I have been very intrigued by the latest method of snapping photos – top down shot. As you know it I am on Instagram account now and have been seeing many of these top down shots which gives a new perspective of typical food dishes shot, like 45 degree angle. A top down shot allows incorporating as many dishes as possible within a frame with other decorative subjects in between them. My favourite Instragrammer aka foodie is CarolineAdobo – her top down shots are just amazing, she is hands down superbly creative – which is why she has 14K followers now and it is still growing! I hope I can be as good as she is!
Anyway this is a short post about a recent home cook dishes – a typical Chinese style Hainanese Chicken Rice Set. If you recall I have made this long time ago using Billy Law’s recipe – linked here. It’s funny now that I looked back at my old posting they looked a little bit sad, but hey, that just reminds me how much I have grow from a noob homecook to a slightly refined version (aherm!). However I do realized I have a long long way to go tobe even better, and I have loved every single step of the growing process. I hope you enjoy these newer set of photos
Ingredients for Stock
- 5 slices of ginger
- 1 teaspoon white peppercorns
- 1 spring onion, cut into 4 inch lengths
- 3 garlic cloves, skin on
- a handful of dried anchovies, soaked in water for 30 minutes then drained
- 1 tablespoon of salt
- 1 teaspoon of white or black pepper
Ingredients for Rice
- 2 cups of Basmati Rice
- 2 fresh or frozen pandan leaves, tied in a knot
- 1 knob of ginger
- 1/2 teaspoon of chicken powder/granules
- To make the stock, fill a large stockpot with enough water (approximately 1 liter) to submerge the whole chicken. Add all the “Stock Ingredients” and bring it to boil.
- Stuff the cavity of the chicken with garlic, cloves, ginver, scallions and peppercorns.
- Once the stock is boiling, turn off the heat. Carefully dunk the chicken into the stock, breast side down and slowly let the cavity fill with the stock.
- Put the lid on and leave the chicken simmering for 1 hour.
- Lift the chicken out of the stock and set aside. Bring the pot of stock to boil again, then turn off the heat and put the chicken back for another 45 minutes bath (simmering). The chicken should be cooked by now.
- Lift the chicken out of the stock and dunk it into a bowl of iced water to stop the cooking process.Leave the chicken in the water to completely cool down. I chopped off the neck of the chicken this point of time and proceed to cook the rice.
- Wash the rice a few time and drain well. Get ready the rice cooker and pour the rice into it.
- Scoop 4 cups of the chicken stock into the rice and sprinkle the chicken granules.
- Placed the neck (and if you have other chicken fats/innards) onto the top of the rice. Cook the rice via the rice cooker.
- Back to the chicken, drain and discard all the stuffings in the cavity and then pat dry with paper towel.
- Combine the soy sauce, sesame oil and rub the mixture all over the chicken a few times until it has a nice light tan. Loosely cover with foil and set aside.
- Turn on the heat and bring the stock back to boil over medium heat. Season with salt and pepper to add more flavour to the soup base.
- Chop the chicken using a cleaver into friendly bite sized pieces and transfer to a serving platter. Drizzle with a dash of sesame oil and few good splashes of soy sauce. Garnish with chopped coriander leaves and stalk, spring onions, fried garlic/shallots and red chilies if you like.
Ingredients for Chili Sauce Condiments
- 4 red chilies, de-seeded
- 2 garlic cloves
- 1 tablespoons chicken stock
- 2 tablespoons sugar
- 1 teaspoon of white vinegar
- Pulse all ingredients in a blender and adjust the seasoning by adding more sugar or vinegar.
Ingredients for Bean Sprouts in Superior Soy Sauce
- 300 gram bean sprouts
- 1 red chilli
- 1 spring onion, cut into 5cm section
- 2 tablespoon of light soy sauce
- 1 tablespoon sesame oil
- Dash of pepper
- De-seed the red chili. For strips, cut it half lengthwise and then cut it into thin strips.
- Place a saucepan with water enough to submerge the bean sprouts. Let the water boil before blanching the beansprouts for approximately 1 to 2 minutes, until the beansprouts turned translucent. Drain the beansprouts with a colander and shake off excess water.
- Place the beansprouts on a salad bowl. Toss in the spring onion and chili. Add the light soy, sesame oil and dash of pepper and mix well with a thong.
- Place the sprouts onto a plate to serve. Garnish with coriander leaves.