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Hainanese Chicken Rice

Hainanese Chicken Rice: a savoury meal that uses a whole chicken, it

Aug 3, 2006 June Chua

I've compared congee, soupy rice, to chicken noodle soup and now, I introduce you to a dish that is combination of the two.

Hainanese Chicken Rice is commonly found in Singapore, Malaysia and Thailand. Naturally, it originates from Hainan, China and thousands upon thousands from the province migrated to southeast Asia, bringing their favourite dish with them.

This is my last in my rice run. If you'd like to see the rest of my articles check out, Indian Basmati Rice, Rice Rules,Comforting Congee and The Rituals of Rice.

HAINANESE CHICKEN RICE

Ingredients:

  • 1 whole chicken (2 kg)
  • 2 slices of ginger
  • 2 1/2 litres of water (approximate depending on the size of the chicken and taste)
  • 1 tsp. sesame oil
  • 2 tsp. light soy sauce (a few drops)
  • Salt to taste
  • 4 or 5 cups long grain rice (the cup that comes with the rice cooker which is 3/4 measuring cup)
  • 2 shallots , chopped coarsely
  • 2-inch cinnamon stick
  • 1 star anise
  • 5 peppercorn
  • 2 sprigs of spring onion (scallion), chopped
  • Half a bunch of cilantro

Method:

  • 1. Put chicken in water and boil. When water bubbles, take out the chicken and completely immerse in icy water. Soak for 5 to 10 minutes until cold.
  • 2. Re-boil the original water. Put the chicken in.
  • 3. Turn off the stove if your stove is solid element. Or cover and simmer for 1 hour if your stove is a coil element.
  • 4. Take out the chicken , rub sesame oil, salt & a few drops of light soy sauce on the inside and outside of the chicken. Keep in the fridge for a few hours (approximately 2 to 3 hrs.).
  • 5. Wash rice and let dry on a colander.
  • 6. Fry the chopped shallots until light brown. Add star anise and peppercorn and cinnamon stick. Fry a bit.
  • 7. Add the rice and fry slightly for 30 seconds or so.
  • 8. Put rice in rice cooker. Add six cups of chicken stock and cook. Check the water level. Measure the rice from the bottom of the cooker. If it is two inches, then the water level should be two inches from the top of the rice.
  • 9. Chop the chicken into neat pieces. If desired you can warm up the chicken a little bit in the microwave.

The chicken is normally eaten cold. Decorate with chopped spring onion and cilantro.

This dish is often served with dipping sauces of chili sauce and grated ginger or a paste of chili's with pounded garlic, salt, lime juice and a little chicken stock. Add a side of sliced cucumber.

Yummy!

The copyright of the article Hainanese Chicken Rice in Asian Cuisine is owned by June Chua. Permission to republish Hainanese Chicken Rice in print or online must be granted by the author in writing.
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