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Kelantan
Pulau Pinang (Penang)
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Recipes
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HAINAN CHICKEN RICE
Ingredients:
1 1/2 kg
whole chicken
2 cups long
grain rice
14 shallots
12 pips
garlic
½ inch long
ginger
1 tsp salt
½ tsp pepper
4 tbsp cooking
oil
Ingredients
for Chicken stock:
250 gm chicken
bones
750 ml water
salt to
taste
Ingredients
for Chilli Sauce:
5 red chillies
4 pips garlic
1 lime
1 Tbsp sugar
½ inch long
ginger
¼ tsp salt
Garnishing
Ingredients:
1 cucumber
1 tomato
1 sprig
spring onion
2 tsp
sesame oil
2 tsp
light soya sauce
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- Preparation
of Ingredients:
- Boil
chicken bones with water
to obtain chicken stock.
Add salt to taste.
- Smash
8 shallots, 6 pips garlic
and ginger.
- Clean
the chicken and stuff the
inside with the smashed
ingredients. Rub the skin
with salt and pepper.
- Finely
slice the remaining shallots
and chop the remaining garlic.
- Pound
red chillies, ginger and
garlic together. Extract
lime juice. Add lime juice,
sugar and salt to the pounded
ingredients. Set aside mixture.
- Finely
slice the cucumber and tomato.
- Cut
the spring onions into 2
cm lengths.
- Mix
the sesame oil and light
soya sauce together.
- Wash
the rice grains
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Method:
Heat oil in wok. Fry
the chopped garlic and sliced shallots
until golden brown. Then add in the washed
rice grains and continue to fry until
fragrant.
Transfer the fried
rice grains into a rice cooker. Add in
the chicken stock and continue to cook
until rice is done.
Steam the chicken
in a wok or steamer for about 20 minutes
or until the chicken is tender.
Once the chicken is
cooked, remove from heat and cut into
bite-size pieces.
Arrange the cucumber
and tomato slices around the edge of a
serving platter. Then place the chicken
pieces in the centre of the same platter.
Sprinkle the spring onions over the chicken
and pour the mixed sesame oil and light
soya sauce over it.
Serve chicken with
the steamed rice and chilli sauce.
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Last modified: May 26, 2005
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