somewhereintime

1# elan7e
Tried it couple of times, not impressed except boneless but
I prefer sucking on bones.
They used white chicken so the flavour is quite bland,
the chicken rice not flavoured enough.

somewhereintime

How to prepare the chicken rice?
Some steam it with garlic and chicken fat.
Some fried the rice b4 steamming it.
Some even put lemmon grass.
For the chicken, I have tried with the chicken fried and it ...
sheep 發表於 2009-3-29 08:25

There is not a standard way to prepare good Hainanese Chicken & Rice, below is the way I do, BTW, I started selling Hainanese Chicken Rice in Vancouver back in 1985. First, poach Run Chicken in chicken broth flavoured with Galangal, pandan leaves, ginger, shallots and garlic, remove chicken and shock in ice bath for 10 minutes, never rinse with tap water
Second, stir-fry shallots, ginger ,garlic cloves and rice in chicken fat in claypot until rice become translucent, add broth and pandan leaf knots and bring to boil, simmer 20 minutes. Steep for another 5 minutes. Open to lid and you will forget the calories and chlolesterol for a little while

somewhereintime

I do it in a cheap way, steam the chicken and use the soup in the plate to steam my rice.
Just not to wase anything that is eatable. BTW, do you have to marinate the chicken b4 you steam it? If yes, t ...
sheep 發表於 2009-3-29 08:48

I said that is the way I do, not necessary the only way.
I make ice cube with spring water, shocking the chicken in ice bath would remove the grayish colour and make the skin crispy. Rinsing the chicken in raw  tap water would dilute the chicken flavour, and , the tap water contain chlorine, which is not tasty.
You should never make ice cubes for cocktails with tap water for the same reason.

somewhereintime

The more we know, the less we dine out.
sheep 發表於 2009-3-29 09:00

In real life, the restaurateurs are in it for business, they have to cover their a__ too!
Chicken is not expensive but  it is labour intensive. It is supposed to be homestyle food, you get chicken, vegetables, soup and condiment with 1 chicken.
The former Hainamese chicken place at Aberxxx  tried to fool people with regular white chicken, and they have everything delivered from 7-Heaxxn. Nobody ever praise the chicken at 7 Heaxxx and why would they think it would  be a hit  at the food court?

somewhereintime

Honestly, I hardly order baked porkchop on rice in restaurant. I've seen so many nightmare scene in their kitchens.
For some low-end places, they would use pork butt, pound them thin and soak in soda solution to tenderize the meat, then bread the"chop-chop" and deepfry. The size of the
porkchop is bigger than the plate underneath.
Generally I  go to Chinese restaurant for Chinese food and genuine Western restaurants for Continental fares, Steak House for simple good steaks. You cannot expect to have a good Wonton noodle soup in a  top notch seafood restaurant like fortune.
I taught  3 months Full-Time Hong Kong Cha Restaurant cooking classes at SUCCESS back in 1999-2000 , everything from egg tart, sweet buns to HK Milk Tea

somewhereintime

Then you should go to Hong Kong and try those high-class Hong Kong style western restaurants. Who taught you how to make Hong Kong cafe food here, since you left HK so long ago?
peter236 發表於 2009-4-9 23:09

Gloucester Hotel, a.k.a. Crocodile Pond, circa 1969