Hainanese Chicken Rice
It is similar to boiled chicken, well, it is actually boiled chicken but with accompanying rice cooked with the chicken stock from boiling the chicken.
Equipment
Ingredients
- 1 whole Chicken 3 to 4 lbs / trimmed of excess fat
- 4 cloves Garlic smashed / plus 1 teaspoon minced garlic
- 6 slices Fresh Ginger plus 1 tablespoon minced ginger
- 3 tablespoons Peanut Oil or canola oil / or corn
- 1 pc Red Onion large size / roughly chopped
- 2 cups Long Grain Rice
- ½ cup Scallions minced
- 2 Cucumbers peeled and sliced
- 2 pcs Tomatoes sliced
- Fresh Cilantro Leaves chopped
- 2 tablespoons Sesame Oil
Instructions
- Bring a large pot of water to a boil and salt it.
- Add chicken to pot along with smashed garlic and sliced ginger.
- Bird should be completely submerged, but only just.
- Cover, reduce heat to medium, and cook for 10 minutes.
- Turn off heat and let bird remain in water for 45 minutes to an hour, covered, or until it is cooked through.
- Remove chicken from pot, reserve stock, and let bird cool to room temperature.
- Put half the peanut oil in a skillet over medium heat.
- You may add trimmed chicken fat to this also.
- When oil is hot, add remaining garlic, along with shallots.
- Cook, stirring occasionally, until lightly browned, about 5 minutes.
- Add rice and cook, stirring, until glossy.
- Add 4 cups reserved chicken stock and bring to a boil, then reduce heat to low and cover.
- Cook for about 20 minutes, until rice has absorbed all liquid.
- Stir in salt and pepper to taste.
- Make a dipping sauce of remaining oil, ginger, half the scallions and a large pinch of salt.
- Shred or chop chicken, discarding skin.
- Put rice on a large platter and mound chicken on top of it.
- Decorate platter with cucumbers, tomatoes, remaining scallions and cilantro.
- Sprinkle sesame oil over all and serve with dipping sauce.
Tried this recipe?Let us know how it was!