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Hainanese Chicken Rice.
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| Ingredients: 1 whole organic chicken about 1.5 kilo 3 thumb size ginger, cut into large strips 1 big bundle spring onions, cut into 2” length 1 bundle kinchay trimmed | |
| rock salt | |
| vegetable oil | |
| Garlic-Ginger Rice | |
| 2 tbsp | vegetable oil |
| 3 head | garlic, crushed |
| 1 thumb size ginger, sliced | |
| 3 cup | rice, washed, soaked, drained |
| 3-4 cups | chicken broth |
| 1 tbsp | salt |
| Chili-Garlic Sauce | |
| 1/3 | lemon juice |
| 1/4 cup | chicken broth |
| 2 tbsp | sugar |
| 4-6 pcs. | long red chili |
| 1 head | garlic |
| 1 thumb size ginger | |
| 1 tsp. | salt, (to taste) |
| Garnishing | |
| 1 medium | size cucumber, thinly sliced |
| 3 medium | size tomato, thinly sliced |
| 1 small | bundle, kinchay, chopped |
| soy sauce | |
| vegetable oil | |
Cooking procedure:
To poach the chicken. Rub the chicken including cavities with generous amount of rock salt. Wash and drain-dry inside and outside. Season generously the chicken with salt including the cavities. Stuff chicken with the ginger strips, spring onion and kinchay. I a big casserole place the chicken and fill with water to cover by about 1 inch. Bring to a boil, reduce heat to medium-low and simmer for simmer 30-45 minutes or until a clear juice ooze out when a fork is pricked under the chicken leg. When done, carefully remove the chicken from the casserole and immediately transfer the chicken into a bath of ice water let cool for 3-5 minute. Reserve the chicken broth. Remove chicken from the cool bath and drain excess water (including the stuffed cavities).
To cook the rice. In a wok suttee the garlic and ginger until fragrant. Stir in rice to coat with the aromatics for 2-3 minutes. Transfer into the rice cooker, add in the chicken broth and salt, turn on the rice cooker.
To make the chili sauce. Place all the sauce ingredients in a blender, blend into uniform consistency.
To serve. Remove stuffing of the chicken and drain. Lightly rub the outside of the chicken with vegetable oil. Carve/cut the chicken into serving pieces, and arrange on plate of rice. Garnish with cucumber, tomato and kinchay, Serve with prepared chili-garlic sauce and with soy sauce.
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