Before you read my H post, I need to tell you all that I will be slow visiting any of you today as I have doctors' appointments. Nothing serious, just check ups and things, but I will not be computing that's a dead cert.
Hyrax kept coming up in Matt’s crossword puzzles and although I was familiar with the word, I was not sure what exactly it was. Eventually I googled. Turns out it is the cutest little critter. According to Wikipedia, it is often thought of as being a rodent but is, in fact, more closely related to the elephant. Now there’s a surprise. Typically, they measure between 30 and 70 cm long and weigh between 2 and 5 kg. If you check Wikipedia it gives the history of it’s development. There are, apparently several types of Hyrax scattered around including tree hyraxes. They generally inhabit rocky areas in sub-Saharan Africa and the Middle East. There is an interesting comparison with them and elephants, dugongs and manatees. It is thought that the Hyrax may have evolved from an aquatic creature.
By the way, I just wanted to say, if I don't get to your blog today, we have doctor's appointments all day. I will try and get there ASAP.
This sounds a very easy meal and also tasty.
Hainan Chicken RiceBy Heydarl on April 09, 2007
Photo by Leggy Peggy
"A simple meal that can be made a day ahead and refrigerated. Retain the stock in a separate, covered container. Complete the dish just before serving. From Family Circle Chinese and Asian Cookbook"
- 1 1/2 kg whole chickens
- 1 sprig celery leaves
- 3 peppercorns
- 1 teaspoon salt
- 2 spring onions, roughly chopped
- 3 tablespoons peanut oil
- 1 tablespoon sesame oil
- 1 tablespoon ginger, finely grated
- 2 teaspoons garlic, finely grated
- 1 large onion, finely sliced
- 2 cups short-grain rice
- 1 tablespoon ginger, finely sliced
- 2 tablespoons soy sauce
- 1 red chilli, chopped or 1 teaspoon sambal oelek
- 1/2 cup Chinese cabbage, finely shredded
- 2 tablespoons fresh coriander, chopped
- Wash chicken under cold water. Place in a large pan with the celery leaves, peppercorns, salt and spring onion, cover with water. Cover the pan, bring to the boil, simmer for 15 minutes. Turn off heat and leave, covered, for 45 minutes.
- Heat the oils in a pan with a well fitting lid. Add ginger, garlic and onion and cook until soft and golden. Set aside 1 tablespoon of the oil to use for a Dipping Sauce.
- Add rice to pan and cook, stirring, for 2 minutes, Add 3 cups of stock from the pan in which the chicken was cooked. Bring to the boil. Simmer until holes appear in the rice.
- Cover pan tightly and reduce heat to very low. Cook for 15 minutes. Remove lid; fluff up the rice with a fork.
- While rice is cooking, remove the chicken from the pan, retaining the stock for the Soup. Joint Western-style or chop Chinese-style. Arrange pieces on a serving platter; keep warm.
- To make Dipping Sauces: Use reserved tablespoon of cooking oils and combine with grated ginger. For the second sauce, combine soy sauce and chili.
- To make Soup: The remaining stock may be served alongside the rice dish as a soup. Strain it, bring to the boil and add the Chinese cabbage. Pour into a bowl; sprinkle with coriander.
- Serve chicken, rice and Dipping Sauces with the bowl of hot chicken broth on the side.