Tuesday, August 21, 2012

Hainanese chicken rice

Today I attempted Hainanese chicken rice- aromatic rice flavoured with stock and chicken fat, white chicken braised with sesame oil, a hot chilli sambal contrasted with kecap manis as condiments and a delicious chicken broth garnished with coriander.

3 pieces of chicken
3 large pieces of chicken fat
5 cloves garlic
5 cm piece of ginger
1 onion
coriander leaves
1 tbs chinese rice wine
1 tbs sesame oil
1 tbs light soya sauce
1/2 tsp salt
2 cups rice

For the chilli sauce:
2 fresh red chillis
2 cloves garlic
1 cm piece of ginger
1 tbs lemon juice
1 tbs sugar

1. Heat up a pot of water and place chicken pieces in it. Simmer chicken with 1 onion halved, 2 garlic cloves and 2 cm piece of ginger chopped. Simmer for one hour. Add salt. Optional: you can also add a chicken stock cube for added flavour.
2. Mince the rest of the garlic and ginger. Heat up a frying pan and fry chicken fat gently with the garlic and ginger. When the fat has fully run out and the ginger and garlic are cooked, add the uncooked rice to the frying pan and cook gently for 2-3 mins. Transfer the rice with ginger, garlic and fat to the rice cooker with 3 cups of chicken stock from the simmering pot. Cook rice in rice cooker.
3. When rice is cooked, take the chicken out of the simmering water and plunge in cold water. Then slice up and toss with chinese rice wine, sesame oil and soya sauce. Garnish with coriander. Serve with the rice. The rest of the simmering stock can be used as soup on the side.

You can serve this with kecap manis from a bottle and chilli sauce.

Chilli Sauce:
1. Blitz all the ingredients together in a small blender. Serve as condiment in a little chinese condiment bowl on the side.

No comments: