Tuesday, July 3, 2012

Chicken Day - Cold Shredded Chicken in Sichuan Style & Hainanese Chicken Rice(Revisited)

I have been baking for the past one week, almost everyday, trying out the scones & the mini donuts. All those were such fun, I really enjoyed my baking moments... But school had just started not too long ago, so I had to spend lesser time in baking as Nic will be having her semester tests real soon starting from 2nd week of July onwards...

I decided to cook instead, but of course only during the weekends... hehehe... I made these dishes last Sunday. Nat had requested me to make chicken rice for her. So besides the chicken rice, I had almost made the Cold Shredded Chicken in Sichuan Style ( but not really in Sichuan Style as I do not have the chilli oil, vinegar & chicken seasoning powder. So I omitted the chilli oil & chciken seasoning powder, replace the vinegar with lemon juice. Next time perhaps... hehehehe.....)

 Nevertheless, these cold shredded chicken tasted delicious in my own seasoning... With the japanese cucumbers, red capsicums & ginger, make it very crunchy & refreshing.

Ingredients for the Cold Shreded Chicken in Sichuan Style:
1 shredded chicken breast
1 shredded cucumber
1 tbsp shredded young ginger
1 shredded spring onion
1 shredded red capsicum

2 tbsps toasted white sesame seeds
1 tsp sesame oil
1/2 tbsp light soya sauce
some chilli oil
1/2 tsp white vinegar
1/2 tsp white sugar
1/2 tsp chicken seasoning powder

* Put all shredded chicken & vegetables in a mixing bowl. Add in seasoning. Toss well & serve.

Hainanese Chicken Rice

This time round, I had added more ingredients when I was boiling the chicken stock.
Add in 1 more sweet corn, chicken bones & feet to make the stock sweeter.

As for the rice, I had added more lemon grass, mashed garlic, shallots, ginger in order to make the rice more frangrance. The 1st time when I attempted the chicken rice, the rice wasn't that tasty. So this time, with all the "extra/more" ingredients, it made the rice more tasty & frangant.
 All done, really to be cooked...:))
 Yummy, all are ready, and here is our chicken feast for that Sunday!!!
 Bon Apetite!!!

And of course, not forgetting our dessert.... 20 sticks of Magnum Almond sticks that my friend bought for me from JB... hehehehe....

After our early dinner, we headed out... Cos mummy wanted to go to the bookshop to buy some food magzines... hehehehe....

3 liter water
1 large chicken
many stalks of spring onion
1 large onion, sliced
few head garlic, smashed
30-50gm ginger, sliced
2-3 leek, chopped
2 carrots, chopped
1 sweet corn, chopped
2-3 lemongrass, chopped & smashed

1. In a large pot, bring water to boil. Add garlic, onion, leek, lemongrass, swetcorn and carrots. Boil about 20mins.
2. Add chicken (stuffed with ginger & spring onion-I will opt for more ginger & more spring onions). Bring to boil. Turn down heat to simmer for 35mins. Meanwhile prepare a large bowl of iced cold water. It must cover the whole chicken. This is to keep the meat tender and moist as it stops cooking immediately.
3. Remove chicken and drain excess water from cavity. Place the chicken into the cold water for 10 mins. Drain and rub some sesame oil over and let the chicken cool to room temperature.
4. Reserve stock to cook rice.
5. Cut chicken into pieces. Arrange with sliced cucumber and tomatoes on a plate. Mix together 2 tbsp light soya sauce and 1 tsp sesame oil. Drizzle over chicken.

500gm raw rice (abt 3 cups of rice)
3 tbsp oil
50gm shallots, finely chopped
6-10 or more cloves garlic
50gm ginger
2- 3pandan leaves bundle, tied in a bunch (put more for the fragrant)
2 lemongrass, chopped & mashed
750ml chicken stock
1 tsp salt

1. Wash rice 2-3 times and drained dry.
2. Heat oil in wok, fry shallot, ginger, garlic & lemongrass, fry until ingredient turn light brown and fragrance. Add raw rice and stir-fry for 5 mins to bring out the fragrance.
3. Transfer fried rice into rice cooker. Add chicken stock, pandan leaves and salt to taste.

Balance stock can be used as soup or refreezed them for future used:)

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