Poached Hainanese Chicken
|1 (1.2-1.5 kg)||whole pc||MAGNOLIA FRESH CHICKEN|
|3||tbsp||iodized rock salt|
|2||pc||white onions, quartered|
|iodized fine salt to taste|
|Kecap manis (sweet soy suace)|
|1||cup||STAR MARGARINE CLASSIC|
- Rub chicken with 1 tbsp rock salt and massage for 5 minutes. Place half of ginger, onions, lemongrass, remaining salt, pepper and water in a stock pot then stuff other half of ingredients inside the chicken. Bring stockpot mixture to a boil.
- Put in chicken and boil for 15 minutes. Turn off heat then let stand for 40 minutes. Remove chicken and submerge into an ice bath for 10 minutes.
- Remove chicken from ice bath then cut up into serving pieces. Serve with dipping sauces and Star Rice.
Combine ginger, oil and wansuy in a blender or food processor. Blend until smooth. Adjust seasoning if needed. Transfer into a small pan and bring to a boil.
Wash rice 3 times. Drain rice and cook with water in rice cooker. Once rice is cooked, stir in margarine. Keep warm.
Makes 4 to 6 servings.