Chicken Rice Recipe (Hainanese Style)

For Chicken

1

2 1/2 cm

2 cloves

2 tablespoons

1 teaspoon

For Rice

600g

3 cloves

2 cm

1 tablespoon

6 cups

2 teaspoon

2 teaspoon

For Chili sauce

6

1 clove

2 cm

1 teaspoon

2 teaspoons

1 teaspoon

2 teaspoons

Large whole chicken (2 kg)

Ginger, bruised

Garlic, crushed

Sesame oil

Light soy sauce

Long grain rice (about 4 cups)

Garlic, sliced

Ginger, sliced

Vegetable oil

Chicken stock

Salt

Sesame oil

Fresh red chilies, seeded

Garlic

Ginger

Salt

Sugar

Vinegar or lime juice

Chicken stock

• Boil the water in a large pot big enough to hold the chicken.

• Clean the chicken.

• Add in ginger and garlic to the chicken in the pot.

• Carefully, put in the chicken into the boiling water.

• Do not cover the pot while it's boiling. This is to prevent the chicken from hardening.

• Let it immerse for 2-3 minutes. Turn off the heat.

• Let the chicken cool in the covered pot for 20 minutes.

• Repeat the boiling process and cool for another 20 minutes.

• Test for doneness by piercing the flesh with a toothpick.

• When the chicken is cooked, take it out and place it in a colander.

• Run cool boiled water over the whole chicken including its cavity.

• This process prevents overcooking and firms up the meat.

• Brush it with a mixture of sesame oil and soy sauce.

• Hang chicken to dry.

• Reserve enough stock for rice and chili sauce.

• To the remainder of the stock, add in the cut pieces of chicken beck, legs and wings. Re-boil stock for 10 minutes.

• Season stock with 2 cups of vegetables of your choice and simmer until cooked.

• Season lightly with salt , pepper and spring onion.

• Keep warm.

Preparing Rice

• Wash and drain rice well. Heat vegetable oil in a pot or rice cooker and fry garlic and ginger until golden brown.

• Add drained rice and fry for 2-3 minutes.

• Add 6 cups of stock, sesame oil and salt.

• Cook uncovered until all liquid is absorbed.

• Cover the pot tightly and reduce heat until the rice is cooked and fluffy.

Preparing Chili sauce

• Mix all ingredients in an electric blender and grind finely.

• Add into the boiling chicken stock.

• Put into a sauce bowl.

To Serve

• Put some rice on a serving plate, garnish it with sliced cucumbers and sliced tomatoes.

• Cut chicken into bite size and arrange them in a separate plate.

• Pour some light soy sauce.

• Best eaten with hot soup and chili sauce