Hainanese Chicken Rice
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Per portion
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For 3 portions
- Chicken 1 pc whole½ kg
- Jasmine rice100 g
- Ginger1,5 cm
- Garlic cloves2 Stk
- Spring onions1 Stk
- Sesame oil½ tbsp
- Soy sauce1 tbsp
- Chicken fatOr: Butter15 g
- Pandan leavesOr: Bay leaves1 Stk
- Cucumber1 Stk
- Cilantro1 bunch
- Sambal1 tbsp
- Lime juice¼ tbsp
- Iodized salt½ tsp
Step by step
- 1
Cover chicken in a large pot with water, add ginger slices, halved garlic cloves and salt.
- 2
Bring to a boil, reduce heat, steep 30-40 minutes.
- 3
Remove chicken, plunge into ice water for smooth skin, 5 minutes.
- 4
Wash rice.
- 5
Heat chicken fat in a pot, finely chop remaining garlic and ginger and briefly sauté.
- 6
Add rice and sauté 1 minute.
- 7
Pour in 800 ml chicken stock from poaching pot, add pandan leaf, cook 18 minutes.
- 8
Carve chicken, brush with sesame oil.
- 9
Mix sambal with lime juice.
- 10
Serve chicken with rice, cucumber slices, broth as soup and 3 sauces (soy, chili, ginger).
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