Hainanese Chicken Rice Recipe

Hainanese Chicken Rice

Ta-Daa!

I was so hungry when I got home that I started cooking immediately.  I love Hainanese Chicken Rice but not as much as the better half loves it – he’s obsessed with it. I mean, its cheap to buy in Asia (Singapore in particular) but out here in London, Ive never had it. Hainanese Chicken Rice is the ‘National Dish’ of Singapore and they love their chicken rice out there. This write up is a quick and easy Hainanese Chicken Rice Recipe – of course there are more complicated ones out there, but I was too hungry and – this tastes gorgeous as it is I promise!

One day, we decided that instead of boring old roast chicken on Sunday – why not we make chicken rice?! Onto pages and pages of various recipes and after trials of many a chicken rice – have come up with a recipe that we tailor-made to our taste. Now, this is a very simple recipe, of course there are many more complicated recipes out there – we are just too lazy (and I was just too damn hungry)

What you need

For the chicken:

  1. 1 whole chicken
  2. Large ginger (peeled and sliced)
  3. 1 bulb of garlic (peeled and smashed slightly)
  4. 1 teaspoon of salt

Chili Garlic sauce for dipping:

  1. 6 red chilies (more if you fancy getting hot hot hot!)
  2. Medium ginger (peeled and sliced)
  3. 6 cloves of garlic (more if you like garlic)
  4. Juice of 1 lime
  5. Salt to taste
  6. 2 tablespoons of chicken stock

Right, here are the steps:

Ingredients

Ingredients

slice ginger and crush some garlic

slice ginger and crush some garlic

Stuff the chicken with the garlic and ginger you just cut.

P/S: you can use toothpicks to make sure the garlic and ginger stay inside the chicken – I didn’t this time as the legs were pretty tightly tied together with string.

stuff away!

stuff away!

Fill up a pot with water and placed the stuffed chicken inside – bring to boil for about 30-45 minutes. You can remove the chicken and place in an ice bath (this keeps the meat tender) We didn’t as we were a little lazy.

P/S: The less water you use the stronger the stock will be (be careful not to put too little water though – you need some stock to make the rice with and also, if you like, to have as soup)

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Cut chicken open - should have no pink bits whatsoever

Cut chicken open – should have no pink bits whatsoever

Cut the chicken open and check that there are no pink bits (if so, replace toothpicks and put back in water for as long as required)

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Take the garlic and ginger bits out of the chicken (however much you want) and place them in the rice along with enough chicken stock.

fluffy rice!

fluffy rice!

The rice should come out very tasty and very fragrant – I just love how lovely this rice tastes – the fusion of cooked ginger and garlic is just gorgeous.

Right, now we need to make the chili sauce:

De-seed the chili

De-seed the chili

You can use normal chilies, but if you are up for something hotter, then perhaps throw some bird’s eye chili inside this for a mind-blowing chili sauce.  We used 6 chilies in total.

Put them in a tumbler

Put them in a tumbler

Put the sliced chilies, garlic and ginger in a tumbler.

squeeze away!

squeeze away!

Squeeze the juice of 1 lime into the tumbler ingredients.

Blend together

Blend together

Blend the ingredients together – we used a Bamix. If the texture is too stiff – add a few teaspoons of chicken stock.

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And that’s it really – so simple to cook and tastes so lovely!

chicken rice for the soul!

chicken rice for the soul!

Happy cooking!

KimmyX

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