Temaki-Style Hainanese Chicken Rice Rolls
Easily prepare and enjoy this Southeast Asian dish.
- Nutrition facts are for one serving.
- Time to cook the rice is not included in the cooking time.
- Nutritional values were calculated based on 5 ml (0.2 fl. oz.) of soy sauce per serving.
Ingredients(Servings: 2)
Directions
-
Roughly chop up the cilantro leaves, thinly slice up the onion and cut the tomatoes into thin wedges.
-
Poke several holes into the chicken meat using a fork, rub in the sake and salt and then set aside for 5 minutes.
-
Rinse the rice, place into a rice cooker and add water as indicated. Pour in (A), quickly stir, place the chicken (2), ginger and long onion on top and then cook the rice.
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Once the rice is cooked, after removing the chicken as well as the ginger and long onion used for aromatic effect, mix the rice. Once cooled, cut the chicken into easy-to-eat slices.
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Serve the rice, chicken and vegetables with nori seaweed and soy sauce on the side. Sprinkle the chicken with black pepper and then wrap up the ingredients in the nori seaweed to enjoy.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sauteing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
Skin shrinks when cooked. Use a fork to poke holes in the skin to prevent shrinkage and to further permeate the flavors of seasonings.
Cut the tomato in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and cut into equal-size wedges.
Ingredients (servings: 4)
- rice
- 360 g (12.7 oz.)
- water
- 480 ml (13.5 ~ 16.2 fl. oz.)
※Cooking time: 40 minutes
Directions
- 1Place a smaller sized colander into a bowl and add in the rice.
- 2 Pour in some water and lightly mix and moisten the rice with your hands, then drain the rice and throw away the water.
- 3Make a claw with your hand and use this to stir the rice in a circular motion about 20 times.
- 4Pour in water, rinse and then throw away the starchy water.
- 5Repeat steps (4) several times until the water becomes less starchy and almost clear.
- 6Place the washed rice into a pot, add in the specified amount of water and then set aside for 30 minutes.
- 7Place the pot over medium heat uncovered. Once fully boiling, cover with a lid and cook for 15 minutes over very low heat.
- 8Turn off the heat and leave to steam for 15 minutes. Once cooked, lightly toss the rice with a rice paddle or wooden spoon.
Glossary
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