2 hours to allow the chicken to continue cooking.
After 2 hours, take the chicken out and plunge in icy water to stop cooking.
To make the rice (you have to do this after the two hours):
In a pot, saute minced garlic and ginger in some oil, and when browned, put in 2 cups of rice. Stir then put in 4 cups of chicken broth.
To make the ginger sauce:
chop very finely (or grate) ginger
chop onion leeks
put in oil
That’s it! Have fun everyone!