hainanese chicken rice

 

Ingredients for Chicken:

• 1 Chicken, preferably Kampong Chicken
• 8 clove Garlic, lightly smashed with skin intact
• 5 slices Ginger
• 1 - 2 teaspoon Salt
• Water

How to do it:

1. Stuff garlic and ginger in chicken and seal with toothpick.
2. Blanch chicken.
3. Boil a pot of water and add salt.
4. Simmer the chicken for about 20 - 25 minutes or till cooked.
5. Retain broth for use on rice, chilli sauce and soup.
6. Plunge chicken in ice water for about 15 minutes or till chicken is no longer hot.
7. Remove from water and drip dry.
8. Cut chicken into pieces.

Ingredients for Rice:

• 3 cup Long Grain Rice,
• Broth from cooking chicken
• 4 slices Ginger
• 5 glove Garlic, lightly smashed with skin intact
• 8 Pandan leaves, tied in a knot
• Salt to taste

How to do it:

1. In a wok, add 2 teaspoon oil, preferably oil from frying chicken skin or the congealed fats you get when you refrigerate your chicken broth. Otherwise, vegetable oil is fine.
2. Saute ginger and garlic till fragrant.
3. Add in washed rice and saute till rice is coated well with the oil.
4. Add salt to taste (about 1 teaspoon is enough).
5. Stir to mix well.
6. Pour rice with ginger and garlic to your rice cooker.
7. Add in broth from chicken you cooked earlier instead of your usual water.
8. Add in the pandan leaves.
9. Let your rice cooker do the cooking.

Chicken Rice Chilli:
Ingredients:

• 3 Chillies, top and seeds removed
• 1 slice Ginger
• 4 glove Garlic, skin removed
• Juice of 3 limes
• 5 tablespoon of chicken broth

How to do it:

1. Blend all ingredients together, till smooth.
2. That's all!

Note:

• Add more chilli if you prefer it to be more spicy.
• Add less broth if you prefer it to be thicker.