Winner... Chicken Dinner!

Joined: 22 Oct 2002 Location: Melbourne

Sometimes I just feel like I have to show off. Mishy made this masterpiece Hainanese chicken rice. It was superb - it tasted even better than it looks. Yay, I married a winner!

Joined: 09 Oct 2007 Location: geelong

looks damn good.

even got presentation of food and everything.

Joined: 27 Nov 2002 Location: Lost in Melbourne.

AcTioN13 wrote:

looks damn good.

even got presentation of food and everything.

I was thinking that.... then thought back to the dude that threw dinner at his missus and posted here expecting sympathy...

Joined: 31 Jul 2003 Location: Darwin

you ate the wedding presents already? Very Happy

Joined: 15 Feb 2008 Location: st hellens

Does any one elce see the rat sack in there or is it just me???

just jokin looks good! wish my mrs could cook like that

Joined: 22 Oct 2002 Location: Melbourne

Tojo wrote:

you ate the wedding presents already? Very Happy

teehee not yet... but soon if they keep misbehaving Very Happy

Joined: 27 Nov 2002 Location: Lost in Melbourne.

jonno_racing wrote:

Does any one elce see the rat sack in there or is it just me???

Joined: 04 Jan 2005 Location: Brisbane

I married a chef Very Happy

Did suck while we d no kids and she worked in a kitchen. But now she no longer cooks as a job Wink

Joined: 30 Apr 2003 Location: In the Goatshed in Melbourne

Nice one Mish. armsup

Posted: Mon Nov 17, 2008 11:45 pm

I'm more impressed by the camera work, nice depth hehe, especially that last pic Wink

Joined: 19 Feb 2003 Location: Perth, WA

Can't post that without posting the recipe. I have been trying to find a really great recipe for Haianese chicken for years - especially the (ginger) sauce.

Posted: Tue Nov 18, 2008 7:08 am

NAM good work champ.
im sure her cooking makes up for her attitude. The Finger

Joined: 04 Apr 2008 Location: West Victoria

Does she have a sister that can also cook?

Preferably blind... cos I'm one ugly mofo. #Rofl

Posted: Tue Nov 18, 2008 1:01 pm

N*A*M wrote:

Sometimes I just feel like I have to show off. Mishy made this masterpiece Hainanese chicken rice. It was superb - it tasted even better than it looks. Yay, I married a winner!

well , we are still waiting for that invite for dinner , that Mish promised !!!! Very Happy

Posted: Tue Nov 18, 2008 9:25 pm

Cmon nam we all know mish is a catch !!!!!!!!!!!!so why take a photo of the doggy bag food from your wedding Rolling Eyes

she has already impressed us all.And btw i still dont have your mums receipe for chik wing yet dude whats taking so long armsup

Joined: 27 Jun 2003 Location: cen vic

rox to be you dude Very Happy

Joined: 12 Dec 2002 Location: Wangaratta

Looks good .... but whats for main course .. ? Laughing

Joined: 05 Jul 2006 Location: Melbourne

ISUZUROVER wrote:

Can't post that without posting the recipe. I have been trying to find a really great recipe for Haianese chicken for years - especially the (ginger) sauce.

Hi Ben,
there's a few ways of making the ginger sauce.
You can do it this way (just add all into a blender and give it a good whirl)

As much ginger as you want (I usually use about a 10cm piece) - remove the skin
6 garlic cloves
1/2 teaspoon salt
1 teaspoon lime juice or vinegar if you don't have lime
2 tablespoons chicken stock (stock from the boiled chicken)

Another one if I'm lazy is to just mince the ginger and mix it with some salt and cooked vege oil (cooked vege oil being oil that's been heated and had some onions cooked to a crispy in it. use only the oil while warm). Either one is ok.

The restaurants' one they add spring onion into the ginger and let the ginger and spring onion sit in the oil and salt for awhile, 12 hrs is ok.

The rest of the meal is pretty easy. Can be done in under 1 hr.

Boil the chicken for 20 minutes (do not remove skin or oily bits.. you need the stock for the rice). Take out the chicken and leave it for about 10 to cool abit.

While chicken is cooling, put the rice on but instead of adding water, add the chicken stock along with a small piece of ginger, about 1 cm, some minced up garlic, 1 pandan leaf, 1 lemon grass stalk, salt to taste. If the stock wasn't oily enough, add some peanut oil into the rice.

When chicken is cool, chop it up. All chopped up, just pour liberal amounts of sesame oil and light soy sauce all over.

The soup on the side is just the stock with some beanshoots in it. Nothing fancy. Add salt and pepper to taste.

Slice up cucumber and tomato. You can have it on the side dish or like me, just shove it onto the same place as the chicken to save on the washing Laughing

When you eat the tomato and cucumber though... use them to mop up some of that chicken sauce.

Think that's about all..

I was wondering what Nam was going to do with the photos... thanks for all the comments! Ultimate test though... will bogged eat this? Razz

Moose we haven't moved to our place yet!! Crying or Very sad

Love_mud... main course was buttered toast Laughing

Posted: Wed Nov 19, 2008 8:58 am

mish, what other specialties have you got??
any skills with mongolian, satay or panang??

everyone just ask mish any questions relating to cooking, life in general, politics or fashion...

ASK AUNTY MISH!

Joined: 05 Jul 2006 Location: Melbourne

Which satay are we talking about twon?

The ones on the skewers or the stir fry variety..?

And mongolian.. which style? There's the spicy variety or the tame one

I know nothing about fashion or politics or life in general but cooking ... ask away Very Happy

Joined: 27 Nov 2002 Location: Lost in Melbourne.

Franji wrote:

I know nothing about fashion or politics or life in general but cooking ... ask away Very Happy

How do I make coco pops go snap crackle and pop?

Joined: 27 Aug 2006 Location: Sydney

[Franji wrote:
I know nothing about fashion or politics or life in general but cooking ... ask away
How do I make coco pops go snap crackle and pop?]
Buy the white ones, but not the blond ones, they just lay there and bang[/quote]

Joined: 27 Aug 2006 Location: Sydney

I suck at this

Posted: Wed Nov 19, 2008 10:47 am

bogged wrote:

Franji wrote:

I know nothing about fashion or politics or life in general but cooking ... ask away Very Happy

How do I make coco pops go snap crackle and pop?

Cover your grandfather in chocolate and break his hip....?

Joined: 19 Feb 2003 Location: Perth, WA

Franji wrote:

ISUZUROVER wrote:

Can't post that without posting the recipe. I have been trying to find a really great recipe for Haianese chicken for years - especially the (ginger) sauce.

Hi Ben,
there's a few ways of making the ginger sauce.
You can do it this way (just add all into a blender and give it a good whirl)

As much ginger as you want (I usually use about a 10cm piece) - remove the skin
6 garlic cloves
1/2 teaspoon salt
1 teaspoon lime juice or vinegar if you don't have lime
2 tablespoons chicken stock (stock from the boiled chicken)

Another one if I'm lazy is to just mince the ginger and mix it with some salt and cooked vege oil (cooked vege oil being oil that's been heated and had some onions cooked to a crispy in it. use only the oil while warm). Either one is ok.

The restaurants' one they add spring onion into the ginger and let the ginger and spring onion sit in the oil and salt for awhile, 12 hrs is ok.

The rest of the meal is pretty easy. Can be done in under 1 hr.

Boil the chicken for 20 minutes (do not remove skin or oily bits.. you need the stock for the rice). Take out the chicken and leave it for about 10 to cool abit.

While chicken is cooling, put the rice on but instead of adding water, add the chicken stock along with a small piece of ginger, about 1 cm, some minced up garlic, 1 pandan leaf, 1 lemon grass stalk, salt to taste. If the stock wasn't oily enough, add some peanut oil into the rice.

When chicken is cool, chop it up. All chopped up, just pour liberal amounts of sesame oil and light soy sauce all over.

The soup on the side is just the stock with some beanshoots in it. Nothing fancy. Add salt and pepper to taste.

Slice up cucumber and tomato. You can have it on the side dish or like me, just shove it onto the same place as the chicken to save on the washing Laughing

When you eat the tomato and cucumber though... use them to mop up some of that chicken sauce.

Think that's about all..

I was wondering what Nam was going to do with the photos... thanks for all the comments! Ultimate test though... will bogged eat this? Razz

Moose we haven't moved to our place yet!! Crying or Very sad

Love_mud... main course was buttered toast Laughing

COOL!!! THANKS!!!

Joined: 12 Dec 2002 Location: Wangaratta

Franji wrote:

Love_mud... main course was buttered toast Laughing

Nice ....

Joined: 08 Nov 2004 Location: vic

Franji wrote:

1 pandan leaf,

What is pandan leaf ? Is there a commom substitute ?

The local asian grocery store is probably about 3 hours away.

Mrs S

Joined: 19 Feb 2003 Location: Perth, WA

slaveman wrote:

Franji wrote:

1 pandan leaf,

What is pandan leaf ? Is there a commom substitute ?

The local asian grocery store is probably about 3 hours away.

Mrs S

http://www.asiafood.org/glossary_2.cfm?wordid=3294

Anyone nearby with a pandanus plant in their garden???

I think this was one of the important ingredients missing when I have made it before.

Joined: 05 Jul 2006 Location: Melbourne

Nah, the pandan leaf is not a main ingredient.. it can be omitted.

The important bit is the oil and the stock from the chicken for the rice. A shorter version of the rice includes chicken stock, ginger, garlic, salt and some fried onions (add the oil used to fry the onions too.. make sure onions is fried to crispy). Also, when you boil up the chicken add a piece of ginger into the stock.. it helps with the rice later on too.

Pandan leaf, i've found is also sometimes called screwpine? In any case, as above, not that important, just there for the subtle smell rather than taste, however Mrs S, if you like, the grocery stores around here stock them frozen so I can mail some to you if you like?

Joined: 22 Mar 2004 Location: sunshine coast

so was it ROOF Chicken??!!!!