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Recipe – Hainanese Chicken and Egg

24 Apr

Time:  3 hours, plus 1 – 6 hours brining for the chicken.  Serves 6.

Flavoured Oil

500 grams vegetable oil

100 grams ginger, sliced

12 garlic cloves, peeled and crushed

6 spring onions, roughly chopped

Place the vegetable oil, ginger, garlic cloves and spring onions in the TM bowl and cook for 30 minutes/60 degrees/Reverse/Speed 1.  Continue by cooking the chicken or set aside at room temperature until the chicken is ready to cook.

Brined Chicken

100 grams salt

100 grams sugar

100 grams Chinese shaoxing wine (you can get this in the Asian section of the supermarket)

50 grams soy sauce

6 chicken thighs, boneless, skin on or as preferred

Flavoured oil

Vegetable oil, for frying

To make the brine, combine 1.5 litres of water with the salt, sugar, Chinese wine, and soy sauce in a large container.  Stir to dissolve, the add the chicken thighs.  Cover with cling wrap and refrigerate for between 1 and 6 hours.

After this time, remove the chicken thighs from the brine and place them in the TM bowl with the flavoured oil.  If necessary, add a little more vegetable oil to ensure the chicken is fully submerged.  The chicken should be tucked between the blades.

Cook for 60 minutes/70 degrees/Reverse/Speed Soft.  Remove the chicken from the TM bowl and cool to room temperature.

When ready to serve, fry the thighs in more vegetable pile for around 3 minutes on each side over medium/high heat until crisp.

Rice and Poached Eggs

280 grams short grain rice

1 teaspoon salt

6 eggs

a handful of sliced spring onion

a handful of shredded ginger

Cook the rice by placing the TM basket in the TM bowl and adding the rice and salt. Pour in 1 kilogram of water and wash the rice for 10 seconds/speed 5.  Cook for 20 minutes/Varoma/Speed 3.  Transfer the rice to a Thermoserver or bowl and set aside.

Make the poached eggs by filling a clean TM bowl with water just below the 2 litre mark.  Place the eggs (still in their shells) into the TM basket and set in place.  Add more water to cover the eggs, if necessary.  Cook for 43 minutes/60 degrees/speed 3.  Remove the TM basket and gently crack the eggs into small bowls, or straight into serving bowls with the chicken, rice, spring onions and ginger.

 
3 Comments

Posted by on April 24, 2012 in Recipes

 

3 responses to “Recipe – Hainanese Chicken and Egg

  1. Lisa James

    May 15, 2012 at 1:07 am

    is this realy 43 minutes to cook the eggs?

     
    • wilbursmum

      May 15, 2012 at 1:09 am

      Hi Lisa,

      Yes, it really is!! You cook them at a low temperature for a long time, and they are poached in their shells. Best poached eggs I have ever had, and now I don’t eat them any other way!!

      Cheers,
      Wilbursmum

       
    • wilbursmum

      May 15, 2012 at 1:09 am

      Hi Lisa,

      Yes, it really is!! You cook them at a low temperature for a long time, and they are poached in their shells. Best poached eggs I have ever had, and now I don’t eat them any other way!!

      Cheers,
      Wilbursmum

       

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