Hainanese Chicken Rice

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Preparation time:
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Ingredients:
1 pound	chicken thighs
4 cups	water
1 tsp.	salt
For the seasoned rice:
2 Tbsps.	vegetable oil
1	shallot, finely chopped
1 tsp.	minced ginger
1/2 tsp.	minced garlic
1-1/2 cups	long-grain rice
2 cups	chicken broth
For the gingersauce:
1/3 cup	coarsely chopped fresh ginger
1/3 cup	chicken broth
1/2 tsp.	sugar
1 tsp.	sesame oil
2 Tbsps.	vegetable oil
For the chilisauce: 2 fresh red jalapeño chillies, seeded
3 Tbsps.	tamarindwater, (made by soaking 2-1/2 tablespoons tamarind pulp in hot water for 10 to 15 minutes and extracting the juices) or 3 tablespoons fresh lime juice
2 tsps.	minced garlic
	Thick sweet soy sauce, (Kecap Manis)

Cooking:

1. Place chicken, water, and salt in a large pot and bring to a boil. Reduce heat; cover and simmer until chicken is no longer pink when cut near bone, 30 to 40 minutes. Lift out chicken and let cool; reserve broth for the rice and sauces.

2. To make seasoned rice: Place a 2-quart pan over high heat until hot. Add oil, swirling to coat sides. Add shallot, ginger, and garlic; stir-fry until fragrant, about 30 seconds. Add rice and cook, stirring, for 2 minutes. Add 2 cups broth, and sesame oil. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

3. To make ginger sauce: Place all ingredients except oil in a blender and process. Heat oil in a small pan over medium heat. Add puree and cook, until slightly thickened, about 2 minutes.

4. To make chili sauce: Place all ingredients except oil in a blender and process until smooth. Heat oil in a small pan over medium heat. Add puree and cook until slightly thickened, about 2 minutes.

Recipe uploaded with Shop'NCook for iPhone.

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