HAINANESE CHICKEN RICE

HOW TO COOK AUTHENTIC HAINANESE CHICKEN RICE 

FOR CHICKEN

INGREDIENTS :

METHOD :

NOTES :

• Usually, this recipe is cooked with a whole Chicken.
• For convenience, I have used Chicken Pieces.
• Rubbing the chicken with the salt will give the chicken a pretty sheen. 
• Plunging the chicken pieces in an ice bath stops the cooking process and also tightens the skin, making it springy and firm.
• Also, it makes the chicken juicy and succulent.
• The Chicken stock can be used to cook the rice and for the soup.

FOR RICE:

INGREDIENTS :

METHOD:

• Heat a pan, add the chicken fat and allow it to melt.
• Saute finely minced garlic on a low flame for few minutes.(It shouldn't burn)
• Add the rice and fry this for about two minutes in a low flame.
• Turn off the heat and scoop the rice into the rice cooker.
• Boil the Chicken Stock along with salt and pour it into the rice.
• Tie the Screw pine Leaves into a knot and drop it into the rice cooker
• Close the lid and press START.
• Allow it to cook until the switch falls to WARM UP mode.
• Fluff it up with a fork, and close the lid.
• Let it sit in warm-mode for another 15-20 minutes.
• Switch off, fluff the rice with a fork.
• Serve Hainanese Chicken Rice hot or cold with Chicken Slices, Soup and Sauces.

NOTES:

• Rice Water Ratio for cooking in Rice Cooker is 1:11/2 Cups.
• Wash the rice until the water runs clear and allow it to soak for about 15-20 minutes 
• Drain the water from the rice, before cooking. 
• Alternatively, the rice can be cooked in a sauce pan.  
• Follow the above steps, and instead of scooping it into the rice cooker, scoop it into a Sauce pan.
• Pour the Chicken Stock into it.
• Rice Water Ratio for cooking in a Sauce Pan is 1:21/2 Cups. 
• Cover the lid and bring it to boil.
• Once the stock has boiled, reduce the flame.
• Let the rice cook on low flame for 10-15 Minutes or until all the water is absorbed and the rice is well cooked.
• Care should be taken not to burn the garlic and rice while frying.
• The best results, I prefer cooking the rice in Rice cooker.

GINGER & GARLIC SAUCE FOR HAINANESE CHICKEN RICE

GINGER & GARLIC SAUCE FOR HAINANESE CHICKEN RICE

INGREDIENTS :

GINGER & GARLIC SAUCE:

METHOD :

• Pound Ginger & Garlic with a mortar & a pestle into a fine paste.
• Add Chicken Stock, Sweet Chilli Sauce and Sriracha Sauce to the above.
• Add Salt, Sugar and Lemon Juice and Mix well.
• This dipping Sauce is a bit spicy version, as I have used Sriracha sauce.

SOUP FOR HAINANESE CHICKEN RICE

SOUP FOR HAINANESE CHICKEN RICE

INGREDIENTS :

For the Soup:

For Garnishing:

METHOD :

• Heat Oil in a pan and saute minced Garlic until aromatic.
• Pour in the Chicken Stock, Light Soy Sauce, Salt and Sugar.
• Allow it to boil for few minutes.
• Garnish with Spring Onions and serve it along with Hainanese Chicken Rice.

SERVING SUGGESTION:

BANANA LEAF

• Tasty
• Healthy
• Eco-friendly
• Hygienic

• It purifies the blood.
• It stimulates appetite.
• It aids in the digestion of food.
• It is a good remedy for kidney stones and other bladder related diseases.
• It boosts the Immune system.
• The chlorophyll in the leaves soothes the mucous lining in the stomach and prevents intestinal ulcer and skin disease.
• It can be beneficial for your skin.

Foods Cooked/Served with Banana Leaves :

Steamed /Grilled Fish :      

IKAN BAKAR

Savories and Sweets:    

Tamales :

Pasteles:

Bibingka :

Parcel/Wrapping in Banana Leaf :

NASI LEMAK  IN BANANA LEAF

Presentation :

Serving :

SADHYA

• Fresh juice extracted from banana leaf  can treat 

• Soak banana leaves in cold water and apply it on the sun burnt area.

• Banana leaves have medicinal properties which can treat

*DISCLAIMER:

HOW TO COOK KOZHUVA MEEN /ANCHOVIES FRY 

INGREDIENTS:

• Clean and wash the Fish. 
• Grind Ginger and Garlic into a fine paste.
• Mix Turmeric Powder, Red Chilli Powder, Pepper Powder and Salt with few teaspoons of water into a fine paste.
• Add Ginger-Garlic Paste to the above and mix well.
• Marinate the fish with this paste and keep it aside for 15 - 20 minutes.
• Heat the Coconut Oil in a Pan and shallow fry the fish on a low flame, until it turns crisp and into golden brown. 
• Serve Kozhuva/Anchovies fry hot as a starter/appetizer.  Goes well with rice too.

• Can use any other vegetable oil for this fish fry.
• Adjust the amount of spices to your preference.
• Adding Ginger-Garlic Paste is truly optional.

"Authentic Gulab Jamun Recipe with Khoya and Paneer: A Classic Festive Sweet"

    Gulab Jamun is a quintessential Indian sweet that holds a special place in the hearts of many. Traditionally, this melt-in-the-mouth delicacy is made using Khoya/Mawa, giving it a rich texture and authentic taste that truly stands out. While variations like Gulab Jamun with Milk Powder have become popular, using Khoya as the base ingredient elevates the flavour and texture to a whole new level. This recipe showcases how to make Gulab Jamun using Khoya and Paneer, perfect for any festive celebration or special occasion.

    I have been making Gulab Jamuns at home since my college days, and it's one of the sweets I make most frequently. It’s a favourite in our household, especially loved by my son, who can never get enough of it!

What is Khoya/Mawa?

    Khoya (also known as Mawa) is a type of milk solid, made by reducing and thickening full-fat milk until all the moisture evaporates. It is known by different names across India—Khoya/Kova in North India, Mawa in Western states like Gujarat and Rajasthan, and Khoya/Khova in South India, especially in traditional sweets like Palkova.

    Khoya is a versatile ingredient used in a variety of Indian desserts, including Gulab Jamuns, Laddoos, Halwas, Burfis, Kulfis, and Rabdi. The only ingredient required to make Khoya is full-fat milk, along with some time and patience. The end result is a rich, unsweetened milk product that adds depth to any dessert.

Discover more festive delights on the blog! Check out our Authentic Gulab Jamun Recipes for a similar melt-in-mouth experience

Indulgent Gulab Jamuns – A Sweet Delight with a Soft, Syrupy Centre

Ingredients for Gulab Jamun with Khoya and Paneer

For the Gulab Jamun:

• 1 cup Khoya/Mawa
• 1/2 cup Paneer
• 1/4 cup All-Purpose Flour (Maida)
• A pinch of Baking Powder
• 1-2 tablespoons Curd or Milk
• A pinch of Salt (optional)
• Few Almonds or Pistachios (optional, for garnish)

For Deep Frying:

• Oil or Ghee, as needed

For the Sugar Syrup:

• 2 cups Water
• 1.5 cups Sugar
• 3-4 Green Cardamoms
• A pinch of Saffron Strands (optional)
• 1 teaspoon Rose Water (optional)

 

How to Make Gulab Jamun with Khoya and Paneer

    Enjoy the authentic taste of Gulab Jamun made with Khoya and Paneer, a melt-in-the-mouth dessert perfect for any celebration. Follow this detailed recipe to achieve the best results.

Preparation

Kneading the Dough

Mash the Khoya

• Take 1 cup of Khoya/Mawa in a bowl and mash it well until there are no lumps.

Add Paneer

• Grate 1/2 cup of Paneer and add it to the mashed Khoya. Mix and mash well to ensure a smooth texture without lumps.

Mix Dry Ingredients

• In a separate bowl, whisk together 1/4 cup of all-purpose flour, a pinch of salt, and a pinch of baking powder. Add this mixture to the Khoya-Paneer blend.

Form a Soft Dough

• Gradually add 1–2 tablespoons of curd or milk, mixing well to form a soft dough. If the dough feels dry or crumbly, add a little more curd or milk until you achieve a soft, pliable texture.

• Let the dough rest for about 5-8 minutes.

   

  Pro Tip: Make sure there are no lumps in the dough before adding liquid ingredients, as they will affect the texture of the final Gulab Jamuns. If the dough feels dry, don’t hesitate to add a bit more curd or milk to soften it.

   

Making the Sugar Syrup

Combine Water and Sugar

• In a heavy-bottomed pan, add 2 cups of water and 1.5 cups of sugar. Stir continuously on low heat until the sugar completely dissolves.

Clarify the Syrup

• Once the sugar is dissolved and the mixture starts to boil, add 2 tablespoons of milk to remove impurities. The dirt will coagulate and float on the surface, which you can skim off using a slotted spoon.

Add Flavours 

• Stir in 3-4 green cardamoms, a pinch of saffron strands, and 1 teaspoon of rose water for a fragrant touch.

Check the Consistency

• Simmer the syrup for 8–10 minutes until it thickens slightly. The syrup should be sticky but should flow easily from a ladle.

• Turn off the heat and set the syrup aside.

   

  Pro Tip: Adding milk is an old trick passed down by my dad, which helps to clarify the syrup by removing any impurities. Make sure not to overheat the syrup, as it can caramelize and thicken too much.

   

Cooking Instructions

Deep Frying the Gulab Jamuns

Heat the Oil/Ghee

• In a deep pan, heat enough oil or ghee for frying over medium heat.

Shape the Dough

• Divide the dough into small, even-sized portions and roll each one into a smooth ball. Optionally, you can place an almond or pistachio or a raisin inside each ball for a crunchy centre.

Fry Until Golden Brown

• Gently drop the dough balls into the hot oil, reducing the flame to low-medium.

• Fry the balls until they are golden brown, turning them frequently for even colouring.

Remove and Soak in Syrup

• Once the Gulab Jamuns are done, use a slotted spoon to remove them from the oil and immediately drop them into the warm sugar syrup.

Soaking the Gulab Jamuns

Let Them Soak

• Allow the fried Gulab Jamuns to soak in the sugar syrup for at least 2-3 hours. This helps them absorb the syrup and become soft and juicy.

Optional Step for Faster Soaking

• For a quicker soaking process, you can simmer the Gulab Jamuns in the syrup over very low heat for a few minutes.

   

  Pro Tip: Ensure the Gulab Jamuns are not overcrowded in the syrup. Using a wide bowl or pan helps them soak better. If you opt to simmer them in the syrup, be cautious not to overcook, as this can cause the Gulab Jamuns to break apart.

   

Serving Suggestions

• Classic Style: Serve the Gulab Jamuns warm or cold with a hearty drizzle of sugar syrup on top.
• With Rabri: Dunk these melt-in-the-mouth Gulab Jamuns into a bowl of Rabri for a truly indulgent experience.
• With Ice Cream: Pair the Gulab Jamuns with a scoop of vanilla or pistachio ice cream for a delightful fusion of hot and cold, making it an irresistible dessert combo.

Storage and Usage Tips

• Refrigerate any leftover Gulab Jamuns in an airtight container for up to 5 days. Before serving, you can warm them slightly.
• Freezing Option: If you wish to freeze them, do so without the syrup. Thaw the Gulab Jamuns completely before soaking them in freshly made sugar syrup.

FAQs

Can I prepare Gulab Jamuns in advance?

• Yes, you can make the dough ahead of time and store it in the refrigerator for up to a day. Fry and soak them in syrup when ready to serve.

Why are my Gulab Jamuns hard?

• Hard Gulab Jamuns could be due to over-kneading the dough or frying them at high temperatures. Always fry on medium heat for even cooking.

Can I skip the sugar syrup?

• The syrup is essential for the authentic flavour and texture of Gulab Jamuns. For a lighter option, you can make a thinner syrup with less sugar.

Notes and Pro Tips

• Avoid Over-kneading: Over-kneading the dough can make the Gulab Jamuns dense. Knead just enough to combine the ingredients.
• Use Fresh Ingredients: For the best texture, make sure your Khoya and Paneer are fresh and not dried out.
• Maintain Medium-low Heat While Frying: This ensures the Gulab Jamuns cook evenly and develop a uniform golden-brown colour.

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*Tips & Tricks from Dad’s Kitchen

• Removing Impurities: Dad always adds milk to the sugar syrup to remove any impurities. This is a tried-and-true trick for clear syrup. Simmer until all impurities float to the top, then skim them off.
• Perfect Frying Temperature: Always fry on a low heat. It may take longer, but it ensures that the inside is cooked perfectly.