RICE, FLOUR & NOODLES
Rice is the staple food of about 165 million people in Bangladesh. Almost all of the 13 million farm families in the country grow rice.
For fried rice, always cook the rice grains the previous night and keep them in the refrigerator.
Pasta and noodles are usually cooked for 6 to 7 minutes, except for glass noodles. I would suggest following the package instructions for each and every type of noodles or pasta to make it al dente.
AUTHENTIC POACHED CHICKEN RICE
SERVES
4
PREPARATION
20 Mins
COOKING
1 Hr
40 Mins
“ This dish originated in Singapore, where it is also called Hainanese chicken rice. Its cooking method and the recipe have changed in many ways over time. Since this is one of my favorites, I tried to gather its history and present the authentic way of cooking.”
SOYBEAN SAUCE:
½ cup fermented soya bean sauce
1 garlic bulb, peeled and chopped
2 tablespoons coriander root paste
10 birds’ eye chillies
2 tablespoons ginger, chopped
¼ cup rice vinegar
2 tablespoons sugar
½ cup free-range chicken stock (page 349)
½ কাপ ফারমেনটেড সয়াবিন সস
১ টি রসুন, খোসা ছাড়িয়ে কুঁচি
২ টেবিল চামচ ধনেপাতার গুঁড়ি, বাটা
১০ টি বার্ডস আই চিলি
২ টেবিল চামচ আদা, কাটা
¼ কাপ চালের ভিনেগার
২ টেবিল চামচ চচিনি
½ কাপ ফ্রি-রেঞ্জ মুরগির স্টক (পৃষ্ঠা ৩৪)
POACHED CHICKEN:
1 whole chicken (about 800 g)
¼ cup + 2 teaspoons kosher salt
2-inch piece of ginger knob, peeled and chopped
2 spring onions, bruised
4 garlic cloves
½ teaspoon white pepper powder
2 large coriander roots
১ আস্ত মুরগি (প্রায় ৮০০ গ্রাম)
¼ কাপ + ২ চা চামচ কোশের ললবণ
২-ইঞ্চি আদার গাঁট, খোসা ছাড়ানো এবং কাটা
২ স্প্রিং পেঁয়াজ, থেঁতো করা
৪ কোয়া রসুন
½ চা চামচ সাদা গোলমরিচের গুঁড়া
২ টি বড় ধনেপাতার গুঁড়ি
RICE:
2 ½ cups uncooked basmati rice grains
250 g chicken skin, cut into small pieces
2 tablespoons ginger, thinly sliced
2 tablespoons garlic, thinly sliced
1-liter reserved chicken stock
1 teaspoon salt
২ ½ কাপ রান্না না করা বাসমতি চালের দানা
২৫০ গ্রাম মুরগির চামমড়া, ছোট টুকরো করে কাটা
২ টেবিল চামচ আদা, পাতলা করে কাটা
২ টেবিল চামচ রসুন, পাতলা করে কাটা
১ লিটার সংরক্ষিত চিকেন স্টক
১ চা চামচ ললবণ
Condiments:
Cucumber, Thai Sweet Chilli Sauce (page 358), and Soybean Sauce.
SAUCE:
Combine all the sauce ingredients in the blender, cover, and process until it turns liquid. Pour the liquid into a saucepan and bring it to a boil. Taste and adjust the seasoning. Remove from the heat and let it cool.
POACHED CHICKEN:
Rub the chicken with ¼ cup of kosher salt. Rinse and pat dry. Season the inside and outside of the chicken with 2 teaspoons of salt and stuff the bird with the rest of the ingredients.
DETAILS :
HEAT enough water in a big pot. Bring the water to a boil, add the chicken, turn the heat to low, and cover. Remove the fat from the surface to get a clear broth. After 1 hour, check the chicken by inserting a thermometer at the thickest part of the thigh, it should read 76 ° C to 77 ° C. The chicken is done! Remove to a big roasting pan and let it cool completely. Reserve the stock to cook the rice.
SOAK the basmati rice grains in cold water for 20 minutes. Wash and drain.
THE authentic way of cooking rice for this dish is to heat the chicken skin on low heat to release the oil. Once the skin is brown, drain the oil.
IN a wok, pour the drained chicken skin oil and fry the ginger and garlic on medium heat until golden brown. Add the rice and fry until translucent. Add the stock, when the stock starts to boil, add salt, and give it a quick stir. Lower the heat, cover, and cook for 15 minutes. Turn off the heat.
ARRANGE the rice on a serving plate. Debone the chicken and flatten it with the side of a cleaver. Slice it into ¼-inch pieces. Place chicken on top of the pile of rice. Serve with condiments.
