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
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Roughly chop up the cilantro leaves, thinly slice up the onion and cut the tomatoes into thin wedges.
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Poke several holes into the chicken meat using a fork, rub in the sake and salt and then set aside for 5 minutes.
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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 sautéing 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.
1.
Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.
2.
Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.
3.
Leave the rice in the colander for about 30 minutes to absorb water.
4.
Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
Glossary
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