Hainanese chicken rice

See updated version here.

I have a few childhood favourite food, and Hainanese Chicken Rice is one of them. Hubby is a fan too, having been introduced to the dish a few years ago.  I decided to make it for our dinner tonight. I didn’t feel too confident about making this dish – in case it didn’t turn out right, I didn’t want to be stuck with leftovers of a whole chicken. Which is why I used chicken legs (with the drumstick attached).

(A) Chicken and broth

Ingredients:

  • 2 chicken legs
  • 2 shallots, chopped
  • 2 garlic cloves, chopped
  • 1 inch ginger, peeled and chopped
  • 2 tbsp vegetable oil
  • 500ml water
  • sesame seed oil
  • dark soy sauce
  • salt
  • white pepper

Method

  1. Heat the oil in a pan and fry the ginger, shallots and garlic for a minute
  2. Pour in the water
  3. Add in the chicken immediately and leave to cook for 15 minutes
  4. Remove the chicken from the broth (save the broth for later) and place in a bowl
  5. Coat the chicken with 1/2 tsp salt, 1/2 tsp pepper, 1 tbsp soy sauce and 1 tsp sesame seed oil
  6. Transfer the chicken to a lined baking tray and pour the marinade over the chicken. Cook in the oven at gasmark 5/180 degrees for 10 minutes
  7. Baste the chicken with the marinade which has gathered on the baking foil and leave to cook for another 5 minutes

(B) Rice

Ingredients

  • 1 cup of rice
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • a pinch of salt
  • chicken broth
  • 1 tbsp vegetable oil

Method

  1. Heat the oil in a pan and fry the minced ginger and garlic for 30 seconds
  2. Add in the rice and stir for 30 seconds
  3. Add a ladle of chicken broth, give the rice a good mix
  4. Transfer the rice and broth into a rice cooker, and add more broth until the water level reaches the first line of your middle finger from the top of the rice
  5. Switch on the rice cooker – the rice should be cooked in 15 minutes
C) Chilli sauce
 
 
Ingredients
  • 2 red chillies (de-seeded)
  • 1 inch ginger
  • 2 cloves of garlic
  • 2 tbsp lemon juice
  • salt and pepper to taste
  • 2 tbsp vegetable oil
Method
  1. Blend the chillies, garlic and ginger to a fine paste
  2. Heat oil in a pan and add the chilli mix
  3. Cook in a low heat for 30 minutes
  4. Add lemon juice, and season with salt and sugar
D) Cucumber
  1. Slice 1/4 of a cucumber at an angle
  2. Pour 1 tbsp dark soy sauce and a dash of sesame oil onto the cucumber and leave for 10 minutes
E) Plate up
  1. Chop up the chicken and pour any cooking liquid left on the baking tray on the chicken
  2. Top up with dark soy sauce and sesame oil as necessary
  3. Serve with rice, cucumber and chilli sauce (i omitted the broth as am not a fan)
 
 
Hubby thought it was a very good effort and that the rice had a nice ginger/garlic flavour to it.
 
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One thought on “Hainanese chicken rice

  1. Pingback: Another take on Hainanese Chicken Rice | Chronicles of a cookbookworm

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