Hainanese Chicken Rice- Serves 4
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Tender poached chicken sitting on a bed of beautifully flavored Jasmine rice, served with perfectly sweet, sour & spicy pickled chilies and ginger sauce. You'd be surprised how easy it is to put together this simple yet outstanding meal of Hainanese chicken rice and three flavored packed sauces. Enjoy the recipe!
Ingredients for Hainanese Chicken Rice
For the chicken:
1 whole chicken preferably free-range organic chicken (Kampong Chicken) - neck intact, feet separated with nails trimmed
1 small thumb Bentong ginger cleaned and bruised
2 stalks spring onion, washed and chopped into matchsticks
1 tooth pick
10 cups or 2.5L quality chicken stock, adjust according to the size of the chicken
4 blades pandan leaves
1 carrot roughly chopped
2 + 1 teaspoon salt
1/2 teaspoon Sichuan peppercorn, optional
1/2 teaspoon fennel seeds, optional
1 star anise, optional
1 bay leaf, optional
10 cups or 2.5L cold water plus ice, generously seasoned with salt
1-2 tablespoons sesame oil, for rubbing on chicken
1 Japanese cucumber, halved and sliced diagonally
Sweet dark soy sauce, for serving
Few sprigs coriander, for garnish
1 whole chicken preferably free-range organic chicken (Kampong Chicken) - neck intact, feet separated with nails trimmed
1 small thumb Bentong ginger cleaned and bruised
2 stalks spring onion, washed and chopped into matchsticks
1 tooth pick
10 cups or 2.5L quality chicken stock, adjust according to the size of the chicken
4 blades pandan leaves
1 carrot roughly chopped
2 + 1 teaspoon salt
1/2 teaspoon Sichuan peppercorn, optional
1/2 teaspoon fennel seeds, optional
1 star anise, optional
1 bay leaf, optional
10 cups or 2.5L cold water plus ice, generously seasoned with salt
1-2 tablespoons sesame oil, for rubbing on chicken
1 Japanese cucumber, halved and sliced diagonally
Sweet dark soy sauce, for serving
Few sprigs coriander, for garnish
For the rice:
2 cups (280g) Jasmine rice, soaked in water for 20 minutes then drained (you can also use a mixture of 45g glutinous rice and 235g Jasmine rice - make sure you soak the glutinous rice in water for at least 2-3 hours)
3 tablespoons vegetable oil
70 g chicken fats
3 cloves finely chopped garlic
3 finely chopped shallots
2 cups (360ml) chicken stock
4 blades pandan leaves
1 inch Bentong ginger, cleaned and bruised
1/4 tsp salt, or to taste
2 cups (280g) Jasmine rice, soaked in water for 20 minutes then drained (you can also use a mixture of 45g glutinous rice and 235g Jasmine rice - make sure you soak the glutinous rice in water for at least 2-3 hours)
3 tablespoons vegetable oil
70 g chicken fats
3 cloves finely chopped garlic
3 finely chopped shallots
2 cups (360ml) chicken stock
4 blades pandan leaves
1 inch Bentong ginger, cleaned and bruised
1/4 tsp salt, or to taste
For soy sauce dressing:
2 tablespoons light soy sauce
2 tablespoons chicken broth
1 tablespoon sesame oil
1 tablespoon garlic and shallot oil (as prepared for the rice)
2 tablespoons light soy sauce
2 tablespoons chicken broth
1 tablespoon sesame oil
1 tablespoon garlic and shallot oil (as prepared for the rice)
For the ginger sauce:
60g young ginger - chopped finely (can increase to 90g for stronger flavor)
1 teaspoon of sugar
2 teaspoons of sesame oil
1 teaspoon of concentrated chicken stock
100ml chicken stock
60g young ginger - chopped finely (can increase to 90g for stronger flavor)
1 teaspoon of sugar
2 teaspoons of sesame oil
1 teaspoon of concentrated chicken stock
100ml chicken stock
For chicken rice chilli sauce:
90 g large red chilies (you may include 2-3 bird's eye chili for heat)
15 g garlic
50 g young ginger
1 teaspoon salt
1 teaspoon sugar
50 ml chicken broth
60 ml lime juice or lemon juice or kalamasi juice, or to taste
90 g large red chilies (you may include 2-3 bird's eye chili for heat)
15 g garlic
50 g young ginger
1 teaspoon salt
1 teaspoon sugar
50 ml chicken broth
60 ml lime juice or lemon juice or kalamasi juice, or to taste
Recipe |
For the chicken
For the rice
For soy sauce dressing
For the ginger sauce
For chicken rice chilli sauce
To serve chicken rice
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