Hainanese Chicken Rice
Laura Sharrad & Karen ChanThis recipe is brought to you with the help of our friends at Asian Inspiration
Ingredients:
Ingredients for the Rice:
- 3 cups uncooked rice (washed)
- 5 tbsp vegetable oil
- 4 cloves garlic (finely chopped)
- 4 shallots (finely chopped)
- 2½ cups chicken broth stock
- 4-6 blades pandan leave (screwpine leaves)
- 1 small thumb of ginger (cleaned and bruised)
- 1½ tsp salt (to taste)
Ingredients for the Chicken:
- 1 whole chicken (1.8 kg)
- 1 small thumb of ginger (cleaned and bruised)
- 5-6 stalks spring onions (washed and chopped)
- 10 bowls chicken stock (adjust accordingly)
- 4 blades pandan leaves (screwpine leaves)
- 2 tsp salt
- large bowl water with ice (to place the chicken into)
- 1 cucumber (sliced diagonally)
Ingredients for the Sauce:
- 2 tbsp light soy sauce
- 2 tbsp chicken broth
- 3 tsp Yeo’s Pure Sesame Oil
- 1 tsp sugar
Ingredients for the Chicken Rice Chilli Sauce:
- 90g red chilies (you may add in some bird’s eye chili)
- 1 clove
- 1 garlic
- 50g ginger
- 1 tsp salt
- 1 tsp sugar
- 50ml chicken broth
- 60ml lime juice (to taste)
Ingredients for Garnish:
- coriander leaves
Method:
To Make the Chicken
- Wash chicken, drain well, stuff ginger and scallion into the chicken’s cavity. Rub 2 tsp salt all over the chicken.
- In a large stockpot that can fit a whole chicken, add water enough to cover the whole chicken together with pandan leaves and salt. bring water to a rolling boil.
- Submerge the whole chicken, breast side down. Bring to full boil and then lower the heat to a gentle simmer, lid on, for 10 minutes only.
- After 10 minutes, turn the heat off, and let the chicken remain in the pot of water for 40 minutes, lid remains on.
- After 40 minutes, remove chicken and place gently into the bowl of water with ice for 10 mins. Retain chicken stock.
- Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size.
To Make the Rice
- Heat oil in wok, fry chopped shallots, garlic and ginger until fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to the rice cooker.
- Add in chicken broth stock, pandan leaves and salt into the rice mixture. Mix well and press ”cook”. When rice is cooked, fluff rice with a ladle.
To Serve
- Line a serving plate with cucumber slices.
- Arrange chicken pieces on top, pour in the prepared sauce and garnish with coriander leaves.
- Serve with chicken rice, side soup and chicken rice chilli sauce.
- Your Hainanese chicken rice is ready.
Tips
- Any left over chicken broth can be served as side soup, garnish with chopped spring onions or coriander.
