Category Archives: Chicken Recipes

Hainanese Chicken Rice (Singapore variation)

A Singaporean describes it this way: Part of the whole ritual in eating this dish is smothering your cream-coloured chicken fat laced rice with ribbons of sweet dark soy sauce, chilli sauce and pounded ginger and to mix it all together, matching flavour for flavour.

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Hainanese Chicken Rice is one of the primary specialties of Singapore and is often considered the country’s national dish. Filipinos love it for its flavorful, uncomplicated taste. Every time I am in Singapore, I always order Hainanese Chicken Rice. Mixing the chicken meat with the dip with the rice was just so heavenly. It must be the ginger and garlic flavors that brings out the flavors.

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Let me share this simple recipe which I am sure you will enjoy cooking. It is simple.

Ingredients:


For chicken:

12 cups water

4 fresh ginger, peeled and sliced

1 teaspoon salt

3 cloves garlic, peeled

1 whole chicken

2 tablespoons sesame oil

2 teaspoons soy sauce

For rice:

2-3 cups Jasmine rice

Vegetable oil

3 cloves garlic, minced

1 fresh ginger, peeled and sliced

6 cups reserved stock from boiling chicken

2 tablespoons sesame oil

1/2 teaspoon salt

2 tomatoes, sliced

2 cucumbers, sliced

Procedure:

For chicken:
1. Bring 12 cups of water with ginger, salt and garlic to a boil in a large pot.
2. Put chicken in the boiling water and let it simmer for 5 minutes.
3. Turn off the heat, cover the pot and let the chicken cool for 20 minutes.
4. Repeat the boiling and cooling process one more time.
5. Set chicken aside when cooked and tender.
6. Remember to reserve the chicken stock for the rice.
7. Plunge the chicken into ice-cold water for 5 minutes to prevent over cooking and to tighten its skin.
8. Brush on a mixture of sesame oil and soy sauce on the chicken, then let it cool at room temperature.

For rice:
1. Wash rice thoroughly and drain.
2. Heat vegetable oil in a pot and fry garlic and ginger until golden brown.
3.Add the drained rice and fry for 3 to 4 minutes before pouring in 6 cups of chicken stock and adding sesame oil and salt.
4. Cook the rice uncovered until the broth is absorbed.
5. Finally, cover the pot tightly and reduce the temperature until the rice is cooked.
6. Cut the chicken into pieces, then serve over the rice and garnish with tomatoes and cucumbers.
7. Add chili sauce or other spices to taste.

The Satay and Hainanese Chicken Rice recipes are just simple tastebud teasers to give food lovers an idea of what the annual food festival has to offer. After savoring a preview of what Chinese cuisine-infused Singaporean food is all about, expect a bigger culinary feast in next year’s Singapore Food Festival.

Log on to www.YourSingapore.com for more information.

Lola Virginia’s Chicken Relleno

One of Philippines’ favorite dish is Chicken relleno, made out of roasted chicken stuffed with ground pork, raisins, chorizo and peas. I have my own Chicken Relleno recipe in this blog but you might want variety. Well, aren’t we lucky that Romulo’s Cafe shared this recipe to us?

Lola Virginia’s Chicken Relleno1

Alessandra Romulo Squillantini, granddaughter of the late statesman Carlos P. Romulo and her husband Enzo Squillantini graciously shared family recipes that date back several generations at a cooking demonstration at The Maya Kitchen recently.

Ingredients

1 piece whole chicken (1 kilo)

160 grams onions

1 can Vienna sausage

100 grams chorizo bilbao

25 grams processed cheese, grated

500 grams ground pork

50 grams raisins

50 grams frozen peas

100 grams pickle relish

1 teaspoon salt

1?2 teaspoon ground black pepper

2 pieces eggs

2 teaspoons butter

Procedure

1. Preheat oven to 250°F.

2. Debone the chicken. Chop the onions, Vienna sausage and chorizo. Mix all the ingredients well.

3. Put stuffing in the cavity of the chicken. Place chicken on a baking pan or dish. (refer to my post in my own Chicken Relleno recipe to stuff the chicken properly.)

4. Brush the skin with butter.

5. Cook the chicken for 1 hour or until skin of the chicken is golden brown.

For more information, log on to www.themayakitchen.com or e-mail [email protected]

Roast Guava Chicken

Did you know that you can stuff Roast Chicken with guava? Well here it goes.

Ingredients

1.5 – 2 kilos whole chicken
2 pieces chicken bouillon cubes, crushed
½ cup pink guava puree, seeded

Filling:
3 tablespoons oil
1 tablespoon garlic, minced
1 piece large onion, chopped
1 piece guava apple, washed and diced
¼ cup broth
½ cup raisins
¾ cup croutons
salt and pepper to taste
Gravy:
¼ cup butter
¼ cup MAYA All-Purpose Flour
2 cups chicken stock
3 tablespoons liquid seasoning
drippings (optional)
salt and pepper to taste

Directions:

1. Preheat oven to 400ºF/205°C.

2. Season and rub the chicken with bouillon and guava pureé. Set aside.

3. Prepare Filling: Heat oil in a pan then sauté garlic and onion until translucent. Add in guavas and stir for a minute. Mix in broth, raisins and croutons and cook for a few more minutes. Season with salt and pepper. Cool.

4. Stuff the chicken cavity with guava filling and roast for 30-45 minutes or until chicken is tender and brown.

5. Prepare Gravy: Melt butter in a saucepan then add in flour, stir until well blended. Slowly add the stock, liquid seasoning and drippings. Keep stirring to prevent lumps. Season with salt and pepper and cook until the desired thickness of gravy is achieved.

For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.

Free-range Chicken Galantina Roulade

It was generous of Chef Sau del Rosario to share the recipe of Free-range Chicken Galantina Roulade. We are all familiar with the Chicken Galantina for noche buena but Chef Sau shares something a bit different , the Free-range Chicken Galantina Roulade. It is a festive delight for your dinner table.

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Here is the recipe
Ingredients:

1 kilogram breast or thigh fillet, ground or chopped
¼ kilogram ham, chopped
1 large onion, chopped
½ cup frozen green peas
1 Chorizo de Bilbao, skinned and chopped
1 small can Vienna sausage, chopped
1 cup raisins
½ cup pickle relish
1 ½ teaspoons salt
½ teaspoon chili powder
½ teaspoon freshly ground pepper
4 large eggs
1 cup cubed bread, trimmed
½ cup diced cheddar cheese
½ cup milk
½ cup all-purpose cream
½ cup soft butter
¼ cup capers
¼ cup chopped olives
Bacon slabs/strips for lining the loaf pan
Assorted salad greens to serve as beddings.

Procedure:

Preheat the oven at 350°F. Mix all the ingredients and set aside for 30 minutes.

Line big loaf pans with bacon and pour the mixture into the pan.

Bake for 1 hour and 30 minutes.

Let cool and invert on a bed of salad greens.