Comments on: Hainanese Chicken Rice - The Malaysian Version

by: MeltingWok

Mon, 22 Jan 2007 08:47:04 +0000

When I read your post again, I realised you bake the chicken instead right ? Often times, the skin will get browned fast, leaving the meat undone. If I bake, I usually wrap them in foil, bake for 1/2 the cooking time, and then remove juices (keep them for later), and braise some of that juice (with honey/sweet soy for a nice brown skin), put them back in oven, bake the chicken (unwrap) for the rest of the cooking time/ until chicken is done. You could also make some slits on the meat (only) before marination OR just before cooking the chicken. Your chicken is going to be m&t (moist and tender on the inside) and nice, browned skin on the outside. Ok, there’s another really good sauce to eat with Hainan Chicken Rice. You use the sweet soy sauce, mix that with blended serano+/anaheim chili peppers, I personally think this is even better than the regular red chili garlic sauce. goshh..I’m hungry now :P

by: yich

Sat, 20 Jan 2007 15:30:16 +0000

Have, I covered the saucepan to simmer, but in the past, I still don’t know how long to simmer cos the chicken leg quarter is really very big.
Ya.. I saw ABC kecap manis on the internet. Don’t have that here. Maybe I need to buy online.
Can ABC kicap manis also be used as a dipping sauce (like for the Singapore Hainanese (white) Chicken rice, there is usually a sweet soy sauce for dipping). Also, what is “m&t”?

by: MeltingWok

Sat, 20 Jan 2007 06:57:08 +0000

wahh, I still can have another 2 bowls of that, looking good :) You should cover and simmer the chicken on low heat to get your chicken moist and tender :P No lah, u want m&t, u keep a big piece, only cut after fully cooked. Btw, for the thick sweet soy, I used ABC kicap manis, very nice :)

by: yich

Sat, 20 Jan 2007 00:30:05 +0000

I had thought so too, and had ended up with undercooked chicken a few times (cos I don’t put it into the oven after searing).
This time the chicken was still very juicy despite the incisions. I think the trick is to cut it when it’s still raw, versus cut it when it is straight off the pan, just like if you cook a thick steak or pork roast, you are supposed to let the meat rest (redistribute its juices) before you cut it or the juices will flow out.

by: Daddy Forever

Fri, 19 Jan 2007 23:26:15 +0000

J is a lucky man! BTW, I thought you’re not suppose to make incisions in the chicken to keep the juice from leaking out.