Hainanese chicken rice

Posted by crystal88 (164 days ago)

Hi,

How to cook healthy chicken rice? what is that sauce that they use that looks like soy sauce?

I know it's steam chicken, then for sauce it's chili garlic and grated ginger.

How about the rice?

(I am based in Hong Kong)

Find what you are after in our Jakarta A-Z Directory

Posted by eangml (164 days ago)

Ingredients
1 (2-pound) chicken
1 scallion, cut into 1 inch pieces
4 slices fresh, peeled ginger
6 tbsp vegetable oil or chicken oil rendered from chicken fat
6 to 8 cloves garlic, finely chopped
4 cups long-grain uncooked rice, washed and drained
1 tsp fine salt

Mix together for Chilli Sauce
2 to 3 tbsp freshly squeezed lime or lemon juice, 5 tbsp finely chopped fresh red chilies, 5 cloves garlic, chopped, 3 tbsp finely chopped ginger, 1 tsp fine salt, 1/2 cup boiling hot chicken soup


Method
Boil a large pot of water. Stuff the cavity of the chicken with scallion and ginger. Add chicken to boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered until just cooked through, about 40 minutes. Bathe the chicken in an ice water bath till chicken is cold to create a tender, springy texture. Heat oil in a rice cooker, add garlic, stir fry till fragrant. Add uncooked rice, stir fry for two minutes, add salt and enough chicken soup to cover 1/2 inch above the top of the rice. Boil on high heat, lower heat when steam holes form, cover and steam for 30 minutes till rice is cooked. Chop chicken and serve with steaming hot rice and chilli sauce. Dark soya sauce is the ideal accompaniment.

(I am based in Shanghai)

Posted by kaileyb (37 days ago)

I'm not sure how you stir fry in a normal electric rice cooker, unless you mean taking the metal bowl and putting that straight onto your hobs, which will ruin it. But here's my version of the rice:

Ingredients:
Minced ginger and garlic (qty depends on how much rice you're cooking and how much you like)
Chicken stock (low salt canned or packet stock is fine)
White rice (I use Thai jasmine rice)

1) Wash the rice in cold water as you normally would before cooking, then drain well.
2) Heat a dry (no oil) non-stick wok or pan, stir fry the damp rice, along with the minced ginger and garlic for about a minute. You don't want the rice to cook, just slightly toasted and the ginger and garlic slightly browned. Season with a little salt.
3) Place the rice, ginger and garlic mixture in an electric rice cooker, but use chicken stock instead of water. Cover the rice with stock, leaving about 1cm or so of extra stock.

(I am based in Hong Kong)