This is a recipe in a few stages, so it does take quite a bit of time – although a lot of it is handsfree, hassle free cooking – one of the things I love most about my thermomix. You do the basics, set it, press the button, and walk away – and when you come back, dinner is made! What could be easier?
This recipe is from Trissa Lopez (see her website at trissalicious.com).
I have only had Hainanese Chicken and Egg a few times in my life – but one of them was a meal that stands out in my memory. I was in Singapore, coming home from a long work trip. I was exhausted, sick of eating airline food and hotel food, and just wanted to sit on a bed and watch TV and try and feel like I had a life. I saw this dish on the room service menu. I ordered it, and it was divine. Real comfort food! I still haven’t had one that matches the Singapore experience, but this one was pretty good!
If you wanted to make it a little quicker (it takes 3 hours, plus extra time for brining the chicken) you could do the rice the conventional way, or do the poached egg the traditional way. For mine, I love the way that the thermomix cooks rice AND poached eggs, so I used it for both. The thermomix poached eggs are a little time consuming…but amazing – and no pan to clean up. I always thermomix my poached eggs now – they are just so good.
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There are four steps to this recipe. You brine the chicken, then cook that in the flavoured oil that you make. Then you cook the rice and poach the eggs, then serve. The eggs are best if you cook them just before serving.
Here are my tips:
I made the brining mixture first. I always use raw sugar now I have a thermomix, and the salt I used was rock salt. Because I didn’t want to put the chicken in warm water (which I suspect I would have needed to use to dissolve the sugar and the salt), I put in the the TM bowl to weigh, and then blitzed it for a few seconds to break it down a bit. Then I poured the mix into a big bowl, and added the wet ingredients. It must have worked as there was no residue at the bottom of the bowl after the brining was finished. Brining the chicken makes it amazingly tender, really falling apart kind of tender – delicious!
The flavoured oil is dead easy. I cleaned the ginger and then cut it into slices – they weren’t too thin. Once the oil is finished, it takes on a cloudy appearance, so I found it difficult to put the thighs in between the blades. Next time I’ll empty the oil into another bowl or jug, arrange the chicken between the blades, and then pour the oil over the top.
I used free range, skinless chicken thighs. Next time I’ll do the skin on, as I think I prefer the crunchy skin once you’ve pan fried them for a few minutes at the end. If I had have arranged the thighs a little better between the blades, then I wouldn’t have had to keep peeking to see how the cooking was going – I think my prodding broke some of the thighs up a little… I had a few perfect ones, and a few that ended up in pieces.
Rice cooking in a thermomix is a dream. Perfect rice, every single time! I think next time I’ll cook the rice in chicken stock rather than plain water, as I think it gives the rice more flavour. But that’s just a personal preference.
Overall, a good recipe – one that I’d never attempted to make before. I’m glad I did!!