Home Cooked Hainanese Chicken Rice With A Difference
February 24, 2012 Leave a Comment
Follow @janshim
I got my driver’s license in Australia back when I was there pursuing tertiary education. I passed the driving test on my very first attempt, much to the envy of my classmates who flunked it more than once. The feelings that followed that day were a mix of happiness, fear and nervousness. Many years later, positively inspired by a Hainanese Chicken Rice recipe I had come across on the web, I thought I would give it a go and make a mess of the kitchen. This was back in 2007 when photographing food was a huge motivation that fueled my desire to cook. Like my driving test, my first attempt at cracking the code of succulent tender Hainanese chicken rice was a success. I cannot, however, take full credit for this accomplishment as I attribute the success more to my ability to follow the steps outlined in the recipe (with slight variation, of course). I am happy to take full credit for the pictures although given an opportunity to do it all over again, the styling and composition will be much improved.

I love lots of ginger, garlic and onions in my food. Family members may not agree to my generous use but for this first attempt, I wanted to make sure I use plenty to get a fragrant chicken rice.


Not exactly a Chubby Hubby recipe recommendation I stuffed the chicken a choke-full and rubbed generous helping of light soy sauce and black pepper.


I think I took my love for ginger a tad too far with fried ginger shreds mixed with garlic.





@pondoksariwangi @JanShim @MrBakerBakeshop jans chicken rice look impressive!
—
Thanis Lim (@thanislim) February 19, 2012@MrBakerBakeshop the taste of chicken prepared by @JanShim and @thanislim can't buy from anywhere in Brunei!
—
Pondok Sari Wangi BN (@pondoksariwangi) February 19, 2012It's hard to imagine u can actually cook. The chicken was nicely cooked and well displayed RT wp.me/p2aT2-3Gi via @JanShim
—
Mr.Baker's Bakeshop (@MrBakerBakeshop) February 24, 2012















