Recipe: Chicken Rice 鸡饭

As a Hainanese, this chicken rice recipe is not quite authentic., not ma's way. Over the years,  I've simplified it to my convenience and adjusted the amount of ingredients to our liking too. 

Chicken*preferably fresh, not frozen (clean and remove fat) 

1. High heat, steam 6 pcs of Chicken Maryland (+/-2.2kg) for 20 minutes. Off, remove from heat, rest 10 minutes.
2. Remove and set aside the chicken. I normally keep them in a warm oven.
3. Use the chicken broth for the rice. 

Chicken Oil

• Medium high heat, render about 9 tbsp of chicken oil from chicken fat. (The chicken fat from 6 pcs Maryland can render about 6 tbsp of oil)

Rice *cup = rice cup

1. Blend 60g old ginger, 8 cloves garlic and 8 tbsp chicken oil. 
2. High heat, stir fry till fragrant.(If chicken oil is not sufficient, use some butter during stir fry).
3. Add to a rice pot. 
4. Into the same rice pot, add 8 cups rice (rinsed and drained), 3 tsp salt, 2 tsp sugar, 8 cups liquid (chicken broth + water).
5. Stir and mix the content. 
6. Add 8 pandan leaves (knotted, 4 leaves each). Slightly press into the rice.
7. Cook the rice with rice cooker.

Sweet Sauce - Into a bowl, add and mix:

• 2 tbsp sugar
• 2 tbsp sesame oil
• 2 tbsp hot water
• 80g soy sauce

Chilli Sauce - Blend all ingredients till fine:

• 30g fresh chilli
• 10g garlic
• 15g ginger
• 30g lime juice (or vinegar)
• 20g water
• 1 tsp salt
• 1/2 tsp sugar
• 1 tbsp sesame oil
• 1 tbsp chicken oil *optional
• 1 tbsp chicken broth *optional

High heat, steam 6 pcs of Chicken Maryland (+/-2.2kg) for 20 minutes.
Off, remove from heat, rest 10 minutes

Remove and set aside the chicken. Use the chicken broth for the rice.

I normally keep the chicken in a warm oven.

Medium high heat, render about 9 tbsp of chicken oil from chicken fat.
(The chicken fat from 6 pcs Maryland can render about 6 tbsp of oil)

Blend 60g old ginger, 8 cloves garlic and 8 tbsp chicken oil.

High heat, stir fry till fragrant.(If chicken oil is not sufficient,
use some butter during stir fry). Add to a rice pot.

Into the same rice pot, add 8 cups rice (rinsed and drained), 3 tsp salt,
2 tsp sugar, 8 cups liquid (chicken broth + water). Stir and mix the
content. Add 8 pandan leaves (knotted, 4 leaves each). Slightly
press into the rice. Cook the rice with rice cooker.

Sweet Sauce and Chilli Sauce

Sprinkle some sweet sauce on the chicken. Enjoy!

Recipe: Creamed Corn Custard Pudding (Jagung Kuih) and Custard Filling

My darling's favourite.

Creamed Corn Custard Pudding

• 90g custard powder
• 150g coconut milk/cream
• 50g milk/coconut milk
• 240g water
• 60g sugar
• 1/8 tsp salt
• 212g creamed corn (1/2 tin)

Steps for Creamed Corn Custard Pudding:

1. Into a saucepan, add all ingredients.
2. Whisk and mix until no lumps.
3. Medium heat, stir constantly until it starts to bubble.
4. Off heat, stir for another minute.
5. Pour into a lightly greased pan *used 7 x 7" pan for 1 or 2-portion.
6. When it is completely cool, chill it in the fridge.

Custard Filling (for buns or bao)

• add extra 50g milk to the above recipe
• use creamed corn as corn flavour, otherwise omit
• may substitute 90g custard powder with 5 large egg yolks, 20g plain flour, 15g corn starch, 1 tsp vanilla extract) 

Steps for Custard Filling:

1. Into a saucepan, add all ingredients.
2. Whisk and mix until no lumps.
3. Medium heat, stir constantly until it thickens.
4. Remove from heat and continue to whisk until it is smooth.