Cooking 101 – Vietnamese Chicken and Rice Something

Welcome to the first instalment of Jason’s cooking recipes and adventures 101. Don’t be discouraged though, I know my failure rate is high but that depends on who you talk to, those figures were biased because I think edible is still edible until it’s not and you fall sick or die; luckily, that day has yet to come.

The cover photo is the yummy dish I made today #nofilter. I don’t actually know the name of this dish because it’s a special one my sister in law made up. So, without a further ado, here we go.

Teacher: Master Chef, Brother Michael Li

Description: So this meal is a fusion (buzzword get your attention?) between the Vietnamese rice dishes and modern day ingredients and cooking style. I don’t really know what I’m talking about tbh. But this should feed 4 people or maybe 2 hungry Jason’s.

Ingredients:

  • A bunch of shallots
  • A bunch of coriander
  • A whole chicken (unfrozen, preferably free-range, non-hormone injected, non-GMO? and was separated from his family in a humane way)
  • 3 Scoops of rice
  • A pinch of salt
  • A dabble of sesame oil
  • A dabble of Oyster sauce
  • A blub of Hoi Sin Sauce
  • A roll of ginger
  • 3 tomatoes
  • 3 cucumbers

Method:

  1. Fill a large pot with boiling water and start the fire. Put the whole chicken in the pot, close the lid and start the 30minute timer.
  2. Wash the shallots, coriander, ginger, tomatoes and cucumbers, put them aside.
  3. Cut the shallots into thin slices and the ginger in even more finer pieces. The cucumbers in small round slices and tomatoes into small squares.
  4. Take the chicken out of the pot and break the chicken apart into sizable pieces, make sure they’re not too thick as they may still be uncooked inside. Remove the chicken butt, unless you’re into that stuff, along with the fatty parts.
  5. Prepare the rice and rice cooker, place the coriander in with the rice and use the chicken stock to cook the rice. Don’t pour away the chicken stock, we will reuse this.
  6. Sauce 1 – Put the shallots into a bowl, add two teaspoons of salt, something like half a cup of oyster sauce and something like 1/4 cup of sesame oil, mix it all together well…I was told you can add as much of whatever to your liking…
  7. Sauce 2 – Put a cup of Hoi Sin sauce in a bowl and add the ginger in there, that simple!
  8. With the rice almost ready, start to plate up and reboil the chicken stock. Place the chicken back in the pot to cook any uncooked parts of the chicken, you only need to leave it in there for a few minutes.
  9. Plate up and make sure you take photos for SC, IG, FB, Twitter before you eat. Enjoy 🙂

Footnotes and nutritional facts:

  • Very nutritional
  • Clean up as you go
  • Don’t leave the chicken in the pot, it can overcook / too tender
  • Actually eat the food instead of just taking the photos
  • Know the difference between ginger and garlic
  • Thanks Michael for your wise cooking advice and thanks mum for not giving up on me

 

Happy reading. Happy eating! 🙂

 

 

 

 

Author: Jason Li

Jason Li (born 17th October 1992) grew up in the big bad city of Sydney. After all these years, he’s still growing up; or at least trying to. Sometimes he writes. Sometimes he gets lucky and writes something good. Most of the time, however, he has no idea where life is taking him, living life just one single day at a time.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s