Crave 26 April 2013

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Friday APRIL 26, 2013 S AT I S F Y I N G

YO U R

W E E K LY

F O O D

&

D R I N K

C R AVI N G S

W I T H

Y O U R

CHICKEN RICE

C O P Y

CRAVINGS

O F

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Cook up your own fragrant chicken rice at home

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CHICKEN RICE (MAKES 4 SERVINGS)

1 (about 1.5kg) whole chicken, preferably free range organic 1 ½ tablespoons salt 1 small thumb of ginger, cleaned and bruised 5-6 stalks spring onions, washed 2 litres water 2 teaspoons sesame oil rice 450g rice 2 tablespoons cooking oil 100g chicken fat 2 tablespoons butter 4 cloves garlic, peeled and finely chopped 10 cloves garlic with skin on, lightly bruised with the back of the cleaver 600ml chicken broth, mixed with 2 teaspoons chicken stock granules 6 pandan leaves 5cm ginger, cleaned and bruised 1 1/2 teaspoons salt

To prepare chicken: Wash the chicken and drain well. Stuff the cavity with ginger and spring onions. Rub ½ tablespoon of salt all over the chicken. In a not too large stockpot fitted with a lid and which fits the chicken perfectly, bring to boil the water and remaining salt to taste.

Submerge the whole chicken, breast side down in the boiling water for 20 minutes. Close the stockpot with a lid and turn off heat. Leave the chicken in the hot broth for another 15 minutes. Remove the chicken and set aside the broth as the soup and use in the sauces. Drain chicken from any excess water.

Rub or brush the hot chicken with sesame oil and set aside.

Discard the ginger and spring onions from the cavity. Set it aside to cool before chopping it neatly.

To prepare rice: Wash the rice in several changes of water until the water runs clear. Drain the rice in a colander and set aside.

Heat oil in a wok over medium heat. Melt the chicken fat until it becomes light brown and curls up. Add butter, bruised ginger, chopped garlic, whole garlic and pandan leaves. Saute until the chopped garlic is fragrant and

chilli sauce 100g red chilies 3 bird-eye chillies 1 clove garlic, peeled 30g ginger, peeled and cut into slices 1 teaspoon salt 1 teaspoon caster sugar 50ml chicken broth 60ml calamansi lime juice, or to taste 1 teaspoon light soy sauce ginger sauce 80g young ginger, peeled and sliced 2 tablespoons chicken broth ¼ teaspoon sesame oil sauce 2 tablespoons light soy sauce 2 tablespoons chicken broth 3 teaspoons sesame oil 6 tablespoons oyster sauce 1 cucumber, peeled, halved and sliced diagonally 3 coriander sprigs

golden in colour. Add the drained rice and stir to combine. Transfer the rice mixture into rice cooker.

Add chicken broth reserved from boiling the chicken and salt to taste into rice mixture. Cook according to rice cooker’s instructions. Once the rice cooker stops and button pops up, stir the rice with a wooden spoon to fluff it up. Close the lid and keep rice warm.

To prepare chilli sauce: In an electric blender, finely blend all the ingredients together.

Season to taste To prepare ginger sauce: In an electric blender, finely blend all the ingredients together.

Season to taste To prepare the sauce: Combine all the ingredients and set aside.

To serve: Line a serving plate with cucumber slices. Arrange the cut chicken pieces on top.

Spoon a few tablespoons of the sauce over the chicken. Garnish with coriander. Serve with rice, chilli sauce, ginger sauce and a bowl of chicken broth. – Recipe

by Debbie Teoh. Photography by Kenneth Lim, Gray Studio.

Taster Comments: I never knew it was so simple to make chicken rice at home and this gave such delicious results.”

RACHEL MAH Student

FRIDAY 26 APRIL 2013

THE MALAY MAIL

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HOMAGE TO HENNESSY SINCE 2010, the Hennessy Appreciation Grows dinner series is all about understanding the story behind the Hennessy X.O cognac and learning to appreciate its fine quality. “We are targeting bon vivants who appreciate the good things in life, “ says Managing Director Moet Hennessy Diageo Malaysia and Singapore Matthieu Duchemin.

In their first Hennessy Appreciation Grows dinner for 2013, the theme was “Spirit of Conquest”. Diners experienced the cognac’s epic journey from its birthplace in France to other ports around the world for the 19th century. The experience was enhanced further as dinner took place on a floating platform on water, all decked in Art Deco chandeliers. In addition, a 360-degree sensory audiovisual feast showed the various ports of call including the lapping sounds of waves.

The plates of pleasure were devised by American Chef Lee Anne Wong, the first woman chef appointed for the prestigious dinner series. The petite American chef was chosen for her talent for cooking various kinds of cuisines. “Since there was different countries, we had to have talented chef to create a wonderful dish respectful of the country’s cuisine and allow the Hennessy X.O to shine,” says Duchemin.

The dishes were also paired with various styles of drinking the cognac. “We worked out a variation to meet the expectations of everyone including first time drinkers of the cognac,” says Duchemin.

The first port of call was Paris.

Wong’s Parisian Regalia was all about French decadence in the form of a

warm wobbly foie gras baked custard married with cognac.

This was served with brioche toast fingers, green apple, frisee lettuce and duck confit.

Despite its slightly messy plating, this won many tummies over with its smooth taste that paired well with the Hennessy X.O cognac drank neat, totally embodying the richness and luxuriousness of fine French cuisine. Can-can dancers on the stage also enhanced the French ooh-la-la experience.

Next it was to Shanghai, where the Oriental Enchantment was unveiled – a light sweet soup swirled with beaten egg white and crabmeat with crunchy textures from caviar, corn, sesame and coriander with a hint of lime. The subtle soup paired well with lighter version of the Hennessy X.O cognac mixed with water. Duchemin explained that they didn’t want any sharks fin or sea cucumber in the soup but preferred to stick to the ingredients available during the 19th century.

This was followed by the Western Allure, which celebrated the heydays of the Wild West and cowboys, with a spice rubbed salmon in a brown butter and lemon sauce. This was served with braised pea-

Western Allure

Nihon Grandeur

Parisian Regalia

The sandy terrain

nuts and topped with pieces of fried okra. The rich flavours went well with the stronger Hennessy X.O cognac on the rocks. This was accompanied with smooth jazz sounds for the American interlude.

Channeling vibrant Italy, Wong served the Venetian Ambrosia, handmade pasta ravioli filled with chicken, mushrooms, truffles in a cheese sauce with cognac and truffles, arugula and shaved fennel. Close your eyes and savour this with the Italian aria by

the male tenor and Hennessy X.O with water, and you will be transported to Italy. According to Wong, this course took the most work but she’s happy that it was qualitative enough for the Hennessy X.O cognac.

“We wanted to do something not ordinary but sumptuous, rich and luxurious, that exemplified the Hennessy X.O cognac,” she says.

Keeping the upbeat tempo, we moved on to the sounds of the Russian Mazurka folk dance, as the Mazurka Splendour, crispy Syrniki cheese curd fritters served with sour

cream, cognac infused dark berry sauce and sugar crusted currants, was served. The creamy dessert made an exquisite pairing with Hennessy X.O served neat. The epic journey of the cognac ended with a rousing drum performance by the Wadaiko Syo troupe, and a refreshing Nihon Grandeur, which used ruby red grapefruit. Wong layered the precious cognac, in each aspect of the dessert, from the grapefruit gelee, vanilla whipped cream to the sesame seed crusted wafer, a combination of textures and flavours.

The dining hall

Matthieu Duchemin with Lee Anne Wong

EDITORIAL NOTE

by Lee Khang Yi

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ADVERTISING SALES

Crave Editor

I’m a big fan of chicken rice so this week it was a fun time tasting all the various places for the best in the Klang Valley. Homemade chicken rice still tastes the best but give Kee Kee Bentong Chicken Rice a try. I reckon the chicken’s texture is the nearest to the homemade ones. For In The Kitchen, we also cook up a comforting chicken stew with those good-for-you carrots. We also share our recent experience in the Hennessy Appreciation Grows dinner. It was an epic journey of sorts, with a whirlwind trip around the world but everything was well planned from the food, cognac pairing and its venue. Dinner felt a little surreal since we dined on top of a platform on the swimming pool of Chin Woo Stadium. If you have any queries, email me at khangyi@mmail.com.my

Rajan Gopal Senior Manager, Direct & Classifieds Direct line: 03 74951282 rajan@mmail.com.my

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FRIDAY 26 APRIL 2013

IN THE KITCHEN with EU HOOI KHAW CARROTS were purple and yellow, not orange, when Afghanistan’s hill people first consumed them back in 900 A.D. The tribe, which also worshipped the sun, believed that eating yellow coloured foods instilled a sense of righteousness. How right they were!

They were probably the healthiest people around then. Arab merchants brought the seeds of the purple carrot home with them and the root vegetable travelled to Spain and the rest of Europe.

By the 10th century, a mutation in the crop effectively removed the anthocyanins that gave carrots its distinct purple colour, though the orange varieties came later. Doctors in the Middle Ages in Europe prescribed carrots for every affliction - from syphillis to dog and snake bites! Poor country folk used the root vegetable for soups. Holland became the leading producer of carrots in the 17th century, as dedicated Dutch growers bred the vegetable to reflect the colours of the Dutch rul-

ing family, the House of Orange.

Nowadays, growers have revived purple, white and yellow carrots.

During World War II, British pilots were given lots of carrots to eat to prevent night blindness.

Even then the nutritious value of carrots had been recognised.

Carrots, like all carotene and flavonoid-rich foods, are believed to reduce the risk of cancer and improve immunity to the common cold, chronic fatigue, asthma, peridontal disease and other illnesses. It provides the most protein, calcium, iron and vitamins A, B and C than any other vegetable. The ancient Greeks regarded a cocktail of carrot juice as a sex stimulant, and they were probably right as carrots contain an oestrogen-rich compound. Eat two medium-sized carrots a day and you may find your blood cholesterol level going down due to the fibre and calcium pectate in them. They help the constipated too and those suffering from haemorrhoids.

CHICKEN STEW WITH CARROTS 2 tablespoons light soy sauce 1 teaspoon dark soy sauce 3 teaspoons oyster sauce 1/4 teaspoon ground white pepper 4 chicken thighs, cleaned 2 tablespoons oil 1 large onion, peeled and sliced 2 cloves garlic, peeled and cut into mince 2 potatoes, peeled and diced 3 medium-sized carrots, peeled and cut into 2cm pieces 2 tomatoes, quartered (optional) 6 dried shiitake mushrooms, soaked in water till soft 150ml water 2 teaspoons salt Combine the light soy, dark soy, oyster sauces and pepper together in a bowl with the chicken. Set aside for 30 minutes. Heat oil in a wok over medium heat. Fry the onion and garlic until fragrant. Add the chicken without tipping the rest of the marinade in. Fry over a high flame and add the potatoes, stirring all the time

until the chicken is brown. Add remaining ingredients and the marinade. Bring to boil. Cover and lower the heat. Simmer for at least 15 minutes, checking once or twice to see if the potatoes are cooked. If the stew is drying up, you may add more water. Remove and serve with sambal belacan on the side.

THE MALAY MAIL

COMFORT ME WITH CHICKEN RICE CHICKEN rice often hits the spot for a comforting lunch or dinner. In our search for the best around the Klang Valley, we found that most stalls have a hard time balancing all the elements to get a winning combination of fragrant rice, smooth chicken, chilli and ginger sauce.

Nevertheless, our picks below serve a plate worthy of making a trip there to sample its deliciousness.

Smooth yellow village chicken is the draw at Kee Kee Bentong Chicken Rice (Restoran Yat Yeh Hing, 33, Jalan SS4D/2, Taman People’s Park, Petaling Jaya. Tel: 016-2518787. Open: 10.30am to 3pm.). The bright yellow tinge is due to the chicken’s special corn diet. Under the skilled hands of the cook, the poached chicken is superb with succulent meat and a silky skin complete with a smooth gelatinous layer underneath.

Its slight downfall is a few pinkish bits with this undercooking method. Nibble on the slightly yellow rice grains when it’s served to you, and you will discover a light fragrance of garlic and shallots. However, the slightly mushy grains, mars the overall texture of the rice. The chicken is tasty enough with the drizzle of soy sauce and sesame oil, but help yourself to the mild chilli sauce topped with minced ginger served on the side. Regular patrons also love the delicious chicken feet soup with peanuts and lotus root. You can also order side dishes like poached bean sprouts, kerabu chicken feet, chicken liver and gizzards. A single portion of mixed chicken with rice is RM8. The stall also sells a small portion of roasted chicken.

Perched on a hillside is this stall run by an elderly couple known as Dragon Star Inn

Juicy corn fed chicken from Kee Kee

Kong Sai’s village chicken

Dragon Inn Hai Nam chicken

Fragrant rice from Dragon Inn

Hai Nam Chicken Rice (Taman Supreme, Jalan Jintan 1, Cheras, Kuala Lumpur. Tel: 016-6971858. Open: 9am

The busy Kee Kee Bentong Chicken Rice stall

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Poached beansprouts

to 3pm. Closed on Sundays.)

Regulars also refer to this stall as Sukico, a Hainanese term for neighbour. The stall only serves chicken, rice and wokfried beansprouts, a change from the poached variety. The secret behind the delicious and crunchy vegetables is flash frying it in a smoky hot wok with chicken oil and broth.

The chicken served here tends to be a bit drier and firmer as it is cooked to the bone, the typical Hainanese way. Ask for more drizzling sauce, that has a slight sweet taste if you prefer the chicken to be less dry. The meat has less fat, but a stronger chicken essence.

The draw for many patrons is the rice. Perfectly cooked with each grain separate and whole, it has good flavour with no oily residue. You see many diners asking for seconds for this precious rice. Finish also the thick cucumber slices. Unlike other places, they skin the cucumbers hence there’s no bitter

Kong Sai’s aromatic sauce

aftertaste. Expect to fork out RM8 for a meal here complete with a drink.

Our other chicken choice is located within Restaurant Kong Sai (39, Jalan 20/16, Paramount Gardens, Petaling Jaya. Tel:012-2984038. Open: 11.30am to 2.30pm, 5pm to 10pm. Closed on Sundays.)

Opened since the 1990s in Paramount Gardens, this restaurant has spread its wings far and wide, to Puchong, Subang Jaya, Cheras and even Klang.

The poached village chicken has a smooth yellow skin with juicy meat. Elevating this humble chook is its addictive dark green dip served on the side.

The aromatic dip is made from chopped garlic, coriander, shallots, and ginger all sautéed in chicken oil with soy sauce. In addition, this full-fledged restaurant also serves cooked dishes, such as bittergourd with egg, steamed fish and various soups including a peppery pig stomach’s soup.