Kerala x Singapore
Hainanese chicken ghee rice
Silky poached chicken meets Malabar ghee rice. The broth on the side is the quiet hero.
90 minTime
56 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original902kcalsame
56 gproteinsame
3 gfibresame
90minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Bring the water to a boil with the sliced ginger, spring onion greens and 2 tbsp salt. Lower in the chicken, return to a bare simmer, cover and cook on the lowest heat for 35 minutes, until the thigh juices run clear and no pink remains at the bone.
- 2Plunge the chicken into iced water for 10 minutes. Keep the poaching broth hot.
- 3Heat the ghee on medium heat, add the whole spices and onion and fry 8 minutes until golden. Add the cashews and raisins for 1 minute and lift out half for garnish.
- 4Add the drained rice and half the garlic, minced, and toast 2 minutes. Add 600 ml poaching broth, the pandan and salt. Cover and cook on low heat 15 minutes, then rest 10.
- 5Grate the remaining ginger into a bowl with chopped spring onion whites and a pinch of salt. Heat the coconut oil with the curry leaves until they crackle and pour over.
- 6Blend the coriander, both chillies, the rest of the garlic, lime juice, sugar, salt and 2 tbsp broth into a bright chutney.
- 7Rub the chicken with sesame oil and cut into pieces. Serve with the rice, cucumber, dark soy, chutney, ginger oil and a cup of hot broth.
Serve it like this
Mound the ghee rice in a bowl and turn it out, fan the chicken slices against it, and set three tiny bowls of chutney, ginger oil and soy in a line. Broth in a cup.
