Ingredients for Chicken:
1 whole chicken [2½-3 lbs]
5-6 stalks fresh scallions
6 inch fresh ginger, peeled, cut into thick slices
2 tsp soy sauce
1 tsp sesame oil
2 additional stalks fresh scallions, chopped, for garnish [optional]
1 seedless cucumber, peeled, halved and sliced diagonally
a few sprigs of fresh cilantro, for garnishing
½ tsp white peppercorns
salt
1 whole chicken [2½-3 lbs]
5-6 stalks fresh scallions
6 inch fresh ginger, peeled, cut into thick slices
2 tsp soy sauce
1 tsp sesame oil
2 additional stalks fresh scallions, chopped, for garnish [optional]
1 seedless cucumber, peeled, halved and sliced diagonally
a few sprigs of fresh cilantro, for garnishing
½ tsp white peppercorns
salt
Ingredients for Chicken rice :
3 cups long grained rice, washed and drained
1 tbsp chopped garlic
2 tsp salt
2½ tbsp chicken fat or vegetable oil
6 cups, or more, chicken broth [from the cooking broth]
6 pandan leaves [screwpine leaves] [optional]
3 cups long grained rice, washed and drained
1 tbsp chopped garlic
2 tsp salt
2½ tbsp chicken fat or vegetable oil
6 cups, or more, chicken broth [from the cooking broth]
6 pandan leaves [screwpine leaves] [optional]
Chicken Preparation:
- Cut off any excess fat, reserve for using to cook rice, wash chicken, drain well, stuff ginger slices and scallions stalks into the cavity of the chicken
- In a large stockpot, add sufficient water [to cover the chicken], white peppercorns and about 2 tbsp salt, bring to a boil
- Submerge the whole chicken, breast-side down in the boiling water, and immediately reducing the heat to a slow poach
- Cover, poach chicken for about 45-50 mins, [check to make sure the water does not 'boil' the chicken]
- When chicken is cooked, remove and plunge immediately into a bath of icy cold water, submerging the chicken for about 10 mins
- Remove chicken from the ice bath, discard ginger slices and scallion stalks from the cavity, drain the chicken well, set aside - meanwhile cook the chicken rice
- When the chicken is cool enough to handle, cut it neatly into serving size pieces [de-bone chicken, if you prefer
- Cut off any excess fat, reserve for using to cook rice, wash chicken, drain well, stuff ginger slices and scallions stalks into the cavity of the chicken
- In a large stockpot, add sufficient water [to cover the chicken], white peppercorns and about 2 tbsp salt, bring to a boil
- Submerge the whole chicken, breast-side down in the boiling water, and immediately reducing the heat to a slow poach
- Cover, poach chicken for about 45-50 mins, [check to make sure the water does not 'boil' the chicken]
- When chicken is cooked, remove and plunge immediately into a bath of icy cold water, submerging the chicken for about 10 mins
- Remove chicken from the ice bath, discard ginger slices and scallion stalks from the cavity, drain the chicken well, set aside - meanwhile cook the chicken rice
- When the chicken is cool enough to handle, cut it neatly into serving size pieces [de-bone chicken, if you prefer
Rice Preparation:
- Wash rice till water runs clear, drain well
- Heat wok on high, add the reserved chicken fat, render into an oil to about 2½ tbsp [add vegetable oil if chicken fat oil is insufficient ]
- Add chopped garlic, stir-fry for a few seconds
- Add the raw rice, stir-fry till the rice grains start to look translucent, about 8-10 mins
- Transfer rice to a pot, add 6 cups chicken broth, salt and pandan leaves [*Note: depending on the type of rice, use more or less of the chicken broth]
- Bring to a boil, reduce heat, simmer uncovered, until the chicken broth is absorbed by the rice [small 'bubble' holes start to appear on the rice]
- Reduce heat to very low, cover the rice with a tight-fitting lid, cook for a further 10-12 mins
- Turn off heat, DO NOT open the cover, wait for 10 mins before opening [steam inside will gently finish steaming the rice]
- Fluff up the rice with a fork [If rice is not fully cook, simply add a little chicken broth, cover and steam on very low heat for another 5 mins or so]
- Alternatively, 'fry' the raw rice in a wok until translucent, then transfer into an electric rice cooker and add sufficient chicken broth to cook
- Any leftover chicken broth after making the rice, can be served as a small side soup, garnished with some chopped cilantro
- Line a serving platter with cucumber slices, arrange chicken pieces on top, sprinkle with soy sauce, sesame oil, and garnish with chopped scallions and cilantro sprigs
- Serve Hainan chicken [usually served at room temperature] with chicken rice, side soup - and special chili dipping sauce!
- Wash rice till water runs clear, drain well
- Heat wok on high, add the reserved chicken fat, render into an oil to about 2½ tbsp [add vegetable oil if chicken fat oil is insufficient ]
- Add chopped garlic, stir-fry for a few seconds
- Add the raw rice, stir-fry till the rice grains start to look translucent, about 8-10 mins
- Transfer rice to a pot, add 6 cups chicken broth, salt and pandan leaves [*Note: depending on the type of rice, use more or less of the chicken broth]
- Bring to a boil, reduce heat, simmer uncovered, until the chicken broth is absorbed by the rice [small 'bubble' holes start to appear on the rice]
- Reduce heat to very low, cover the rice with a tight-fitting lid, cook for a further 10-12 mins
- Turn off heat, DO NOT open the cover, wait for 10 mins before opening [steam inside will gently finish steaming the rice]
- Fluff up the rice with a fork [If rice is not fully cook, simply add a little chicken broth, cover and steam on very low heat for another 5 mins or so]
- Alternatively, 'fry' the raw rice in a wok until translucent, then transfer into an electric rice cooker and add sufficient chicken broth to cook
- Any leftover chicken broth after making the rice, can be served as a small side soup, garnished with some chopped cilantro
- Line a serving platter with cucumber slices, arrange chicken pieces on top, sprinkle with soy sauce, sesame oil, and garnish with chopped scallions and cilantro sprigs
- Serve Hainan chicken [usually served at room temperature] with chicken rice, side soup - and special chili dipping sauce!
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