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Hainan Chicken Rice Recipe

Ingredients

How to make it

  • 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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The Cook

jmp629 Puchong, MY

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