Monthly Archives: August 2015

Hainan Garlic Ginger Chicken Rice

My ethnic background is Chinese.  My mom was born in Nanjing and raised in Taipei, Taiwan.  My dad is ethnically Chinese but was born and raised in Da Nang, Vietnam. I grew up the majority of my life in Seattle, Washington and my only connection to my parents’ culture is through the food.  Taiwanese, Chinese, Vietnamese, Indo-Chinese..you name it, I loved eating it.  One of my favorite dishes that my father introduced me to is Hainan chicken rice.  It’s from his father’s hometown of Hainan, China.  This dish is what Hainan is famous for and there usually are 1 or 2 restaurants in every chinatown that specializes and serves only this dish.  It’s so flavorful and delicious!  It’s a family favorite and I love making it for friends.

This is a dish full of garlic and ginger and savory chicken flavor and you can easily replace the chicken broth for vegetable broth to make it vegan.  This side dish pairs well with my Perfect Salmon and definitely any chicken dish.  Heck, this dish is so good on its own and with anything you want to accompany it with!

Enjoy!  Chi Fan!!!

Hainan Garlic Ginger Chicken Rice
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Servings
8
Servings
8
Hainan Garlic Ginger Chicken Rice
Print Recipe
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Soak rice in water and put aside while you prepare your ginger and garlic. Let it soak for at least 10 minutes.
  2. To easily remove the skin off ginger, use the edge of a spoon and scrape. The spoon makes it easy to scrape around the curves and bumps of the ginger root and minimize waste.
  3. Mince your ginger and garlic.
  4. Rinse rice until water runs clear. Usually this take 3 rinse and drains.
  5. Add coconut oil to a large pot on medium high heat and then add all your minced garlic and ginger. Stir for 30 seconds until you smell the aromatics of the garlic and ginger.
  6. Add drained rice in pan and stir constantly with the garlic and ginger for 1 minute. Add sesame oil and salt and stir a minute more.
  7. If you have a rice cooker, add all the ingredients from the pan as well as the chicken broth into the cooker and turn it on. It will be done when the cooker notifies you.
  8. If you don't, just add the chicken broth directly into the pot and bring it to a boil. Once it starts to boil, turn down the stove to low and put a lid on the pot. Let it cook for about 17 minutes.
  9. When the rice is done, use a wooden spatula or spoon and fluff up the rice by gently scooping and stirring. Your Hainan Rice is ready to serve!
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Bulletproof Sanity, I mean Coffee.

My fellow parents, school has begun and I am getting into the swing of early mornings, hearty breakfasts, making lunches and rushing out the door!  To succeed at my daily routine and get the kids to school on time (most of the time), I need a little help.  So, I jumped on the coffee trend bandwagon. Heard of bulletproof coffee?  Bulletproof coffee was created by a guy named, David Asprey who traveled to Tibet and tried their yak buttered tea drinks.  He had a revelation and came up with this recipe of grass-fed butter (very important), mct oil and coffee.  This super octane recipe is suppose to sustain your energy and zing, promote weight loss (me likey very much) and give a brain boost.

I’m not sure if these claims are real but I can say, it gives me way more energy than plain coffee and i feel satiated in the morning.  It also taste rich and creamy!  Seriously, it’s good.  The key is to blend it in a blender.  Don’t just put a dollop of butter and stir it in your coffee.  It will not be the same.  You need to take that extra step and blend that coffee into a frothy energy boosting fuel! I use coconut oil instead of MCT because, hey, I can’t go out and buy everything that’s trendy.  Plus, coconut oil is where mct is derived from. As my dear friend, Dori, who has been drinking bulletproof coffee for over a year told me that you want to avoid sugar as you don’t want any kind of carbs with the coffee.  She said it took awhile, but she got used to not having sweet coffee.  I am not that person.  I like my coffee sweet, so my recipe has a little stevia in it. If you can handle it, don’t sweeten it.  If you need it sweet, I say a little stevia can’t hurt…maybe high calcium blackstrap molasses or grade B maple syrup…Ok so I like to cheat…I still get a buzz!

Below is my ultimate cup of super coffee.

Bulletproof Sanity, I mean Coffee.
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The original recipe asks for unsalted grass-fed butter. I use the salted one and, believe me, it's good. Kerigold is my favorite in the gold foil.
Servings
2
Servings
2
Bulletproof Sanity, I mean Coffee.
Print Recipe
The original recipe asks for unsalted grass-fed butter. I use the salted one and, believe me, it's good. Kerigold is my favorite in the gold foil.
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Put all the ingredients and blend until it's frothy. It will have a nice mocha color to it. Drink, enjoy and get a million things done!
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