1 Whole Organic or Free-Range Chicken, trimmed excess fat
20 grams Ginger, peeled and slice
3 Scallions, halved
3 Cups of Jasmine Rice
3 Cups of Chicken Stock
1 tsp Sea Salt
3 to 4 Tbsp Hainanese Chicken Rice Paste
2 Pandan Leaf, knotted
The whole chicken is submerged in boiling water, cook briefly, and then sit in the water with the heat switch-off. This technique produces a succulent and tasty chicken. To complete the meal, serve with steamed rice cooked with the Hainanese chicken rice paste, some cucumber and tomato slices. Some good accompaniments for the chicken rice are ginger and garlic paste, fresh chili sauce, dark caramel soy sauce, aromatic soy sauce, blanched bean sprouts, and tofu soup.
Organically grown came from the carefully handpicked ripened cherries of the finest Bignay selections in the cool mountain range of Barangay Atisan, San Pablo City, Laguna.
The indigenous Bignay fruit or Antidesma bunius is similar to cranberries when unripe and Acai berries when fully ripened. The old folks use the fruits, bark, leaves and male flowers to regulate blood sugar and enhance immune system and virility.
Rellenong Alimango Ingredients: 4 whole crabs, cleaned 1 small potato, diced 2 tbsp vegetable oil 1 small onion, chopped 2 cloves ...