Well, I'm back and since some of you do like this dish so much and I dont like to make people wait, I decided to just post the ginger sauce and the chicken rice together. Some of you will be glad...chuckle !
Simple Ginger Sauce
depending on how many people is eating!
100 gm Ginger - grated
10 ml Chicken Oil
Mixed the grated ginger with a little oil. Season and dilute with stock. Thats all..........
For the rice, it really depends on how much flavour you will want from it. I like to do mine as flavourful as possible and after asking a few Chef for their recipes and tips, I like this the best.
Rice - 150 gm
Chicken Oil - 20 - 50 ml
Shallot - Chopped
Garlic - Chopped + additional 2 - 3 cloves whole peeled
Old Ginger - Grated + 1 cube peeled young ginger ( 1 inch )
Screwpine leave ( Pandan ) - 1 piece ( tie it up )
Margarine - 1 tablespoon ( for colouring and extra flavour )
In a stock pot or rice cooker, sauteed chopped shallot, chopped garlic and grated old ginger with chicken oil till fragrant. Add in the washed rice and mixed. Pour in chicken stock till enough to cook the rice. Dump in the rest of the ingredient and season. If using rice cooker, just press the cook button. If using stock pot, cook on medium low heat uncovered. Stir occasionally.
Once cooked, remove the pandan leave, cube ginger and garlic clove. Served hot.
From Bottom left - chicken oil, shallot, garlic & ginger paste, Margarine, ginger, uncook rice, pandan leave, sauteed garlic.
End product - light fluffy chicken flavour rice with a hint of ginger in every bite.
I prefer poach chicken over anything else for my Hainanese Chicken Rice. Cleaned whole chicken and trimmed fats. You can use that to render your chicken fat. Place whole chicken into a pot of water and bring to a boil for 30 minutes. Make sure it is cooked. I time mine as 39 minutes. So, i guess that will make the cooking time as 40 minutes. Place the chicken in another pot and place under running water for 15 minutes. This will get you smooth and tender chicken pieces as in Pak Charm Kai....if you like them warm, i suggest you watch the chicken after 25 minutes of cooking. Dont over cook them or you will end up with real tough chewy pieces of chicken.
To serve, chopped the chicken up to bite size. Topped with mixture of soy sauce and sesame oil. Garnish with cucumber, spring onion and chinese parsley. Even tomato is a cool accompaniment.
Served with the chilli sauce and ginger sauce.