Saturday, October 26, 2013

Hollandaise Roast Chicken Thighs with Butter Rice and Garlic Sprouts - A Simple Tasty Meal on a Sunday

Here's a simple weekend dish you can whip up for our family, and using only the simplest ingredients you can find in any supermarket here.

There are so fancy gimmicks here, so 30 hr sous vide proteins, or shellfish that costs a bomb, or special grains of rice that you have to travel a million miles for.

What I always advocate is just simple cooking with simple ingredients. But focus on the techniques, and learn how to make something simple deliciously good.

For the rice, cook it in a regular rice cooker. The only difference is, just before it cooks, add in about 2 tablespoons of butter and let it melt inside. Give it a good stir just in case.

The garlic sprouts, you simply chop them into short stems. Bring the water to a boil in a pot, and simply drop them into it. Boil until its cooked, and you can almost smell the sweetness from the boiling water. Drain them and set aside. You can season them with a touch of salt and pepper.

In a pan, season the chicken thighs with salt and pepper. Do not chop them or cut them. The chicken is already easily cooked as it is, cutting them will only lose more moisture.

In an oven preheated to 180 deg, drizzle some olive oil over the chicken and roast them for about 15 minutes or until they are cooked. Take them out and rest them for a few more minutes.

The hollandaise is probably the hardest part here. Take about 4 egg yolks, whisk them thoroughly. Then over a pot of boiling water, whisk further until the eggs begin to set and it turns into a bright yellow beautiful sauce.

Heat up some butter until its melted. Let the butter cool slightly before adding into the hollandaise sauce and continue to whisk as you add slowly. Add in a touch of lemon or vinegar to bring everything together and add a little acidity.

Now, to plating. Place the rice as you see in the picture by using a mould. I prefer a rameskin as it is the right shape and size. Sprinkle a bit of thyme leaves for color and the added aroma.

Next place the garlic sprouts as a base for the chicken and then the chicken thighs themselves. Finally, pour over the hollandaise and you will have a simple yet delicious meal.

As promised, no gimmicks. No powdered sauces. No expensive ingredients. No flashy tricks.

Just simple homecooked food that you can impress any guest.

1 comment:

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