‘ADIA’ Hainanese Chicken Rice Paste - MY Delivery

‘ADIA’ Hainanese Chicken Rice Paste

‘ADIA’ Hainanese Chicken Rice Paste is a boon for all Malaysians who wish to make homemade Hainanese Chicken Rice for their loved ones.

Cooking with this paste is easy breezy. Here is a simple recipe you can try.

Cooking Method:

On the stove

1. Wash the rice thoroughly. Soak in water for 20 minutes. Drain away the water and leave in the cooking pot.
2. Add in ‘ADIA’ Hainanese Chicken Rice Paste to the soaked rice. Give a good
3. Add 1 Litre of water and a knotted pandan leave. Give one final stir.
4. Put to boil on the stove.
5. Make sure rice is stirred when the first boil comes to get better results.
6. Can add extra water and salt if you desire softer rice.
7. Once water has evaporated and rice cooked, you can switch off the stove.
8. Your entire kitchen would be smelling heavenly with pandan chicken rice smell.
9. This chicken rice goes well with steamed chicken, roasted chicken and fried chicken.
10. Serve on a banana leaf platter.

Using rice cooker

1. Wash the rice thoroughly. Soak in water for 20 minutes. Drain away the water and leave in the rice cooker pot.
2. Add in ‘ADIA’ Hainanese Chicken Rice Paste to the soaked rice. Give a good
3. Add 1 Litre of water and a knotted pandan leave. Give one final stir.
4. Put the rice cooker pot in the rice cooker and switch it on.
5. Once rice it cooked the rice cooker would switch off and stay warm.
6. Your entire kitchen would be smelling heavenly with pandan chicken rice smell.
7. This chicken rice goes well with steamed chicken, roasted chicken and fried chicken.
8. Serve on a banana leaf platter.

Note : 1 packet of paste can be used for 700g of uncooked rice.

Chilli Sauce For Chicken Rice

Ingredients:

• 4-6 red chillies (bird’s eye chilli can be used if you want the sauce fiery hot)
• 6 thick slices of peeled fresh ginger
• 6 garlic cloves
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 – 1 cup chicken stock
• 2 tablespoons calamansi lime juice (or other tart citrus juice)
• 2 tablespoons oil

Method:

For the chilli sauce, pound the chilli, ginger, garlic, sugar and salt together in a mortar and pestle until very smooth. Pounding chilli can take some time so to speed up the process you can start it in a blender or food processor and pound to finish, or grate the ingredients into the mortar using a rasp grater.

Add the boiling chicken stock to the pounded mixture. You can vary the amount of stock depending on the consistency of the chilli sauce you’re after. Stir in the lime juice, then adjust the seasoning if necessary so that the balance of sweet, sour and salty tastes is pleasant. Heat the oil, then pour over the chilli mixture and stir to combine. Ready to be enjoyed with chicken rice.

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