Tuesday, December 07, 2010


Today is a public holiday, it's Maal Hijrah, a new year in the Islamic calendar. It's a light and easy day. Time to pick up unfinished household chores. The children are still sleeping. It's ok I'm a bit relax today, they can break the rules. Allow them to sleep until 12 noon. I can understand the hectic life they gone through lately, Tyca with her papers, Myraz with her overtime job, she's doing holiday part time job as a cashier and Eyba the "blogging queen", she has been blogging until 3 -4 in the morning. Anyway all these can only happen during this school holiday. I just completed the "brunch" menu for them - (we skipped breakfast today)- Hainan Chicken Rice, Bok Choy with Dried Mushroom and Stuff Tofu with Peanut Sauce. Simple dish that can last till dinner.

Complete Chicken Rice Set

Bok Choy with Dried Mushroom

Stuff Tofu With Peanut Sauce

I adapted the recipe from Jess - Steamy Kitchen. She gave a fantastic step-by-step cooking method. Look so authentic and delicious, I followed her recipe.

1 whole chicken/ 1 ekor ayam
3 inch ginger slice into 5/ 3 inch halia, helah 5
5 stalk spring oinions cut into 1 inch/ 5 pokok daun bawang
salt and pepper to taste / garam dan lada sulah secukup rasa

For The Chicken
To clean the chicken, with a small handful of kosher salt, rub the chicken all over, getting rid of any loose skin and dirt. Wash and pat very dry inside and outside. Season generously with salt inside and outside. Stuff the chicken with the ginger slices and the green onion. Place the chicken in a large stockpot and fill with cold water to cover by 1 inch. 

Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer. Cook for about 30 minutes more (less if you're using a smaller chicken). Check for doneness by sticking a chopstick into the flesh under the leg and see if the juices run clear or insert a thermometer into the thickest part of the thigh not touching bone. It should read 170F

You can deep fry the chicken for Roasted Chicken Rice or just use the proching chicken.

For Rice/ Untuk nasi
4 cups rice/ 4 cawan beras
3 tbsp chicken fat/ 3 sdb lemak ayam, I used margerine
2 inch ginger blend together with garlic/ 2 inch halia diblend bersama bawang putih
1 screwpine leaf tie knot/ 1 helai daun pandan diikat.
4 1/2 cups chicken stock from the proching broth/ 4 cawan air rebusan ayam tadi.
salt to taste/ garam secukup rasa.
To cook the rice: 
Drain the rice. In a wok or sauce pan (use a medium sauce pan if you plan on cooking the rice on the stove top), heat 2 tablespoons of cooking oil over medium-high heat. When hot, add the ginger and the garlic and fry until your kitchen smells like heaven. Be careful not to burn the aromatics! Add in your drained rice and stir to coat, cook for 2 minutes. Add the sesame oil, mix well.
To make the rice on the stove: In the same sauce pan, add 4 1/2 Cups of your reserved poaching broth, add salt and bring to a boil. Immediately turn the heat down to low, cover the pot and cook for 15 minutes. Remove from heat and let sit (with lid still on) for 5-10 minutes more.
4. While your rice is cooking, remove the chicken from the ice bath and rub the outside of the chicken with the sesame oil. Carve the chicken for serving.
To Make the Chili Sauce

2 tablespoon lime juice/ 2 sdb air limau nipis

2 tablespoon reserved chicken poaching broth/ 2 sdb air stok ayam
2 teaspoon sugar/ 2 sdt gula
10 red chilies/ 10 biji cili merah
4 cloves garlic/ 4 ulas bawang putih
1'' ginger/ 1" halia
a generous pinch of salt, to taste

Blend your chili sauce ingredients in a blender until smooth and bright red.
To make the soup 

You should have six or seven cups of the reserved poaching broth left over to serve as soup. Just before serving, heat up the soup, taste and season with salt as necessary.

To Make the Soya Sauce
1 cup thick soya sauce/ 1 cawan kicap pekat
1 cup chicken broth/ 1 cawan stok ayam
5 tbsp oyster sauce/ 5 sdb sos tiram
a few drops sesame oil/ beberapa titik minyak bijan
Combine and mix well./ Campur semua bahan dan kacau sehingga sebati.
To serve the Chicken Rice
Serve the chicken rice with chili sauce, dark soy sauce, cucumber slices, and a bowl of hot broth garnished with cilantro or scallions
Cuti Maal Hijrah, banyak juga kerja yang hendak dibereskan. Tetapi sebelum memulakan tugas-tugas mengemas ini saya masakkan dulu makanan tengah hari untuk anak-anak. Menu hari ini ialah Nasi Ayam Hainan, Bok Choy Goreng Cendawan Kering dan Tahu Sumbat Sos Kacang.
Masak Nasi Ayam ini sebenarnya mudah. Main campak-campak aje, tapi kalau hendakkan nasi ayam tu harum macam The Chicken Rice Shop, jangan lupa pataPlnya. Semua ini merupakan kombinasi penting menjadikan nasi ayam enak dimakan. Sup boleh di modify mengikut selera. Oleh kerana nasi ayam ini adalah masakan Cina, saya lebih suka supnya dibuat plain aje. Jangan ditambah-tambah rempah, nanti kontra dengan keasliannya.

Next Post - Stir Fry Bok Choy with Dried Mushroom.


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