Hainanese Chicken Rice – Chinese Food
Hainanese Chicken Rice Recipes (24hrs )
Ingredients (Serving 4)
For the rice
- 3 cups long grain rice
- 2 tablespoons water
- 1 -2 teaspoon salt (to taste)
- 3 -4 garlic cloves, grated
- 2 -3 cm ginger, grated
- 3 1⁄2 cups chicken stock, according to rice package instructions (or more, reserved from chicken that you will boil)
- 2 tablespoons chicken fat, with skin (I know..but it makes the rice taste really good)
- 2 screwpine leaves (optional..it will make the rice more fragrant)
- 1 whole chicken
- 1 piece thumb sized ginger, smashed
- water, enough for boiling chicken
- 1 teaspoon salt
- 4 -5 garlic cloves, peeled and smashed slightly
Chilli garlic sauce for dipping
- 10 fresh red chilies
- 1⁄4 teaspoon salt
- 4 garlic cloves
- 1 teaspoon lime juice
- 2 cm piece ginger
- 2 tablespoons chicken stock (from the boiled chicken. This stock is essential for the chilli sauce)
Ginger sauce for dipping
- 1 teaspoon lime juice
- 0.17 lb ginger
- 1⁄2 teaspoon salt
- 6 garlic cloves
- 2 tablespoons chicken stock (again stock from the boiled chicken)
Sauce for chicken
- 1 tablespoon garlic oil
- 1 1⁄2 tablespoons sugar (to taste)
- 5 tablespoons light soya sauce
- 1 teaspoon sesame oil
- 3 tablespoons chicken broth (from boiled chicken)
- sliced spring onion
- fresh coriander leaves
- sliced cucumber
- First of all wash the rice then place it on to a tea towel or colander to dry. Then, prepare the chicken.Bring enough water to boil in a large pot.Once boil, add in the salt, ginger,garlic and chicken. Lower the heat and cook chicken for about 20 – 25 minutes, uncovered. It is very important to boil the chicken very slowly over low flame.Turn of flame and cover the pot. Allow the chicken to steep inside for another 20-25 minutes. Remove chicken and immerse it into a basin of cold water for 5-6 minutes.Take chicken out and drain in a colander to drip dry before cutting it into serving pieces.
- While the chicken is drip drying, prepare the rice.Heat up wok and add in the chicken fat and water.Bring to a low simmering boil until oil is released from the fat. Add in the ginger and garlic and fry well (without burning the garlic) Remove and discard the chicken fat and skin. Add in the rice that has been dried and salt and stir fry briskly about 1 – 2 minutes.Transfer rice into an electric rice cooker or pot. Add in the chicken broth from the boiled chicken together with the screwpine leaves if using.If cooking in a pot, cook over low flame stirring occasionally so as not to let the bottom of the rice burn.Boil until rice is cook.
- While the rice is cooking, you can prepare the chilli garlic sauce. Just add all ingredients into a blender or food processor, and give it a good whizz, until ingredients are well blended. Adjust the seasoning with more salt or sugar to taste.The chili garlic sauce can be kept in the refrigerator for about 2-3 days only.
- To prepare the ginger sauce is the same.give the ingredients a good whiz in the blender.What gives the extra oomph for the sauces is the stock from the chicken broth — so, do not omit this ingredient.
- Lastly combine all the ingredients for the chicken sauce and pour it all over the cut up chicken. You can add more soya sauce and chicken broth to the chicken if you prefer. Just adjust the taste of the sauce with soya sauce and chicken broth.If you do not have garlic oil,you can fry a few cloves of garlic in oil for few minutes then take out oil and garlic pour it into a jar, and let the garlic steep inside the oil.
- Finally, garnish the chicken with the coriander leaves, spring onions and cucumbers.
- Enjoy meal with the rice and dipping sauces!
Reviews – Hainanese Chicken Rice Recipes
I love this recipe. My family prefers dark meat so I sub legs and thighs for a whole chicken. I also add 4 scallions to the boiling chicken. After the chicken has cooked and cooled, I debone it and return the bones to the broth to simmer for more flavor. I add 2 spring onions, green part only, to the ginger sauce because that is how it is served in most restos. I also add 1 tablespoon of Chinese Rice Wine to the Sauce for chicken. If you have an Asian Grocery near you, check out their Singapore Hainanese Chicken Rice packet by Asian Home Gourmet. I add this spice paste to the rice which makes the rice to-die-for…
This was fantastic, especially the sauce for the chicken. I can’t rate the ginger sauce, as we didn’t make it, but it sounds good. We had a jar of Singapore Hainanese Chicken sauce from the Chinese supermarket (which we thinhk is very authentic) so didn’t make that sauce either, but the star was the soy/sesame/garlic sauce – outstanding yet so simple. Out of the 5 places we had Chicken Rice in Singapore and Malacca, this tasted the best, apart from one place in Malacca. The only thing I did differently was to add to the poaching liquor soy sauce instead of salt and a few dried chilies. It was so simple, quick and most of all delicious, we will be making this again and again.
This was fabulous. I started investigating different recipes for this after Mark Bittman talked about it a few weeks ago, but this looked like the more promising recipe … everyone told me that hainanese chicken doesn’t look like much, but is absolutely delicious. It was! The rice was unbelievable. I cheated and bought chili sauce, but next time I’ll make all the sauces too. Topped it with chopped scallions and diced cucumber — next time I’ll add a few more vegetables (personal preference). This recipe is not nearly as difficult as it seems at first glance, and I highly recommend it. Thanks for posting this!