Tuesday, July 19, 2011

HCR - The Recipe ;-)

Hmm...how shall I do this....
I am about to type out the recipe for the Hainanese Chicken Rice (HCR), but find it a bit weird, because I don't really have a recipe. I was taught roughly how to make this by an old neighbour, Judy Lim. My other excuse would be that, I cook without a recipe except for baking; that too I sometimes tweak....hehe...being adventurous...

Anyway, since Shidah, CS and Fa have requested for the recipe, I will try my best to organize a proper way of writing down a recipe...ha ha ha ha ha! 

***Hah, dah ready ke puan-puan dengan pen dan kertas, buku exercise anak-anak ke...ke nak kopipes jer? Ok puan-puan, sebelum tu saya nak perkenalkan diri dulu... Saya, Chef WAN. Huuuu maap ler bukan Chef wan yang tu tu tu....Saya memang Wan...Wan di depan nama saya hehehe...dia wan kecik jer...kat belakang nama dia. Tapi ken...saya takde ler ber-Latuk latuk kaya raya macam dia...*sob sob sob*
Ooopsie, sorry...macam tak biasa dengan selingan I!

Nasi Ayam Hainan - recipe agak-agak aje ni...

Persediaan untuk ayam:

Seekor ayam sekitar 1.8kg (mesti besar, sebab nakkan lemak ayam tu!)
Ayam dicuci bersih luar dan dalam. Kemudian dikeringkan sikit dengan hair-dryer kitchen towel dan di lumur dengan GARAM pada badan ayam dan cavity. Gosok2 and pupuk ayam tu macam kita lumur bedak kat baby... Rest sekejap dan rinse chicken sekali lalu. Tujuannya supaya kulit ayam firm dan tak wrinkle. Ngeh18x!

Bahan-bahan lain:
4 potongan halia - agak tebal-tebal (dalam 4cm halia)
4-5 ulas bawang putih - smashed
2 batang daun bawang - satu perempat dari bhgn bawah yang ada bulb
-kesemua bahan-bahan ini dimasukkan ke dalam cavity ayam
dan di rebus dalam periuk berisi air sampai cover ayam tu
Also add to the pot:
1/2 of each: a celery stick and carrot*
1 onion, quartered (bawang besar belah empat)*
*these are to enhance the poaching
- Bring to a boil then lower the heat to let simmer the broth to slowly cook the chicken. So, now you have the chicken to cook and the broth to become a stock. Once you have removed the chicken, strain the stock and discard the veges added. Leave the stock to cool.

Bila ayam dah masak - agak-agak dengan cucuk bahagian peha sampai clear liquid oozes - normally dalam satu jam ke satu jam sertengah. Tutup api. 
Sediakan satu periuk besar berisi air sejuk dan ketul ais sekali. Do this ahead of time when chicken is almost done..
Angkat ayam perlahan-lahan - kalo guna cangkuk lagi bagus...
and plunge the chicken into the cold water - this stops the cooking process. 
Balik-balikkan ayam dua tiga kali lebih kurang terendam selama 5 ke 7 minit dalam air tu. By doing so will help keep the chicken firm and taut when chop into pieces.
Angkat ayam ke dalam bekas dan sapu dengan minyak bijan. 
Ketepikan. ke tepi...ke tepi...ke tepi! oops, selingan!


Nasi Ayam
3 cawan beras - terpulang jenis apa nak guna - di cuci bersih dan toskan
Minyak utk menumis - I used Canola oil
1 sudu teh minyak bijan
Lemak ayam 
4 ulas bawang putih - chopped
6 ulas bawang merah/kecil - di hiris nipis
Halia yang di hiris halus - agak2
Daun pandan - di simpul
Air rebusan ayam


Dalam non-stick wok, panaskan minyak-minyak dan lemak ayam. Bila lemak ayam mengecut, keluarkan dan tumis bawang2 dan halia.
Bila garing sedikit, masukkan beras dan goreng sekejap.
Alihkan ke dalam rice-cooker.
Sukat air rebusan mengikut sukatan biasa like we would of plain rice
Masuk daun pandan.
Garam dan sedikit gula mengikut rasa,
(personally, I cook my rice with generous amount of salt and 1 1/2 levelled tbsp of sugar. This will yield a tasty rice ready to be eaten on its own!)
Bila nasi masak/kering, karih (fluff up) and keep warm. 


Dipping Chili Sauce

In a blender, put:  
4 chilies, (I used red chillies extra hot and fiery, jenis lada merah yang runcing tu)
and another 4 mild red chillies, 
4 ulas bawang putih, sedikit halia, 
4 - 5 biji limau kasturi yang dibuang kulit dan biji - meaning, the lime should be whole
salt and sugar to taste
Air rebusan ayam as the liquid to blend the above ingredients.

Condiments

In a bowl, mix soy sauce, oyster sauce, sesame oil and a dash of white pepper with some chicken stock. Not too runny nor thick.


Soup 

Heat a little oil then fry some pounded garlic, shallots and some roots of the flat leaf parsley (daun sup). Add in the stock and bring to a boil. Add anything you desire. In my case, it usually is tofu and a few leaves of Chinese cabbage. Adjust the taste with seasoning. Garnish with daun sup and daun bawang. Done!





To serve, chop chicken and spoon some soy sauce over. Garnish with spring onions/scallion and sprigs of daun sup and don't forget some sliced cucumber. Timun tu hiris memanjang....baru rangup. :D
* For first timer, cooking this might be tedious but once you get the hang of it, it'll be easy peasy. Trust me ;)

Selamat mencuba ye puan-puan...Jangan lupa hantar sepinggan ye! ;) 

**Useful tips: Fill an ice-cube tray with remaining stock and freeze. Great for vegetable dishes and for frying noodles. Have fun! <3

****Updated: next time kita buat yang roasted macam ni ye, puan-puan...hehehe:

18 comments:

somuffins said...

Chef Wan
Mekasih bebanyak for the recipe. Awat 'senang' benor? har3.. Kalau I buat nasi n ayamnya, you boleh buatkan cili n kicap sosnya tak? ekekeke... *dah kasi betis nak peha gebu plak, haishh*.

Kemusykilan bodo2 yg harus dijawab :-)
. what if ayam takde body? sama cara buatannyakah if I use just betis n pehanya aje?
. garam tu kalau I guna garam masala, boley ka? kakakaka...
. bagus guna ayam jantan or betina? ayam serama can do or not?
. guna washing machine fungsi 'spin' untuk keringkan ayam, digalakkan tak?
. boleh guna cangkok baju ie hanger untuk cangkok ayam tak? Selalu you guna cangkok jenis apa?

Sekian terima kasih. Budi baik dikenang...

P/S: Takde paksaan menjawab soklan2 tersebut diatas, hehe..

Lili said...

Kander,

*Jap...I nak nyanyi dulu: everyday I'm shufflin' - party party in the house tonite - everybody has a good time- perghhh giler hape punye lagu!

Ekcelili, I dah tak tau nak tahan gelak macam mane bila baca ur kimeng ni. Alang2 duk umah sensorang, I berdekah-dekah kekdahnye. Adeh...syakit pewot kite tau!

Sib baik u mintak tlg buatkan sos2 aje...berehhh

- yes, you can use parts of the chicken, but make sure beli ayam sebelah atau pun sekor potong empat. Kalo kecik2 tak jadi ler...isinya jadi macam ayam for soto pulak

-yang lain2 tu...u pikir ler sendiwi...ekekekeke!

- ok bab cangkuk, I guna ladle yang berlubang yang penjual pithang goweng tu guna, though mine is smaller...ehem, lagi pung I dah terer...hahahhaa...so angkat ayam tu guna tongs and then maimed the poor bird's skin...waaaaa... tak cantik dah! I'll invest in one cangkuk so that I can gantung the ayam and ferasan I'm franchising "MyC's Mom Chicken Rice" pfrttt!

Sekian. Time kacih kemvali sebab.. *malu ahh nak cakap* ekekekeke

Cat-from-Sydney said...

Aunty Lili,
Semua bahan-bahan ada kat rumah ni kecuali....daun pandan!!!! Dah habis tinggal tunggul dikerjakan 4 beranak bulus tu. Sungguh marah Mamaku. har har har *evil laughs*

Yang (lebih) suka ayam mentah,
Brad

Ibu n Abah said...

hahahahahaahahha...
pengomen pertama telah menjawap kemushkilan i dan you dah jawapnya....
hahahahahahahahaha...
baru nak amik hair dryer bawak masuk dapur...
nak kasi kering itu ayam....
- panjang lebar u tulis itu yang masuk dalam kepala hotak i....
ish..ish..ish...

FaAtip said...

well.
thank you.
good recipe.
makkk aiiiiiii....panjang nyerrr!!

I mula conpius.
Kena tengok satu persatu.
Kena copy paste.
Kena print.
Letak kat dapur.
Kena study.
Kena pendekkan sendiri.
Tapi I dah terliur.
Buat tetap kena buat.
Tak nak bagitau hubby lagi.
Takut bertangguh lagi.


uwaaaaaaa!!!!!

Uncle Lee said...

Hi Lili, only good cooks cook without recipe....strictly agak2.
And your this chicken rice looks fantastic.
I can say, it's a tiga pinggan nasi lichin dish, ha ha.
Lili, you are good! Outstanding!

Incidentally, one of THE best, as well Internationally known too is Singapore's Mandarin hotel, Chatterbox chicken rice.
Try it next time you in Singapore.
Its acclaimed by people everywhere having tried it.
Have fun and keep well.
Lee.

Lili said...

Oh Brad-yang-suka-ayam-mentah!

Euwwww...sedap ke makan mentah?
Since your mama has all the ingredients kat rumah, mintak aje dia masak...daun pandan tu boleh omit. Aunty Lili pun buang daun pandan tu the moment nasi nak kering.

Oh, was it Tom yang 'vandalised' your Mama's pandan? Kena buat revision kat your old posting ni! Hehehe

Lili said...

Akak,

Tengok you ketawa henjut2 tu, buat I ketawa henjut3x bila teringat you kimeng, masa Kahar berangkat pakai kemeja pakai pants....sekali balik dari Germany, pakai jeans pakai jacket kulit! Hahahahahaha =))

Memang pun lawak bodos I tu saja nak tengok reaction Kak Som... mesti dia lagi hebat...betul pung...terus nak guna mesin basuh! Aduhai...

Oh, btw, awat klabhaus so sunyi and bersawang...president kena buat ucapan alu-aluan cepat.

Lili said...

FA,

Ni sorang lagi buat I henjut18x ketawa!

psst...anytime you nak buat, just give me a call. I bukan tak nak call you, nanti kalo I call, Atip yang jawab, I skiping London, hikhikhik!

Tapiken tapi, kalo you nak senang n gerenti sedap, buat yang roasted dulu. Just call me, ok! ;)

Lili said...

Hi Lee,

Thank you so much for the compliments, hehe...malu aahhh!

So, the next time you balik kampung, don't forget to sample the best steamed chicken rice I ever tasted, at the coffee house in Bayview Hotel Langkawi. ;)

You keep well too!

zarin said...

kak lili
i kan...suuuuuuuka sangat makan HCR tapikan tapikan my hb tk suuuuuka sgt HCR..so kan, i kan slalu makan kat kedai ajek... and now pulakkan u dah buat i terrrrrliurrrr sesangat ngan HCR ni...oh how i wish i am your neber...buleh i join skali makan kan ;-P

Lili said...

Zarin,

Betul jugak tu...kalo setakat you sornag jer nak makan, lebih berbaloi makan kat kedai...hehehe...Tapiken ken, ken...lebih syiok masak sendiwi n lebih syedapp! Ekekeke)))

Takpe, nanti I buka kedai kat your neighbourhood and you akan makan pree of caj selalu... Adeh, verangan lagi I ni! ;)

Sizuka said...

k.lili,

i kan, dah hilang skill mcm mana nak lumur bedak kat baby, boleh tak bagi step by step instruction? just nak make sure that ayam itu akan dilumur dgn penuh kasih sayang :P

i'm gonna cook this HCR this weekend! tak sabar ni. eh! aisey! this weekend i'll not be home sebab ada gathering kat shah alam.. huhuhu.. k.lili post la sikit.

Lili said...

Shidah,

Uiks, you tak lumur bedak kat Raina ke? Kalo dah lupa boleh aje lumur bedak kat Syam! Wahahahaha))

BTW, I googled for the recipe yesterday, and found one website which has an uncanny similarities as mine. Agaknya memang tu caranye jer! ;)

Try ler buat Shidah. You needn't have to eat it...hehe...buat for your family...they'll love you even more! ;p

somuffins said...

Lili
Why not perkenalkan your HCR kat HRC Penang?? In no time you pun boleh jadi kaya cam Chef Wan d'Datuk itew.

Lili said...

CS,

Uiks, kitaken dah sign contract nak vukak restoran asam pedas kat Penang sama-sama. Tak hingat ke? Ooo...nak back out yerr! Hikhikhik))

somuffins said...

Lili
Contract tu tak hantar for stamping lagi, I thot tak jadik?? Tapikan tapiiiii... Penang is so far awaylaaa...

Lili said...

CS,

No wonder! Hahahaha))) Takpe, I'll be a sole proprietor for asam pedas and nasi ayam! Euwwww...macam Linda Onn ler pulak...tak nak tak nak!!!

Hmm...dah biase jadi lady of leisure, ken...sape suh bukak kedai! wahahahaha