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Fries to Foie Gras
FTFG is a Medical student and his passions include eating and cooking (in that order).
He hopes to eat his way around the world one day and own a patisserie after he has retired. Just Shortcake
FTFG's unwilling sous-chef and pretend patient.
FTFG tricked me into being here - but then I fell in love and stayed.
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October 2011November 2011 December 2011 January 2012 February 2012 July 2012 August 2012 For a complete list of our posts,
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Debut Post: Hainanese chicken
Hi all and welcome to my first post! The following recipe is one that I adopted from Food Safari and have tested out to great success. Its not a difficult recipe and is one that I find very tasty. So if you're a novice cook or just strapped for time, then this is a low-technical skill/low maintenance recipe that you should try out. Ingredients 1 Whole fresh chicken (preferably free range) 1 tbsp Shao Xing Cooking Wine (Chinese cooking wine - Invest in a bottle. its $2 for 750ml) 1 tbsp Light Soy Sauce 9cm piece of Ginger 5 cloves of garlic 3 pieces of green onion. 3 Cups of Long grain rice 3 1/2 cups of Chicken Stock Condiments Sambal Oelek (Indonesian Chilli Jam- Store bought) Kecap Manis (Sweet dark soy - Store bought) Ginger Sauce (50g of ginger, 4 cloves of garlic 2tsp lime juice, 2 tbsp chicken stock, pinch of salt to taste --> Processed in a food processor) Instructions 1. Wash the chicken. Pour the shao xing wine and light soy sauce into the chicken cavity and swirl it around. Bring a large pot of water to the boil. 2. Roughly chop up 3cm of ginger, 1 clove of garlic and 1 piece of green onion and stuff it inside the chicken.    4. For the chicken rice, wash the rice with tap water and drain. Finely mince 4 cloves of garlic and 3cms of ginger and lightly fry. Add the rice and 2tsp of salt and briskly fry for another min before transferring to the rice cooker. Add the stock and set to cook.
5. Poke the chicken with a skewer after 30min. If it drains clear, then it is cooked. If it bleeds, then let it cook for another 10mins and repeat. Remove the chicken from the water (the water can be retained as chicken stock) and allow to cool. You can submerge it in tap water if you want it to cool faster before dinner.
 6. Cut up the chicken and serve with the chicken rice and condiments. Enjoy! 
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