Chicken Rice

Mum got me this beauty for my birthday.


It is the Tiger Magic Thermal Cooker (4.5l).  Like the crock pot, it is for the slow cooking of food, but unlike it, it uses a lot less energy -it is only necessary to bring the contents of the inner pot to a rolling boil, before placing the inner pot into the thermal (vacuum) outer pot which helps to retain the heat and thus continue the cooking process without direct heat.

The first meal to be cooked in it will be Hainanese Chicken Rice.  I'll be using

vanessafrida

's Slow Cooked Chicken recipe:

Ingredients:
1 whole chicken cleaned, removing all visible fats
1 tablespoon soya sauce
1 tablespoon chinese wine
6 cups hot water
6 cloves garlic, skined and bruised
4 stalks spring onion
1 inch ginger, skinned and sliced

Method:
1)  Place 2 stalks of spring onion, 3 cloves of garlic and half of the sliced ginger into the chicken.
2)  Bring the 6 cups of water to a rolling boil in a heavy pot.
3)  Once the water is boiling, gently lower the chicken into the water.  
4)  Add the remaining ginger, garlic, spring onion, soya sauce and chinese wine into the liquid.
5)  Cover the pot and allow it to boil for 30 minutes.
6)  Turn off the heat, and leave the pot for at least 6 hours.  (DO NOT LIFT THE LID)
7)  Chop the chicken into bite size portions and serve with chilli.

Note:  Keep the liquid as a chicken base stock for other food. 

To cook the rice, use some of the chicken stock (mixed with water to reduce oil/salt content, and add pandan leaf and more ginger.

Vanessa also shared her recipe for the chilli.  I'm not sure if I'll bother with it, or simply buy a bottle of ready made.  But I'm going to archive it here just in case I feel up to it:

Ingredients (chilli):

10 red chilli, seeded
25 red chilli padi, seeded
30 garlic cloves, peeled
3 inches young ginger
1 tablespoon canola oil
1 tablespoon white vinegar
3/4 cup chicken stock (from the soup)
1 tablespoon sugar
2 teaspoon salt
2 tablespoon lime juice

Method:
1. Add the chillis, ginger and garlic into the food processor.
2. Process this till it is a paste.
3. While it is processing, add the canola oil, vinegar, sugar and salt.
4. Once everything is processed evenly, pour the liquid into a saucepan.
5. Add the chicken stock.
6. Allow the chilli to simmer for 15 minutes.
7. Allow to cool, add the lime juice and bottle.
Note: The chilli must be used within the month.

I got the recipe of the sauce that is drizzled over the chicken from Let's get Wokking:

4 part stock, 1 part sesame seed oil, 3/4 part light soy sauce & 1/4 part oyster sauce.

I'll update on how it went after Friday.