Hainanese Chicken Rice - taste of asia

[debs]

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 
Review: Yummo. The whole family really enjoyed this. The flavours were subtly but great. The chicken was very juicy.
Score: 4.5/5

[judydawn]

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.

[debs]

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

[judydawn]

Guess the smaller the chicken the better then. Thanks for that info.

[meganjane]

Maybe chicken pieces would be better.

[cookie1]

I love this in Singapore so must try it.

[mavvie]

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!

[LizzieM]

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.

[judydawn]

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!

[BeezeeBee]

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.

[judydawn]

I'd say 35 minutes for a 1.6kg chicken BZB.

[BeezeeBee]

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?

[*suzanne*]

just turn the dial off but remember to press the temperature button again when you are ready to continue cooking

[BeezeeBee]

just turn the dial off but remember to press the temperature button again when you are ready to continue cooking

Thanks Suzanne

[BeezeeBee]

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!