Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: debs on June 01, 2011, 11:56:52 am
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Recipe Name: Hainanese Chicken Rice
Book Name: Taste of Asia (also in May newsletter from TM Aust)
Tweaking details: I made this as per the recipe. When preparing the rice I wasn't sure whether I was meant to mince the garlic/onion/ginger etc. Decided to chop roughly and leave big pieces that could be picked out. In the last 15 mins of cooking the rice, I added carrots, broccolini and later some green beans. I may have added more ginger and garlic than the recipe said to 8)
Review: Yummo. The whole family really enjoyed this. The flavours were subtly but great. The chicken was very juicy.
Score: 4.5/5
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Debs, with a whole chicken in the varoma dish and rice in the basket, where did you find room to put the vegies. I wouldn't have thought the tray would have fitted on top of a whole chicken unless it was perhaps butterflied.
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No, the tray definitely did not fit on top. I just threw the vegies in around the chicken and made sure all the steam vents weren't covered.
Deb
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Guess the smaller the chicken the better then. Thanks for that info.
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Maybe chicken pieces would be better.
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I love this in Singapore so must try it.
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I made this once with chicken pieces and once with a whole size 10chicken and I think steaming in the verona with the whole chicken is the way to go. I also had some baking paper under the chicken taking care not to deal the vents. This kept the chicken really moist and allowed flavours from the wine and ginger and garlic to be retained. Yum!
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I agree with mavvie. I've made it with chicken pieces & it just doesn't work as well...doesn't present as well either. The whole chicken is much better. I managed to fit veg around the chool as well.
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This is a review of the sauce from this recipe from NomesFog 13/2/13
Chilli Dip (for Hainanese chicken rice) - A Taste of Asia
I wasn't making the chicken rice but wanted a chilli dip/sauce to go with our stir fry. This was perfect!
I made a half batch as I didn't want a big tub of it.
I only had super hot chillies so I only used a couple of them and used a red capsicum to make up the rest of the bulk.
It really was so delicious! Just like the chilli dip they serve in the chicken/pork/duck rice shops in Malaysia!
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Going to try making Chicken Rice for dinner.
The recipe has a variable time (25- 45 min) to steam 1.5-1.7 kg chicken. Would anyone know how much time for a chook that's 1.6kg?
I've only tried poaching when I cook Hainanese Chicken Rice. I recall having to cook a few time before finding the perfect process and simmering time for the chicken to be cooked to the right texture and no redness in sight.
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I'd say 35 minutes for a 1.6kg chicken BZB.
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I'd say 35 minutes for a 1.6kg chicken BZB.
I will give it a go.
Errr... How do I "pause" the TM when I want to have a look at the progress midway?
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just turn the dial off but remember to press the temperature button again when you are ready to continue cooking
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just turn the dial off but remember to press the temperature button again when you are ready to continue cooking
Thanks Suzanne :)
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Made this chicken rice for the 2nd time today. It was very tasty and succulent. Happy :)
1.8 kg chook
35 mins in the first round of steaming. Had to drape a tea towel over the varoma lid, as the chook was too big for the lid to close properly.
Added some choy sum to the varoma (chucked unceremoniously around the chook) in the last 10 mins of steaming. Drizzled garlic oil and soya sauce over the vege before serving.
Rice was delicious. It was already aromatic from the onion/ginger/garlic sauté. But the chicken essence from the steaming chicken lifted it further.
Served with chicken rice chilli sauce (made last month) and dark soya sauce.
Just beautiful!
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Great to know this BeezeeBee as this is one of my eldest DD's favourite dishes.
She doesn't have a TMX but lives only 5 minutes from my place so she could easily cook at my place and take home for her family.
Thanks for sharing :D
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BZB, must try ths, Bill Grainger has a great recioe too :)
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Hally, did Bill poach or steam the chicken?
My usual method is to poach. This method is still better than using TMX but it requires 3 hours min. Poaching results in very moist and silky textures.
But I will stick to the TMX way. Dinner ready in about an hour! :)
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I have had this in Singapore but not cooked it at home. I should give it a try. Is it full of flavour?
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Most definitely, Cookie. Very, very tasty :P
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Thanks, ill give it a try.
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Tonight's dinner. Yummy!
(http://img.tapatalk.com/d/13/08/31/aguhameb.jpg)
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That looks absolutely delicious!
Tonight's dinner. Yummy!
(http://img.tapatalk.com/d/13/08/31/aguhameb.jpg)
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Thank you, Ekusumo :)
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I love your lovely clear photos BZB.
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WOW BZB, the presentation of your chook looks fantastic. I always butcher my chicken (but it still tastes yummy) so don't serve TMX chook to guests. Any tips on how you present/neatly slice yours??
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I love your lovely clear photos BZB.
Thanks Chookie 😄
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WOW BZB, the presentation of your chook looks fantastic. I always butcher my chicken (but it still tastes yummy) so don't serve TMX chook to guests. Any tips on how you present/neatly slice yours??
Jam, I start with cutting a drumstick at the joint after removing the skin from the torso (purely to make it healthier). There is a point where it is easiest to cut through, without a need to hack. It's cartilage or something soft. Not cutting through bones. I use a chef's knife.
Then I cut off the thigh at the sweet spot as well. Takes some practise to find it. Repeat with the other leg.
Cut wings at the joints as well.
This might be useful for cutting up chooks. http://youtu.be/zW5BFvCmV7k
Fillet the breast. I have to fillet right side then the other side. Finally, slice each fillet and pick up the slices with knife to place on platter.
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BZB, I tried making this but mine didn't turn out right. My rice was quite bland. Either a) the stock wasn't salty enough or b) I DID make the mistake of cooking the rice at 100 deg at the last step instead of putting it on varoma with the chicken on top. So basically I just cooked the rice at 100 degrees. Do you think that could have been why the rice was bland? And oh, it was undercooked too.
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BZB, I tried making this but mine didn't turn out right. My rice was quite bland. Either a) the stock wasn't salty enough or b) I DID make the mistake of cooking the rice at 100 deg at the last step instead of putting it on varoma with the chicken on top. So basically I just cooked the rice at 100 degrees. Do you think that could have been why the rice was bland? And oh, it was undercooked too.
Did you add a tsp of salt into the rice, after sautéing it? Yes, you need varoma temp for the steaming of chicken and cooking the rice.
I cook regular rice at varoma temp as well.
How was the steamed chicken?
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Hi BZB,
The steamed chicken was actually fine. I used a free range small chicken so it was cooked through. It's quite tasty. I would try this again (without mistakes this time!) The chilli paste is great!! It made the whole dish so so tasty.
BZB, I tried making this but mine didn't turn out right. My rice was quite bland. Either a) the stock wasn't salty enough or b) I DID make the mistake of cooking the rice at 100 deg at the last step instead of putting it on varoma with the chicken on top. So basically I just cooked the rice at 100 degrees. Do you think that could have been why the rice was bland? And oh, it was undercooked too.
Did you add a tsp of salt into the rice, after sautéing it? Yes, you need varoma temp for the steaming of chicken and cooking the rice.
I cook regular rice at varoma temp as well.
How was the steamed chicken?
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Glad that the chicken turned out well :)
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Thank you for the tips and the link BZB... I'll have another go soon following your advice :)
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Would love to see a photo of the finished product if anyone has one :)
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BZB posted a photo of the finished dish on page 2 of this post charlieboy.
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Oops I can see it now... Still trying to work out this tapatalk app :)
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Sautéd the rice at speed 3, reverse, 2 mins instead of speed 2. It's quite time consuming to scrape out rice from the bottom of the jug. Hence I thought a faster speed would avoid the problem.
It did....but the rice was all broken up! Bad idea :(
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We have this regularly. Soooo delicious!
(http://img.tapatalk.com/d/14/02/06/7uje9uqa.jpg)
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yum bzb looks delicious I've made this once and it was really good, yours looks very professional :D:D
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Thanks Suzanne :)
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I must try this. I will copy yours BZB. ;D
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Ccokie, I usually make a stock from chicken frames. Use some of the stock to steam the chicken and rice. I chuck vege into the rest of the stock, season with white pepper and salt.
Today I added 25ml of oil into the rice, instead of 1 tbsp as per recipe. It stopped the rice from getting stuck to the base of the bowl.
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Looks delicious Bee :D
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Thanks Julie :)
Cookie, forgot to mention that I always use free range chicken for this recipe. Mt Barker chooks are on special at Coles this week