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Cooking is a type of art and there are several kinds of cooking that you might discover. You can come to be a gourmet chef or you can just try to grasp the art of cooking good dishes within your house. Lots of tasks in the office use chefs, prep-cooks and managers that likewise oversee chefs. We hope this Hainan Chicken Rice (from scratch) recipe can assist make you a far better chef.

Use Whole Chicken.
Use White Rice (unwashed, not soaked).
You need Garlic (minced).
Use Ginger (1 knob).
Prepare Spring Onions (3 stalks).
You need to prepare Yellow Onion.
Use Water (for Stock).
Prepare Water (for Schmaltz).
Prepare Nai Bai (Baby Bok Choy).
You need to prepare Cooking Oil.
You need Sesame Oil.
You need Salt (1 tsp).
You need Pickles (mix well in a bowl);.
You need Carrot (cut into matchsticks).
Provide Radish (cut into matchsticks).
You need to prepare Cucumber (cut into matchsticks).
Provide Rice Vinegar.
Provide Sugar.
You need to prepare Salt.
You need Chilli & Garlic Dip (blend in a Food Processor);.
You need Fresh Red Chillies (deseed, rough chop).
Provide Garlic (rough chopped).
Prepare Cooking Oil.
You need Salt.
Prepare Spring Onion & Ginger Dip (mix in a bowl);.
Provide Spring Onion (minced).
You need Ginger (minced).
Provide Salt.
You need to prepare Ice Bath Marinade (mix in a bowl);.
Use Fish Sauce.
You need Rice Vinegar.
Prepare Stock.
Provide trays Ice.

Short Tips:

- Constantly select to prepare with a white wine that you would consume yourself. If you don't even like the taste of the white wine that you are cooking with, chances are that you will certainly wind up doing not like whatever it is that you are making! So pick a good white wine that you understand you like, as well as you will certainly like your recipe a lot more.

PICKLES; once you've cut the cucumber, radish and carrots into matchsticks, put them in a bowl and add 1/3 cup of rice vinegar, 2 tsp sugar and 1/2 tsp Salt. Mix well and serve in a saucer..
SPRING ONION & GINGER DIP; Finely chop the Spring Onions, Ginger and then add 1/4 tsp Salt. Mix well in a bowl. In a saucepan, heat up 3 Tbsp of Cooking Oil until hot and then TURN OFF THE HEAT. Add the veggies to the oil and mix well. Serve it in a dipping bowl..
CHILLI & GARLIC DIP; combine 3 fresh Red Chillies (deseeded), 30g of Garlic, 2 Tbsp of Cooking Oil and 1/4 Salt in a food processor or chopper extension and blitz until fine. Serve in a dipping bowl. FUN FACT; this is also a version of a Spicy Aioli Dip..
BUTCHERING; A simpler way is to parboil the chicken and then debone it but then the cooking time will take too long. Instead, debone the entire chicken first; separate the bones, the extra skin and fats from the carcass, and the meat. Keep the skin on with the meat cuts and discard the head, the feet and the innards. SEASON the Chicken Meat with 1 tsp Salt and set aside..
STOCK; In a stock pot, add 3 litre of water, yellow onion, 1 knob of Ginger, 3 stalks spring onion and chicken bones. Bring it to a boil and let it cook on a rolling boil for 10 minutes. Remember to skim off the scum from the surface..
POACH; After 10 minutes, turn down the heat to a simmer (80 Celcius/180 Fahrenheit). Put in the chicken and cover with a lid. Poach the chicken meat for 10-15 minutes. To check whether the chicken is done, take a skewer and poke the thickest middle part. Place the skewer on your lips to test the heat. If it's hot then it's done. Remove and proceed to the Ice Bath..
ICE BATH; Prepare a bowl with Ice, 1.5 cup Stock, Fish Sauce, Rice Vinegar and marinate the Chicken Meat for 20 minutes. The ice bath will shock the skin and give it a better texture as well as marinating the chicken..
SCHMALTZ; Cut up the Chicken Skin into pieces. In a wok, heat up the chicken fats with with 1/2 cup water (or more) and cook until the liquid has turned yellow, the skins have browned, the water has evaporated and the fats are sizzling. Discard the skins and proceed to saute the garlic..
SAUTE GARLIC & RICE; add 30g of Garlic into the pot with Schmaltz and fry it until fragrant. Then add 2 cups of White Rice. Mix well and toss for a minute..
COOK THE RICE; add 2 cups of Stock in the rice pot with 1/4 tsp of Salt (2 pinches). Cook on low heat until all the moisture has left. When the liquid is gone, turn off the heat and comb the rice. Cover with a lid and let it rest for 10 minutes..
BABY BOK CHOY; Discard the Bones, Yellow Onion, Spring Onions and Ginger from the Stock. Season the stock with 1/4 tsp of Salt. Blanch the Baby Bok Choy in the simmering stock for 30 seconds. Remove and set aside. The Stock can be served as soup accompanying the Chicken Rice..
ASSEMBLY; Remove the Chicken from the ice bath, cut into serving pieces, brush with sesame oil and serve it on a plate. Serve the Rice in a serving bowl and garnish it with chopped spring onions. Pair the Chicken Rice with Pickles, Chilli & Garlic Dip, Spring Onion & Ginger Dip..
Bless you and your house for reading this far 👍👍.

Everyone intends to be a better chef. Everybody wants to trying out enjoyable recipes. Locating the moment and also really feeling the motivation to be imaginative in the kitchen area can occasionally pose an obstacle though. We wish these Hainan Chicken Rice (from scratch) recipe can bring the magic to your cooking area. Provide a couple of these ideas a shot tonight, your palate will certainly thanks!

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