Singapore
#COOKING: AIR FRYER HAINANESE CHICKEN RICE RECIPE
Air Fryer Roasted Hainanese Chicken Rice. This is a different take on the traditional version of this Singaporean Hawkers Market fave where the chicken is air-fried to juicy, succulent perfection. This is quick, easy to clean and most of all devastatingly-delicious.
Chicken
2 1/2 to 3 lb chicken
6 cloves garlic, minced
1 stalk green onion
4 tbsps soy sauce
2 tbsps white wine
2 tbsps oyster sauce
1 tbsp organic raw sugar
1 tsp white pepper
Hainanese Rice
1 1/2 cups long grain rice, rinsed
2 cups of reserved chicken stock
2 cloves garlic, minced
2 tbsps reserved chicken fat
2 tbsps sesame oil
1 tbsp ginger, minced
1 tsp sea salt
Instructions:
1. Clean chicken well and pat dry with paper towels. Trim fatty bits off for later use.2. Combine all other ingredients and run chicken inside and out with marinade. Stuff cavity of chicken with green onion.
3. Marinate chicken minimum three hours in refrigerator, flipping every hour.
4. Pat chicken dry with paper towels.
5. Preheat Air Fryer on Air Fryer mode for 3 minutes at 360°F.
6. Fry chicken for 25-27 minutes, flipping it over at half-way mark. Ensure chicken does not touch top of fryer.
7. While cooking chicken, in a skillet, sautée garlic, oil, ginger, salt and reserved chicken fat from prior. Once crisp, add rice to mixture. Fry for 3 minutes and remove from heat. Discard chicken fat.
8. Cook rice mixture in chicken stock. Fluff rice once cooked.
9. Test chicken by poking leg with fork to ensure juices run clear. Dare I say, this chicken is best served just slightly under-cooked for optimal juiciness. Reserve oil collected at bottom.
10. Let chicken stand for 30 minutes before cutting. Serve with rice and sauces.
Sweet Chili Sauce:
1 tbsp Sambal Sauce
1 stalk green onion, minced
1 chili pepper, seeds removed and minced
1 tsps organic raw sugar
1 tbsp reserved oil from Fryer
1 tbsp ginger, minced
1 tbsp garlic, minced
1 tbsp fresh lime juice
1 tbsp rice vinegar
1 tbsp olive oil
In skillet, sautée garlic, ginger, oil, onion and chili in oil. Stir-in sugar, vinegar and Sambal Sauce. Add lime juice and remove from heat.
Dark Soy Dipping Sauce:
1 tbsp ginger, minced
1 tbsp garlic, minced
1 tbsp oyster sauce
2 tbsps dark sweet soy sauce
1 tbsp soy sauce
1 tbp reserved oil from Fryer
Combine all in a bowl, mix well.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: SINGAPOREAN CHILLI CRAB RECIPE
Singaporean Chilli Crab on BBQ Pork & Scallop Fried Rice. Mildly-spicy and tangy, sauce bursting each bite!🌶🦀
Crab:
1 2 lb live Snow Crab, cleaned and sectioned
2 tomatoes, sectioned
2 tbsps ketchup
1 tsp organic raw sugar
1/2 tsp sea salt
2 tbsps soy bean paste/Miso paste
1 tbsp tamarind paste (or a few seedless candied tamarind)
1 medium white onion, minced
1/2 sweet red pepper, sectioned
1/2 sweet orange pepper, sectioned
1 stalk green onion, minced
4 cloves garlic, minced
3 green chillies, seeded and minced
2″ cube ginger, minced
1 egg, beaten
Coriander
Lime wedge
BBQ Pork & Scallop Fried Rice:
4-5 cups cooked white rice, chilled overnight
2 eggs, beaten
1/4 cup green peas
1/4 cup corn kernels
1/2 cup Chinese BBQ Pork, diced
1/2 cup Bay Scallops, brined in salt water
1/4 cup sweet red/orange peppers
1 cup Chinese Broccoli, minced thinly
1 stalk green onion, minced
2 tbsps Crab Tomalley (green gunk from crab)
2 tbsps soy sauce
Sea salt and pepper, to taste
Banana Leaf
Instructions:
1. With larger skillet on medium-high, heat oil. Once hot, throw-in peas, corn, Chinese Broccoli and peppers. Cook till wilted. Add pork and scallops. Cook till scallops lose translucence; don’t overcook. Season with salt and pepper, to taste.
2. Add egg, Tomalley. Cook till almost done. Add rice. Stir with spatula and add soy sauce. Cook till rice is about to caramelize, about 5 minutes, medium-high heat. Top with green onions.
3. Line bamboo steamer with banana leaf, covering base fully. Transfer rice onto leaf.
4. Boil a bit of water (do not fill too high) in a large skillet/wok with a dome lid. Once boiled, place bamboo steamer in and cover lid. Steam medium-low while prepping crab.
5. In large skillet/wok heat oil till hot. Add ginger, garlic, chillies, soy bean paste and onion. Fry on medium heat 2 minutes.
6. Add tomatoes, sweet peppers, tamarind paste, ketchup, sugar, salt and 1/2 cup water. Bring to boil and add crab pieces. Cover and cook 8 minutes medium-high heat.
7. Remove cover and add beaten egg, stirring gently till egg is wispy, thickening sauce. Remove from heat. Transfer some of crab mixture over rice, not too much sauce. Serve.
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#COOKING: HAINANESE CHICKEN RICE RECIPE
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.
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(Photo credit: Mr. Will Wong)
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