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Hainanese Chicken Rice 4

Chef: Carolina

Cook: 24 Hrs & 0 Mins

Prep: 0 Hrs & 25 Mins

Chinese Recipe

Dinner

1 Serving

Viewed: 4557

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Short Description

Chicken Rice is One of My Daughters Favourite Dish so Instead of Eating It at the Chinese Restaurants, I Have Learned to Prepare It Myself..and It Taste Just as Great!!dont Be Daunted by the Amount of Ingredients or Work.it is Actually Simple and the End Result is Worth It.sometimes, Instead of Using One Whole Chicken, I Would Mix Chicken Bones(for Stronger Flavor) and Other Parts of the Chicken Ie Drumstick When Boiling for the Stock. After Taking Out the Chicken, I Would Continue Boiling the Stock with the Bones and Adding in Veg. like Carrots, Potatoes. To Have as Soup with the Meal.and Sometimes I Prepare My Other Chicken Recipe Chinese Baked Chicken as Another Choice of Style to Have with the Chicken Rice Beside the Steam Chicken.

Ingredients

For the

rice:

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3 cups long grain

rice

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2 Tbsp chicken fat, with skin (i know..but it makes the

rice

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taste really good)

2 Tbsp

water

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Nutritional Fact

Learn more about nutritional benefits of Usda commodity, chicken, canned, meat only, with water

2 -3 cm

ginger,

Health Benefits

Learn more about Ginger 's health, benefits and medicinal uses

Nutritional Fact

Learn more about nutritional benefits of Ginger root, raw

grated

3 -4

garlic

Health Benefits

Learn more about Garlic 's health, benefits and medicinal uses

Nutritional Fact

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cloves, grated

1 -2 Tsp

salt

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(to taste)

3 1/2 cups chicken stock, according to

rice package instructions (or more, reserved from chicken that you will boil)

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more fragrant)

Hainanese

chicken:

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1 whole

chicken

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Water, enough for boiling chicken

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1 piece thumb sized

ginger,

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Nutritional Fact

Learn more about nutritional benefits of Ginger root, raw

smashed

and

garlic

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Nutritional Fact

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clov peeled

1 Tsp

salt

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Nutritional Fact

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Chilli garlic

sauce

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for dipping:

10 fresh red

chilies

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2 cm piece

ginger

Health Benefits

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Nutritional Fact

Learn more about nutritional benefits of Ginger root, raw

garlic

Health Benefits

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Nutritional Fact

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cloves

1/4 Tsp

salt

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Nutritional Fact

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1 Tsp

lime

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Nutritional Fact

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juice

2 Tbsp

chicken stock (from

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the boiled chicken

This stock is essential for the chilli

sauce)

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Ginger

sauce

Health Benefits

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Nutritional Fact

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for dipping:

75 g

ginger

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Nutritional Fact

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garlic

Health Benefits

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Nutritional Fact

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cloves

1/2 Tsp

salt

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Nutritional Fact

Learn more about nutritional benefits of Butter, salted

1 Tsp

lime

Health Benefits

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Nutritional Fact

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juice

2 Tbsp

chicken stock (again stock

Nutritional Fact

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from the boiled chicken)

Sauce

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Nutritional Fact

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for chicken:

1 Tbsp

garlic oil

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Nutritional Fact

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1 Tsp

sesame oil

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Nutritional Fact

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5 Tbsp light soya

sauce

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Nutritional Fact

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1 1/2 Tbsp

sugar

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(to taste)

3 Tbsp

chicken broth (from

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boiled chicken)

Garnishing:

Fresh

coriander

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Nutritional Fact

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leaves

Sliced spring

onion

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Sliced

cucumber

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Nutritional Fact

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Cooking Procedure

First of all wash the rice then place it on to a tea towel or colander to dry.

Then, prepare the chicken.Bring enough water to boil in a large pot.Once boil, add in the salt, ginger,garlic and chicken.

Lower the heat and cook chicken for about 20 - 25 minutes, uncovered.

It is very important to boil the chicken very slowly over low flame.Turn of flame and cover the pot.

Allow the chicken to steep inside for another 20-25 minutes.

Remove chicken and immerse it into a basin of cold water for 5-6 minutes.Take chicken out and drain in a colander to drip dry before cutting it into serving pieces.

While the chicken is drip drying, prepare the rice.Heat up wok and add in the chicken fat and water.Bring to a low simmering boil until oil is released from the fat.

Add in the ginger and garlic and fry well (without burning the garlic) Remove and discard the chicken fat and skin.

Add in the rice that has been dried and salt and stir fry briskly about 1 - 2 minutes.Transfer rice into an electric rice cooker or pot.

Add in the chicken broth from the boiled chicken together with the screwpine leaves if using.If cooking in a pot, cook over low flame stirring occasionally so as not to let the bottom of the rice burn.Boil until rice is cook.

While the rice is cooking, you can prepare the chilli garlic sauce.

Just add all ingredients into a blender or food processor, and give it a good whizz, until ingredients are well blended.

Adjust the seasoning with more salt or sugar to taste.The chili garlic sauce can be kept in the refrigerator for about 2-3 days only.

To prepare the ginger sauce is the same.give the ingredients a good whiz in the blender.What gives the extra oomph for the sauces is the stock from the chicken broth -- so, do not omit this ingredient.

Lastly combine all the ingredients for the chicken sauce and pour it all over the cut up chicken.

You can add more soya sauce and chicken broth to the chicken if you prefer.

Just adjust the taste of the sauce with soya sauce and chicken broth.If you do not have garlic oil,you can fry a few cloves of garlic in oil for few minutes then take out oil and garlic pour it into a jar, and let the garlic steep inside the oil.

Finally, garnish the chicken with the coriander leaves, spring onions and cucumbers.

Enjoy meal with the rice and dipping sauces!

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