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INGREDIENTS :
- 1
whole chicken
[2½-3
lbs]
-
5-6
stalks
fresh
scallions
-
6 inch fresh ginger, peeled, cut into thick slices
- 2 tsp soy sauce
1 tsp sesame oil
2 additional stalks fresh
scallions, chopped, for garnish [optional]
1 seedless cucumber, peeled, halved and sliced
diagonally
a few sprigs of fresh cilantro,
for garnishing
½ tsp white peppercorns
salt
Ingredients for Chicken rice :
- 3 cups long grained rice, washed and drained
-
1 tbsp chopped garlic
-
2 tsp salt
- 2½
tbsp chicken fat or vegetable oil
-
6 cups, or more, chicken broth [from the cooking broth]
-
6 pandan leaves [screwpine leaves] [optional]
Ingredients for Special Chili Dipping Sauce :
- 1 tbsp kaffir lime juice [Substitute: lime or lemon juice]
-
1½-2
tbsp chicken broth [from the cooking broth]
-
2 tsp sugar
4 tbsp
hot
chili sauce
4 cloves garlic, finely ground or mashed
1 inch ginger, finely ground or grated
salt
To Prepare Special Chili Dipping
Sauce :
-
Mix
hot
chili sauce with lime juice, sugar,
garlic, ginger, chicken broth [spooning some of the chicken
fat oil] and salt to taste
- Pour chili sauce into small
condiment dishes, for each individual serving
Cook's Note : This meal can be made a low-fat diet dish.
Skim and discard any residual fat/oil from the chicken broth before cooking the chicken rice. [Best if chilled in the fridge for easy removal of fat/oil].
You may also remove the skin from the cooked chicken before serving. |
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To Prepare Chicken :
- Cut off any excess fat, reserve for using to cook rice, wash
chicken, drain well, stuff ginger slices and scallions stalks into the cavity
of the chicken
-
In a large stockpot, add sufficient water [to cover the chicken],
white peppercorns and about 2 tbsp salt, bring to a boil
-
Submerge the whole chicken, breast-side down in the boiling water,
and immediately reducing the heat to a slow poach
-
Cover, poach chicken for about 45-50 mins, [check
to make sure the water does not 'boil' the chicken]
-
When chicken is cooked, remove and plunge immediately into a bath of icy cold
water, submerging the chicken for about 10 mins
-
Remove chicken from the ice bath, discard ginger slices and scallion stalks
from the cavity, drain the chicken well, set aside - meanwhile cook the chicken rice
-
When the chicken is cool enough to handle, cut it neatly into serving size pieces
[de-bone chicken, if you prefer]
To Prepare Chicken Rice :
- Wash rice till water runs clear, drain well
-
Heat wok on high, add the
reserved chicken fat, render
into an oil to about 2½
tbsp [add vegetable oil if chicken fat oil is insufficient ]
-
Add chopped garlic, stir-fry for a few seconds
- Add
the raw rice, stir-fry till the rice
grains start to look translucent, about 8-10 mins
-
Transfer rice to a pot, add 6 cups chicken broth, salt and pandan
leaves [*Note: depending on the type of rice, use
more or less of the chicken broth]
- Bring to a boil,
reduce heat, simmer uncovered, until the chicken broth is absorbed by the rice
[small 'bubble' holes start to appear on the rice]
-
Reduce heat to very low, cover the rice with a tight-fitting lid, cook for a
further 10-12 mins
- Turn off heat, DO NOT open
the cover, wait for 10 mins before opening [steam inside will gently finish
steaming the rice]
- Fluff up the rice with a
fork [If rice is not fully cook, simply add a little chicken broth, cover and
steam on very low heat for another 5 mins or so]
-
Alternatively, 'fry' the raw rice in a wok until translucent, then transfer
into an electric
rice cooker and add sufficient chicken broth to cook
-
Any leftover chicken broth after making the rice, can be served
as a small side soup, garnished with some chopped cilantro
-
Line a serving platter with cucumber slices, arrange chicken pieces on top,
sprinkle with soy sauce, sesame oil, and garnish with chopped scallions
and cilantro sprigs
-
Serve Hainan chicken [usually served at room temperature] with chicken rice,
side soup - and special chili dipping sauce!
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