Hainanese Chicken Rice. Adapted from Tasty. You don’t ever forget having Hainanese Chicken Rice in Singapore at a Hawkers Market like Newton Circus. Though we do have some great hole-in-the-wall type restaurants in the GTA that serve the dish as well, venturing-out during isolation hasn’t been easy.

What I love about this national dish of Singapore is that the chicken is so incredibly juicy, while the rice is incredibly fragrant. You get THREE dipping sauces!!! I get that boiling chicken is a weird concept for some, but I tell you there is nothing worse than dry chicken to me.

This is my dad’s favourite dish so I thought I’d gave it a try. Even in his early Dementia, he was aware enough to ask, “Who taught you to make this?”. I adapted this recipe from Tasty whom did a fine job explaining this complex recipe. I did my own spin on the essential dipping sauces.

Full disclosure, once a chicken is frozen, thawed, boiled and cooked fully as it is here, it is impossible to avoid that red colour at the bone. If you can get over that bit and be reassured that it’s cooked, you will come to love this comforting dish.

Hainanese Chicken
5 lb whole chicken
4 slices of ginger (1/4″ thick)
1 bunch green onions
1/4 cup sea salt
2 tablespoons sesame oil

Instructions:
1. Clean chicken well and pat dry with paper towels. Trim fatty bits off for later use.
2. Season chicken inside and out with sea salt.
3. Stuff cavity of chicken with green onions and ginger.
4. Cover chicken about 1″ in water in large stock pot and bring to boil on high heat.
5. Reduce to medium-low heat and simmer about 50 minutes.
6. Remove chicken from pot, reserving stock. Discard onion and ginger.
7. Immerse chicken in large bowl of ice cold water for 5 minutes.
8. Pat chicken dry with paper towels and rub chicken in sesame oil to keep moist.

Hainanese Rice
2 cups long grain rice
2 cups of reserved chicken stock
2 cloves garlic, minced
2 tablespoons reserved chicken fat
2 tablespoons sesame oil
1 tablespoon ginger, minced
1 teaspoon sea salt

Instructions:
1. In large skillet, oil, fry garlic, ginger, chicken fat and salt for about 10 minutes.
2. Scoop-out one quarter of this mixture for later use. Add-in rice. Cook for 3 minutes.
3. Transfer rice to rice cooker (discard fat), add 2 cups reserved stock and cook.

While rice is cooking, cut chicken and place on platter. Prepare three sauces.

Sweet Chili Sauce:
2 tablespoons Sambal Sauce
2 tablespoons Sriracha
1 chili pepper, seeds removed and chopped finely
2 teaspoons organic raw sugar
2 tablespoons reserved chicken broth
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
1 tablespoon oil

In skillet, sautée garlic, ginger, onion and chili in oil. Stir-in sugar, vinegar, Sriracha and Sambal Sauce. Add lime juice and remove from heat.

Ginger-Garlic-Green Onion Sauce:
2 tablespoons garlic, minced
2 tablespoons ginger, minced
1 stalk green onion, chopped
1 tablespoon rice vinegar
2 tablespoons oil
Sea salt, to taste

In skillet, sautée garlic, ginger and green onions in oil. Add salt and vinegar. Cook for about a minute and remove from heat.

Dark Soy Dipping Sauce:
Reserved ginger and garlic
1 tablespoon oyster sauce
3 tablespoons dark sweet soy sauce* (recipe below)
1 tablespoon soy sauce
2 tablespoons reserved chicken broth

Combine all in a bowl, mix well.

Serve chicken on rice with cucumber slices and dipping sauces. Garnish with cilantro.

*Dark Sweet Soy Sauce:
1/2 cup organic raw sugar
1/4 cup soy sauce
2-3 tablespoons water

Instructions:
1. Boil water and sugar, stirring constantly over medium heat.
2. When liquid thickens, reduce heat to medium-low, stirring constantly. Scrape sugar off sides of pan.
3. Once liquid is darkened, add in soy sauce, stirring constantly.
4. Once liquid is thick, remove from heat.
5. Transfer to a heatproof bottle for storage. Refrigerate. Sauce may crystallize but will dissolve when heated.

(Photo credit: Mr. Will Wong)

THE EDDY is a collaboration between Damien Chazelle (La La Land, Whiplash), Jack Thorne (National Treasure) and Glen Ballard (Alanis Morrissette, Madonna). See the new Trailer!

Synopsis:
Set in the vibrant multicultural neighborhoods of modern-day Paris, THE EDDY tells the story of the owner of a struggling club, its house band and the dangers they face from the chaotic city that surrounds them.Interspersed with dynamic and uplifting performances, THE EDDY conveys the power of music to heal, unite and turn chaos into beauty.

The limited series stars André Holland, Joanna Kulig alongside Amandla Stenberg, Taham Rahim and Leïla Bekhti.

See the Trailer:

THE EDDY streams on Netflix Friday, May 8, 2020. Soundtrack available via Artista Records the same day.

(Photo/video credit: Netflix)

Elevation Pictures x Mr. Will are thrilled to give Readers a chance to win a digital download of RUN THIS TOWN!

Synopsis:

Naive, young Toronto newspaper reporter Bram (Ben Platt) finds himself doing desk work instead of breaking hard-hitting stories, until he accidentally finds scandalous information about the city’s controversial mayor, Rob Ford (Damian Lewis). Bram attempts to pry information from Ford‘s aides, Ashley (Nina Dobrev) and Kamal (Mena Massoud), who are trying to cover Ford‘s tracks and spin the story.

Director: Ricky Tollman

Starring: Ben Platt, Mena Massoud, Nina Dobrev, Jennifer Ehle, Scott Speedman

See the Trailer:

To enter to win, click “like” on this Post at MR. WILL ON FACEBOOK. Re-Tweet this Tweet from @mrwillw for an extra chance.

Rules and regulations here.

Elevation Pictures release RUN THIS TOWN on-demand and digitally Tuesday, April 21, 2020 and on DVD Tuesday, June 2, 2020.

(Photo/video credit: Elevation Pictures)

Riverdale star Camila Mendes stars in DANGEROUS LIES, coming soon to Netflix! See the Trailer.

Synopsis:
After losing her waitressing job, Katie Franklin (Camila Mendes) takes a job as a caretaker to a wealthy elderly man in his sprawling, empty Chicago estate. The two grow close, but when he unexpectedly passes away and names Katie as his sole heir, she and her husband Adam (Jessie T. Usher) are pulled into a complex web of lies, deception, and murder. If she’s going to survive, Katie will have to question everyone’s motives — even the people she loves.

See the Trailer:

DANGEROUS LIES streams on Netflix Friday, April 30, 2020.

(Photo/video credit: Netflix)

Meatless Miso Mac & Cheese. Take your Kraft Dinner and elevate it with this amplified take on a comforting favourite! The combination of cheese and miso you’d think would be too salty, but this is a perfect marriage. KD has a bad rap but it has a healthy serving of protein, aids in iron absorption and contains minerals that help with boosting metabolism, your immune system and brain function. 🧀

Ingredients:
1 box Kraft Dinner
2 tablespoons butter
1/3 cup milk
1 tablespoon Miso paste
1/2 package Yves Original Veggie Ground Round
6-8 large white mushrooms, sliced thin
8 grape tomatoes
1/2 white onion, chopped
1 cup Arugula
1 stalk green onion, chopped

1/4 cup old white cheddar, grated

Salt and pepper, to taste

Instructions:
1. Prepare Kraft Dinner, cooking noodles. Strain in colander.
2. In skillet, sautée mushrooms, onions and tomatoes in oil. Season with a bit of salt and pepper.
3. Stir-in 1/2 tablespoon of Miso paste, continue to fry until vegetables wilt.
4. Add-in meatless Ground Round and stir-fry for about two to three minutes on medium heat.
5. Prepare cheese sauce in a medium-sized sauce pan that is oven-safe. Melt butter and 1/2 tablespoon Miso paste in sauce pan. Add packet of cheese powder and milk. Once sauce just is about to bubble, turn heat off. Fold-in macaroni and vegetable/ground round mixture. Mix evenly till sauce is dispersed.
6. Stir-in Arugula gently till dispersed. Grate old cheddar over the top.
7. Broil mixture 5 minutes in oven. Allow to cool and serve.

(Photo credit: Mr. Will Wong)

Strawberry-Cherry Blossom Mochi. This is a perfect Springtime delight. Mochi are the one treat that the Koreans, Japanese and Chinese all can agree is a favourite. These chewy rice cakes are a bit quirky to Western palates, but have a pleasing chewy texture that leaves you reminiscing. Its filling, Azuki Red Bean Paste is dense and rich, a bit like chocolate and a bit like a sweet potato mash. 🍓🌸

Mochi:
3/4 cup glutinous rice flour
2 tablespoons organic raw sugar
150 ml or more water
1 tablespoon Sakura Latte powder
4 drops red food colouring

Potato starch

Azuki Red Bean Paste:
1 cup dried Azuki red beans
1/2 cup (or more) organic raw sugar
1/4 teaspoon sea salt

6 large ripe strawberries

Instructions:
1. Soak Azuki beans overnight in water.
2. On medium heat, cook beans and water in saucepan and bring to boil. Simmer for 75 minutes.
3. Drain beans in colander and place back in sauce pan. Add sugar and salt. Mash with hand mixer.
4. On very low heat, stir paste occasionally. Cook uncovered till water evaporates and beans become a thick paste. You can tell you’re done when you take a chopstick, draw a line through it and can see the bottom of the pan.
5. Cool paste at room temperature and roll into six even balls.
6. Cut tops off strawberries and roll into red bean balls, covering them evenly. Wash hands after forming each ball and dry hands. Let stand.
7. Prepare steamer or a large deep skillet, adding water.
8. In large mixing bowl, prepare Mochi. Mix all ingredients till smooth.
9. Pour Mochi batter into a square/rectangular dish. Place dish into steamer/skillet and steam Mochi, stirring 2-3 times. Cook 10 minutes.
10. Remove Mochi from heat. Cool at room temperature a few minutes.
11. On large flat surface, sprinkle generously some potato starch.
12. Take spatula and scoop six equal clumps of Mochi. With hand and potato starch, meld each Mochi into a flat 3-4 inch portion.
14. Take each strawberry-red bean ball and place onto Mochi flat and roll gently into a ball. Bring together at bottom and pinch to seal. Place on flat sheet. Rinse and dry hands if they are sticky, before proceeding to the next. Serve. Stores 1 day.

Gallery:

(Photo credit: Mr. Will Wong)

We loved the first season of DEAD TO ME and are thrilled both Christina Applegate and Linda Cardellini are back in season two of the darkly-comedic Series. Here is a first peak at the new season, streaming next month!

Synopsis:
Jen and Judy are not okay. Not even a little. With their lives spinning out of control, they’re clinging to each other — and their secrets.

Teaser:

DEAD TO ME Season Two streams on Netflix Friday, May 8, 2020.

(Photo/credit: Netflix)

Fried Fish in Cream Corn Sauce and Vegetable Fried Rice. This fish dish is one of my favourite things and if you haven’t ever had it, you need to get on-board!

Fried Fish:
600g of meaty white fish fillets (Monkfish, Basa are perfect for this), cut into chunks
1 cup of flour
1/2 cup cornstarch
1/2 teaspoon sea salt
1/4 tsp black pepper
2 eggs, beaten

Canola oil for frying

1 stalk green onion, chopped

Cream Corn Sauce:
1 egg
1 can Cream Corn
Sea Salt and pepper to taste

Instructions:
1. Brine fillets in salt water overnight.
2. In a larger skillet, heat oil on medium-high.
3. Combine flour, cornstarch, sea salt and black pepper
3. Pat dry fillets with paper towel. Dip fillet pieces in egg wash and then flour mixture till coated fully and place into oil, 4-5 pieces at a time.
4. Once golden on each side, remove fish pieces and line on paper towels to absorb excess oil.
5. Prepare Cream Corn Sauce. Heat corn on medium heat, add in 1/3 can of water, add-in salt and pepper.
6. When sauce comes to a slight boil, add in beaten egg, stirring gently till egg clouds form in the sauce.
7. Remove from heat.
8. Transfer fish pieces to a platter and pour corn sauce over. Garnish with green onion. Serve with fried rice or white rice.

Vegetable Fried Rice:
4 cups of cooked white rice, chilled overnight
2 eggs, beaten
1/2 sweet red pepper, diced
3 stalks of Chinese Broccoli, sliced thin
1/2 carrot, diced
1/4 cup green peas
1 stalk green onion, chopped
Sea salt and pepper to taste
2 tablespoons oil

Instructions:
1. Heat oil in large skillet in medium-high heat.
2. Toss-in all carrots, peas, Chinese Broccoli, green onion and red peppers. Sautée for 1-2 minutes.
3. Add-in beaten egg and salt and pepper. Stir with spatula gently till combined with vegetables.
4. Once egg is almost cooked, add-in rice. Stir with spatula till rice, eggs and vegetables are evenly dispersed.
5. Fry for about 5 minutes or until rice is about to caramelize. Remove from heat and serve.

Ricky Gervais is back in Season Two of AFTER LIFE. See the new Trailer for the uplifting Series.

About After Life :
Set in the small fictitious town of Tambury, the comedy-drama series follows Tony (Ricky Gervais), a writer for the local newspaper whose life is upended after his wife dies from cancer.

In season 2, whilst still struggling with immense grief for his wife, we see Tony try to become a better friend to those around him. Each grappling with their own problems and only to be intensified by the looming threat of the local newspaper being shut down.

See the Trailer:

AFTER LIFE Season Two streams on Netflix Friday, April 24, 2020.

(Photo/video credit: Netflix)

Portugese Chicken | 葡國雞. The odd thing about Portugese Chicken is that none of my Portugese friends have never heard of it. The name often conjures-up thoughts of roasted chicken, Churrasqueira-style. This actual dish hails from Macau, a formerly Portugese region across the river from Hong Kong, where my mom and dad had their honeymoon. It is a mild, rich, coconut milk-based curry with pronounced turmeric notes. A comforting family fave of ours for many years and a staple at any Hong Kong-style diner.

Ingredients:

8 chicken drumsticks
1 200 ml jar of Lee Kum Kee Coconut Curry Sauce (Trust me! If you don’t have it, combine 1/2 can coconut milk, 1 tbsp turmeric, 1 tbsp curry powder, 1 tbsp organic raw sugar, 1 tbsp grated ginger)
1/2 can of coconut milk
1 white potato, chopped into chunks
1/2 onion, chopped into chunks
1 pint of mushrooms, stems chopped off and halved
1 carrot, sliced into cylinders
1/2 red pepper, chopped into chunks
2 cloves of garlic, minced
Sea Salt to taste

Optional:
3 teaspoons tapioca starch

Instructions:

1. Sautée garlic, onions, potatoes on medium heat in a large skillet till caramelized.
2. Add-in red peppers, carrots and mushrooms and cook for 3 minutes.
3. Add drumsticks and cook till just browned.
4. Add coconut milk and stir.
5. Add in Coconut Curry Sauce and one equal part water, stir evenly.
6. Bring to boil and and reduce to a simmer for 15 minutes or till chicken is just cooked. If sauce is runny, in a bowl mix three teaspoons of tapioca starch and just enough water to form a runny paste, and mix into sauce to thicken it.
7. Preheat oven on broil.
8. Place pan in oven and high broil for about 7-10 minutes till sauce is a bit, but not overly-charred.
9. Remove from oven and allow to cool 15 minutes before serving on rice.

Gallery:

 

(Photo credit: Mr. Will Wong)

Chicken Hong Kong Macau Portugese Rice