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: