This morning I cooked Hainanese Chicken Rice for my 4yo gal as lunch later. She told me last night that she wants to eat chicken rice. Thanks to my Hainanese mother in law that taught me how to cook it quite longtime ago. But today I can get the right taste like hers.
I used sushi rice to cook instead normal fragrance rice. The rice texture of every single rice is very QQ!! With the fragrance of butter, shallot and pandan leave, the chicken rice is truly delicious and I wish to have a bowl or two too.... and I cooked the rice with the chicken soup instead of plain water. Guess this is also made my chicken rice so yummy today...
昨晚宝宝对妈咪说要吃鸡饭。嗯。。可以啦！今天的鸡饭实在是太太太好吃哦!用了寿司米煮的米饭，香喷喷Q弹好吃。妈咪吃了一口，真的回味无穷。。。
Breakfast: quail eggs, blueberries and milk
Lunch Bento: Hainanese Chicken Rice and onion chicken soup
Teatime: Gong zai peang
BABY Hainanese Chicken Rice
Ingredients:
1/3 cup sushi rice / white rice
3 pcs chicken drummets / 1pc chicken drumstick
4 pcs fresh shitake mushroom/ dried mushroom
5g unsalted butter
1pc shallot
2 slices ginger
1/2 tsp liquid amino or pinch of salt
dash of pepper powder
some green onion / vegetables
2 pcs pandan leaves
1/3 cup chicken broth / water
Steps:
1) soak white rice for 30mins - 1 hour
2) chop shallots finely
3) cut ginger into slices, dice the mushroom
4) heat pan with low fire, add in a little olive oil, sauteed shallot and ginger till fragrance
5) add in chicken and mushroom, stir fry till light golden brown
6) throw away the soaked water, pour the rice into the pan， follow by salt/liquid amino and pepper
7) add in butter and stir fry for few mins, off fire
8) transfer the rice and chicken into rice cooker, pour adequate water to cover rice, tie the pandan leaves and put on top of the rice
9) cook rice as usual in rice cooker or steam for 15-20mins.
寶寶海南雞飯
材料：
1/3杯 壽司米/白米
3只小雞腿/1只雞腿
4個新鮮/乾的香菇
5克無鹽奶油
1粒小蔥頭
2片姜
1/2茶匙 少鹽醬油/液體氨基或少許鹽
胡椒粉少許
一些蔥花/蔬菜
1/3杯 雞湯/清水
2片班蘭葉/香蘭葉（沒有的話，可以不放）
步驟：
1 ）浸泡白米約30分鐘。
2 ）把蔥頭剁細。
3 ）把生薑切成片，把鮮菇切成顆粒。
4 ）把鍋加熱，倒入少許橄欖油，爆香蔥頭和姜。
5 ）加入雞肉和香菇翻炒至淺金黃色。
6 ）倒掉浸泡米的水，把白米放入油鍋裡然後加入鹽或少鹽醬油和胡椒粉。
7 ）加入奶油翻炒幾分鐘，熄火。
8 ）舀出米飯和雞肉，放入電飯鍋，倒入1/3杯的雞湯/清水蓋過白米。把班蘭葉紮好，放在米飯上面。
9 ）像往常一樣在電飯煲煮飯或放進蒸籠，大火蒸15-20分鐘即可。
Gong Zai Peang/Piggy Mooncakes
(Recipe from my friend Lee Choy Yen)
Ingredients:
300g Plain Flour (I used hong kong lily flour)
160g Golden Syrup
2 tsp Alkaline Water
90g peanut oil
Egg wash- 1 egg yok + 1 tsp milk (lightly whisk to combine and sieve)
Method:
1) Mix golden syrup, alkaline water and peanut oil till well combined.
2) pour syrup mixture into the flour, use a spatula to cut and fold well and form a soft dough. (softness shall be like our ear drop)
3) cover the dough and rest for 2 hours.
4) knead dough to smooth, divide dough into 28-30g (roughly 20pcs)
5) use a mooncake mould to press out shape
13) place the Gong Zai peang on the baking tray which laid with non-stick baking sheet/parchment paper
14) Bake at 160C for 10mins, to cool down for 15mins, apply egg wash, bake again at 160C (fan forced) for 10mins or till light golden brown (adjust oven temperature according to your type of oven, every oven is difference).
Store for 2-3 days before consume (to let the skin turned soft).
My cute little helper
可爱的小帮手
公仔傳統月餅
（食譜源自：朋友Lee Choy Yen 分享）
材料：
低筋麵粉 300克
糖漿160克（可在原料店買或在BIG Publika買入口的）
花生油90克（可用刀標油或在BIG Publika買入口純正的花生油）
鹼水 2 茶匙
做法：
1. 將糖漿、花生油和鹼水攪拌均勻至糖漿稍微變淺色，備用。加入麵粉，揉拌成軟團。放置一旁醒面約2小時。
2. 將麵粉團分成小份，每個約28-30克（大約20個）
3. 用月餅模具壓出形狀
4. 放入預熱烤爐內160度烤10分鐘，取出待涼15分鐘。
5. 然後塗上蛋黃液，再放入烤爐中以160度烤10分鐘至金黃色。 （請視個人烤箱拿捏）
6. 取出待涼，放置3天後即可享用。
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