H A I N A N E S E C H I C K E N R I C E The search is over. Chef Roy @mutiara_restaurant makes an authentic Hainanese Chicken Rice. A special request from party of 9 Malaysian aficionados for HCR means Uncle gets the invitation to try a portion. The chickens are poached whole in boiling water with fresh smashed ginger and cloves of garlic. They are plunged into cold water to prevent them from over-cooking and that process is repeated. The chickens are hung, while the process for the other components are worked on. Chef has extracted more chicken oil from chicken pieces that make the stock. The oil is skimmed off to fry the rice with before it's cooked, in the chicken stock. Some of the chicken stock is reserved for the soup, to which carrots cubes and cabbage are added. The chilli dip is an integral part of a great HCR. It's a mix of red chilli, ginger and garlic, made piquant with vinegar. When served, the poached chicken has a silky texture with hints of ginger and garlic. The chicken pieces luxuriate in a flavoursome soy mix, served with cucumber. The rice is steamed to perfection in the chicken stock mixed with some chicken oil. All the components work a treat and Uncle is so happy to start the new year with a Hainanese Chicken Rice that ticks all the boxes. Thank you, Chef Boon Lai. Shall we make a petition to plead with Chef to put HCR on the menu? #hainanesechickenrice #poachedchicken #chilligingerdip #clearsoup #authentic #sedap (at Mutiara Malaysian Restaurant) https://www.instagram.com/p/B7QdbLQplup/?igshid=v1pnw0dgdsmi
