HELLO! My name is Nurul. As you can probably tell, I am the other half of the epic duo that is The Young and Hungry. Ironically, Tory and I met in a Food Tech [or Home Economics for you Americans] class in our first year of high school, and bonded over our passion for writing as well as our love for food.
Fast forward eight years, I find myself studying Forensic Science and Maori Studies [strange combo, i know…] at The University of Otago and therefore spend most of my year in a completely different island to my compadre. We do, however, enjoy some fantastic Wellington coffee when I am holidaying in my hometown for summer…or whenever i find the money to fly home.
Speaking of money, if you are also a student, you will be pleased to find that most of my recipes are relatively low-budget, because I’d much rather spend my government allowance on clothing that I will only ever wear once, and makeup that I don’t need.
ALSO…DO NOT FEAR fellow meat eaters, I love me some meat and so I will be providing that aspect for you guys in my recipes… though vegetarian food is often DEEEELISH too! I also enjoy baking, but don’t have much of a sweet tooth [how lucky for my friends and flatmates!].
Right, enough with the ranting, lets get down to business [“to defeat the Huns”? any Mulan fans out there?]
This recipe was my favourite meal as a child… my mum made this every year on my birthday, and she is the best cook I know. She doesn’t go by recipes [mad skillz.] so i hunted for one that was similar. I got this from The Food Network site: http://www.foodnetwork.com/recipes/saras-secrets/hainanese-chicken-rice-recipe/index.html and just changed it up so it suited what I had in my pantry.
So here we go!!!!!
1 (2-pound) chicken [i used 5 chicken thigh pieces instead]
1 scallion, cut into 1-inch pieces [i used a regular onion instead]
4 slices fresh, peeled ginger [or a couple of teaspoons of bottled ginger paste, depending on what you like. Bottled paste is good for the student budget, and you could also get the combination ginger-garlic paste. YUM.]
3-5 cups of water
6 tablespoon vegetable oil or olive oil
6 to 8 cloves garlic, finely chopped [i prefer to crush mine rather than chop them but whatever suits you]
4 cups long-grain uncooked rice [To be honest, I don’t think the type of rice matters.. I used Basmati]
1 teaspoon fine salt
Fill the pot with water, until the chicken is just covered. Make sure the contents are well mixed, cover, and boil. Lower the heat to a simmer, add salt and pepper to taste [i forgot this the second time i made this and it ended up really bland], and continue to boil gently until the chicken is cooked. [the chicken is cooked when it is completely white on the inside – cut it open and check if you are not sure.]
Take the chicken out of the pot and set aside. Wash the rice and transfer it in a rice cooker pot [or regular pot, depending on how you usually cook your rice]. Pour in the chicken stock mixture [as much as you need to cook the rice, in replacement of the water that you would usually use] Make sure you add all the onion, garlic and ginger bits as well.
Serve with your favourite chilli sauce. [as shown below, mine is a mixture of hot chilli sauce, sweet soy sauce, and a wee bit of the stock whisked into it] I also like to pour some of the stock soup that we made onto the rice when i’m ready to eat. This dish goes well with fresh cucumber and tomatoes sliced up on the side, but i didnt have any to take pictures of…oops.