New Year. New Beginnings. New Projects.
We are on a brand-new mission to make daily meals easier by taking a store bought rotisserie chicken and turning it into a delicious, international-themed family meal. For our first project, we turned the rotisserie chicken into a favorite of mine: Hainanese Chicken Rice from Singapore. The whole family loved this meal – it’s tough to go wrong with chicken and rice, plus your favorite greens with some killer condiments. Definitely not as good as the real thing one gets in Singapore, but it hits the spot when the craving hits – with minimal effort. If you have any ideas on what else we can turn a rotisserie chicken into – send them our way. We are super excited about our “Rotisserie Chicken Magic” project.
Stacie and I have made Hainanese Chicken Rice from scratch before and should you want to try the “real recipe”, it is on our blog. This recipe below, we created for the San Jose Mercury Food and Wine section and they featured it this past weekend in their “Fast and Furious Weeknight Cooking” – a bi-weekly column that we write for the paper. Another project we are LOVING!
Happy New Year everyone and do try this recipe soon!
Hainanese Chicken Rice – Cheater’s Version
- 2 tablespoons vegetable oil
- 3 cloves garlic, finely minced
- 1-inch piece of ginger, peeled, finely minced
- 1 stalk lemon grass, cut in 2-inch pieces
- 1 tablespoon chicken bouillon powder, optional
- 2 cups long-grain rice, washed thoroughly
- 1/2 teaspoon sesame oil
- Salt, to taste
- 2 cups chicken broth (with as much chicken fat as possible)
- 1 juicy rotisserie chicken, cut into serving pieces
1. In a large saucepan, heat the oil. Add the garlic, ginger and lemon grass; saute for about 1 minute.
2. Add the bouillon powder, rice, sesame oil and salt; stir fry for a couple of minutes
3. Transfer to a rice cooker with the stock; cook per rice cooker instructions. The rice can be made on the stovetop instead, with more broth.
4. Serve with the chicken, sauces and flash-fried bok choy or other greens.
- 3 or 4 large red Fresno chilies, roughly chopped
- 4 or 5 Thai bird’s eye chilies, or to taste
- 2 to 3 cloves garlic
- 2-inch piece ginger, peeled, chopped
- 1/4 cup orange or lime juice
- 2 tablespoons rice wine vinegar
- Generous pinch salt
Blitz everything together in a mini food processor. Make extra: It’s delicious and keeps well in the refrigerator.
Sticky Soy Sauce
- 1/4 soy sauce
- 1/3 cup granulated palm sugar or brown sugar
In a small pot set over a low flame, simmer soy sauce and sugar for 8 to 10 minutes, stirring occasionally, until reduced by half. It should have the consistency of maple syrup. It will continue to thicken as it cools). As the sauce bubbles, stir occasionally to prevent sugar from burning.