Happy New Year!
After promising several friends to email them a chicken rice recipe which I managed to glean from an ex-colleague's mother, I reckon it's about time I keep my promise ;-p
This recipe is pretty easy to pull off - you only need a bit of patience and time. The ingredients are simple enough and can be adjusted accordingly to the quantity that you plan to cook.
HOW TO PREPARE CHICKEN
For a family of four, I usually opt for a 1.5-2kg free-range chicken.
Boil a whole pot of water - use a tall, deep pot that will let you immerse the whole chicken into it.
Once the water has boiled, turn off the heat and immerse the chicken into the pot of water. Ensure the water submerged the chicken completely. Let it poach in the 'water bath' with the pot covered - this usually takes about 1.5 to 2.5 hours, depending on the bird size. If the water has cooled down, it is ok to reheat the water but resist from letting it boil. Some recipes call for the addition of a knob of smashed ginger or a slice or two of 'dong gwai', a type of Chinese herb. Use what suits you best.
When the chicken is cooked, test its doneness by inserting a chopstick into the thigh area (where the meat is thickest). If the juices run clear then the chicken is most cooked. Otherwise I usually slice off both the drumsticks first and return the chicken into the water bath so that any raw parts will be cooked thoroughly.
The water that was used for cooking the chicken can be kept aside to be used as chicken broth to flavour and prepare chicken rice.
Chop up the chicken into desired portions once it has cooled down. Alternatively, some cooks prefer to run the chicken over cold or ice water before chopping it up. To serve, drizzle some sesame oil and soya sauce over the chicken.
HOW TO PREPARE CHICKEN RICE
Ingredients
uncooked rice, old ginger, Planta margarine, sesame oil, minced garlic & pandanus leaves
Peel and smashed old ginger. Wash and clean rice, draining off water.
Saute smashed ginger and minced garlic with Planta margarine and sesame oil until aromatic. Add in washed rice and stir-fry over high heat until rice turns translucent. Scoop into rice cooker and pour in chicken broth - the amount required will be similar to the usual amount of liquid for cooking plain rice. Stir everything evenly and add in pandanus leaves. Let the rice to cook automatically in the electric rice cooker.
My family simply adores this simple, hearty dish. I hope you would too. Too bad I have no photos to upload - I will cook this again pretty soon so I'd be sure to capture some shots then.
Tuesday, January 17, 2006
Thursday, December 08, 2005
MAN OF SUBSTANCE
Chef Chan Chen Hei’s success is the classic story of how a poor Canton-born lad fled the mainland with his parents to seek a better life in Hong Kong, managed to emerge triumphant in his chosen vocation despite facing numerous adversities.
His family’s impoverished background made the young Chan determined to rise above it all with sheer hard work, humility and self-belief. These traits eventually caught the eye of his senior who took Chan as his protégé. It was this talented sifu who taught Chan to appreciate his heritage of Chinese culture and food.
After working with several Hong Kong restaurants, the intrepid Chan joined Hotel Inter-Continental in Singapore in 1982. He rose to fame after having impressed none other than Mr Mohamed Al-Fayed, owner of Harrod’s department store in London whilst the tycoon stayed at the same hotel as a VIP guest. So enamoured was Mr Al-Fayed with Chef Chan’s culinary skills, he offered Chan to work for him in France which the chef declined.
Chef Chan’s stature and legions of fans grew during his 13-year tenure at the Pan Pacific Singapore’s Hai Tien Lo restaurant. They include former Singapore President Wee Kim Wee, Hong Kong magnate Dickson Poon, top government officials, celebrities and the media fraternity.
An active advocate of Chinese food and culture, Chef Chan is ever willing to share his expertise and knowledge with young, aspiring chefs. His first cookbook, The Art of Taste: Secrets of the Cantonese Kithcen (Chinese edition) also won the Best Chef Cookbook award at the prestigious 2003 Gourmand World Cookbook Awards.
Three years ago, Chef Chan ventured out on his own - the Chef Chan's Restaurant is just across the road from the famous Raffles Hotel. Despite its imposing, sombre interior with black ebony walls, grey-clad tables and ornate Chinese partitions, any doom and gloom feeling is quickly dispelled by tall, soaring red columns upfront and rows of traditional Chinese lanterns painted with delicate pink lotuses that hung overhead. The restaurant also showcases media articles and photographs of Chef Chan’s halcyon days in the hotel industry and his personal collection of Chinese antique furniture and decorative pieces including an ancient horse carriage and tall imposing vases.
The cavernous main dining hall, festooned with scalloped red buntings and huge glass showcases of quaint Chinese wedding attire, is designed to cater to large group bookings, wedding banquets and formal dinners.
Chef Chan’s popularity with ordinary and VIP customers lie in his simple yet masterfully prepared dishes. His signature dish, Shark’s Fin with Braised Superior Stock and Crab Roe (RMS$26 per bowl) is the perfect epitome of his inimitable skills, immense pride and passion in doing things just right. With a rich and flavourful stock, this classical delight is faultless, redolent with thick strands of translucent shark’s fin, creamy orange-hued crab roe and chunks of crabmeat.
Another highly sought-after specialty of his is Sautéed Beef with Snow Peas and Celery (S$20) in Black Pepper Sauce. The cubed beef, marbled with just a little fat, yielded an unbelievably melt-in-the-mouth tenderness with the robust peppery sauce heightening the meat’s full-bodied flavour. Sliced celery, green pepper and snow peas added crunch and imparted their own delicate nuances.
His famous Crispy Roast Chicken (S$28 for half portion) took Chef Chan six years to perfect. Its painstaking preparation requires the chicken to be hand-held over a wok whilst hot oil is carefully ladelled over it to ensure the skin turns out crisp and crackly. Yet the chicken meat remains succulent and juicy inside – superbly exquisite when accompanied by a dash of flavoured salt or the restaurant’s piquant homemade chilli dip.
Other outstanding specialties that should satisfy even the most discerning gourmands include Nanjing Salted Duck, Baked Crispy Fresh Prawns with Spices and Prawn Balls stuffed with Pate and Wine amongst others.
Dim Sum, another of Chef Chan’s forte, is available for lunch daily. Relish the exceptional Hong Kong ‘Por Lor’ Buns (S$3.80) comprising cottony-soft buns with their sweet, crusty tops and delicately sweet custard filling. Baked Egg Tarts (S$6) is another irresistible staple, memorable for the tarts’ impossibly thin layer of flaky puff pastry and egg custard, mildly infused with ginger juice.
On your next trip to Singapore, be sure to visit Chef Chan’s Restaurant for an incomparable dining experience.
CHEF CHAN’S RESTAURANT (non-halal)
331 North Bridge Road
#01-02 & 01-05/08 Odeon Towers
Singapore 188720
Reservations: 65-6250 3363/4
His family’s impoverished background made the young Chan determined to rise above it all with sheer hard work, humility and self-belief. These traits eventually caught the eye of his senior who took Chan as his protégé. It was this talented sifu who taught Chan to appreciate his heritage of Chinese culture and food.
After working with several Hong Kong restaurants, the intrepid Chan joined Hotel Inter-Continental in Singapore in 1982. He rose to fame after having impressed none other than Mr Mohamed Al-Fayed, owner of Harrod’s department store in London whilst the tycoon stayed at the same hotel as a VIP guest. So enamoured was Mr Al-Fayed with Chef Chan’s culinary skills, he offered Chan to work for him in France which the chef declined.
Chef Chan’s stature and legions of fans grew during his 13-year tenure at the Pan Pacific Singapore’s Hai Tien Lo restaurant. They include former Singapore President Wee Kim Wee, Hong Kong magnate Dickson Poon, top government officials, celebrities and the media fraternity.
An active advocate of Chinese food and culture, Chef Chan is ever willing to share his expertise and knowledge with young, aspiring chefs. His first cookbook, The Art of Taste: Secrets of the Cantonese Kithcen (Chinese edition) also won the Best Chef Cookbook award at the prestigious 2003 Gourmand World Cookbook Awards.
Three years ago, Chef Chan ventured out on his own - the Chef Chan's Restaurant is just across the road from the famous Raffles Hotel. Despite its imposing, sombre interior with black ebony walls, grey-clad tables and ornate Chinese partitions, any doom and gloom feeling is quickly dispelled by tall, soaring red columns upfront and rows of traditional Chinese lanterns painted with delicate pink lotuses that hung overhead. The restaurant also showcases media articles and photographs of Chef Chan’s halcyon days in the hotel industry and his personal collection of Chinese antique furniture and decorative pieces including an ancient horse carriage and tall imposing vases.
The cavernous main dining hall, festooned with scalloped red buntings and huge glass showcases of quaint Chinese wedding attire, is designed to cater to large group bookings, wedding banquets and formal dinners.
Chef Chan’s popularity with ordinary and VIP customers lie in his simple yet masterfully prepared dishes. His signature dish, Shark’s Fin with Braised Superior Stock and Crab Roe (RMS$26 per bowl) is the perfect epitome of his inimitable skills, immense pride and passion in doing things just right. With a rich and flavourful stock, this classical delight is faultless, redolent with thick strands of translucent shark’s fin, creamy orange-hued crab roe and chunks of crabmeat.
Another highly sought-after specialty of his is Sautéed Beef with Snow Peas and Celery (S$20) in Black Pepper Sauce. The cubed beef, marbled with just a little fat, yielded an unbelievably melt-in-the-mouth tenderness with the robust peppery sauce heightening the meat’s full-bodied flavour. Sliced celery, green pepper and snow peas added crunch and imparted their own delicate nuances.
His famous Crispy Roast Chicken (S$28 for half portion) took Chef Chan six years to perfect. Its painstaking preparation requires the chicken to be hand-held over a wok whilst hot oil is carefully ladelled over it to ensure the skin turns out crisp and crackly. Yet the chicken meat remains succulent and juicy inside – superbly exquisite when accompanied by a dash of flavoured salt or the restaurant’s piquant homemade chilli dip.
Other outstanding specialties that should satisfy even the most discerning gourmands include Nanjing Salted Duck, Baked Crispy Fresh Prawns with Spices and Prawn Balls stuffed with Pate and Wine amongst others.
Dim Sum, another of Chef Chan’s forte, is available for lunch daily. Relish the exceptional Hong Kong ‘Por Lor’ Buns (S$3.80) comprising cottony-soft buns with their sweet, crusty tops and delicately sweet custard filling. Baked Egg Tarts (S$6) is another irresistible staple, memorable for the tarts’ impossibly thin layer of flaky puff pastry and egg custard, mildly infused with ginger juice.
On your next trip to Singapore, be sure to visit Chef Chan’s Restaurant for an incomparable dining experience.
CHEF CHAN’S RESTAURANT (non-halal)
331 North Bridge Road
#01-02 & 01-05/08 Odeon Towers
Singapore 188720
Reservations: 65-6250 3363/4
Wednesday, November 16, 2005
VIBRANT VIETNAMESE FLAVOURS
There is more to Vietnamese cuisine than just pho (pronounced ‘fur’), the ubiquitous flat rice noodles with sliced beef and fresh herbs. And the new Sao Nam outlet at Hartamas Shopping Centre is out to prove it with their repertoire of refined Central Vietnamese specialities with a selection of Hanoi's most popular specialities.
Did you know that Hue cuisine is regarded as the best? At the height of its halcyon days during Emperor Tu Duc’s reign (1848 – 1883), many imperial delicacies were meticulously prepared and aesthetically presented in Hue to please the artistically inclined royal. Needless to say culinary artistry were at its peak then.
In the neighbouring city of Hoi An, however, dumplings and noodles were the rage thanks to the influence and presence of Chinese traders who came in the 1700s.
Chef Tran Luong, who has invaluable working experience with renowned restaurants back in Hoi An such as the Mandarin and Emperor, is entrusted with churning out the various house delicacies. Noteworthy starters include the traditional Cha Gio Re (RM16++ for 6 pcs), prawn and chicken spring rolls with home-made wraps, Banh Cuon Hap La Sen (RM22++, 6 pcs), steamed rice rolls with chicken and shrimp mince on lotus leaf and Banh Cuon Tom Ap Chao (RM22++, 6 pcs), fried home-made rice cakes with shrimp mince.
The spring rolls were outstanding for their crispy yet thin, lacey wrapping. Painstakingly made on premise by Chef Tran Luong, the filigree web-like skins bore testimony to the chef’s deft expertise and the hallmark of fine Hue cuisine.
Both the Banh Cuon Hap La Sen and Banh Cuon Tom Ap Chaou bore their nmistakably Chinese influence. The first starter is akin to chee cheong fun (flat rice noodle rolls) but shorter in length and less greasy. Filled with a minced chicken filling and a topping of orange-hued shrimp floss and crispy deep-fried sliced shallots, the rolls are imbued with the delicate scent of its lotus leaf wrapping. Try them with the accompanying sweet bean and peanut dip or fish sauce with minced garlic and chopped chilli for different taste sensations.
Equally memorable is the fried homemade rice cakes with shrimp mince comprises pan-fried squares of thin rice flour wraps enveloping some shrimp mince.
Salads also feature prominently in Vietnamese cuisine with Goi Hoa Chuoi Ga (RM22++) or young banana flower and grilled chicken salad from Hanoi topping the list. We like its invigorating taste and varying textures.
For main dishes, we recommend Bahn Khoai (RM16++), Ga Nuong La Chanh (RM18++) and Vit Nuong Sot Cam (RM32++). Bahn Khoai is a typical Hue specialty of fried open-face pancake with chicken, prawn, fish mousse and bean sprouts. Cut into wedges, this delectable pancake with its various toppings can be enjoyed, wrapped in either fresh lettuce leaves or rice paper lined with a sprig of mint and basil. It is a scrumptious mixture of flavours with crunchy beansprouts and fresh herbs nicely balancing the richer toppings.
Another dish that will find ready acceptance amongst locals is Ga Nuong La Chanh, grilled chicken with kaffir lime leaves. The boneless chicken is succulent and flavourful, with the fine shredded kaffir lime leaves lending it a mouth-watering aroma.
Vietnam’s French colonial heritage comes to the fore in Vit Nuong Sot Cam or crispy duck with orange sauce. Similar to the famed specialty of duck à l’orange, the tender slices of duck breast with a thin layer of fat underneath its skin are aptly complemented by a mild, sweet citrusy sauce that counteracts the meat’s richness.
The Bun Bo Hue (RM14++) is the Hue version of beef noodles in soup. Slightly different from Hanoi’s popular pho bo (beef noodles), this broth is darker, more intense and full-bodied.
The Com Hap La Sen (RM18++) is the Vietnamese take on Chinese hor yip fan (steamed rice in lotus leaf). Redolent with the subtle fragrance of its lotus leaf wrapping and studded with diced chicken, dried shrimp and lotus seeds, this rice dish will probably go down well with less adventurous diners.
Round off your meal with desserts such as Che Khoai Mon (yam and sago in coconut milk, RM8++), Chuoi Chien Cot Dua (banana fritters with coconut milk sauce, RM8++), Che Long Nghan (longans stuffed with lotus seed syrup, RM8++) or Banh Flan Bi (caramel custard in pumpkin, RM16++). Otherwise a glass of Vietnamese drip coffee is just as good.
The outlet adopts a modern, minimalist approach to its décor, incorporating fabric lanterns and large colourful graphic posters. Service is informal but fast. The dishes may seem a little pricey but like its pioneer sister outlet in KL, the new Sao Nam is steadfast in upholding its food quality and taste authenticity.
SAO NAM (pork-free)
Lot P36 2nd Floor
Hartamas Shopping Centre
Plaza Damas, Jalan Sri Hartamas 1
50480 Kuala Lumpur
Reservations:6201 0225
Did you know that Hue cuisine is regarded as the best? At the height of its halcyon days during Emperor Tu Duc’s reign (1848 – 1883), many imperial delicacies were meticulously prepared and aesthetically presented in Hue to please the artistically inclined royal. Needless to say culinary artistry were at its peak then.
In the neighbouring city of Hoi An, however, dumplings and noodles were the rage thanks to the influence and presence of Chinese traders who came in the 1700s.
Chef Tran Luong, who has invaluable working experience with renowned restaurants back in Hoi An such as the Mandarin and Emperor, is entrusted with churning out the various house delicacies. Noteworthy starters include the traditional Cha Gio Re (RM16++ for 6 pcs), prawn and chicken spring rolls with home-made wraps, Banh Cuon Hap La Sen (RM22++, 6 pcs), steamed rice rolls with chicken and shrimp mince on lotus leaf and Banh Cuon Tom Ap Chao (RM22++, 6 pcs), fried home-made rice cakes with shrimp mince.
The spring rolls were outstanding for their crispy yet thin, lacey wrapping. Painstakingly made on premise by Chef Tran Luong, the filigree web-like skins bore testimony to the chef’s deft expertise and the hallmark of fine Hue cuisine.
Both the Banh Cuon Hap La Sen and Banh Cuon Tom Ap Chaou bore their nmistakably Chinese influence. The first starter is akin to chee cheong fun (flat rice noodle rolls) but shorter in length and less greasy. Filled with a minced chicken filling and a topping of orange-hued shrimp floss and crispy deep-fried sliced shallots, the rolls are imbued with the delicate scent of its lotus leaf wrapping. Try them with the accompanying sweet bean and peanut dip or fish sauce with minced garlic and chopped chilli for different taste sensations.
Equally memorable is the fried homemade rice cakes with shrimp mince comprises pan-fried squares of thin rice flour wraps enveloping some shrimp mince.
Salads also feature prominently in Vietnamese cuisine with Goi Hoa Chuoi Ga (RM22++) or young banana flower and grilled chicken salad from Hanoi topping the list. We like its invigorating taste and varying textures.
For main dishes, we recommend Bahn Khoai (RM16++), Ga Nuong La Chanh (RM18++) and Vit Nuong Sot Cam (RM32++). Bahn Khoai is a typical Hue specialty of fried open-face pancake with chicken, prawn, fish mousse and bean sprouts. Cut into wedges, this delectable pancake with its various toppings can be enjoyed, wrapped in either fresh lettuce leaves or rice paper lined with a sprig of mint and basil. It is a scrumptious mixture of flavours with crunchy beansprouts and fresh herbs nicely balancing the richer toppings.
Another dish that will find ready acceptance amongst locals is Ga Nuong La Chanh, grilled chicken with kaffir lime leaves. The boneless chicken is succulent and flavourful, with the fine shredded kaffir lime leaves lending it a mouth-watering aroma.
Vietnam’s French colonial heritage comes to the fore in Vit Nuong Sot Cam or crispy duck with orange sauce. Similar to the famed specialty of duck à l’orange, the tender slices of duck breast with a thin layer of fat underneath its skin are aptly complemented by a mild, sweet citrusy sauce that counteracts the meat’s richness.
The Bun Bo Hue (RM14++) is the Hue version of beef noodles in soup. Slightly different from Hanoi’s popular pho bo (beef noodles), this broth is darker, more intense and full-bodied.
The Com Hap La Sen (RM18++) is the Vietnamese take on Chinese hor yip fan (steamed rice in lotus leaf). Redolent with the subtle fragrance of its lotus leaf wrapping and studded with diced chicken, dried shrimp and lotus seeds, this rice dish will probably go down well with less adventurous diners.
Round off your meal with desserts such as Che Khoai Mon (yam and sago in coconut milk, RM8++), Chuoi Chien Cot Dua (banana fritters with coconut milk sauce, RM8++), Che Long Nghan (longans stuffed with lotus seed syrup, RM8++) or Banh Flan Bi (caramel custard in pumpkin, RM16++). Otherwise a glass of Vietnamese drip coffee is just as good.
The outlet adopts a modern, minimalist approach to its décor, incorporating fabric lanterns and large colourful graphic posters. Service is informal but fast. The dishes may seem a little pricey but like its pioneer sister outlet in KL, the new Sao Nam is steadfast in upholding its food quality and taste authenticity.
SAO NAM (pork-free)
Lot P36 2nd Floor
Hartamas Shopping Centre
Plaza Damas, Jalan Sri Hartamas 1
50480 Kuala Lumpur
Reservations:6201 0225
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