Hainanese Chicken Rice - taste of asia

[Mama Fergie]

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 

[Halex]

BZB, must try ths, Bill Grainger has a great recioe too

[BeezeeBee]

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!

[cookie1]

I have had this in Singapore but not cooked it at home. I should give it a try. Is it full of flavour?

[BeezeeBee]

Most definitely, Cookie. Very, very tasty

[cookie1]

Thanks, ill give it a try.

[BeezeeBee]

Tonight's dinner. Yummy!

[Ekusumo]

That looks absolutely delicious!

Tonight's dinner. Yummy!

[BeezeeBee]

Thank you, Ekusumo

[cookie1]

I love your lovely clear photos BZB.

[Jamberie]

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??

[BeezeeBee]

I love your lovely clear photos BZB.

Thanks Chookie 😄

[BeezeeBee]

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.

[Ekusumo]

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.

[BeezeeBee]

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?