Comments on: Cooking Chicken Rice the Hainanese way

By: earl-ku

earl-ku — Thu, 08 Jun 2006 12:32:54 +0000

Yes, there is another condiments that is always prepared with the “pak cham kai” that comes from my father’s family side, which is the “Kong Sai” clan

ok basically its made of fried ginger and garlic – save the oil then mix in with finely chopped daun bawang and daun ketumbar …

then dip the chicken and savour …

By: maR

maR — Thu, 08 Jun 2006 08:23:40 +0000

Kak liliaaaaannnn i miss youuu muah muah

And nak makan nasi ayam sedapnyaaaa

By: domestic rat

domestic rat — Thu, 08 Jun 2006 06:12:32 +0000

Hmm.. no need to render the spa treatment seven times. Once is enough. Boil the chicken, best if use kampung chicken or what they call the lao mu ji, for 3o minutes then dip in cold water for 15 mins. Then mix soya sauce with sesame oil, to pour over the chicken. I remember we got to use a different ginger to cook the chicken with, not the typical yellow ones. Cant rem the name. And use the chicken stock as loft commented to cook the rice, and add pandan leaves for added fragrance. Chicken rice is not complete without having the ginger dip. Grate the ginger and stir fry with some oil. That’s all.

By: f1re80

f1re80 — Thu, 08 Jun 2006 04:32:09 +0000

isn’t hainanese chicken rice the one using boy chicken no balls wan ar?

By: earl-ku

earl-ku — Thu, 08 Jun 2006 02:52:49 +0000

hmm i never see my mom do that before but i myself seen and heard of only this 2 way

boil the water in a big pot then when the water start boiling put in the chicken and close it and turn off the fire – this how my mom does it

2nd way is boil the water, put in the chicken, then when u feel, i dont know how feeling is done, but i think its time based, 20 -30 minutes kua, when u feel its cooked, take it out and rest in cool running water, this is to stop the cooking process …

as with the rice part, my mom uses the chicken boiling water and scoop out the oil in there … then mix in some ginger and garlic oil …