Hainanese Chicken Rice

HAINANESE CHICKEN RICE

Yields: 4

Ingredients A for poached chicken:

1 medium size chicken

8-9 garlic, washed and smashed (with skin)

4 stalks spring onions, cut into halves

1.5tsp salt

half carrot, sliced
5-6 cabbage leaves (optional)

1 litre water, or water just enough to cover the chicken.

(I use pot size that just fit in the chicken)

1tbs sesame oil

Ingredients B for chicken rice:

Chicken fats

2 shallot, chopped

2 garlic, chopped

4 garlic, washed and smashed (with skin)

1 inch ginger, peeled and sliced

6 pandan leaves, washed and tied into a knot (optional)

3 stalk spring onion, cut into halves

pinch of salt

 1 tbs sesame oil

2 cup of rice

2.5 cup chicken stock (soup from the poached chicken)

Ingredients for sauce:

5tbs light soy sauce

1tbs sugar

5tbs chicken broth

*adjust to own taste*

Method:

1.       Boil water in the pot.

2.       Add in ingredients A except chicken, boil for 5mins.

3.       Add in chicken, when water boil then turn to low fire. Simmer for 5mins and turn off fire.

4.       Cover the lid and wait for 30-40mins (time can varies depend on size of chicken).

5.       Slit on chicken thigh, it is done when there is no blood flowing out (or temperature in thigh/ breast is 73 degree).

6.       Soak chicken in ice water for at least 30mins.

7.       Cut the chicken and served. Apply and rub the sesame oil onto the chicken.

8.       Spray the sauce onto the chicken or for dipping.

Method:

1.       I cut off the backside of the chicken. Cut off excess fats from the neck and back. Keep for later use.

2.       Heat up wok, add in chicken fats. Add in sesame oil.

3.       Fried till the fats shrink, add in ginger. Fried till fragrance before adding in shallots and garlic.

4.       Add in rice, fried till the rice nearly stick on wok and is ready.

5.       Lastly, add in salt and spring onion, move the rice to rice cooker.

6.       Add in chicken stock and cook.