I can’t imagine a world without chicken rice. Such a simple and tasty dish to enjoy but it takes patience and time to make a good batch. Use good quality chicken, preferably the ones with yellow fat, for best flavour. And don’t skip the dipping sauces. They are essential for Hainanese Chicken Rice.
” A dish worth the time and effort ”
Kam Heong Sotong
Print ThisIngredients
500g squid, cleaned and cut into rings
1 tsp. corn flour
3 tbsp. oil
2 tbsp. dried shrimp, soaked in hot water
4 shallots, chopped
2 garlic, chopped
1 lemongrass (bottom white part only), chopped
3 chilli padi, chopped
2 stalks curry leaves
1 tbsp. curry powder
2 tsp. dark soy sauce
2 tsp. black pepper powder
¼ cup water
¼ tsp. salt
½ tsp. sugar
Instructions
1. Mix corn flour and squid and set aside. This helps tenderize the squid.
2. Drain off water from the dried shrimp and lightly fry until fragrant. Add in shallots, garlic and lemongrass. Sauté for 2 – 3 minutes on medium heat until it softens.
3. Add in chopped chilli padi and curry leaves, sauté until it becomes fragrant. Then add in fish curry powder, dark soy sauce and black pepper powder.
4. Pour in squid and give it a good stir. Add in a little water if it is too dry and season with salt and sugar and cook until the sauce dried up slightly. Done!
Notes
If you prefer a drier version of this dish, quickly deep fry corn flour coated squid for a few seconds just to pre-cook it. Use Babas brand curry powder for best flavour and aroma.