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Hainan Chicken Rice

Favorite of South East Asia

Ingredients:
1 whole chicken about 3 lbs
6 stocks fresh scallions
6 inch fresh ginger, peeled, cut into thick slices
2 tsp soy sauce
1 tsp sesame oil
2 additional stalks fresh scallions, chopped, for garnish
1/2 tsp white peppercorns
2 tsp salt

For the rice:
2 cups long-grain rice, such as Thai Jasmine
4 Tbs chicken fat
1 1/2 Tbs finely chopped garlic
1 Tbs finely chopped fresh ginger
1 Tbs finely chopped shallot
4 fresh or thawed pandan leaves, tied together in one loose knot (optional)
Salt to taste

Sauce option 1: Ginger Sauce
1 Tbs finely chopped fresh ginger
1 1/2 Tbs canola oil
1/4 tsp salt

Sauce option 2: Singapore Chili Sauce
2 or 3 large red chiles, such as Cayenne or Fresno, coarsely chopped
2 or 3 hot Thai chiles, coarsely chopped
1 tsp finely chopped garlic
1 1/2 tsp finely chopped fresh ginger
1/2 tsp sugar
1/4 tsp salt
1 fresh lime juiced
1 Tbs hot chicken broth

Sauce option 3: Sweet Soy Sauce
1 Tbs light (regular) soy sauce
1 Tbs dark soy sauce
1 1/2 tsp rice vinegar
1 Tbs sugar
1/2 tsp Asian chili saucem such as Sriracha

Garnishes:
1 cucumber, peeled, halved and sliced diagonally
2 additional stalks fresh scallions, chopped, for garnish
4 sprigs of fresh cilantro, for garnishing

 

Preparation:

  1. Wash chicken and remove excess fat.
  2. Rub the inside of the cavity with salt.
  3. Smash garlic and ginger slightly with the flat of a knife. Tie scallion into a knot. Place garlic, ginger, and scallions inside the chicken cavity.
  4. Bring the water to a boil in a large pot. Add the chicken, breast-side down. Reduce heat to slow poach. Simmer, covered, 10 minutes. Turn the chicken over and simmer for additional 5 minutes covered.
  5. Turn off the heat with the chicken remain in the pot covered for additonal 10 minutes.
  6. Carefully remove chicken, drain liquid from body cavity into the pot. Plunge chicken into icy water. Place the chicken on a plate to return to room temperature.
  7. After the chicken is cool, rub with sesame oil.
  8. To make the chicken rice, wash the rice and dain in a colander.
  9. Heat oil in a wok. Add the shallots and garlic. Stir-fry until fragrant. Add rice grains and stir-fry 3-4 minutes, until fragrant.
  10. Trasfer to a saucepan. Add the chicken broth and salt. Bring to a boil over high heat and boil until the liquid level evaporates to the level of the rice and steam holes appear. Turn heat to low. Cover and simmer 40 minutes.
  11. Place sliced cucumber on a platter. Chop chicken into bite-size pieces and place on top of the cucumber. Garnish with cilantro sprigs and chopped scallions.

Serves 4-6

Courtesy of Specialty Restaurants