Hainanese Chicken Rice
Approx 2 hours preparation
For the rice
3 cups of Cap Ikan Mas Jasmine Rice
2 tablespoons chicken fat, with skin
2 tablespoons water
2 cm ginger, grated
3 garlic cloves, grated
1 1/2 teaspoon salt to taste
3 1/2 cups chicken stock
Hainanese chicken
1 whole chicken
Water, enough for boiling chicken
1 piece thumb sized ginger, smashed
4-5 garlic cloves, peeled and smashed slightly
1 teaspoon salt
Chilli garlic sauce for dipping
10 fresh red chilies
2 cm piece ginger
4 garlic cloves
1/4 teaspoon salt
1 teaspoon lime juice
2 tablespoons chicken stock (from the boiled chicken)
Sauce for chicken
1 tablespoon garlic oil
1 teaspoon sesame oil
5 tablespoons light soya sauce
1 1/2 tablespoons sugar (to taste)
3 tablespoons chicken broth (from the boiled chicken)
Garnish
Coriander leaves
Spring onions
Cucumbers (sliced)
To prepare the chicken:
Boil enough water in a large pot. When water is boiling, add in salt, ginger, garlic and the chicken. With low heat (It's crucial to boil the chicken over low heat), cook chicken uncovered for about 20 - 25 minutes. Turn off 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 and drain it dry. Cut the chicken to serve.
To prepare the rice:
Wash the rice and leave it to dry. Heat up wok and add in the chicken fat and skin. Cook over low heat until oil is released from the chicken fat. Add in the ginger and garlic and fry well (until garlic turns slightly brown). 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. 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.
To prepare the chili garlic sauce:
Just add all ingredients into a blender or food processor, and mix well, 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 chicken sauce:
Lastly combine all the ingredients for the chicken sauce and pour it all over the cut up chicken. Do adjust the taste of the sauce with soya sauce and chicken broth to according to your preference.
Finally, garnish the chicken with the coriander leaves, spring onions and cucumbers. Serve with the lovely rice and sauces. Enjoy!
