14 August 2009

Eating Well

Tonight I made Hainan Chicken and veggie stir fry. Delicious. I am still so in love with the simplicity and intense but subtle flavour of Hainan Chicken. If you have never tried this dish, here is a short version of the recipe (but please do look up "proper" recipes on the internet which will include fancier directions for the rice and sauces!)

Half fill a stockpot with water (or chicken stock), sliced fresh ginger, smashed garlic cloves, and 1 teaspoon salt (or 1 tablespoon soy sauce and/or fish sauce). There needs to be enough liquid to cover your chicken. Bring to a boil, add a whole chicken or chicken pieces (preferably with the bone in - my favorite is the Maryland), turn down to a simmer and cover. Simmer gently for 20 minutes. Turn heat off and leave for a further 20 minutes.

You can use the stock from the chicken pot to cook the rice, for even more flavor in your dish, but save some for the sauce (see below).

Meanwhile, to make the sauce, grate or finely mince fresh ginger to make 2 tablespoons. Also finely mince garlic or put through a garlic press to make 1 tablespoon. Mix together with 1 tablespoon soy sauce, 2 teaspoons sesame oil, and 1 tablespoon of the stock from the chicken pot. This is enough for 2 serves, so scale up accordingly!

Serve the chicken over rice with the sauce drizzled over. Optionally also drizzle over some hot sauce (such as sambal oelek).

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