Text 10527, 107 rader
Skriven 2007-01-15 09:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Pork 881
================
 ML> Title: Pork With Onions In Soy Sauce
 ML> 1/2 c  White Port
 JW> An interesting choice of wine!
 ML> I'd have used sherry, but the Port is what was there.
 JW> Ah ha.

I happened to be in Lisbon when I made the dish. Luckily,
white port there isn't so sticky sweet as it might be.

 JW> After having had my fill of martinis this past 4 months I'm ready to
 JW> move on to another drink. The gin is gone but there is a half bottle of
 JW> vermouth left over.

Heresy (I am speaking for Carol here). I think your tagline should
read "NOT a martinus: if I'd wanted a single I'd have asked for one."

 I have been using it in imaginative ways. It's

It's actually extra good in Italian dishes that call for sage.

 JW> good in Asian recipes for preserving peeled ginger root, making pink
 JW> ginger vinegar, subbing for sake and mirin in Japanese dishes etc.

And might be just "that touch of finesse" to perk up ...

Hainanese Chicken Rice
cat: Singapore, Malaysia, poultry, main
serves: 4 to 6

3 lb chicken
20 c water
1 oz fresh young ginger, peeled (optional)
2 cloves garlic, peeled
1 spring onion, washed
1/2 ts salt
2 Tb vegetable oil
h - for the rice
12 oz long grain rice
5 cloves garlic, peeled and chopped finely
5 shallots or onions, peeled and chopped finely
2 1/2 Tb vegetable oil
2 3/4 c chicken broth - to 3 1/2 c
3/4 ts salt
h - for the chilli sauce
2 oz fresh red chilli peppers
1 oz shallots or onions
1 oz garlic
1 oz fresh young ginger (optional)
1/2 c boiling chicken broth
4 ts lime or lemon juice
1 ts rice or malt vinegar
2 ts sugar
1 ts salt

Brought to Singapore by the people of Hainan (an island off
the southern-most coast of China), this has become a national dish,
loved by Singaporeans. Visitors from Southeast Asia have been known to
fly in specially for a taste of this gourmet boiled chicken and rice
cooked with chicken broth. Freshly ground chilli and garlic sauce,
flavoured with chicken stock, add that touch of finesse.

I. Chicken

 1. Wash chicken and remove knobs of fat on either side of the
buttocks. Smash the ginger and garlic and tie the spring onions
into a knot.
 2. Stuff the chicken with salt, garlic, ginger and spring onions.
 3. Boil 20 c of water in a large pot. Add chicken, breast side
down, submerging completely.
 4. Boil water, turn the heat down to very low and simmer for 30-40
minutes, uncovering once to turn chicken over.
 5. Remove chicken and drain liquid from the body cavity. Retain
liquid for later use.
 6. Wash under tap water for 2 min to stop the cooking process and
to tighten the skin.
 7. Drain, rub some vegetable oil over and let the chicken cool to
room temperature.
 8. Chop the chicken into bite-sized pieces and serve garnished with
sliced cucumbers and tomatoes. Coriander (cilantro) leaves can be
used to decorate the top. Keep broth for cooking rice and making a
simple soup with sliced cabbage.

II. Rice

 1. Rinse rice and drain in a colander for 10 min.
 2. Heat 2 1/2 Tb vegetable oil over high heat in a wok. Add
shallots and stir fry for 1 min till fragrant. Add garlic and
stir fry for 1 min.
 3. Add the rice grains and stir fry for 3-4 min.
 4. Transfer to a saucepan or rice cooker and add the chicken broth
and salt. Boil over high heat and lower down the heat to steam the
rice when the water level reaches the level of the rice grains and
steam holes appear. Steam for 30-40 min till rice is cooked.

III. Chilli Sauce

 1. Peel shallots, ginger and garlic and pound till very fine.
Pound chillies till very fine. Or use a food processor to grind
the ingredients.
 2. Put all into a bowl and add the boiling chicken broth. Add
remaining ingredients, cool and leave for at least one hour before
serving. This chilli sauce can be stored in the refrigerator for
at least 2 weeks.

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