It might seems bizarre to most people,but this is my original idea and the way I like it. I have posted this a while ago,this time I used sous vide to cook the chicken.I deboned the chicken,leg meat in one bag,breast meat in another,using two different temperatures to make sure they are perfect doneness,lined them up in a terrine,add chicken stock with gelatin in it,and set it overnight.This way I get leg meat,breast,skin and jelly all in a bite! The bones were used to make a stock and finally the stock to make the rice. Singapore(or Thai)chicken rice is all about the flavored rice,but this way my meat still keeps most of the flavor cooking in a bag rather than poaching in water. Less messy not having to chop up chicken too...
So glad you think so,this is such an iconic dish,and shouldn't be messed around,but I have persuaded myself it's ok this time! This way I can utilize everything and easy to work with! I never get tired of chicken rice too,I have been eating it since I was a kid,I always ordered a second bowl of rice! Thank you so much for the kind words!
Thank you Makiko! I usually stick to tradition,but I feel this one I could play around with it! I have seem French terrine made with chicken,so I thought it's a good idea for this oriental dish too.There is no shortcut for a proper chicken rice,originally whole chicken is poached in water,but that's leaves the chicken quite bland,the way I do it would retain it's flavor cooking in a bag,low temperature. Sous vide is great technique,I wish I could persuade more people to try it.
Hello rick, Looks so good for me! You're right, I made singapore chicken rice and had the messy experience of choppig up the cooked chicken! Maybe I should try it rick-style next time:) I love evrything you post, your food all looks yummy...but ...difficult to copy! And the way they are coordinated & photographed? you did all that too? they're are all simply amazing:) they are cookbook-picture perfect ✨😊
Hello Sannitina! I am so glad you agree! I love to tackle many things in cooking,but when it comes to chopping up whole chicken Chinese style,I am totally hopeless,all different sizes,and make such a horrible mess.This is my latest version of the dish and I am very happy about the result!Please try it too! Thank you of being so kind,but I promise you the dishes I do here are nothing complicated at all,some of the photos do need a bit of extra arrangements,I am really into still life photography (especially good)these days,means a lot to me you approve!
Rick thanks! Yes! I might try this! Easier said than done I believe :) Rick Im a regular Mom...some of your ingredients are new to me, sometimes I had to google it for explanation! Your just so humble ... I believe I can try this one, we dont chop up chicken here(very unheard of)lots of pre-packed chicken meat in the market, all packed real nice according to chicken parts:)...
You are welcome,Sanntina! I see,I guess I mostly cook western dishes,and some ingredients are hard to find.I do feel I'm lucky to be living in Hong Kong,I could cook many different cuisines without much difficulties locating ingredients.I have been to Japan many times too,I also find it's a convenient place,but of course that depends on which part you live...Please next time let me know how I could help,I will explain more about the dish and suggest alternative too! You are right,I also heard from many Japanese that buying a whole chicken is no easy task,such a shame,in many dishes using whole chicken is essential.Fortunately the chicken you have in Japan(even in packets) are all excellent quality! But for chicken rice,I think it's more important to make a flavorful rice with chicken stock and fat,than anything else!
Rick! I made this!...oh! tried at least..the jelly is not firm enough to slice it cleanly,it crumbled a bit...when I tried to arrange a slice on a plate ? more crumbling! :( hubby was startled with my ohhhhhhh〜〜！thought I had a kitchen accident 😅 First time I made a terrine, not very successful but it tasted sooo good😊I 'll try again ,but not so soon!...have to mend a a little bit of broken pride first😅
Hi Sanntina,sorry to hear it's not very successful,even for me a new dish always takes me two or three times to get it right,happens all the time.And with gelatin,sheet or powder,the strength always varies slightly amongst different brands,the best you could do is to get use to one and you will have an good idea.I mainly use sheet,mine sets 100ml liquid per sheet. And about slicing cold meat,having a really sharp knife will save you from frustrating moments,and also remember use slicing motions,back and forth,preferably using the whole length of the knife,don't press the meat,let the knife do the work,no more crumbles! That's how I do it,always work!Please don't give up! Thank you anyway for the report!