Cookbook:Hainanese Chicken Rice

Hainanese Chicken Rice
Difficulty

Hainanese Chicken Rice is a beloved culinary treasure with roots tracing back to Hainan, China. This delightful dish has gained widespread popularity across Southeast Asia, particularly in Singapore, where it has become a national favorite. The dish features tender, poached chicken served with aromatic and flavorful rice, accompanied by an assortment of tantalizing dipping sauces. The harmonious combination of simple ingredients and meticulous preparation techniques results in a meal that is both comforting and exquisite.

Ingredients

For the Chicken:

• 1 whole chicken (about 1.5 kg)
• 1 thumb-sized piece of ginger, sliced
• 3-4 cloves of garlic, smashed
• 2-3 stalks of green onions
• 1 tablespoon of salt

For the Rice:

• 2 cups jasmine rice
• 2 tablespoons of chicken fat or vegetable oil
• 3-4 cloves of garlic, minced
• 1 thumb-sized piece of ginger, minced
• 1 pandan leaf (optional)
• 3 cups chicken broth (reserved from cooking the chicken)

For the Dipping Sauces:

• Soy sauce
• Ginger garlic sauce (minced ginger and garlic mixed with hot oil)
• Chili sauce (blended chili, garlic, ginger, lime juice, sugar, and salt)

Instructions

Cooking the Chicken:

1. Prepare the Chicken: Clean the chicken and remove any excess fat. Rub the entire chicken with salt, then rinse and pat dry.
2. Boil the Chicken: Bring a large pot of water to boil. Add ginger, garlic, and green onions to the water. Submerge the chicken into the boiling water, making sure it is fully covered. Reduce heat to a gentle simmer and poach the chicken for about 40-45 minutes or until fully cooked.
3. Ice Bath: Once the chicken is cooked, transfer it immediately into an ice bath to stop the cooking process and keep the meat tender. After 10 minutes, remove the chicken and pat dry. Cut into serving pieces.

Cooking the Rice:

1. Prepare Chicken Fat: In a wok or large pan, heat the chicken fat (or vegetable oil) over medium heat until it melts and starts to sizzle.
2. Fry Aromatics: Add the minced garlic, ginger, and pandan leaf (if using). Fry until aromatic but not browned.
3. Cook Rice: Add the jasmine rice and stir to coat each grain with the fragrant oil. Transfer the rice into a rice cooker. Add the reserved chicken broth (3 cups) and cook the rice as usual.

Making the Dipping Sauces:

• Soy Sauce: Mix a few tablespoons of light soy sauce with a dash of sesame oil.
• Ginger Garlic Sauce: Mix minced ginger and garlic with hot oil and add a pinch of salt.
• Chili Sauce: Blend chili, garlic, ginger, lime juice, sugar, and salt to make a spicy and tangy sauce.

Serving

Serve the chicken with the fragrant rice, dipping sauces, and a side of sliced cucumbers. Garnish with fresh cilantro if desired.