Description
Hainanese chicken rice is a dish of poached chicken and rice cooked in master chicken stock, served with chilli sauce, ginger sauce and slices of cucumber.
Ingredients
Units Scale
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
- 3 stalks spring onions
- 1/2 thumb sized ginger, sliced
- 1 tsp salt
- 1 kg chicken frames/bones
- 3 cups jasmine rice
- 1/2 thumb sized ginger, grated
- 4 cloves garlic, minced
- 1 tsp salt (to taste)
- 3 cups chicken stock (from cooking the chicken)
- 2 pcs pandan leaves
- excess fat from chicken
- 10 fresh red chillies, seeds removed
- 2 cloves garlic
- 1 thumb sized ginger
- 2 tbsp chicken stock (from cooking the chicken)
- 2 tsp lime juice
- fish sauce
- 2 thumb sized ginger
- 6 garlic cloves
- 1/2 tsp salt
- 2 tsp lime juice
- 2 tbsp chicken stock (from cooking the chicken)
- chicken stock (from cooking the chicken)
- 1 stalk spring onions, chopped
- 1 tsp sesame oil
Instructions
Poached Chicken
- 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.
- Mix together all chicken ingredients in a blender or foor processor then rub the mix inside the chickens cavity as well as outside.
- In a big pot place enough water to cover the whole chicken.
- Bring liquid into a boil, once boiling turn the heat off. Place whole chicken in the pot, cover for 5 minutes. After 5 minutes open the pot, remove chicken from the stock. Set chicken aside, turn heat on and bring back the liquid to a boil. Repeat this process (step 4) for 30 minutes (removing the chicken from hot stock after 5 minutes and putting it back in). This means chicken will be dipped in the hot broth for 6 times.
- Remove the chicken again from the stock, bring stock to a boil, remove from heat and add the chicken back, this time leaving it there for 30 minutes.
- 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.
- Slice into serving sizes enjoy place beside chicken rice and sauces then add sliced cucumber on the side.
- 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.
- Now sieve liquid using muslin cloth, discard any solids then reserve the clear broth. Use as stock for the remaining dishes.
Chicken Rice
- Wash rice twice and drain well using a colander.
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. - Now add rice in rice cooker, together with sauteed ginger and garlic, chicken stock and pandan leaves.
- Then cook like how you cook normal rice.
Chilli Sauce
- Using a blender or food processor blend all ingredients together.
Ginger Sauce
- Using a blender or food processor blend all ingredients together.
Chicken Soup
- Place chicken stock on serving bowl, top it with chopped spring onions and a dash of sesame oil and pepper.