Recipes - Malaysian & Singaporean

Hainanese Chicken Rice
Hainanese Chicken Rice Recipe


A popular dish from the Hainan province in south China, the Hainanese Chicken Rice a classic rice delicacy that's famous in Malaysia. Try this recipe!
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

For the rice

3 cups uncooked rice (washed)
5 tbsp vegetable oil
4 cloves garlic (finely chopped)
4 shallots (finely chopped)
2½ cups chicken broth stock
4-6 blades of pandan leave (screwpine leaves)
1 small thumb of ginger (cleaned and bruised)
1 tbsp of the garlic and shallot oil
1½ tsp salt (to taste)

For the chicken

1 whole chicken
1 small thumb of ginger (cleaned and bruised)
5-6 stalks of spring onions (washed and chopped)
10 bowls chicken stock (adjust accordingly)
4 blades of pandan leaves (screwpine leaves)
1 carrot (roughly chopped)
2 tsp of salt
10 bowls of cold water
1 cucumber (sliced diagonally)

For the sauce

2 tbsp light soy sauce
2 tbsp chicken broth
3 tsp sesame oil
3 tsp garlic and shallot oil

For chicken rice chilli sauce

90g red chilies (you may add in some bird’s eye chili)
15g garlic
50g ginger
1 tsp salt
1 tsp sugar
50ml chicken broth
60ml lime juice (to taste)

To garnish

few sprigs of corianders




Steps:

For the chicken

  1. Wash chicken, drain well, stuff ginger and scallion into the chicken’s cavity. Rub 2 tsp salt all over the chicken.
  2. In a large stockpot that can fit a whole chicken, add water enough to cover the whole chicken together with pandan leaves, carrot and salt.
  3. Submerge the whole chicken, breast side down. Bring to full boil and then lower the heat to gentle simmer immediately for 35-45 mins depending on the size of the chicken.
  4. Remove chicken and plunge it into prepared cold water at once for 10 mins. Retain chicken stock.
  5. Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size.

For the rice

  1. Heat oil in wok, fry chopped shallots and garlic till fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to rice cooker.
  2. Add in chicken broth stock, pandan leaves, ginger, garlic and shallot oil, and salt into rice mixture. Mix well and press”cook”. When rice is cook. Fluff rice with a ladle.

To serve chicken rice

  1. Line a serving plate with cucumber slices.
  2. Arrange chicken pieces on top, pour in the prepared sauce before garnishing with coriander.
  3. Serve with chicken rice, side soup** and chicken rice chili sauce.
  4. Your Hainanese chicken rice is ready!

**Any left over chicken broth can be served as side soup, garnish with coriander or chopped spring onions.


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Hainanese Chicken Rice

Hainanese Chicken Rice

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A popular dish from the Hainan province in south China, the Hainanese Chicken Rice a classic rice delicacy that's famous in Malaysia. Try this recipe!

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

For the rice

3 cups uncooked rice (washed)
5 tbsp vegetable oil
4 cloves garlic (finely chopped)
4 shallots (finely chopped)
2½ cups chicken broth stock
4-6 blades of pandan leave (screwpine leaves)
1 small thumb of ginger (cleaned and bruised)
1 tbsp of the garlic and shallot oil
1½ tsp salt (to taste)

For the chicken

1 whole chicken
1 small thumb of ginger (cleaned and bruised)
5-6 stalks of spring onions (washed and chopped)
10 bowls chicken stock (adjust accordingly)
4 blades of pandan leaves (screwpine leaves)
1 carrot (roughly chopped)
2 tsp of salt
10 bowls of cold water
1 cucumber (sliced diagonally)

For the sauce

2 tbsp light soy sauce
2 tbsp chicken broth
3 tsp sesame oil
3 tsp garlic and shallot oil

For chicken rice chilli sauce

90g red chilies (you may add in some bird’s eye chili)
15g garlic
50g ginger
1 tsp salt
1 tsp sugar
50ml chicken broth
60ml lime juice (to taste)

To garnish

few sprigs of corianders

Instructions

For the chicken

  1. Wash chicken, drain well, stuff ginger and scallion into the chicken’s cavity. Rub 2 tsp salt all over the chicken.
  2. In a large stockpot that can fit a whole chicken, add water enough to cover the whole chicken together with pandan leaves, carrot and salt.
  3. Submerge the whole chicken, breast side down. Bring to full boil and then lower the heat to gentle simmer immediately for 35-45 mins depending on the size of the chicken.
  4. Remove chicken and plunge it into prepared cold water at once for 10 mins. Retain chicken stock.
  5. Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size.

For the rice

  1. Heat oil in wok, fry chopped shallots and garlic till fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to rice cooker.
  2. Add in chicken broth stock, pandan leaves, ginger, garlic and shallot oil, and salt into rice mixture. Mix well and press”cook”. When rice is cook. Fluff rice with a ladle.

To serve chicken rice

  1. Line a serving plate with cucumber slices.
  2. Arrange chicken pieces on top, pour in the prepared sauce before garnishing with coriander.
  3. Serve with chicken rice, side soup** and chicken rice chili sauce.
  4. Your Hainanese chicken rice is ready!

**Any left over chicken broth can be served as side soup, garnish with coriander or chopped spring onions.

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