This is suppose to be Hainanese Chicken Rice but it's not since I did not have all the ingredients on hand so unfortunately it's not authentic :( hence the name chicken rice. Well at the end it did taste really lovely. So nice and fluffy and aromatic because of the poached chicken infused with the spices and the soup tasted really really heavenly lol. This recipe is pretty easy to make and really really filling. You would want to have seconds!
Not so Authentic Hainanese Chicken Rice
My recipe is as follows - Serves about 3 to 4 people
I don't really measure because I am a trial and error person. I taste for seasoning a long the way of the cooking process. This is an approximate :). Dare to try? lol
You will need
- 8 drum sticks or thighs (traditionally you will use a whole chicken which takes ages to cook and too much cutting up. I know I like taking short cuts lol)
- 1 tbsp light soy sauce
- 6 pieces of fresh ginger (julienne)
- 2 cloves of garlic whacked and chopped roughly
- 2 shallots cut up into 2cm pieces
- 1 tsp sesame oil
- 1 tbsp light soy sauce
- 1\2 tsp salt
- You will achieve the stock from the boiled chicken (don't use pre made chicken stock!)
- 4-5L water (add more if you want more stock / soup to drink)
- 3 pieces of ginger
- 2 shallots
- 1 small or medium onion (whole do not chop)
- 3 cups of jasmine rice
- 2 tbsp of sesame oil
- 2cm ginger chopped finely
- 4 cloves garlic, chopped very finely or grated
- pinch of salt (to taste) - you can leave this out
- 3 to 1/2 to 4 cups chicken stock according to rice instructions. Depending how you like your rice.
Ginger & Chilli Sauce
I don't really measure when I make the sauce. Here are the approx. ingredients I used.
- 3 fresh red chillies or 1 tsp of minced chilli from jar
- 2 cloves garlic minced
- 3 cm fresh ginger minced or grated
- lime juice
- 1 piece of shallot cut in 2cm pieces
- 4-5 tbs of light soy sauce
- 1/2 tsp of chilli oil
- 1/2 tsp of sesame oil (not too much just about 3 drops)
- Chicken stock (from the boiled chicken)
- Chopped shallots and half of Chinese cabbage (wombok)
Bring water to boil in a big pot. While that is boiling chop up the ginger, garlic and shallots and place the mixture into the water along with the whole peel onion. Turn the heat down to medium high. Then place the chicken drumsticks/thighs into the water. After about 15 to 20 minutes check the chicken to see if it's cooked. Keep on checking by cutting a piece of a chicken with a knife. It's nicely cooked when the meat looks juicy and tender. You do not want it to look dry and worse taste dry. When the texture is right remove the chicken from the pot and run it under cold water. I do this so it will stop the cooking process. Pat dry with paper towel or clean towel. Then rub the chicken with soy sauce, sesame oil and a bit of salt and leave aside.
For the chicken stock you can add more flavour by adding more ginger or salt. You do not have to do this!! If you think it's salty enough then don't add anymore. The taste really depends on the chicken. Taste the stock accordingly.
Next for chicken rice - wash the rice and drain. If you still have water in it still that's okay - doesn't matter. In a fry pan add sesame oil, ginger, garlic and shallots and stir fry for at least a minute. Don't let it burn. Then with a ladle add 2 spoonfuls of the chicken stock into the pan and simmer for about 1 minute. Remove pan from heat and then gently pour the mixture into the rice pot or electric rice cooker (with the drained rice). Then gently ladle the chicken stock. Follow normal instructions for cooking the rice.
While the rice is cooking add the wombok cabbage into the chicken stock on medium. The cabbage can be cut roughly into small to big pieces. However you like.
Okay next is the chili and ginger sauce. Chop up the chillies, garlic and ginger until roughly minced and then ad a bit of lime juice. Add light soy sauce, sesame oil and chilli oil and mix. Do taste it. I prefer you to have it the way you like according to your taste. Some like it hot and overpowering and some like it not very hot.
For chicken soup, ladle a small amount of hot stock into serving bowls. Add the cooked cabbage and finely chopped shallots.
Finally add the rice to large plates and chicken onto the sides. I added the cabbage on the plate too. You can also add pickled carrots on the side as well.
I hope it's okay lol. Enjoy cause I always do.
Okay if you want the real thing from a chef check out POH's recipe for Hainanese Chicken Rice from Masterchef http://www.masterchef.com.au/hainanese-chicken-rice.htm.