Sunday, April 27, 2008

Hainanese Chicken Rice

Since today is Sunday, I decided to cook hainanese chicken rice based on a recipe that I found at recipezaar, but the recipe was improvised according to my instinct and my taste.

The recipe may look intricate but trust me , it's quite easy and not to mention delicious too.


For the rice

Hainanese chicken

  • 1 whole chicken
  • Chicken feet or chicken bones
  • water, enough for boiling chicken
  • 1 piece thumb sized ginger, smashed
  • 4-5 garlic clove, peeled and smashed slightly
  • 1 teaspoon salt
  • A bowl (small) of ground nuts.

Chilli garlic sauce for dipping

Ginger sauce for dipping

Sauce for chicken



  1. First of all wash the rice then place it on to a tea towel or colander to dry. Then, prepare the chicken.Bring enough water to boil in a large pot.Once boil, add in the salt, ginger,garlic, chicken feet and chicken. Lower the heat and cook chicken for about 20 - 25 minutes, uncovered. It is very important to boil the chicken very slowly over low flame.Turn of flame and cover the pot. Allow the chicken to steep inside for another 20-25 minutes. Remove chicken and immerse it into a basin of cold water for 5-6 minutes.Take chicken out and drain in a colander to drip dry before cutting it into serving pieces.

  2. While the chicken is drip drying, prepare the rice.Heat up wok and add in the chicken fat and water.Bring to a low simmering boil until oil is released from the fat. Add in the ginger and garlic and fry well (without burning the garlic) Remove and discard the chicken fat and skin. Add in the rice that has been dried and salt and stir fry briskly about 1 - 2 minutes.Transfer rice into an electric rice cooker or pot. Add in the chicken broth from the boiled chicken together with the screwpine leaves if using.If cooking in a pot, cook over low flame stirring occasionally so as not to let the bottom of the rice burn.Boil until rice is cook. There remaining of the chicken stock could be made into soup, add the ground nuts and salt to taste.

  3. While the rice is cooking, you can prepare the chilli garlic sauce. Just add all ingredients into a blender or food processor, and give it a good whizz, until ingredients are well blended. Adjust the seasoning with more salt or sugar to taste.The chili garlic sauce can be kept in the refrigerator for about 2-3 days only.

  4. To prepare the ginger sauce is the same.give the ingredients a good whiz in the blender.What gives the extra oomph for the sauces is the stock from the chicken broth -- so, do not omit this ingredient.

  5. Lastly combine all the ingredients for the chicken sauce and pour it all over the cut up chicken. You can add more soya sauce and chicken broth to the chicken if you prefer. Just adjust the taste of the sauce with soya sauce and chicken broth.If you do not have garlic oil,you can fry a few cloves of garlic in oil for few minutes then take out oil and garlic pour it into a jar, and let the garlic steep inside the oil.

  6. Finally, garnish the chicken with the coriander leaves, spring onions and cucumbers. Serve the soup (without or without chicken feet).

  7. Enjoy meal with the rice and dipping sauces!

You can serve salad with tomato and cucumber for vegetables. Or just fry mustard greens with garlic and oyster sauce.

If you love hainanese chicken rice, this is a must try. I love the simplicity of the taste yet so delicious. And it's easy to prepare even for a novice like me.

The result everyone was satisfied and help themselves with second serving.

I hope there will be enough for tonight.

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