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Tie a yellow ribbon round the old oak tree

Adam Liaw's Hainanese Chicken Rice

Serves 4
Preparation: 1 hour
Cooking: 50 minutes plus 30 minutes resting

Ingredients

1 whole chicken (about 1.5kg), at room temperature
5 whole cloves garlic, plus 2 cloves, chopped
7 thick slices ginger, unpeeled
1 tbsp sesame oil
675g jasmine rice
1/2 tsp sea salt flakes
 1 tbsp light soy sauce
coriander, sliced cucumber and spring onion, to serve
Chilli Sauce

6 red birds-eye chillies
2 tbsp grated ginger
2 garlic cloves
1 tsp caster sugar
1/4 tsp sea salt flakes
1 tsp lemon juice
Spring onion and ginger oil

4 spring onions, thinly sliced
2 tbsp grated ginger
1/2 tsp sea salt flakes
3 tbsp peanut oil
Dressing

1 tbsp sesame oil
2 tbsp light soy sauce
Trim any visible fat from the chicken. Roughly chop the fat and put in a small saucepan. Cook over very low heat for about 1 hour until the liquid fat renders away. Pour off and keep the liquid fat as it pools. (You do not need the crispy pieces of fried fat for this dish, but they are excellent served over cooked noodles.)

Meanwhile, put the whole garlic cloves and 5 slices of ginger in the cavity of the chicken and place breast-side down in a large pot. Cover with water and bring to a low simmer. Simmer for 25 minutes, then cover the pot and turn off the heat. Leave for 30 minutes, then lift out the chicken, keeping the poaching stock. Brush the chicken skin with sesame oil and wrap with plastic wrap.

Heat 1 tbsp of the chicken fat in a large saucepan over medium heat. Add the chopped garlic and remaining 2 slices of ginger and stir-fry until fragrant. Add the rice and toss until well coated and turning opaque. Add 1.25 litres of the reserved chicken stock, the salt and soy sauce. You can also add a few pandan leaves, tied in a knot (if you have them). Cook in a rice cooker or by your preferred method of cooking rice.

To make the chilli sauce, combine chillies, ginger, garlic, sugar and salt in a motrar and pound to a paste. Add the lemon juice and 1-2 tablespoons of hot chicen stock and pound again. Set aside.

To make the spring onion and ginger oil, add the spring onion, ginger and salt to a heatproof mortar and pound lightly with the pestle. Heat the oil in a small frying pan until smoking and pour onto the mixture. Once the sizzling stops, combine lightly with the pestle and leave to infuse for a few minutes.

To make the dressing, mix the sesame oil and soy sauce with 60ml of the chicken stock. If you have any remaining chicken stock after that, you can season it and add a few onion slices. This can be served as a light broth to accompany the meal.

Slice the chicken Chinese-style and pour the dressing over it. Scatter with a little coriander and serve with the rice, condiments, broth and garnishes.

New Interest New Venture......2012

Since December 2011, life has been in a lazy mode. In the beginning it was cooking, baking, driving, shopping around with Qistina, while Pan attended school. Then in late January, the Korean wave started bugging.......these 2 kids of mine, introduced me to dramas, game shows and musicals......thence Channel 393 and 391 became frequents on TV. This new interest has somewhat limited my outings to buying food and groceries, and fetching Pan from school. Serious to an extend that I went out to purchase VCDs to watch the uninterrupted versions! Then....they (together with Kak Net) introduced me to online dramas.......that did it....the start of my time almost wholly spent in front of my laptop. At first it was 3 to 4 episodes per day........now it's 1 complete drama of 16 to 20 episodes in 2 days!!!  This old lady has gone bonkers!  But fear not, I still cook at least during the weekends and when almost the whole family are around. 

Started the year by registering my Tender Thoughts Enterprise. Did several samples and posted in another blog by that name. Received a couple of 'sympathy' orders prior to Chinese New Year.....then stopped. It just stopped.....tiada rezeki kut. Later Najmi joined the Tender Thoughts Photography wing, and got some bookings for weddings. Business of such does not appeal to the lifestyle of Alor Setar people .....even the wedding photography shoots are cheaply quoted or else you can't get a deal. but since the Korean wave has swept my passion and time, this hobby turned business venture has been at a stand still, except for Najmi's photography.

In early June, Qistina registered into UiTM Merbok, to do  a one year Foundation in Law. Hopefully she'll pursue further to complete her Law Degree successfully, Insya'allah. Lucky thing Najmi took an absence of leave from his 1st semester in Bachelor of Virtual Reality at MMU, or else we're left with 3 in the house. Even so, after sending Pan to school, we're each in front of our laptops and minding our own business........with Najmi driving occasionally in and out of the house meeting friends or dating. 

A fortnight ago, a friend invited to join their new venture. I became instantly interested for it's something that deals with tasks I am thoroughly  well versed. The outcome has yet to be seen. May we be blessed with this new venture. Amin.

PUDING LAICI (Sarah Hasbullah)

A. Untuk Puding:
5 keping roti
5 biji telur
5 sudu makan gula
1 tin susu cair
1 tin air laici (simpan laici nya untuk hiasan)
1 sudu teh esen vanila

B. Untuk Jelly Topping:

2 kotak jeli (brand Nona)

3 cawan air

CARA


1. Blend semua bahan A dan kukus selama 45 minit. Sejukkan.
2. Larutkan jeli dalam air hingga sebati.
3. Hiaskan puding tadi dengan buah laici tin tadi diatasnya.
4. Tuangkan jeli yang telah dilarutkan tadi, keatas puding yg telah dihias dgn laici.