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2014-03-16
898 瀏覽
“You need that chicken gras, that chicken flavour to glaze the rice. That is all about the cooking. Because they boil it literally for 30 minutes, and then leave it to cool down within 30 minutes as well. So it’s just absolutely right. You may snap the bone and see a little bit of blood in there, but it’s about the flavour." - Gordon RamsayWhen Gordon Ramsay arrived in Singapore last year, he was set three challenges, one of which was to learn how to cook and sell the iconic Hainanese chicken ri
When Gordon Ramsay arrived in Singapore last year, he was set three challenges, one of which was to learn how to cook and sell the iconic Hainanese chicken rice, then win the votes of the crowd deciding the winner. In a tiny kitchen of Maxwell food market, Ramsay caused a frenzy as he arrived and learnt from the tutelage of owner and chef of Tian Tian, an established chicken rice stall.
He lost the challenge.
Winning the crowd with his chilli crab, but losing in laksa and chicken rice - Ramsay was suitably awed as he worked with the three Singaporean chefs at their specialities; undoubtedly left Singapore with a new experience of cooking and a whole new outlook on the reinvention of cuisine.
My review today is on Good Year Hainanese Chicken Rice, a stall in Toa Payoh. A humble store with small beginnings, it has a large fan base and a good reason for this, with television appearances and television personalities frequenting the stall.
continued at http://i-got-it-from-my-mama.blogspot.sg/2014/01/good-year-hainanese-chicken-rice.html
張貼