Hainanese Chicken Rice

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I’ve gotta admit, it’s been a rough week over here but I dread the upcoming weeks even more.

I’ve been waking up as early as 5 a.m. with Mark on weekdays even though I have no reason to be up that early at all. I can’t seem to shake away ominous thoughts and I carry on through the day feeling constantly anxious and worried.

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But the weekend is finally here and it’s warm and sunny and I plan to savor every bit of it. Mark and I ran errands today because we’re grown up and married now and that’s what grown up people do. We chose to take his car so we could put the top down and bask in some warmth.

I’m finally at the point of my life where I have to file my taxes like an adult and of course I was clue-less. I wonder why they don’t teach you stuff like that in school. Like what steps to take so you can earn tax credits, or who qualifies as a dependent, or how to read your W-2s. What even is a W-2? I just know I needed it for tax purposes.

Regardless, we sought out a tax professional to help us with all the mumbo jumbo and I think I understood about 50 percent of the things he said to me? Mark seemed to know a great deal more so I left the Q&A session to him and just signed when instructed.

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Oh I also decided to cut off about 12 inches of my hair today! It was semi-impulsive, meaning I had been going back and forth with the idea for the past week or so and finally decided to walk right in to Great Clips and snipped it all away. I miss it already but I figured it was time for a change. As with every other aspect of our lives right now.

I just need to try and find the good in all this change. Change is always good, right?

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It was also warm, sunny and basically beau-tih-ful today so we opened all our blinds and allowed for lots of sunshine to drench and cover every corner of our home. Mark made this taco/quesadilla hybrid thing for lunch, which was pretty delicious, I have to say. It had an interesting concoction of pasta sauce and mozzarella cheese, better known as leftovers from within the fridge. He’s a breakfast master that’s evidently on his way to mastering lunch too. Soon I won’t have a kitchen to call my own anymore…

But we cracked open a beer each and peered outside our kitchen window to the neighbors and people that walked by and ate our lunch over the sink. It was simple yet sweet. I live for the little things in life.

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I’ve been intensely craving Malaysian food for — oh I don’t know, the past six months probably but have not gotten it anywhere except for that one wintry night I was in D.C. and indulged in a huge bowl of noodles. The cravings subsided for a while but everyone knows a bowl of noodles is hardly enough to satiate my longing and fondness for food from home.

So while it is impossible to get a taste of home where I live, I decided to take it upon me to recreate tastes that I grew up with but have been so far away from for so long. This chicken rice is one of the most popular Malaysian food there is. You can find simple satisfying versions of it in hot and small coffee shops in corners of towns to fancier varieties in upscale-y restaurants in the city.

Regardless of where you find yours, if you’ve ever had it, it almost always promises the rich, unmistakable taste of chicken infused with great aromatics. And if you haven’t tried, don’t be intimidated by the seemingly long list of ingredients. It’s honestly, incredibly simple and I pulled it off perfectly.

And that’s saying something because I used to be a college kid.

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Hainanese Chicken Rice

Ingredients:

For chicken & soup
1 pound bone-in, skin on chicken thighs or breast
1 tbsp goji berries (optional)
1 stalk green onion
1 medium sized carrot, chopped
1 thumb sized ginger, peeled and bruised
2 cups chicken broth
2 cups water
1 tbsp black peppercorn
3 tbsp salt

For rice 
1 cup Jasmine rice
1 1/4 cup chicken broth
1 thumb sized ginger, peeled and bruised
1 clove garlic, minced
1 shallot, minced
A small piece of chicken fat, trimmed from chicken

For sauce
2 tbsp soy sauce
2 tbsp chicken stock
3 tbsp garlic and shallots in oil

For ginger sauce
2 inches ginger, peeled and sliced
1 green onion, chopped
1 clove garlic
1 lime, juiced, or 2 tbsp lemon juice
5 tbsp chicken stock

Directions: 

To make the soup and chicken, bring chicken broth, water and carrots to a boil in a deep pot. Add green onion, goji berries and chicken to the pot and turn the heat down to let it simmer. Allow chicken to cook for about 30 to 45 minutes. Once it is cooked, take chicken out and submerge in a ice water bath to stop the cooking process. Set chicken aside.

For the rice, cook garlic and shallots in chicken fat and some oil l until golden brown. Reserve 3 tablespoons of oil and garlic mixture for sauce. Stir in rice and ginger and cook for 1 minute, until small white specks can be seen on the grains of rice. Add chicken stock from pot and cook on low heat until all the liquid is absorbed. Let stand for 10 minutes before fluffing with fork.

To make sauce, add all ingredients and stir until well combined. For ginger sauce, add all ingredients into a food processor or blender and grind until fine.

To serve, place chicken back into pot and bring to a boil. Let cool for a while before slicing. Place chicken slices on a bed of thinly sliced cucumber and dress with sauce. Garnish with green onions if preferred. Serve with rice, soup and ginger sauce.

Note: This recipe can be adjusted to feed a larger crowd by using a whole chicken. Follow the same steps to make the chicken and soup, but insert green onions, ginger and goji berries into the chicken’s cavity instead. Cooking time may have to be a little longer to ensure that the chicken is cooked all the way. 

Beef and Broccoli

Mark came home at about 10 a.m. the next day.

The morning’s weather was dreary. Rain dropped steadily outside my bedroom as I rolled over to fill the empty spot beside me. I was so glad he had decided to come home. I woke up, brushed my teeth, tidied the room a little and rolled back under the covers to wait for him. 

He was in the exact same jacket and shirt despite bringing a change of clothes with him when he left.

“I’m sorry…,” he whispered and I couldn’t help but well up with tears again.

Our “first fight” had undeniably left us both exhausted. I had spent hours on Skype with my mom the night before, seeking for advice and solace, and she gave me enough to finally fall asleep for a couple of hours.

Mark crawled in beside me that morning, which felt like routine. Comfortable routine that I’ve sometimes taken for granted, especially in the past couple of months. He gave me the opportunity for some answers and I gave him the chance for apologies while offering some on my part too.

I realized that the road to our lives together had only just begun. Fights are inevitable and the best I can do is to take each one as they come, reconcile and hopefully always remember the love that we have for each other.

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Winter has decided to kick in here in Eastern North Carolina so Mark and I are always on the couch by each other facing the tv. Yesterday he felt so comfortable being in his uniform that he didn’t change out of it until it was time for bed. He called it being “ultimately lazy”.

We spent the majority of the day cleaning the house after our small holiday stint with my brother, who was visiting for a couple of weeks from Minneapolis. Dishes piled up so quickly and pine needles were all over our living room floor after  tending to our first real Christmas tree. Mark figured out how to work a hand-me-down vacuum while I scrubbed some toilets and wiped a lot of counters down.

Mark is a huge fan of red meat. Me, not so much. I like my white meat. But we recently did some grocery shopping and found a good deal on flank steak, which I thought would be great for stir-frying. Dinner tonight was stir-fried beef and broccoli, which I think is an American favorite when it comes to Chinese food and takeouts. Honestly, Chinese cooking here is almost as foreign to me as American cooking just because ingredients are so different so dinner can be quite an adventure.

I got two thumbs up for making dinner tonight though and couldn’t be happier because it was so easy. Mark was happy that I made white rice instead of brown (I figured I’d indulge) and seized the chance to sprinkle half his serving of rice with white sugar. Apparently, it’s one of his childhood favorites. Either way, we were stuffed, leaving more than enough for leftovers that I or him will be finishing in no time.

Beef and broccoli
Recipe adapted from Kristin, from Iowa Girl Eats

Ingredients:
12 oz. flank steak, sliced
1 crown broccoli, chopped
3 cloves garlic, minced
1 tbsp vegetable or canola oil
Pepper to taste

Marinade:
2 tbsp soy sauce
1/2 tsp corn starch

Sauce:
1/4 cup oyster sauce
2 tbsp soy sauce
1/4 cup water
1/2 tsp corn starch, dissolved in water

Directions

Marinade steak with soy sauce and corn starch in a baggy and let it rest in room temperature for 10 to 15 minutes. Stir together sauce ingredients, dissolve corn starch in water separately and set aside.

On medium-high, heat oil in wok or pan. Plan marinated beef in oil in a single layer and wait for side to cook, about 1 to 2 minutes. Add garlic and stir evenly.

Add broccoli and sauce mixture to the pan. Stir all the ingredients until sauce coats most of the broccoli florets. Close the pan with a lid and allow steam to cook the broccoli until tender, about 2 minutes. Add dissolved corn starch and stir until sauce thickens and meat is well-done.

Serve with steamed rice or fried noodles.

What’s your favorite kind of leftover meal?

Soy Ginger Pork Stir-Fry

Rain and clouds never fail to make me extra lazy. I didn’t manage to get anything done until Mark got home at about 4 in the afternoon yesterday because I was tucked snugly under the blanket on my couch.

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It’s my first autumn/winter in North Carolina and I’m mildly surprised at how warm the weather still is in November. We had a short shower yesterday, which brought temperatures down into the mid-60s and me under the blanket, on the couch.

Gloomy days also has this way of making me miss home, so I decided I’d whip up a quick dinner that never fails to remind me of home. I also got Mark to eat an entire serving of choy sum this week; a type of Chinese cabbage found in many popular dishes back home — a staple when I was growing up. 

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What reminds me most of home and family often is my mom’s simple home-cooked meals. Her soy ginger pork stir-fry is one that’s incredibly easy yet delicious at the same time. I used some leftover pork chops and marinaded them in soy and oyster sauce and some fresh cracked pepper plus salt to taste.

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Ginger is also common in a lot of Chinese cooking. Growing up, my grandma and mom would say that its pungent and slightly bitter heat is good for keeping warmth in the body. Adding some Chinese rice wine, this dish is often served to women after childbirth with the belief that it will help nourish and heal the body after labor.

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I brown the ginger with garlic in a pan to start and the smell in my kitchen is divine. Towards the end of cooking, I like to throw in a handful of chopped scallions just for color and a little bit of crunch. I love scallions, or green or spring onions, as some would call it. I’d put it in everything if I could!

Here’s a cool trick I learned. When using scallions, save the ends where the little roots grow (as pictured above) and submerge them in a glass or jar filled with water. Place them on a sunny window and the onions will start to grow, meaning you get to use them again! And again. Anddd again. Rinse the root out about once or twice a week and replace with fresh water. This should help you save at least 50 cents from the grocery store.

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Last night I also wanted a good serving of veggies with my dinner so I stir-fried some broccoli with garlic and oyster sauce and made a cup of brown rice as sides for both Mark and I. Needless to say, I went back for seconds.

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I think mom would be quite proud that I’m finally able to prepare some of her simple dishes and hopefully, she’ll pass more recipes to me as I grow older.

Soy ginger pork stir-fry

Ingredients:
2 pork loin chops, sliced
2 cloves garlic, minced
1 tbsp vegetable oil
1/3 cup water
A knob of ginger (I used one about the size of my thumb), peeled and julienned
Handful of scallions, chopped

Marinade:
2 tbsp oyster sauce
2 tbsp soy sauce
1 tsp fresh cracked black pepper
A pinch of salt

Directions:

Add ingredients from marinade into a bowl and mix well. Stir in pork slices and mix until evenly coated. Set aside for about 15 to 20 minutes.

Using a medium to high heat, heat pan or work with vegetable oil.

Brown garlic. Be careful to watch as it browns (sometimes burns) quickly. Add ginger and fry until fragrant. Then, stir in the pork marinade and cook for about 10 minutes or until it is almost done. Add water to help scrape the pan and giving the dish its luscious sauce. You can always add more water if you want it saucier. Reduce heat and let simmer for about 5 to 7 minutes, until pork is done and tender.

Toss in scallions and a little bit more salt and pepper to taste. Serve with steamed rice.

What’s your favorite hand-me-down recipe?