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Sara Cox sits in

To celebrate the Chinese New Year resident chef Nigel Barden brings in Hainanese Chicken for the team to try.

Plus Bobby's got the travel news, Matt has the sport and Rebecca brings you the latest business news.

1 hour, 55 minutes

Last on

Thu 12 Feb 2015 17:05
Â鶹ԼÅÄ Radio 2

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    William Taylor

Hainanese Chicken

by Shelina Permalloo from The Sunshine Diet (Ebury)

Originally from China, this dish actually became popular in Singapore.Ìý Serve with steamed brown rice & home-made Sriracha hot sauce.

Serves 6

Ìý

Per serving:

Calories 270 Kcal

Fat 15g

Sugar 1g

Ìý

Prep time 10 mins

Cooking time 1hr 10 mins

Ìý

Ingredients

2 tbsp light soy sauce

1 tbsp sake (rice wine)

4-5 black peppercorns

2 garlic cloves, roughly chopped

5cm piece of fresh root ginger (peel on), washed & sliced

3 spring onions, cut in half

1 x 1.5kg whole chicken, skin removed & fat trimmed

salt

Method

1.Ìý Fill a large pan (big enough to comfortably hold the chicken) with water & add the soy sauce, sake & black peppercorns.

2.Ìý Place the garlic, ginger & spring onions into the cavity of the chicken & season with salt.

3.Ìý Add the chicken to the pot of seasoned water (leave the pot uncovered at this stage) & bring to a simmer over a low to medium heat, then cover with a lid & cook for 1hr, until the chicken is cooked & tender.Ìý Halfway through the cooking time, skim the surface to ensure a clear broth (I find the best way to do this is by using a tea strainer).

4.Ìý Remove from the heat.Ìý Transfer the chicken from the stock to plate, cover with foil & leave to rest for around 15 mins.

5.Ìý You can now reduce the stock by placing the pot (uncovered) back over a high heat for about 5 mins.Ìý It should remain watery – similar to a thin, gravy-like sauce.

6.Ìý Carve the chicken & serve with the sauce poured over, some brown rice & sriracha.Ìý

Ìý

Sriracha

This is a staple sauce that I love to use to spice up a lot of my dishes, from stir-fries to marinades.Ìý It’s even good served on its own as a dipping sauce as its wonderfully fiery, sharp & sweet & satisfies so many taste sensations.Ìý I would strongly advise wearing rubber gloves during the preparations of this sauce!

Makes 1L

Ìý

Per tbsp:

Calories 45 Kcal

Fat 4g

Sugar 2g

Ìý

Prep time 10 minsÌýÌýÌýÌýÌýÌýÌýÌýÌýÌý

Cooking time 25 mins

Ìý

Ingredients

150ml olive oil

2 banana shallots, finely chopped

5 garlic cloves, finely chopped

12 red chillies (Thai ‘scud’ or bird’s eye chillies are perfect for this), finely chopped (seeds left in)

75g tomato purée

75ml fish sauce

75ml rice wine vinegar

3 tbsp unrefined light muscovado sugar

Ìý

Method

1.ÌýÌý Heat the oil in a pan, add the shallots & garlic & cook slowly over a medium to low heat until softened.

2.ÌýÌý Add the chillies & tomato purée & cook for a further few mins, stirring occasionally to ensure the mixture doesn’t stick to the pan.

3.ÌýÌý Remove from the heat, add the fish sauce, vinegar & sugar & stir.Ìý The residual heat from the pan will dissolve the sugar.Ìý Leave to cool.

4.ÌýÌý Once the mixture has cooled, transfer it to a mini chopper or food processor & blitz to a smooth sauce.

5.ÌýÌý Serve immediately, or store in an airtight container in the fridge for up to 2 weeks.

Broadcast

  • Thu 12 Feb 2015 17:05
    Â鶹ԼÅÄ Radio 2