It's back to cooking school - Day 2 Singapore

We are back to the Food Playground for our second day in the kitchen after a great cooking day Monday. Today Wednesday we try our hands at making Hainanese Chicken Rice and short soup another fav! so maybe I need to make a shorter list of my fav's .... but where is the fun in that!

Based on the Hainanese wanchang chicken, Hainanese chicken rice was so named for the Chinese chefs who first created it on Singapore’s shores. 

Steamed chicken is served with rice that is first fried in chicken fat and then boiled in chicken broth, ensuring a rich, unforgettable flavour. A staple of the local food scene, Hainanese chicken rice can be found at hawker centres all across the island.

A delicate blend of quite subtle flavours, the chicken is steamed under ginger and served cold with a sauce of chicken stock, oyster sauce, soy sauce and sesame oil (stock is chicken bones and a knob of bruised ginger, to me a touch of salt for more for a western palette)

For the ginger sauce, cook down chicken fat and what looks like there is still a bit of skin or as much as the cook said none, this is why I take some many pic's.
This is cooked down for a hour or so and the fat is then used to cook down grated ginger, scrum and a heart attack if you you were to eat that each day, a great side for the chicken. 

To spice it up me made a quick chilly sauce.

Pic's TBA internet down 

Have to get back to you about the rest of the Singapore class as the internet is not happy here today in Phuket so lets hit the beach and blog later .... internet willing.