| Bonairean Hainanese Chicken Recipe |
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| Ingredients: |
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| 6 chicken legs
with skin on and 2 thighs with skin off and bone in from Warehouse. Make sure
not expired. |
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| In case
Warehouse is out of chicken, there's one running around near Kaya Corona. |
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| 3 cans of
Campbells chicken broth, or was it 2 cans?
Also from Warehouse or Sunshine Supermarket. Also make sure not expired. |
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| 1 thing of
garlic. the whole round thing. don't know what its called. From Cultimara. |
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| 1 thing of
fresh ginger from Cultimara |
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| green onion and
hot peppers from Warehouse or Cultidrama. |
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| 4 carrots from
Warehouse |
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| salt |
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| cilantro |
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| 1/2 a lemon or
lime, which ever you can find |
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| some cherry
tomatoes, or anything similar you can find (Warehouse) |
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| long grain rice
(Warehouse) |
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| sesame oil |
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| olive oil or
vegetable oil, whatever they happen to have. (Warehouse) |
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| OK, I think we
can start now. |
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| 1. Put 2 or 3
cans of chicken broth in a pot with 1 1/2 can of water and a capful of
vinegar. Add 2 habanero peppers if you
can find them and like spicy food. |
| 2. Start
boiling it. |
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| 3. Meanwhile,
chop 4 slices of ginger and throw it in. |
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| 4. Smash 3
cloves of garlic and throw it in. |
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| 5. Wash a
handful of cherry tomatoes and throw them in the pot. |
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| 6. Cut more
ginger. One slice for each piece of
chicken. |
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| 7. Same with
the garlic (thin slices) |
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| 8. Rinse the chicken. |
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| 8 1/2. If it’s
the chicken you found on Kaya Corona, kill it and rinse it again. |
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| 9. Make one inch cuts in each piece of chicken
and stuff ginger and garlic in. |
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| 10. Sprinkle
salt on chicken. |
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| 11. Once
chicken broth is boiling, place chicken in. |
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| 12. Set timer
for 13 minutes. |
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| 13. Cover pot
and leave stove on high until water boils for 1 minute. |
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| 14. Leave pot
covered and turn stove to medium. |
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| SAUCE |
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| 15. Grate 3
tablespoons of ginger. |
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| 16. Chop finely
4 cloves of garlic. |
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| 17. Squeeze 1/2
lemon. |
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| 18. Chop 1
tablespoon of cilantro. |
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| 19. Put above 4
items in sauce bowl with a pinch of salt and dash of sesame oil. |
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| BACK TO THE
CHICKEN |
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| 20. When timer
rings, cut open one piece of chicken to check if cooked. OK if a little pink around the bone because
it will continue to cook itself. |
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| 21. Turn off
stove. |
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| 22. Place
chicken on plate to cool. |
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| RICE |
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| 23. Rinse 3
cups of long grain rice. |
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| 23 1/2. Peel
and chop the carrots. |
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| 24. Chop 3
cloves of garlic and 4 slices of ginger and saute in a pan with a tablespoon
of sesame oil and a tablespoon of olive oil or vegetable oil. |
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| 25. Make sure
garlic and ginger does not burn. |
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| 26. Place
uncooked rice and carrots in pan. |
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| 27. Add some
chicken broth and saute everything. |
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| 28. Place in
rice cooker with enough chicken broth to cover rice + 1 cm. (3.5 - 4 cups) |
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| 29. Turn on
rice cooker. |
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| BACK TO THE
SAUCE |
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| 30. Put 3
tablespoons of greasy layer of chicken broth in sauce. |
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| Once rice is
finished, serve with chicken on top with sliced green onion and
cilantro. Chicken broth can be served
as soup. |
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| Fish |
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| Mahi Mahi is
good |
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| Wahoo has more
bones and so far is dryer |
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