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Hainanese Chicken Rice

Hainanese Chicken Rice Categories:
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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 jalapeņo 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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