Tuesday, 15 May 2007
Hainanese Steamed Chicken with Hainanese chilli ginger sauce
Wandering Chopsticks' post on her great grand-father death anniversary dinner made my mouth water over the picture of Hainanese Chicken. Admittedly I didn't have a whole chicken to follow the proper cooking process (I eat on my own so it'll be too wasteful to attempt cooking the whole chicken). So I cheated by steaming the chicken thigh and served it with Hainanese chilli ginger sauce. It still tastes pretty awesome :D.
I also did a simple canh (watery soup) with ginger, cabbage and shitake mushrooms, which is my mum's favorite food of all time.
It's super duper easy to make- you only need to fry lightly some chopped ginger, then pour in chicken stock and shitake mushrooms, season with fish sauce and simmer for 25 minutes, then the chopped cabbage is thrown in and simmered for another 10 minutes. Voila.
To be honest my mum's version of this dish is much better since she also uses dried shrimps and pork meatballs. Oh well, I still enjoyed it immensely though so it doesn't really matter.