Hainanese Chicken Rice

Hainanese Chicken Rice

The first time I saw this dish way back in the Philippines, I did not mind it as the looks are bland and thought that it does not have taste at all. But one time after I had tasted all of the dishes in the food court where I used to work and wanted to try something new this came into my mind as this is the only remaining dish that I havent tried yet.  So why not give it a shot! to my surprise this bland looking dish have lot of flavour packed in the chicken as well as the rice.

Hainanese Chicken rice originated from the lesser known Chinese cusine which is the Hainan cusine, it is also common in Malaysian, Thai and Singaporean cusines, to prepare this chicken following the traditional way will be laborious as it involves boiling the chicken broth, removing from heat, placing the chicken inside wait for 5 minutes, removing the chicken and when the stock becomes cold, it is brought back to the boiling temperature again without the chicken and repeat the whole process for an hour, using this poaching process ensures that the chicken meat will not become hard or rubbery in texture thus making it really tender. The stock is reused again and again to keep the flavours.  After the chicken is cooked it is then soaked in ice water making the skin have that jelly like texture. Now the first part is finished, the next part of this dish is the rice which is boiled with chicken stock and some pandan leaves, the chicken stock used will be different from the stock which was used in poaching the chicken but new methods use the same stock to save time. Third part are the 3 different dips that accompany the dish which are chilli dip, ginger dip and soy sauce. And finally the last part which is the clear chicken soup that companies the dish.


Now if you have that patience to cook this dish and time, I suggest try this one out.

Ingredients (Poached Chicken)

1 large chicken (size 20), trim of excess fat
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 tsp sesame oil
1/2 tsp salt
lots of rock salt for rubbing chicken skin

Ingredients (Chicken Stock)

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

Ingredients (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

Ingredients (Chilli Sauce)

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

Ingredients (Ginger Sauce)

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

Ingredients (Chicken Soup)

Chicken stock
1 stalk spring onions, chopped
1 tsp sesame oil

Method (Poached Chicken)

  1. Before stating rub the chicken skin with rock salt, rub like you are scrubbing dirt from chicken skin. Once finished you need to rinse the chicken throughly in running tap water.
  2. Mix together all chicken ingredients in a blender or foor processor then rub the mix inside the chickens cavity as well as outside.
  3. In a big pot place enough water to cover the whole chicken. Bring to a boil and once boiling turn of heat.
  4. Now 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).
  5. Remove the chicken again from the stock, bring stock to a boil, remove from heat and repeat step 4 for 30 more minutes.
  6. 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.
  7. Slice into serving sizes enjoy place beside chicken rice and sauces then add sliced cucumber on the side.

Method (Chicken Stock)

  1. Add chicken bones, salt, ginger and spring onions on the the stock from the poached chicken bring to a boil and simmer for 2 hours.
  2. Now sieve liquid using muslin cloth. Use as stock for the remaining dishes.

Method (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 realeases its oil, add ginger and garlic once there is enough oil then saute until golden brown in color.
  3. Now add rice in rice cooker, together with sauteed ginger and garlic, chicken stock and pandan leaves.
  4. Then cook following the instructions on cooking normal rice.

Method (Chilli Sauce)

  1. Using a blender or food processor blend all ingredients together.

Method (Ginger Sauce)

  1. Using a blender or food processor blend all ingredients together.

Method (Chicken Soup)

  1. Place chicken stock on serving bowl, top it with chopped spring onions and a dash of sesame oil and pepper.


Recommended

No Responses

  1. Tes says:

    This is one of my favourite food of all time. The tender chicken with rice and flavourful sauce is always a winner for me.
    Thanks for sharing this yummy recipe!

  2. Raymund, that dish looks good. I am now a follower of your site. Now it’s your turn to return the favor. =)

    The Average Joe Fisherman

  3. peachkins says:

    I’ve been waning to make Hainanese Chicken.Hanggang ngayon di ko pa nagagawa..hehe.. your version looks super delicious!

  4. very cool! i “cheated” and cut corners – made mine really simply ;))

  5. This looks gorgeous! Im hungry….

  1. May 8, 2011

    […] it is usually served as an accompaniment to dishes like roast pork, roast chicken, barbecue pork, Hainanese chicken rice to name some. It is a simple dish made out of blanched vegetable called Bok Choy or Pak Choy then […]

  2. August 11, 2011

    […] only when served similar to how the Chinese prepare their Char Siu, Roast Pork, Lemon Chicken and Hainanese Chicken. Ingredients are a bit different that is why you don’t see fermented tofu and sesame oil in the […]

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: