Monday, May 30, 2016

Hainanese Chicken Rice recipe

I have fond memories of having this dish in Singapore and Malaysia, and this recipe works really well.

I've adapted it from Tastemade's recipe (which I originally saw through facebook).


Ingredients

  • Skin-on chicken thighs, 2
    • It's important to use thighs with the skin on.  The fat from it will better flavour the rice, and it provides a nice texture.  If you can't get skin-on thighs, you can use skin-on chicken marylands and remove the leg and bones from it.
  • Jasmine rice, 300 grams
  • Water, 370ml
  • Spring onions, 10cm piece
    • 'spring onions' seems to mean different things in different places -- I mean the green and white cylindrical ones that don't have the bulbs on the ends.
  • Seasonings for chicken
    • Fresh ginger, 15 grams, thinly sliced
    • Soy sauce, 1 tbsp
    • Powdered chicken stock, 2 tsp
    • Oil, 1 tsp
    • Salt, 1 tsp
  • For garnish
    • Fresh coriander
    • Fried onions
      • the ones you can buy in jars or packets from asian grocers or the asian section of some supermarkets.  They look like this.  Not essential, so don't worry if you can't get them.
  • For soy-oyster-honey sauce
    • Soy sauce, 1 tbsp
    • Oyster sauce, 1 tbsp
    • Honey, 1 tsp
  • For chili-fishsauce-lemon sauce
    • Sweet chili sauce, 2 tbsp
    • Fish sauce, 1 tbsp
    • Lemon juice, 1 tbsp
  • For ginger-fishsauce-seasame sauce
    • Fresh ginger, 2 tsp, grated
    • Spring onions, 1 tbsp, minced
    • Fish sauce, 1 tbsp
    • Sesame oil, 1 tbsp
    • Sugar, 1 tbsp
...if you want to save a bit of time and effort, you could make only one or even none of these sauces.  The dish by itself is quite flavoursome.

Wash the rice.
In a large pan, combine the rice, water and the seasonings for the chicken (ginger, soy sauce, chicken stock, oil, salt).
Give it a quick mix so ingredients are well combined.
Place the chicken thighs (skin down) on top, then the spring onion piece on top of that.

Cover and cook over high heat until boiling.
Turn down the heat to low and cook for 12 minutes.
Turn off the heat and let it sit covered for 10 more minutes.
(Check the chicken and rice are adequately cooked - cook longer if necessary).

Slice the chicken into 1 cm pieces and set aside.
Discard the spring onion stalk and mix the rice to combine the flavors.

To make the sauces, simply combine the respective ingredients into three separate bowls and mix well.

Put a mound of chicken rice onto a platter and place cut chicken on top.

Serve with the sauces along with some fresh coriander and fried onions.


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