Saturday, June 25, 2011

nasi ayam hainan

original recipe:

1 whole chicken
1 tbspn soy sauce
2 tbspn honey
1 tspn salt
1/2 tsp ground white pepper
1/2 tsp 5 spice powder
1 tbsp ginger (from grated ginger)
1 1/2 liters chicken stock or 3 tbp chicken stock granules dissolved in 1 1/2 liters warm water
1-2 baby cucumbers, thickly sliced to garnish

2 springs coriander leaves, to garnish


4 red finger-length chillies

2 cloves garlic, peeled

3 cm young ginger, peeled and sliced

1 1/2 tsp fresh lime juice

1 tbsp sugar

1/2 tsp salt

5 tbsp chicken stock or water


400 g raw long grain rice (2 cups)

1 1/2 tbsp oil

1 1/2 cm ginger, peeled and sliced

4 cloves garlic, minced

1/2 tsp salt


150 g watercress, coarsely shredded, or thinly sliced Chinese cabbage

1/2 tsp salt

1/4 tsp pepper

for chicken(hani style):

marinate chicken with blend ginger,oyster sauce,a pinch of salt, nandos peri-peri sauce for at least 1 hour or overnight for more taste.then steam until chicken fully cooked

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