Hainanese Chicken Rice
Hainanese Chicken Rice: The tender poached chicken with fragrant rice cooked in chicken fat with garlic, shallots, and ginger.
Ingredients
- 1 whole chicken
- Water (adjust yourself)
- 4 slices of ginger
- 2 scallions
- 1 tsp white pepper
- Salt to taste
- Sugar to taste
- Coriander leaves for garnish
Green Onion Ginger Dipping Sauce
- 5 scallions, small, chopped
- 2 slices of ginger, chopped
- Vegetable oil
- Sesame oil (optional) for me personally without it
Rice
- 2 cups rice, any rice
- 1 shallot finely chopped
Instructions
Prep the chicken:
- Bring the whole chicken and water to a pot. Add the sliced ginger, scallions, white pepper, and salt. Bring to a boil, then simmer over low heat and steam for about 40-45 minutes until the chicken is well done
- Take the chicken out of the pot and immerse it into an ice bath to stop cooking the meat further. And then cut into small pieces. For the broth – reserve some for rice.
Chili ginger scallion dipping sauce:
- Finely chop scallions and ginger.
- Heat up a little bit of vegetable or any neutral-flavored oil to sauté scallions and ginger.
- Stir then set aside the mixture
Rice
- Wash the rice until the water is clear. Drain.
- Heat the vegetable oil in a large pan over medium heat along with the chicken fat until the fat renders and sizzles.
- Add chopped shallots, garlic, and ginger, and sauté in pan until fragrant. Add rice into the pan, coating each grain well with the aromatics previously sauteed.
- Add the leftover chicken stock, let it boil then lower the heat to low and cover; cook for 15-20 minutes or until the rice is done and all the liquid is absorbed.
To serve:
- Poached chicken should be sliced into serving bite-size pieces.
- Serve on a plate with aromatic rice and garnish with coriander leaves.
- Add the Green Onion Ginger Dipping Sauce on the side.