I’m sure every Singaporean will tell you that the one thing they miss about being away from home is the food. Inevitably, when I first arrived, I was extremely homesick and what made things worse was the fact that I was hungry all the time! I couldn’t get used to the sandwiches and crisps everyone else seem to content with at lunch and I missed my favourite Hainanese Chicken Rice desperately.
I would moan to my mum on Skype and bless her…she started looking into quick-fix recipes for me to try in my little student accomodation. None of them worked. Some were either too complicated, some had ingredients which I couldn’t get hold off and some…well, they just didn’t taste quite right.
Until one day, she e-mail me over a recipe for making it all in a rice cooker! And yes…rice cooker I did have. (You wouldn’t be a true Singaporean student if you didn’t drag one of these impressive kitchen devices across the world with you…) Be warned…your Turkish housemate might think it was a radio (believe it or not, that actually happened).
Anyway, I gave it a shot and OH MY GOD…it saved my life (By this time, I was going mental). Over the years, I’ve tweaked it a bit and it always makes me feel so nostalgic when the aroma of garlic and ginger in sesame oil fills the kitchen…utter bliss!
Anyway, I just thought I’ll post my recipe. You might add your bits to it as this is very much a “quick-10mins-after-work-minimum-washup-for-the-tired-and-exhausted-professional” recipe so it might lack some ingredients/steps.
To serve 2
1. Marinate some chicken wings in light soy sauce, dark soy sauce and sesame oil. You can do this the night before. I would only use chicken wings as they are quite small and you can be sure they will cook in time with the rice. Don’t use massive pieces of chicken as they would be undercooked by the time your rice is done. I prefer chicken on the bones as I find the rice has more favour that way. You can use chicken fillets if you like.
2. Finely chop some garlic and ginger. I love my garlic and ginger so I normally use a whole bulb of garlic and a thumbsize piece of ginger.
3. Switch rice cooker on, pour some sesame oil in the pot and gently fry the garlic and ginger till brown.
4. Once brown, throw in rice.
5. Pour equivalent amount of water for rice to cook.
6. Toss some chicken stock granules ( I use Maggi which I stock from Singapore as I find it taste better but you can use any kind you have).
7. Stir and taste. This will probably be what your rice will taste like. Not too salty. Don’t forget…you’ve got the soy sauce from the chicken marinate yet to be poured in.
8. Throw in your marinated chicken.
9. You will need to pour some more water in to compensate for the addition of the chicken. My general rule: fill with water till chicken is almost completely submerged (see pic).
10. Close lid and let it cook.
That’s it! All in all, it took me 10 mins in the kitchen and 20 mins of “Me-Time” in front of the telly till I had to dish it out.
J loves this dish and it’s enough to keep my cravings for the real deal to a minimum so it’s definitely a recipe worth having…