Easy Hainanese Chicken Rice Recipe

INGREDIENTS:

For the Chicken:

• 1 large chicken (trim of excess fat and reserve for chicken rice)
• 1 tbsp Chinese rice wine
• 2 tbsp light soy sauce
• 1/2 thumb sized ginger, sliced
• 1 clove garlic, pounded
• 2 spring onions, cut in two
• 1/2 tsp salt
• Rock salt (for rubbing chicken skin)
• 1 tsp sesame oil

For the Chicken Stock:

• 3 stalks spring onions
• 1/2 thumb sized ginger, sliced
• 1 tsp salt
• Chicken bones

For the Chicken Rice:

• 3 cups jasmine rice
• 1/2 thumb sized ginger, grated
• 4 cloves garlic, minced
• 1 tsp salt (to taste)
• 3 cups chicken stock
• 2 pcs pandan leaves
• Excess fat from chicken

For the Chili Sauce:

• 10 fresh red chillies, seeds removed
• 2 cloves garlic
• 1 thumb sized ginger
• 2 tbsp chicken stock
• 2 tsp lime juice
• Patis

For the Ginger Sauce:

• 2 thumb sized
• 6 garlic cloves
• 1/2 tsp salt
• 2 tsp lime juice
• 2 tbsp chicken stock

HOW TO COOK:

For the Chicken:

1. Rub the chicken skin with rock salt then rinse thoroughly with running water.
2. Mix together all chicken ingredients in a blender or food processor.
3. Rub this mixture around the chicken and inside the chicken’s cavity.
4. Place the chicken and enough water to cover it in a large pot.
5. Bring to a boil then turn off the heat.
6. Place whole chicken in the water, cover for 5 minutes then remove from stock, repeat this process for 30 minutes (removing the chicken from hot stock after 5 minutes).
7. Remove the chicken again from the stock, bring stock to a boil, remove from heat and repeat step 4 for 30 more minutes.
8. Prepare another pot with cold water and lots of ice, once the chicken is cooked soak the chicken in this ice water to stop the cooking process.
9. Slice into serving sizes enjoy place beside chicken rice and sauces then add sliced cucumber on the side.

For the Chicken Stock:

1. Add chicken bones, salt, ginger and spring onions on the stock (from the poached chicken) bring to a boil and simmer for 2 hours.
2. Sieve liquid using muslin cloth.
3. Use the stock for the chicken rice and chicken soup.

For the Chicken Rice:

1. Wash rice twice and drain well using a colander.
2. In a non stick pan, add the excess fat and cook until it releases its oil.
3. Add the ginger and garlic once there is enough oil then saute until golden brown in color.
4. Now add rice in rice cooker, together with sauteed ginger, sauteed garlic, chicken stock, and pandan leaves.
5. Use rice cooker as you would in cooking normal rice.

For the Chili Sauce:

1. Use a blender (or food processor) and blend all ingredients together.

For the Ginger Sauce:

1. Use a blender (or food processor) and blend all ingredients together.

IMAGE: steamykitchen.com

Also try: Korean Bibimbap (Mixed Rice)

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