Recipe

Hainan Chicken Rice Recipe

Add Step-by-Step Photos	Jmp629 / All my dishes 1 year, 2 months ago Originating from Hainan in China, this dish is ubiquitous, one of the most popular everyday meal. Chicken is slow poached whole, allowed to cool to room temperature and cut up into bite-sized pieces. Rice is then cooked with the flavorful chicken bro... More Prep:30m Cook:45m Servings:4	Jmp629
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Ingredients

1 whole chicken [2½-3 lbs]

5-6 stalks fresh scallions

6 inch fresh ginger, peeled, cut into thick slices

2 tsp soy sauce

1 tsp sesame oil

2 additional stalks fresh scallions, chopped, for garnish [optional]

1 seedless cucumber, peeled, halved and sliced diagonally

a few sprigs of fresh cilantro, for garnishing

½ tsp white peppercorns

salt

Ingredients for Chicken rice :

3 cups long grained rice, washed and drained

1 tbsp chopped garlic

2 tsp salt

2½ tbsp chicken fat or vegetable oil

6 cups, or more, chicken broth [from the cooking broth]

6 pandan leaves [screwpine leaves] [optional]

Ingredients for Special Chili Dipping Sauce :

1 tbsp kaffir lime juice [Substitute: lime or lemon juice]

1½-2 tbsp chicken broth [from the cooking broth]

2 tsp sugar

4 tbsp hot chili sauce

4 cloves garlic, finely ground or mashed

1 inch ginger, finely ground or grated

salt

To Prepare Chili Dipping Sauce :

Mix hot chili sauce with lime juice, sugar, garlic, ginger, chicken broth [spooning some of the chicken fat oil] and salt to taste

Pour chili sauce into small condiment dishes, for each individual serving

To Prepare Chili Dipping Sauce :

Mix hot chili sauce with lime juice, sugar, garlic, ginger, chicken broth [spooning some of the chicken fat oil] and salt to taste

Pour chili sauce into small condiment dishes, for each individual serving

Directions

Wash rice till water runs clear, drain well

Heat wok on high, add the reserved chicken fat, render into an oil to about 2½ tbsp [add vegetable oil if chicken fat oil is insufficient ]

Add chopped garlic, stir-fry for a few seconds

Add the raw rice, stir-fry till the rice grains start to look translucent, about 8-10 mins

Transfer rice to a pot, add 6 cups chicken broth, salt and pandan leaves [*Note: depending on the type of rice, use more or less of the chicken broth]

Bring to a boil, reduce heat, simmer uncovered, until the chicken broth is absorbed by the rice [small 'bubble' holes start to appear on the rice]

Reduce heat to very low, cover the rice with a tight-fitting lid, cook for a further 10-12 mins

Turn off heat, DO NOT open the cover, wait for 10 mins before opening [steam inside will gently finish steaming the rice]

Fluff up the rice with a fork [If rice is not fully cook, simply add a little chicken broth, cover and steam on very low heat for another 5 mins or so]

Alternatively, 'fry' the raw rice in a wok until translucent, then transfer into an electric rice cooker and add sufficient chicken broth to cook

Any leftover chicken broth after making the rice, can be served as a small side soup, garnished with some chopped cilantro

Line a serving platter with cucumber slices, arrange chicken pieces on top, sprinkle with soy sauce, sesame oil, and garnish with chopped scallions and cilantro sprigs

Serve Hainan chicken [usually served at room temperature] with chicken rice, side soup - and special chili dipping sauce!

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