Hainanese Chicken Rice ζ΅·ε—ιΈ‘ι₯­πŸ”πŸš

  

Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. It is considered one of the national dishes of Singapore and is most commonly associated with Singaporean, Malaysian and Hainanese cuisines, although it is also popular in Thailand and Vietnam. 

Hainanese chicken rice is also listed at number 45 on World’s 50 most delicious foods complied by CNN Go in 2011. 

Serve 6
Ingredients:

1 chicken about 1.8-2kg

A pot of boiling water, make sure enough to cover the chicken

4 pandan leaves

5 cloves garlic, lightly smash it

1 thumb size ginger, lightly smash it 

2 teaspoon salt

A big basin of icy-cold water

1 raffia string about 30cm long


For marinade the chicken:

2 teaspoon Chinese cooking wine

2 teaspoon sesame oil

2 teaspoon salt


For brushing the chicken:

2 tbsp of cooking oil


For pouring over the chicken: (mix well)

1 tbsp light soy sauce

1 tbsp sesame oil

1 tbsp chicken stock


Method for the chicken:

Marinade the chicken for few hours or overnight 

Bring a pot of water to rapid boil

Meantime make a loop with raffia string and tie round the neck of the chicken, better still if you have a metal hook for hooking the chicken

When water is boiling rapidly, put in the chicken (breast side facing down) with the raffia string handing outside the pot 

Add in the pandan leaves, garlic, ginger and salt

When the water re-boiled, turn heat to low, close the lid and let it simmer for 20 mins

  
Switch off the heat and leave chicken to immense in the hot water for a further 40mins 

Remove the chicken (with the help of the raffia string or metal hook) Immerse the chicken immediately in a big basin of icy cold water for 10min

Reserve the chicken stock for the rice and soup

Remove chicken and hang it up to drip away the excess water (I use the roast chicken stand)

Brush chicken with cooking oil and leave to air dry for at least 45mins before chopping into bite sizes
Serve with chicken rice, accompany soup and stir fried veggies or with gizzard, chicken liver and chicken rice chili sauce

Ingredients for the rice
:

2 1/2 cup long grain rice

1tbsp cooking oil

1 lemongrass – lightly smash it

5 cloves of garlic – lightly smash it 

1 thumb size ginger – lightly smash it

3 1/2 cup chicken stock

1 tbsp sesame oil

4 pandan leaves 

2 tbsp Maggie Chicken Concentrate Stock

Method for the rice
:

Wash rice and drain in a colander for 30 mins

  
Heat oil in a wok, fry garlic, ginger and lemongrass till fragrant

  
Add in the rice and 2 teaspoons salt and fry till dry

  
Transfer to rice cooker

Add in the pandan leaves, Maggie Chicken Concentrate Stock and sesame oil into the rice cooker, mix well and cook as per normal 

  

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