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Keith_W
Major Contributor
Hainanese Chicken Rice is a Malaysian classic. Poached chicken with rice cooked in chicken stock.
Chicken: The usual method is to submerge a whole chicken into a pot of boiling water flavoured with aromatics (spring onion, ginger, goji berries, cabbage). Let it come back to the boil, then turn off the heat and leave the lid on for 30 min. Check if it's cooked by poking the thigh with a skewer - if the fluid runs clear, it is cooked. Submerge the whole chicken into iced water to stop the cooking and make the skin jelly-like, then chop into pieces. Everybody prefers the thigh and drumstick pieces because they are tastier.
My method: marinade chicken marylands in a pounded mix of ginger and spring onions with some salt. Add some pandan leaves, then seal and sous-vide at 70C for 90 min then plunge into ice water. Mix the juices in the SV bag with some soy sauce, chop the chicken and serve, garnished with cucumber and cilantro.
Rice: wash 2 cups of rice (you need slightly less than 1C per person) until water runs clear. Pound about 1" of ginger and 3 garlic cloves into a paste. Take spare fat from the chicken and roughly chop it, then put it in a wok with 4-5 tablespoons of water. The oil will render and the water will evaporate away. Wait until the fat starts to lightly brown, then discard the fat. Use the oil to fry the ginger-garlic mixture, then add the washed rice. Cook in a rice cooker with 2 cups + 2 tbsp chicken stock, pandan leaves, and a pinch of turmeric for colour.
Poached Kai Lan (Chinese broccoli): Wash the kai lan then tie into a bundle. Bring a large pot of water to boil. Add some sugar, 1 tbsp baking soda (it helps maintain the green colour and the crunch), and a splash of sesame oil into the water. Using tongs, lower the bundle stem side down and boil the stems for 1 minute. Then push the entire bundle underwater and cover. Boil for another minute. Remove and drain. The sauce is 2 tbsp oyster sauce + 1 tbsp water + dash of pepper and 1/4tsp sugar. Trim the bundle then nap the sauce on top. This short cooking time will leave the veggies slightly raw in the center, so it is important to use the freshest veggies possible. Most Chinese people prefer their veggies a little more cooked, if this is your preference, then boil it for 2-3 min.
Chicken: The usual method is to submerge a whole chicken into a pot of boiling water flavoured with aromatics (spring onion, ginger, goji berries, cabbage). Let it come back to the boil, then turn off the heat and leave the lid on for 30 min. Check if it's cooked by poking the thigh with a skewer - if the fluid runs clear, it is cooked. Submerge the whole chicken into iced water to stop the cooking and make the skin jelly-like, then chop into pieces. Everybody prefers the thigh and drumstick pieces because they are tastier.
My method: marinade chicken marylands in a pounded mix of ginger and spring onions with some salt. Add some pandan leaves, then seal and sous-vide at 70C for 90 min then plunge into ice water. Mix the juices in the SV bag with some soy sauce, chop the chicken and serve, garnished with cucumber and cilantro.
Rice: wash 2 cups of rice (you need slightly less than 1C per person) until water runs clear. Pound about 1" of ginger and 3 garlic cloves into a paste. Take spare fat from the chicken and roughly chop it, then put it in a wok with 4-5 tablespoons of water. The oil will render and the water will evaporate away. Wait until the fat starts to lightly brown, then discard the fat. Use the oil to fry the ginger-garlic mixture, then add the washed rice. Cook in a rice cooker with 2 cups + 2 tbsp chicken stock, pandan leaves, and a pinch of turmeric for colour.
Poached Kai Lan (Chinese broccoli): Wash the kai lan then tie into a bundle. Bring a large pot of water to boil. Add some sugar, 1 tbsp baking soda (it helps maintain the green colour and the crunch), and a splash of sesame oil into the water. Using tongs, lower the bundle stem side down and boil the stems for 1 minute. Then push the entire bundle underwater and cover. Boil for another minute. Remove and drain. The sauce is 2 tbsp oyster sauce + 1 tbsp water + dash of pepper and 1/4tsp sugar. Trim the bundle then nap the sauce on top. This short cooking time will leave the veggies slightly raw in the center, so it is important to use the freshest veggies possible. Most Chinese people prefer their veggies a little more cooked, if this is your preference, then boil it for 2-3 min.
Keith_W
Major Contributor
That Basque cheesecake looks amazing! Care to share the recipe?
I used this one:
www.bonappetit.com
there is a video version of the recipe:
Basque Cheesecake
This light, fluffy, cloudlike cheesecake wants to get cooked at high heat for a burnt, cracked surface that's rich with flavor.
there is a video version of the recipe:
dedobot
Active Member
Boiled dough gevreks (bagels) :
With a company of an fat franzela (french bread)
With a company of an fat franzela (french bread)
computer-audiophile
Major Contributor
Out for dinner
