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cutiee 2 best Rice dishes - >>   Show Printable Version  Show Printable Version   Email this Page  Email this Page   05-09-2016, 11:23 AM

Andrew Wong’s Hainanese chicken rice

ginger 5 slices
spring onion 1
corn fed chicken 1 (around 1.1kg)
sesame oil to brush

For the chicken poaching liquor
water 3˝ litres
Chinese mixed spice 10g
sea salt 80g
sugar 40g
Chinese rice wine 100ml
ginger 2 pieces, bruised with the back of a knife
spring onions 2

For the rice
jasmine rice 500g
poaching liquid 720ml

To serve
ginger and spring onion sesame oil (see recipe below)
smacked cucumber

For the ginger and spring onion sesame oil (makes about 280ml)
fresh root ginger 1 tbsp, peeled and very finely chopped
vegetable oil 225ml
sesame oil 1 tbsp
salt 2 tsp
sugar 1 tsp
spring onion greens 3 tbsp, finely chopped

To make the ginger and spring onion sesame oil, mix all the ingredients except the spring onion greens until well combined. Store in a sterilised airtight container in a cool, dark place for up to a month, adding the spring onion greens to the oil just before serving.

Add all of the poaching liquor ingredients to a saucepan large enough to hold your chicken. Bring to a gentle simmer for 15 minutes and then leave to cool.

Stuff ginger and spring onion into the chicken cavity. Lower the chicken into the poaching liquor for 10 seconds then remove and wait for the stock to come back to the boil, then lower it again for another 10 seconds. Repeat this process 5 times, then turn off the heat, cover with a lid and leave for 30 minutes.
For the rice, follow the settings on your rice cooker, using the chicken poaching liquor and chicken fat instead of water. Cook the rice until it is light and fluffy. If you don’t have a rice cooker wash the rice under cold water until it runs clear. Add the stock and bring to the boil. Turn the heat to low, cover the pan and gently simmer for 15-20 minutes. Remove the pan from the stove and leave to sit for 5 minutes. Using a fork, lightly fluff the rice before serving.
Cut the chicken into bite sized pieces with the bones intact. Serve with the rice, ginger and spring onion sesame oil and smacked cucumber.

Sam and Sam Clark’s roast shoulder of lamb stuffed with saffron rice

shoulder of lamb 1, about 1.6-1.8kg, boned and trimmed of most skin and fat
olive oil 3 tbsp
water 75ml
orange-blossom water 4 tbsp or finely-grated zest and juice of 1 orange

For the saffron rice
unsalted butter 80g
cinnamon stick ˝
green cardamom pods 5 whole, cracked
black peppercorns 3 whole
super kernel basmati rice 200g, washed and soaked in salted water for 3 hours
pistachio nuts 2 tbsp, roughly chopped (optional)
barberries 2 tbsp (optional)
saffron threads 1 good pinch (about 100 threads) infused in 4 tbsp boiling water

To serve
home-made or Greek yoghurt 200g, thinned with 2 tbsp milk, with ˝ crushed garlic clove and a good pinch of salt

To make the saffron rice, melt the butter in a saucepan over a medium to low heat. Add the cinnamon, cardamom and peppercorns and gently fry the spices until their aromas start to be released (about 4 minutes). Drain the rice well, add it to the butter, and stir to coat for a minute. Turn up the heat to medium to high. If you are using pistachios and/or barberries, stir them in now. Pour enough water over the rice to cover it roughly by 1cm, and season with salt. Rest some greaseproof paper on the surface of the water, then place a lid on the pan, bring to the boil and simmer for 5 minutes. Lift the lid and paper off the pan and drizzle the saffron water evenly over the rice. Replace the paper and lid. Turn down the heat to medium to low and cook for 4-5 minutes. Set aside.

Meanwhile, make the gravy. Pour off any fat and return the roasting tray to the hob and heat over a medium heat. Add the water and orange-blossom water (or zest and juice) and bring to a gentle simmer, scraping the meat juices off the bottom of the pan. Taste for seasoning, transfer to a small saucepan or bowl and keep hot. Slice the lamb and serve with the orange-blossom gravy over the top, the rest of the saffron rice (warmed) on the side, some braised chard or spinach and a little yoghurt.


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aliyakhan aliyakhan is offline

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Default Re: 2 best Rice dishes - >>   Show Printable Version  Show Printable Version   Email this Page  Email this Page   05-09-2016, 11:50 AM

achai recepie hai but suna hai rice khanay walay jaldi foot ho jaty hain


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