Dining Around Dining Around 34 35 CONNECTOR.AE CONNECTOR.AE Recipe: A. For The Chicken: • Wash the chicken and rub salt on it. Stuff the chicken with ginger, garlic and spring onions. • Boil 2.1 litre of water with salt over high heat. • Add the chicken and leave the pan uncovered. • When the water boils again, cook for two more minutes and reduce heat to low, cover and let it simmer for 25 to 30 minutes. • Keep 1 litre of the chicken stock separately for the rice. • Remove the chicken and immerse it in cold water for five minutes. • Transfer the chicken to a plate and brush with oil and remove the stuffing. B. For The Ginger Sauce: • To make the ginger sauce, pound the ginger till fine. • Add chicken stock, salt and sugar to the ginger. C. For The Chilli Sauce: • To make the chilli sauce, first, scald the chillies. • Remove the stems and pound the chillies coarsely. • Add salt and mix with warm water and lime juice. D. For The Chicken Rice: • For the rice, wash the rice till the water runs clear and drain. • Heat the pan and fry the rice in heated lard for two minutes. • Add the chicken stock and salt to a saucepan and add the fried rice and pine leaves. • Boil over moderate heat till all the stock is absorbed. • Reduce the heat to low and cook for 15 minutes. Rake rice with a fork and serve and allow the chicken to cool, before cutting and serving along with the garnish, chilli sauce and ginger sauce. Hainanese chicken rice is a popular dish from the Hainan province in southern China that was adapted from early Chinese immigrants. Soul Food With Hainanese Chicken Rice Dating back to the Qin dynasty, the dish is made with leftover chicken stock and is a popular and delicious comfort dish. This recipe is made by Chef Kong Sieng Yeuh, Head Chef at Nonya Dubai at Taj Jumeirah Lakes Towers and is an easy and tasty dish to make. Recipe by: Chef Kong Sieng Yeuh Head Chef Nonya Dubai at Taj Jumeirah Lakes Towers 04-5741142 Ingredients: A. For The Chicken: 1.6kg whole chicken 6 to 8 garlic cloves, bashed lightly 2 thumb-sized ginger pieces, bashed lightly 4 stalks of spring onions, tied in a knot B. For The Ginger Sauce: 55ml chicken stock 1 teaspoon salt 1 teaspoon sugar 100g ginger C. For The Chilli Sauce: 200g red chillies 1/2 teaspoon salt 55ml water 10ml lime juice D. For The Chicken Rice: 650g Thai jasmine rice 120ml chicken lard 1 litre of chicken stock 1 tablespoon salt 1 teaspoon sugar 6 pine leaves tied in a knot E. For The Garnish: 2 sliced cucumbers 4 sliced tomatoes 2 sprigs cut Chinese parsley
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