海南鸡饭&卡士特面包 (Hainanese Chicken Rice & Custard Bun)

Ingredients:

1 whole chicken (about 1.8kg), at room temperature

3 whole cloves garlic

7 thick slices ginger, unpeeled

1 tbsp sesame oil

4 cups jasmine rice

coriander, sliced cucumber and spring onion, to serve

Chilli Sauce:

6 red chillies, 3 birds-eye chillies

2 tbsp grated ginger

2 garlic cloves

1/2 tbsp caster sugar

1/4 tsp salt

juice from 2 small limes / limau kasturi

2tbsp chicken stock (preferably take the oil part)

Method:

1. Wash and trim any visible fat from the chicken. 
2. Meanwhile, put the whole garlic cloves and slices of ginger in the cavity of the chicken and place breast-side down in a large pot of boiling water, ensuring it is fully submerged (stock can add in 1/4 cup shao shin wine, 2tsp sea salt flakes, 1tsp sugar and small bunch of green onion)
3. Keep cooking until the water reboiled again. Turn to low fire. Cover the lid and keep the heat at this stage for 10 minutes, then turn off the heat. Leave the chicken in the covered pot for 30 minutes. 
4. Lift out the chicken, keeping the poaching stock. Brush the chicken skin with sesame oil. Set aside to cool. Stock retain. 
5. Heat 1 tbsp of oil and put in the chicken fat. Pan fried on low fire until the oil is fragrant. Discard the fat and retain the oil.
6. Add the rice and toss until well coated and turning opaque. Add the reserved chicken stock as required.  You can also add a few pandan leaves, tied in a knot (if you have them). Cook in a rice cooker.
7. To make the chilli sauce, combine chillies, ginger, garlic, sugar and salt in a mortar and pound to a paste. Add the lemon juice and 1-2 tablespoons of hot chicken stock and pound again. Set aside.
8. To make the dressing, mix the sesame oil and soy sauce with 60ml of the chicken stock. If you have any remaining chicken stock after that, you can season it and add a few onion slices. This can be served as a light broth to accompany the meal.
9. Slice the chicken Chinese-style and pour the dressing over it. Scatter with a little coriander and serve with the rice, condiments, broth and garnishes.
10. Slice the chicken Chinese-style and pour the dressing over it. Scatter with a little coriander and serve with the rice, condiments, broth and garnishes.

Ingredients:

Basic Sweet Bread Dough:

280g bread flour, 5g milk powder, 6g yeast, 40g fine sugar, 5g salt
145g water, 25g egg
30g butter
200g custard 

Method:
Basic Sweet Bread Dough:

1. Combine all ingredients except butter in large bowl. Mix and gather to form dough.
2. Mix in butter and continue beating until smooth and elastic.
3. Place dough into large oil bowl, cover with cling wrap and proof until dough double in size (about 1 hrs or more)
4. Punch dough to remove air and divide dough into 45g each ball (you will get 12 buns all together) and rest 10 minutes.
5. Roll out dough into oval shape. Squeeze in some custard. Fold over to seal. You may also make some cut after sealing.  Arrange into baking tray.
6. Cover and proof for another 30-45 mins.
7. Brush with egg yolks and take some custard to draw a smiley face onto the buns. 
8. Bake at preheated oven at 180°C for 12 minutes, or until lightly browned on surface. Leave cool.

Custard:

(A) 200g milk, 20g sugar

(B) 1 yolk, 20g sugar

(C) 50g milk, 10g corn flour, 15g low protein flour

(D) 10g butter

Method:

Basic custard:

1. Pour milk and sugar (A) into a saucepan and bring to the boil.
2. MeanMeanwhile, combine (B) and (C) in a heatproof bowl and whisk until smooth.
3. Remove the hot milk from the heat and slowly pour the milk onto the egg yolk mixture in a steady stream, whisking constantly.
4. Return the mixture to the pan and cook over a low heat, stirring constantly with a wooden spoon until thickened. (You should be able to draw a line through the custard on the back of the spoon using your finger: if the line is well-defined, the custard is ready.)
5. Remove from the heat and flavour with a few drops of vanilla essence, if you like, and stir in butter.
6. Chill before used. Fit a piping bag 9mm nozzle and pour in custard. Set aside.