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by bigcalin » Thu, 01 Sep 2011 3:31 am
Hainanese Chicken Rice Recipe
Serves 4
For the chicken
1 whole chicken
1 small thumb of ginger, cleaned and bruised (bashed)
5-6 stalks of scallion, washed
10 bowls chicken stock, adjust accordingly (I use swanson)
4 blades of pandan leaves (screwpine leaves)
1 stick of lemongrass bruised (optional)
2 + 1 tsp of salt
10 bowls of cold water
For the rice
3 cups uncooked washed rice
3 tbsp (optional, otherwise your rice will not be glossy/I use mild olive oil for "healthier" version)
1 tbsp sesame oil (good quality asian brand)
4 cloves finely chopped garlic
4 finely chopped shallots
2 + 1/2 cups + 2 tbsp chicken broth
4-6 blades of pandan leave (screwpine leaves)
1 small thumb of ginger, cleaned and bruised
70g chicken fats, chopped(the secret ingredient in any good chicken rice)
1+ 1/2 tsp salt & pepper (to taste)
1 cucumber, peeled, halved and sliced diagonally
Sauce to pour over cooked chicken
2 tbsp light soy sauce
2 tbsp chicken broth
3 tsp sesame oil
3 tsp garlic and shallot oil
For chicken rice chilli sauce
90g red chilies (you may add in some bird’s eye chili)
15g garlic
50g ginger
1 tsp salt
1 tsp sugar
50ml chicken broth
60ml lime juice, to taste
To garnish
few sprigs of cilantro
For the chicken
1. Wash chicken, drain well, stuff ginger and scallion into the chicken’s cavity. Using 2 tsp of salt as scrub, rub the salt all over the chicken for smooth looking skin.
2. In a not too large stockpot which fits the chicken perfectly, boil the chicken stock (enough to cover the whole chicken) together with pandan leaves and salt.
3. Submerge the whole chicken, breast side down in the boiling water for 35-45 minutes depending on the size of the chicken. Lower the heat to gentle simmer immediately.
4. When chicken is cooked, remove chicken and plunge it into ice cold water at once for 10 minutes. Keep the chicken broth** for later use.
5. Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size.
For the rice
1. Heat oil in wok, fry chopped shallots and garlic till fragrant and golden in colour (low to medium fire, garlic burns easily). Add rice and stir well for 2-3 minutes. Transfer the rice mixture to rice cooker.
2. Once transferred, add chicken broth, pandan leaves, ginger, chicken fats, salt and pepper into rice mixture. Cook according to rice cooker’s manual instruction.
To prepare chicken rice
1. Line a serving plate with cucumber slices.
2. Arrange chicken pieces on top, pour in the prepared sauce before garnishing with cilantro.
3. Serve with chicken rice, side soup and chicken rice chili sauce.
**USE left over chicken broth as side soup, garnish with cilantro & chopped scallions. Good luck!
), but this does come out moist. 
