Although this chicken might be cooked In A Jiffy, it is just as 'wat' and tender and is not second to the mccoy way of cooking the 'Chicken' for Hainanese Chicken Rice. To get the 'wat' texture for the chicken, I used the microwave to cook the chicken and to acquire this task, you would have to use 1/2 the power of your microwave oven's wattage. You would have to know your microwave oven's wattage and most microwave ovens come in various wattage, as high as 1500 to as low as 600. I am having a 900 watts microwave oven and there is a selection of power levels from 1 - 10. I used 1/2 the power which is power level 5, therefore it would be 450 wattage. If your microwave have no selection of power level, i would suppose that there are only 2 levels, high and defrost. So, in this case, use defrost but you might have to cook the chicken longer to get it totally cooked. Do not attempt to use HIGH.
As microwave will be attracted to liquid, the liquid that has oozed out has to be removed so that the microwave will cook the meat and not be attracted to the liquid, thus cooking the chicken faster.
A saucer is used to raise the chicken so that the chicken will not be cooking in the liquid that has been oozed out.
4 lb chicken - washed and drained dry
Place a saucer in a microwave-safe bowl and put the chicken, breast side down.
Cover with a splatter which has been wrapped with plastic wrap.
Microwave on power level 5 /half the power for 10 minutes.
Remove all the liquid that has oozed out and leave aside
Repeat cooking for another 10 minutes and remove liquid.
Repeat cooking for another 10 minutes, this time overturn the chicken, breast-side up.
Check for doneness - when pricked at the thigh and the liquid oozed out is clear and no more pinkish, chicken is cooked through.
Leave to cool before serving.
Use the liquid accumulated to cook the Hainanese rice.
HAINANESE CHICKEN RICE
3 tbsp oil/margarine/chicken oil
1 tbsp chopped garlic and shallots
1/2 tbsp chopped ginger
3 cups rice, washed and drained
4 1/2 cups chicken stock(use the stock from the above and top with water)
1 tsp salt to taste
2 pieces of pandan leaves
Heat up oil, saute chopped garlic and shallot and ginger until fragrant.
Add rice, salt and mix well.
Dish into a rice cooker, add chicken stock, pandan leaves and taste(add more salt if required).
Leave to cook until dry and fluffy.