The soup, the chicken and the rice.

After countless "threats" and pressure from my foodie gang members, I give you my first post to the blog.

I will start off this post with something traditional, a cosy food that reminds me of home - Hainanese chicken rice.

Step 1: The soup/stock
1. boils a pot of water, adds in ginger(thumb size), some spring onions and a pinch of salt.
2. put the whole chicken in.

3. once the chicken is cooked, removes it from the pot and set it aside.
4. put the cabbage into the stock and let it boils.



Step 2: The chicken
1. take a bowl, mix it with 3 teaspoons of sesame seed oil, 1 tablespoon thick caramelized soya sos, 2 tablespoons of kicap and 2 teaspoons of Yeo's Garlic Chili sauce.
2. Set the chicken into a baking tray.
2. rub the mixture around the cooked chicken.
3. put some sliced ginger, some chopped spring onions and garlics on the chicken.

4. wrapped the chicken with an aluminium foil. The idea is to "steam" the chicken in the oven.
5. put the chicken into the oven at 200 degrees for 30 mins.

Step 3: The rice
1. Heat up a wok with some vegetable oil.
2. Put in the washed rice, stir fry it for a while.
3. Add in some thick caramelized soya sauce (to colour the rice). Stir fry for a while.
4. Once all the rice has an even brownish colour, put it into a rice cooker with some ginger.
5. Take enough chicken soup from the pot to cook the rice.

While waiting for the chicken and the rice to be ready, we can prepare some chili dip. Here we are going to use Yeng's chilli dip recipe. It is simple, easy and tastes bloody good.

This is the end result:



This can serve up to 4 persons, an equivalent of 2 Yengs :)