[cooking] Hand-shredded chicken on rice with garlic bits and Singaporean dark soy sauce

When you want to turn a chicken into a more sophisticated dish, this is what you can do.

 

Instead of roasting or baking the whole chicken, steam it just like what I did here, and then wait until it cools and hand shred it and put it on a bowl of hot rice!

 

The making of this hand shredded chicken is very similar to what I did with this, but this one is bit more simple because I wanted to add garlic bits to it for a crunchier taste.

 

What you need:
– a whole chicken
– some salt
– 3 slices of ginger
– 3 stalks of green onions
– hot rice
– Singaporean dark soy sauce
– 5 or more cloves of garlic (base on your preference)
– some sesame oil
– grounded white pepper

What you do:
1. Marinate the chicken with salt and stuff ginger slices and green onions stalks inside and steam at high heat until it boils, then turn it down to medium heat to steam for about 20-25 mins, depending on the size of the chicken and turn off the heat to let it sit for about 10 mins.  (note:  always check the temperature of the chicken)

2. Cool the chicken and let it cool before hand shredding it (you can always prepare this ahead of time like the night before)

3. Chop and dice garlic into small pieces and then heat the pan with a good amount of oil, and fry the garlic until it turns golden yellow. (Just be careful and control the heat attentively, try to fry the garlic at medium heat to avoid burning.  They burn real fast!)

4. Place garlic bits on a paper towel to absorb a bit of oil.
5. Place cold hand-shredded chicken on a bowl of hot rice, and place garlic bits on top, and sprinkle some grounded pepper and drizzle dark soy sauce and sesame oil on top.

 

p.s. Singaporean dark soy sauce is extra thick in texture, and it’s always recommended to serve this kind of “mixed rice” with thicker sauce for better taste.

 

新加坡黑醬油除了用於海南雞飯之外,用來做手撕雞撈飯都是不錯的調味料。最近家人在香港買得到來自新加坡的黑醬油,下次再做海南雞飯的時候正正用得著!

今次做法非常簡單,就如早前的白斬雞手撕雞做法差不多,不過今次醃料更簡單,只需要鹽!

材料:
- 1隻雞
- 少許鹽
- 3片薑
- 3條蔥(切段)
- 熱飯
- 新加坡黑醬油
- 5或更多蒜粒(隨個人喜好)
- 少許芝麻油
- 少許白胡椒粉

做法:
1. 先將雞用鹽醃好,然後放如蔥段和薑片在雞身內。猛火蒸至水滾然後繼續蒸大約20-25分鐘,時間視乎雞大小而定。最後熄火,焗大約10分鐘。(建議大家最後可以利用溫度計測量一下雞肉的溫度)

2. 將雞放涼然後手撕,可以早一晚之前預備好。

3. 切好蒜粒然後炸香成金黃色,注意控制火候,盡量用中火或者以下來避免燒焦。

4. 然後將炸好蒜粒放在廚房紙上吸吸油。

5. 最後將手撕雞放在熱飯上,然後加金蒜粒、白胡椒粉,麻油和黑醬油。

 

p.s. 新加坡黑醬油比起其他煲仔飯甜醬油或者老抽更厚身更杰,所以撈飯更具風味。

 

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s