Have been advising and giving people recipe for Hainanese Chicken Rice and I realized that I havent been cooking this for quite some time. So, I went ahead and cook them. Somehow, I have to break them into 3 parts as I need to up date my blog more often or I will start losing readers and friends....chuckle
Started off with the chilli sauce and here's what you need.
Fresh Red Chilli - 100 gm
Garlic - 40 gm
Ginger - 60 gm
Chilli Padi - 30 gm ( to taste )
Calamansi Juice - 20 ml
Sugar , Salt and White Pepper to taste
Chinese Parsley - 20 gm
Chicken Stock - 60 - 80 ml
Chicken Fat ( oil ) - 20ml
Blend the first 4 ingredients. Add in chopped parsley. Mixed in the rest of the ingredients. Season to taste.
Some people would want to cook this sauce. Go ahead then, No problem with it. The only difference is after blending all the ingredient, sauteed with chicken fats and then dump in the stock. Simmer and season. The question is, must you do that ? In the end you wont be eating this sauce warm or hot. It will still be either room temperature or chilled, right ?
Picture is so much clearer now that I followed Pusiva's Culinary Studio style of using white back ground with no flash and better lighting.
The ingredient - note the salt between the chilli padi
End product - looks good eh ?
Till then. Will post the ginger sauce and poach chicken later.