Wednesday, August 15, 2012

My hainanese chicken

P168 for the personal set. Looks small but is very filling.

Another post that got lost ...I had a hankering for Hainanese chicken on a rainy Tuesday and went to Wee Nam Kee for some roasted chicken. I have really been mesmerized by this dish. I never wanted to go to Singapore before but now I'm tempted to go only because they say the original store's version in the Lion city is even better!

Wee Nam Kee's steamed version
 Ever since I tried it out last year, I have loved hainanese chicken rice even though I didn't like how pale and uncooked it looked. I loved it so much I tried to duplicate it at home. I got some recipes online and while it looks deceptively simple, it is actually very time-consuming (almost 2 hours) and labor intensive.  First, you have to prepare the chicken by rubbing it with salt inside  and out. Then you stuff it with ginger, garlic and green onion before boiling it in water. Looking at the recipe, it actually reminds me of a deconstucted  tinola. The broth is separated from the meat and some of it is used to cook the rice. And some of it is used to make the chili sauce and ginger sauce!

My version
My father said it tasted even better than Wee Nam Kee's version (this may be biased) but for all that trouble, I would rather just order it instead.

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