my recipe

This is my weekend recipe because I can get it done in the morning and leave the rest of the day for fun time! I've learned it from my lovely mom..huhu..
it's very difficult to me for make it for the first time,,
It may seem like a lot of steps but it’s really fast! No kidding…

here is the step that i've learned and i want to share with everyone..
hope u all like it and try to cook it..=)

Ingredients:
For the rice:
3 cups rice (long grain preferable)
2 tablespoons chicken fat+ 2 tablespoons water (OPTIONAL if you are health conscious)
2-3 cm or 1.5 – 2 in. ginger, grated
3-4 garlic cloves, grated
1-2 teaspoon salt (to taste)
3 1/2 cups chicken stock (or more, reserved from chicken that you will boil)
2 screwpine leaves (optional)

Hainanese chicken:
1 whole chicken
water, enough for boiling chicken
1 piece thumb sized ginger, smashed
4-5 garlic cloves, peeled and smashed slightly
2 teaspoons salt

Sauce for chicken (to drizzle on the chicken):
1 tablespoon garlic oil (or fry a few cloves of garlic in oil for few minutes. Extract oil and let the garlic steep inside the oil)
1 teaspoon sesame oil
5 tablespoons light soya sauce
1 1/2 tablespoons sugar (to taste)
3 tablespoons chicken broth (from boiled chicken)

Sweet Spicy Malay Sauce:
15 fresh(or dried) red chillies
5 cloves garlic
1tsp lime juice
3/4 cup water
1 tsp salt (to taste)
1 tbsp tamarind juice
1/2 cup sugar

Soup (optional):
50-80gm cabbage
salt and pepper to taste

Garnishing:
Cucumber/lettuce and tomato slices.
Directions:
1.First of all wash the rice and drain in a colander.

2.Then, prepare the chicken. Clean the chicken and place in a large pot breast down. Pour enough water to cover the chicken. Remove the chicken from the pot. Bring the water to boil.

3.Once boiling, add in the salt, ginger,garlic and chicken. Lower the heat and cook chicken for about 20 – 25 minutes, uncovered. It is very important to boil the chicken very slowly over low flame.Turn off flame and cover the pot. Allow the chicken to steep inside for another 20-25 minutes.

4.Remove chicken and immerse it into a basin of cold water for 5-6 minutes.

5.Take chicken out and drain in a colander to drip dry before cutting it into serving pieces. The chicken is READY!!

6.Heat up wok and add in the chicken fat and water.Bring to a low simmering boil until oil is released from the fat. Omit Step 6 if you are not using this. Instead pour a tablespoon of oil.

7.Add in the ginger and garlic and fry well (without burning the garlic) Remove and discard the chicken fat and skin.

8.Add in the rice that has been dried and salt and stir fry briskly about 1 – 2 minutes.
9.Transfer rice into an electric rice cooker or pot. Add in the chicken broth from the boiled chicken together with the screwpine leaves if using. The rice is READY!
10.Combine all the ingredients for the chicken sauce and pour it all over the cut up chicken when serving. You can add more soya sauce and chicken broth to the chicken if you prefer. Just adjust the taste of the sauce with soya sauce and chicken broth. Sauce 1 is Ready!

11.Use some of the chicken broth, cut slices of cabbage into it. Heat the broth again for a few minutes. Do not overcook the cabbage. Add pepper and salt to taste. Soup is READY!
12.Blend the chillies and garlic till fine. In a pot, combine the blended ingredients with all the other ingredients. Cook until the sauce thickens. Serve. Sauce 2 is Ready!Alternatively…u can use Thai Sweet Chilli Sauce.