Hainanese chicken rice (poached chicken with chicken rice and ginger-chilli sauce)

One of Singapore and Malaysia's national dishes, which arrived from China's Hainan Island: silky poached chicken, fragrant rice cooked in the stock, and three sauces.

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Method

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1. Rub the chicken inside and out with half the salt, and rinse. Stuff the cavity with half the ginger slices and 2 spring onions.
2. Bring enough water to a boil in a large pot to cover the chicken, add the remaining ginger, spring onion and salt. Add the chicken, bring back to the boil, then simmer over very low heat, barely bubbling, for 35-40 minutes. ⏱ Timer: 35 min
3. Lift out the chicken and plunge into iced water for 5 minutes, to firm up the skin. Drain, and rub with sesame oil. Reserve the stock. ⏱ Timer: 5 min
4. Rinse and drain the rice. In 2 tbsp oil (or fat skimmed from the chicken), fry the garlic and grated ginger, add the rice, and toss for 2 minutes. ⏱ Timer: 2 min
5. Pour 600 ml of the chicken stock over the rice, add the pandan leaf, season with salt, and simmer covered over low heat for 15 minutes, then rest for 10 minutes. ⏱ Timer: 15 min
6. Blend the chilli sauce ingredients smooth. For the ginger sauce, mix the ginger and spring onion with salt, and pour over the hot oil.
7. Carve the chicken, and serve with the rice, cucumber, both sauces and dark soy sauce; serve a cup of hot stock alongside.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Don't boil the chicken hard, or the meat will dry out; a gentle simmer gives the silky texture.
• The leftover stock also makes a good soup: serve with spring onion and a little white pepper alongside the chicken.

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More southeast asian ideas

• Sopas (creamy macaroni soup with chicken)
• Soto ayam (turmeric chicken soup)
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• Gai yang (grilled lemongrass chicken)
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• Gà nướng mật ong (honey-glazed grilled chicken)
• Chicken adobo (braised chicken in vinegar and soy sauce)

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