Monday 27 February 2017
Hainanese Chicken Rice
1 large chicken (I used French chicken) *wash, removed the feet for broth and
trim the excess fats*
3 stalks spring onion (cut 4 sections)
5 slices ginger
The Chicken Stock
1.5 L of water
Some chicken feet and bones
Onion cut into half
1/4 cup soya bean
1 Dried sole fish (optional)
1-2 tbsp Coarse sea salt
Chinese cooking wine
1. Marinate the chicken with the seasonings and stuff the spring onion and sliced ginger into the cavity for 4 hours or overnight.
2. Blanch the chicken feet and bones, then rinse it with water. Put all the stock ingredients in a big pot and bring it to boil and simmer for 1-2 hours.
3. Hold the chicken head/neck and dip the chicken into the stock a few times until the skin is tighten.
4. Put the chicken into the broth, bring it to boil and continue to cook for 15-20 minutes with the lid open (depending on the size of the chicken, smaller chicken takes lesser time)
5. Turn off the heat, cover the pot and let it sit for 45 minutes.
6. Remove the chicken from the pot and bath it in ice water for 10 minutes.
7. Chop the chicken into pieces and garnish with some sauce and coriander. Serve with rice.
2 cups rice (wash and drain)
Chicken broth from cooking chicken
6 sliced ginger
2 bulb garlic (cut into half)
4 shallot (cut into half)
A few stalks of spring onion (cut into sections)
1 tsp Salt
1. Heat up 2 tbsp oil, add shallot, ginger and garlic, fry until fragrant. Add spring onion and drained rice, stir for a while.
2. Put salt and a few drops of sesame oil, mix well.
3. Transfer the rice mixture into the rice cooker and add chicken broth (the amount of the broth should be at the water level for 2.5 cups rice).
The sauce (to be mixed and pour over the chicken)
1/4 cup of chicken broth with 1.5 tbsp sugar, 1 tbsp sesame oil and 2 tbsp light soya sauce.