Chicken Rice Chicken 白斩鸡

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Chicken Rice Chicken 白斩鸡

#1 poached chicken

chicken rice chicken

the 白斩鸡 or hainanese wenchang (文昌) chicken (i just call it chicken rice chicken) is a cheap popular ubiquitous hawker dish in singapore.

so it’s really a challenge to make the dish – it has to be as good if not far better than the good ones you can get in many chicken rice stalls, hawker centres or food courts. 🙂

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Chicken Rice Chicken 白斩鸡

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Chicken Rice Chicken 白斩鸡

i started cooking 2 years ago & did not try this for 1 year+. subsequently when i wanted to try out curry chicken noodles (the ah heng hong lim hawker centre style which basically used chicken rice poached chicken) as i make a good flavour nonya curry chicken & wanted to use it as the soup base, i decided to do my own curry chicken noodles.

for a time, i used the method that boiled/simmered whole chicken for 30minutes & then placed it in ice water bath (to taut the skin & stop further cooking).

recently i found that poaching – by cutting the chicken in halves then boiling/simmering both halves & leaving it in the hot water for 20minutes with the fire off – was a better method that produced more tender chicken. 🙂 you can do this with whole chicken w/o cutting of course. however w/o cutting in halves (a) you have to lift the whole chicken up & down several times while boiling to allow boiling water inside the cavity w/o temperature drop (b) it is easier to pull out 1/2 chicken w/o tearing the beautiful yellow skin. 🙂

the yellow skin colour was from turmeric, just small amount (1 teaspoon) in a bath with spring onions, red onions, ginger & salt. boiled (just slightly above simmering) 10 minutes over medium heat, another 20 minutes fire off, then placed in ice bath (to have taut skin & stop further cooking), then in fridge.

i also brined the chicken (3 tablespoon sugar, 1 tablespoon salt & 1 tablespoon lemon juice in 1 litre water) for 2 days (this is an important step to get water molecules into the chicken – diffusion; and to infuse the sugar & salt – osmosis). this made the chicken moist, sweet & tasty.  i also added fish sauce, very very slight drizzle, just using a teaspoon & slightly touched the deboned chicken pieces. this brought out the very sweet taste of the chicken. 🙂

c.h.e.f andy

Seafood Risotto

seafood risotto prawns, squid, razor clams, littleneck clams)

did another excellent seafood risotto for my friends on 31.7.2014.

was trying to copy/recreate monterosso restaurant miky’s incredibly tasty flamed seafood risotto. couldn’t do the flamed pasta part of course, so just the seafood risotto. 🙂

i used my favourite chef john of foowishes.com shortcut oven-baked paella method.

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

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littleneck clams (“la la”)

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razor clams

medium prawns & squid fried with butter

medium prawns & squid fried with butter

for seafood, i fried shelled prawns & cross-cut squid(lightly seasoned with fish sauce & white pepper) in butter.

i also very lightly fried the razor clams which i had earlier removed from shell, cut away the innards & cleaned.

i fried ginger & some orange peels & added the littleneck clams to a pan over high fire, adding a little white wine. then cover & let the shells open. discarded any unopened clams.

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

for the stock i sautéed the heads & shells of 10 medium prawns in olive oil & tumeric & added 500ml of vegetable stock & boiled for a hour. as i was preparing lobster pasta, i added the lobster shells to the shellfish stock as well. 🙂

i sauteed carrot, celery, onions, then leek & garlic in olive oil as a stock base, added turmeric for colour, added 1 cup of arborio rice (which i bought recently at monterosso) & then added the prawn stock & bring to boil. then i placed the oven-proof pan in a preheated 210degC oven for 10mins. i tasted the risotto. the flavour was excellent, and in this case as the stock already had some salt in it & mindful that the prawns & squid were also seasoned i did not add more salt. the risotto was about 85%-90% cooked with the centre slightly hard.

i set it aside. when ready to serve, i added remaining stock & juices from the fried prawns, squid, razor clams & just some from the littleneck clams enough to cover the risotto & placed on high fire w/o cover, added salt & paprika to taste. once risotto was almost cooked i added all the ingredients & covered for 1 minute. this cooked the risotto to al dente. the taste was excellent, super tasty from the sweetness of the vegetable, stock & also the prawns, squid, razor clams & littleneck clams. 🙂

miky's famous flamed seafood risotto

miky’s (monterosso) famous flamed seafood risotto

miky's famous flamed seafood risotto

miky’s (monterosso) famous flamed seafood risotto

sure, it’s not really comparable to miky’s famous flamed seafood risotto which we had at monterosso during our recent amsterdam, lake como, cinque terre, milan adventure 13-24apr2014. still it was a supremely enjoyable dinner. 🙂

c.h.e.f anfy

Ingredients-

  • 10 medium prawns (shelled & de-veined)
  • 1 large or 2 medium squid (cross-cut)
  • 300g razor clams shelled with innards removed & cleaned
  • 500g of littleneck clams cleaned
  • 1 yellow onion (chopped)
  • 2 stalks celery (chopped)
  • 2 stalks leek (chopped)
  • 2 cloves garlic (chopped)
  • 500ml prawn & vegetable stock
  • 1 cup arborio rice
  • 1 teaspoon tumeric (or saffron)

Directions-

  1. fry shelled prawns & cross-cut squid(lightly seasoned with fish sauce & white pepper) in butter. very lightly fry razor clams (after removing shell, cutting away the innards & clean). fry ginger & some orange peels & add the littleneck clams to a pan over high fire, adding a little white wine. then cover & let the shells open. discarded any unopened clams.
  2. stock – sauté heads & shells of 10 medium prawns in olive oil & tumeric & add 500ml of vegetable stock & boiled for a hour.
  3. cook risotto -saute carrot, celery, onions, then leek & garlic in olive oil as a stock base, add turmeric for colour, add 1 cup arborio rice. add prawn stock & bring to boil. place oven-proof pan in a preheated 210degC oven for 10mins. taste the risotto & add sea salt, paprika to taste. risotto should be about 85%-90% cooked with the centre slightly hard. set it aside. when ready to serve, add remaining stock & juices from fried prawns, squid, razor clams & just some from the littleneck clams enough to cover the risotto & placed on high fire w/o cover. add salt & paprika to taste. once risotto almost cooked add all the ingredients & covered for 1 minute & cook the risotto to al dente. serve.