Recipe

Hainanese Chicken Rice Recipe

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Ingredients

sliced spring onions .
Chilli garlic sauce for dipping .
water, enough for boiling chicken .
Ginger sauce for dipping .
2 cm piece ginger .
Sauce for chicken .
2 tbsps water .
1-2 tsp salt (to taste) .
3 tbsps chicken broth (from boiled chicken) .
sliced cucumbers .
fresh coriander leaves .
1 tsp lime juice .
3 1/2 c chicken stock, according to rice package instructions (or more, reserved from chicken that you will boil) .
3-4 garlic cloves, grated .
2 tbsps chicken stock (from the boiled chicken. This stock is essential for the chilli sauce) .
5 tbsps light soya sauce .
2-3 cm ginger, grated .
6 garlic cloves .
For the rice .
1 piece thumb sized ginger, smashed .
1 tbsp garlic oil .
75 g ginger .
4-5 garlic cloves, peeled & smashed slightly .
1 tsp salt .
Hainanese chicken .
1 tsp sesame oil .
2 screwpine leaves (optional..it will make the rice more fragrant) .
1 1/2 tbsps sugar (to taste) .
1/2 tsp salt .
10 fresh red chilies .
2 tbsps chicken stock (again stock from the boiled chicken) .
4 garlic cloves .
2 tbsps chicken fat, with skin (I know..but it makes the rice taste really good) .
Garnishing .
3 c long grain rice .
1/4 tsp salt .
1 whole chicken .
1 tsp lime juice

Directions

Step #1 First of all wash the rice then place it on to a tea towel or colander to dry.
Step #2 Then, prepare the chicken.
Step #3 Bring enough water to boil In a large-ish pot.
Step #4 Once boil, ginger, add in the salt,garlic & chicken.
Step #5 Lower the heat & cook chicken for about 20 - 25 mins, uncovered.
Step #6 It is very important to boil the chicken very slowly over low flame.
Step #7 Turn of flame & cover the pot.
Step #8 Allow the chicken to steep inside for another 20-25 mins.
Step #9 Remove chicken & immerse it into a basin of cold water for 5-6 mins.
Step #10 Take chicken out & drain in a colander to drip dry before cutting it into serving pieces.
Step #11 While the chicken is drip drying, prepare the rice.
Step #12 Heat up wok & add in the chicken fat & water.
Step #13 Bring to a low simmering boil until oil is released from the fat.
Step #14 Add in the ginger & garlic & fry well (without burning the garlic) Remove & discard the chicken fat & skin.
Step #15 Add in the rice that has been dried & salt & stir fry briskly about 1 - 2 mins.
Step #16 Transfer rice into an electric rice cooker or pot.
Step #17 Add in the chicken broth from the boiled chicken together with the screwpine leaves if using.
Step #18 If cooking in a pot, cook over low flame stirring every once in awhile so as not to let the bottom of the rice burn.
Step #19 Boil until rice is cook.
Step #20 While the rice is cooking, you can prepare the chilli garlic sauce.
Step #21 Just add all ingredients into a mixer or food processor/blender, & give it a good whizz, until ingredients are well mixed.
Step #22 Adjust the seasoning with more salt or sugar to taste.
Step #23 The chili garlic sauce can be kept in the refrigerator for about 2-3 days only.
Step #24 To prepare the ginger sauce is the same.
Step #25 give the ingredients a good whiz in the mixer.
Step #26 What gives the extra oomph for the sauces is the stock from the chicken broth -- so, do not omit this ingredient.
Step #27 Lastly mix all the ingredients for the chicken sauce & pour it all over the cut up chicken.
Step #28 You can add more soya sauce & chicken broth to the chicken if you prefer.
Step #29 Just adjust the taste of the sauce with soya sauce & chicken broth.
Step #30 If you do not have garlic oil,you can fry a few cloves of garlic in oil for few mins then take out oil & garlic pour it into a jar, & let the garlic steep inside the oil.
Step #31 Finally, garnish the chicken with the coriander leaves, spring onions & cucumbers.
Enjoy the Hainanese Chicken Rice recipe