The people that know me a bit know that I am not very happy with the way we treat food in the Netherlands. A popular joke is:
"What is Dutch food?"
"It is your food but then we mash it and call it stamppot."
My father is not a brilliant cook, but likes to barbeque. Nobody was allowed to interfere with his work. There was no pre cooked chicken. Awfull. Pre cooked chicken. No, my father would make real chicken on the barbeque according to his philosophy: Black on the outside, raw inside,
And that worked fine. The fat would create fantastic fires! Nowadays there is so much water in chicken that the barbeque almost terminates.
And then there is my mother. She prepared food the rest of the year. Working was unfortunately more important so we ate vegetable porridge instead of vegetables.
I did not learn to to cook from my parents. But that is the only negative thing thing I can say about them. They are the sweetest persons on th planet with a good brain and sense of humour.
But they don't care about food.
I was lucky to live in singapore for a year. I did not have a live besides work but the food was incredible, Every lunch was “Chicken Rice”.
Nothing special but everyday a party. The chili sauce is incredible. I searched forever but thanks to Christine's recipes I can eat this again.
2 chicken legs
4 to 5 slices ginger
1 spring onion (shallot), sectioned
2 cups white rice, rinsed and drained well
2 tsp minced garlic
1 tsp grated ginger
2 to 3 bay leaves
Salt, to taste
2 cups chicken stock
Cucumber, few slices for garnish
1 bowl water, should cover the chicken
20 ice cubes
2 to 3 chilies (depends on how hot you like)
5 slices ginger
6 cloves garlic
3 Tbsp lime juice
4 Tbsp chicken stock
sugar, to taste
salt, to taste
Heat oil in wok, sauté minced garlic and grated ginger until aromatic.
Add drained rice and stir fry for 3 minutes.
Toss in bay leaves and pour chicken stock into the rice. Bring to a boil.
Transfer to electric cooker and cook rice as usual.
Rinse chicken and drain well.
Place spring onion and ginger on chicken and steam over high heat, covered with a lid, for about 20 minutes, or until cooked through. Insert a chop stick or needle into the thickest part of chicken leg. If clear liquid runs out, it’s cooked. I
mmediately transfer chicken legs into iced water and soak for 15 to 20 minutes. This is an old traditional Chinese way of making the skin and meat of steamed chicken become smoother and tenderer.
To prepare chili sauce, just process all ingredients with a food processor for a minute. Add salt and/or sugar to taste.
When the chicken legs cool down, drain well.
Chop into chunks and serve with cooked chicken rice.
Garnish with cucumber slices if desired.
Many Chinese people like eating steamed chicken with minced ginger and spring onion sauce. Just heat up a bit oil in wok or saucepan. When the oil becomes very hot, immediately pour the oil onto minced ginger and finely chopped shallot. Add salt or soy sauce to taste. That’s the popular ginger and shallot sauce for chicken. This Hainanese chicken tastes fantastic, accompanying with both chili sauce and minced ginger shallot sauce.
You can buy chicken rice everywhere in Singapore and each stall has it's own recipe and they are all proud of it, Which is completely justified. If you have ever been to Singapore and did not eat this.. You have not been to Singapore.
P.S. Visit the brouwstore of Leven in de Brouwerij. The Braumarkt with the best blog of all Brouwland!