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Hainanese Chicken with Rice
Created by Bopper7, Tuesday, 13 October 2009
none
Ingredients
At a glance
Categories
Serves
4-6
- Salt and freshly ground pepper
- 1 whole (1.5kg) chicken, trimmed of excess fat
- Several cloves smashed garlic, plus 1 teaspoon chopped garlic
- Several slices fresh ginger, plus 1 tablespoon chopped ginger
- 4 tablespoons peanut oil, or neutral oil, like corn or canola
- 3 shallots, roughly chopped, or a small onion
- 300g long-grain rice
- 2 tablespoons sesame oil
- 4 spring onions, chopped
- 2 cucumbers, peeled and sliced
- 2 tomatoes, sliced
- Chopped fresh coriander leaves
Method/steps
- Bring a large pot of water to a boil and salt it. Add chicken to pot along with smashed garlic and sliced ginger. Bird should be completely submerged, but only just. Cover, reduce heat to medium, and cook for 10 minutes. Turn off heat and let bird remain in water for 45 minutes to an hour, covered, or until it is cooked through.
- Remove chicken from pot, reserve stock, and let bird cool to room temperature. Put 4 tablespoons peanut oil in a skillet over medium heat; you may add trimmed chicken fat to this also. When oil is hot, add remaining garlic, along with shallots; cook, stirring occasionally, until lightly browned, about 5 minutes. Add rice and cook, stirring, until glossy. Add 4 cups reserved chicken stock and bring to a boil, then reduce heat to low and cover; cook for about 20 minutes, until rice has absorbed all liquid. Stir in salt and pepper to taste.
- Combine the sesame oil, ginger, half the spring onions and a large pinch of salt.
- Shred or chop chicken, discarding skin. Toss the chicken with the sesame oil mixture. Put rice on a large platter and mound chicken on top of it; decorate platter with cucumbers, tomatoes and coriander, and serve.
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