Hong Kong Style Chicken Rice

(steaming rice recipe - i've been using it practically everyday, no need to use rice-cooker anymore)



Another successful attempt by tazz at tazz's Blog

Ingredients
*Rice
1. 1 kg rice (if you using rice-cup to measure ur rice, use the rice-cup to measure your hot boiling water) e.g. if your rice is 2-rice-cup size, then hot boiling water will be 2-rice-cup size.

2. Put the rice with hot water in on a round tray or square tray about 8 inches. Then steam for 10 mins.

1 kg chicken meat
50gm mushroom
2 pieces of chinese sausage (cut half then remove the transparent skin)

Garnishing
3 stalk of spring onion
2 stalk of fresh chillies
6 small shallots (to be fry then collect the oil for the rice)**

Serving Sauce (for the rice)
200 ml of water
2 tbsp black soya sauce
2 tbsp light soya sauce
1 1/2 tsp sugar
4 tbsp shallot oil**

Seasoning-1
2 tsp salt
1 1/2 tsp sugar
1 tbsp water
1 tbsp oyster sauce
1 tbsp ginger juice (squeeze from 1 inch ginger)
1 tbsp wine
1 tbsp light soya sauce
1/2 tbsp black soya sauce

Seasoning-2
1 1/2 tbsp cornflour
1 1/2 tbsp shallot oil
1 tsp sesame oil
1 tsp pepper

Method:
1. Cut the chicken & mushroom into pieces and marinate with seasoning-1 for 1 hour or longer. The longer you marinate, the chicken will be more tasty. (Do not season the chicken for more than 3 hours cos the ginger juice will break the chicken skin)

3. Steam the rice with hot boiling water for 10 mins then off the fire. Chicken & mushroom seasoned with seasoning-2. Cut the sausage into cubes then add to the seasoned chicken & mushroom.

4. Put all on top of the cooked rice then steam for another 10 to 15 mins. Once the rice is cooked, add the the garnishing on top. Add 2 tbsp of serving sauce to the rice before serving. Ready to serve.

Chicken Baked in Salt

Ingredient:
1 chicken (1.5kg)
2 sheets of greaseproof paper
2 sheets of strong tissue paper
1 tbsp medlar seeds (Kei Qi)
3 slice of dang gui
3 kg of coarse salt

Seasoning sauce
2 tbsp ginger wine
2 tsp salt
1 tsp sugar
1 tsp pepper powder
1 tbsp dark soya sauce

Method:
1. Clean the chicken & marinate thoroughly. Place red dates, meddlar seeds, dang gui & spring onion into chicken, wrap with greaseproof paper & strong issue paper

2. Put the coarse salt in claypot & fry it until heated, dig a hole then keep some salt below then put the chicken with greaseproof on top of it. Put the balance heated coarse salt over the chicken, put inside claypot to bake.

3. Oven temp 180 degrees until cooked.

Steam rice with chicken meat & ikan billis

Ingredient:
3 cups of rice (normal white rice)
3 cups of hot water (boiling hot)
150gm cooked chicken meat (chopped into pieces)
50gm cooked ikan billis (can buy readymade or cook it yourself)

Garnishing:
1 stalk of spring onion(diced)
1 piece of fresh red chilli (diced)

Method:
1. Turn on fire, put the wok or steamer to boil the water. Wash 3 cups of rice & drain dry, add 3 cups of hotwater put on a stainless steel plate or bowl.

2. Once the water is boiling hot, put the plate of uncooked rice into the wok, let it cook for about 10 - 15 mins.

3. Once rice is cooked, open the cover, put in cooked chicken meat and ikan billis, then cover the wok, let it steam for another 10 mins. After 10 mins, add garnishing then it ready to serve.

Double Boiled Chicken

Ingredients:
1 spring chicken
20g pei qi
20g slices of anglelica (Dang Gui)
6 red dates (with seed)
2 bowls of hot water

Method:
1. Wash and drain dry the chicken, then chop into 4 portions. Place the ingredients into double-boiler, cover lid. Double boil for 2 - 3 hours with low flame. Serve before bedtime.

Note: This should be taken twice a mth to strengthen the blood and circulation after confinement.

Stuff-Tonic Chicken

Ingredient:
1 spring chicken
1 tbsp medlar seed (rinse with hot water) * Kei Qi
15 gm tong kwai slice
15 gm Bei Qi

Seasoning:
1/4 tsp salt
1/4 tsp sugar
5 tbsp rice wine
5 tbsp ginger juice
2 tbsp sesame oil

Garnishing:
1 pc of carrot (cut into petals pattern)
5 slices of cabbage leaves (put below the chicken)
1 pc of chilli (cut into small pieces)

Method:
1. Wash and drain dry the chicken, season the chicken with salt, ginger juice for 1/2 to 1 hour. (do not season chicken with ginger for more than 6 hours cos the meat will become very soft)

2. After 1 hour, add sugar, rice wine, sesame oil to the chicken, let it season for another 10 mins. Stuff the chicken with Tong kwai slice, bei qi then seal the backside of the chicken with toothpicks.

3. Put cabbages, chillies, carrot then put the whole chicken then let it steam for 1/2 an hour over low heat. After 1/2 an hour, off fire then 10 mins later, open the lid and remove toothpick and cut the chicken into pieces.

4. Put the chicken into a serving plate then sprinkle with medlar seeds. Pour the gravy over the chicken, serve hot.

Japanese Curry Chicken

Ingredients:
5 chicken drumsticks
1 carrot (sliced)
100 g japanese curry paste (java curry)
1 yellow onion (sliced)
5 potatoes (cut into med pieces)
3pieces of old ginger slices
4 bowls of water (to dissolve the curry paste)

Marinate:
2 tbsps light soy sauce (or 1 tsp salt)
1 tbsp mirin
1/2 tbsp potato starch
1/4 tsp pepper

Method:
1. Prepare boiling water, to boil the potatoes - for holland brand cook it for 15 mins, whilst indonesian potatoes - need to be cook for 1/2 hour. When it soft, off fire, drain dry and set aside.

2. Prepare 4 bowls of water (1200 ml) to dissolve 100g of curry paste, then bring to boil. Debone the chicken drumsticks & marinade thoroughly, then shall fry till golden brown

3. Heat wok with 2 tbsp of oil, put in ginger & onion to fry until fragnant, pour in the boiled curry paste let it cooked until boil. When its boils, add in chicken, potatoes & carrot, simmer till well cooked.

I havent tried it out..just sharing this recipe here. My friend tried it out, she say it good very simple to cook.

Cognac Black Chicken

Ingredients:
1 pc of black chicken
200ml of cognac

Method:
1. Remove head, leg, fat and skin from the black chicken, wash and blanch. Rinse and drain dry. Place the chicken and cognac into a double-boiler. Double boil for 2 hours. Drain chicken essence into a bowl and serve hot.

Note: This essence is for blood general circulation and also preferably consume before bed.

Fried Chicken With Shrimp Sauce

Ingredients:
1.2kg chicken (12 to 15 chicken wings)
2 tbsp plain flour }
2 tbsp potato flour or rice flour } mix well
1 tsp baking powder (double action) }

Marinate:
1 tbsp shrimp sauce (‘Lee Kum Kee’ brand)
½ tbsp ginger juice
1 tbsp rose wine (‘Goldbell’ brand. Use this to balance shrimp sauce)
1 tsp sugar
½ tsp MSG (optional)
½ tbsp cornflour
1/4 pepper powder

Method:
1. Wash & drain dry the chicken & cut into pieces, then marinade for 1 hour. Put plain flour, potato flour and baking powder in a bowl, then mix well. And then mix chicken with all the flour (step 2). (If too dry, add in 1 or 2 tbsp water).

2. Deep fry the chicken with high heat until the flour set, then turn to medium heat and fry until golden brown, drain well.

Stewed Portugal Curry Chicken (suitable for kids)

Ingredients:
1 kg chicken or chicken thighs
2 potatoes (cut in oblong shape)
1 carrot (cut in oblong shape)
1 big yellow onion (cut into 4 small pieces)
6 shallot (small onion)
6 pcs of garlic
2 tbsp curry powder
2 tbsp evaporated milk
125 gm coconut milk
30 gm butter

Gravy: (mixed them well & put inside a bowl)
1 1/2 bowl water (1 bowl = 250 ml)
2 tsp salt
1 tsp sugar

Method:
1. Wash and drain dry chicken then chop them into pieces. Season them with 1 tsp salt & 1 tsp light soya sauce mix them well then add 1 tbsp corn flour. Together season for 1/2 an hour.

2. Heat 2 tbsp of oil, put in potatoes to stir fry. Scoop it up and drain, set aside. Heat 2 tbsp of oil, put in chicken to stir fry for a while. scoop up and drain, set aside. Heat 2 tbsp of oil, to fry the shallot & garlic until fragnant, add in yellow onion, stir fry a while, add chicken & curry powder to stir fry.

3. When the chicken almost stick with curry powder, add in potatoes then add in the gravy to fry then add in carrot. Let it cooked until boil, turn fire into low, put in evaporated milk, then let it boil again under low fire. add coconut milk, let it boil a while. Once you see boiling bubbles, add in butter, it will taste better.

4. Optional: you may put all cooked curry into a corningware pot then bring to oven to bake, then add butter before putting them to oven. Oven temp: 200 degrees C for 10 mins - just to warm up the curry chicken. Once its cooked, serve it with rice or french loaf, very tasty.

Nutritious Chicken Pot (serves 6)

Ingredients
3 chickens thighs
10 dried mushrooms (soak it soft)
1 big yellow onion (cut into half)
1 tomato (cut into half)
150g carrots (cube)
200g potatoes (cube)

Marinade (for chicken thighs)
1 tsp salt
1 tsp sugar
1 tsp dark soy sauce
1/2 tbsp light soy sauce
1 tbsp cooking wine
1 tbsp ginger juice
1/4 sesame oil
1/4 pepper powder
1 tbsp cornflour

Gravy:
2 bowls (250ml x 2) of stock (brewing of chicken stock) or water
1 tsp salt .

Method
1. Wash and chop chicken thighs into pieces. Marinate for 2 hours. Place the rest of the ingredients in a pot (claypot or stainless pot), pour in the gravy and bring to boil. Once boiled, turn to low head and cook for another 45 mins.. After 45 mins add chicken then continue to cook for another 15 mins before serving.