Cooking Section !!! Cooking tips and cooking recepies !!! |
Advertisement |
|
Thread Tools | Display Modes |
(#1)
|
|
|||
2 best Rice dishes -
>>
Show Printable Version
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 Advertisement For the chicken poaching liquor water 3½ 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 ½ 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 ½ 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.
|
Sponsored Links |
|
(#2)
|
|
|||
Re: 2 best Rice dishes -
>>
Show Printable Version
Email this Page
05-09-2016, 11:50 AM
|
Bookmarks |
Tags |
dishes, rice |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Dishes Wash Karo | bint-e-masroor | Jokes | 1 | 01-29-2015 02:11 PM |
Tension And Favorite Dishes | Rania | Health & Care | 3 | 06-18-2014 02:12 PM |
How To Cut Grease & Odour From Dishes? | pakeeza | Totkay | 7 | 04-15-2014 10:20 PM |
*Fruits Shaped Dishes * | safa | Pics And Images | 24 | 08-26-2012 10:37 PM |
~!~ [ Dishes from China... ] ~!~ | ~!~hasnain~!~ | Pics And Images | 12 | 08-25-2012 11:19 AM |