CHUA HAH SENG
CHUA HAH SENG
GRANOLA BRAND
CHUA HAH SENG
CHUA HAH SENG
CHUA HAH SENG
B I F BRAND
B I F BRAND
B I F BRAND
B I F BRAND
This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the fish's flesh allows more of the flavor to season the fish and facilitates faster steaming. The fish is cooked on a plate that fits inside the steamer, to catch the juices.
nOTE: PRICELIST MAY BE UPDATED ANYTIME
nOTE: PRICELIST MAY BE UPDATED ANYTIME
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HAINANESE CHICKEN RICE MIX
This three-in-one dish (chicken, rice, and soup) originated in Hainan, a tropical island off China's southern coast, and has become a culinary staple in Malaysian culture.
ingredients
STEPS TO MAKE IT
Prepare chicken and broth:
FOR CHICKEN BROTH
• 1 (3- to 3 1/2-lb) chicken
• 3 teaspoons salt
• 4 qt water
• 10 gms Nguan Soon Ground Ginger
FOR CHILE SAUCE & Ginger Sauce
• 3 (3- to 3 1/2-inch-long) fresh Chili
• 1 shallot, chopped
• 2 tablespoons chopped peeled fresh ginger
• 2 medium garlic cloves, chopped
• 1/2 teaspoon salt
• 1/3 cup fresh lime juice
• Por Kwan Hainanese Chicken Ginger Sauce
FOR RICE
2 cups jasmine rice
4 shallots, thinly sliced
2 large garlic cloves, minced
1 English cucumber
1 tablespoon Golden Boat light soy sauce
2 teaspoons sesame oil
1 bunch or 1 (4-oz) bag watercress, coarse stems discarded
1. Remove fat from cavity of chicken and reserve for rice. Rub chicken inside and out with 1 teaspoon salt.
2. Bring water with remaining 2 teaspoons salt and ginger to a boil in a 6- to 8-quart pot wide enough to hold chicken. Put chicken, breast down, in water and return to a boil, covered. Simmer chicken, partially covered, 20 minutes and remove from heat.
3. Let chicken stand in hot broth, covered and undisturbed, until just cooked through, 15 to 20 minutes.
4. Letting broth drain from chicken cavity into pot, transfer chicken to a large bowl of ice and cold water and reserve broth for rice and soup. Cool chicken completely, turning once. Drain chicken and pat dry with paper towels. Cut into serving pieces.
5. Make chile sauce while chicken is cooking:
Pulse chile-sauce ingredients to a coarse paste in mini food processor.
make rice:
1. Cook reserved chicken fat in a 3-quart heavy saucepan over moderate heat, stirring, until rendered, then discard solids.
2. Add vegetable oil if necessary to make 2 tablespoons fat.
3. Wash rice under cold running water until water runs clear and drain well.
Cook shallots in fat over moderate heat, stirring, until browned.
4.Add garlic and cook, stirring, 1 minute.
5. Add rice and cook, stirring gently, 1 minute.
6. Add 3 cups reserved broth and bring to a boil. Boil until liquid on surface is evaporated and small bubbles appear from holes in rice, 3 to 4 minutes.
7. Cover and cook over very low heat until rice is tender and liquid is absorbed, about 15 minutes more. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff rice with a fork and cover.
Assemble dishes:
1. Shave as many long ribbons as possible from cucumber with a U-shaped vegetable peeler and chill ribbons in another bowl of ice and cold water 15 minutes. Drain well.
2. Stir together soy sauce and sesame oil.
3. Bring 6 cups reserved broth and watercress to a boil in a 3-quart saucepan and simmer 1 minute.
4. Remove pan from heat and let stand until watercress is a shade darker, about 3 minutes.
5. Drizzle soy-sesame mixture over chicken. Serve chicken with cucumber ribbons and individual bowls of rice, soup, and chile sauce.
Cooks' note:
** Chicken and broth may be prepared 1 day ahead and chilled, covered. Bring chicken to room temperature before proceeding.