We flew 8000+ miles, knowing our daughters have been hard at work, lunching and dining out everyday. My purpose this trip is to cook whenever possible home dishes. Today being the Memorial day long weekend, no we’re not eating out, I insist that I cook and it’ll be Hainanese chicken rice! Our family favorite.
Across on 24th street in the Mission district, the butcher has everything, picked up 2 chicken legs. Bought bokchoy and cilantro too. Ginger and garlic are a must.
Wash the chicken, salt it. Chopped ginger, garlic. Wash bokchoy, cilantro, tomato. Wash 1 1/2 cups Jasmine rice. Soak some bean vermicelli in hot water.
1) Boil a 1/4 pot water with slices of ginger. When water is boiling, put in the pieces of chicken one at a time. Cook for 45 minutes. Use a chopstick to poke thru, if meat is soft, chicken pieces are ready to dish out.
2) Once chicken pieces are taken out to cool, pour light soya sauce and sesame oil over the chicken and chopped cilantro over the chicken. Let it rest.
3) In another pot, wash 1 1/2 cups Jasmine rice. Throw in chopped garlic and ginger. Then add 2 cups of chicken broth to cook the rice by adsorption method. Let the rice cook for about 10 minutes over low fire. Once the broth is all absorbed by the rice, off the fire and let the rice rest.
4) In a wok, heat up some oil, fry in the chopped garlic and ginger. Once fragrant, add in the chopped carrot. Add in the softened bean vermicelli. If mixture is dry add some chicken broth. For added taste, I added oyster sauce and leftover chicken strips.
5) Now, add in all the bokchoy, and stir fry all in the wok.
6) Once done, when vegetables are softened, dish out.
7) Home cooked hainanese dishes are ready. Rice, hainanese chap chye (mixed vegetables), chicken and soup all ready to be served. The apartment is smelling hainanese chicken rice in the summer breeze haha.
8) Ok daughters have awakened, let’s eat! Yummy.