Singapore
Hainanese chicken rice
Silky poached chicken, rice cooked in chicken stock and three sauces. Simplicity, perfected.
90 minTime
50 gProtein each
mildSpice
Make it your way
Grandma's wayPoached chicken, chicken rice, three sauces.
The original733kcalsame
50 gproteinsame
3 gfibresame
90minutessame
Hainanese chicken rice.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Rub chicken with salt, stuff with half the ginger, spring onion and garlic. Lower into boiling water, then reduce to a bare simmer, covered.
- 2Turn off the heat and leave covered until the thickest part is cooked through with no pink at the bone. Plunge into iced water.
- 3Fry shallots and a little garlic in oil. Add rice and toss, then cook with 2 1/2 cups chicken stock, pandan and salt.
- 4Blend chillies, ginger, garlic, lime, sugar, salt and a splash of stock for chilli sauce. Pound the rest of the ginger with salt and hot oil.
- 5Rub chicken with sesame oil, chop, drizzle soy. Serve with rice, cucumber, sauces and a bowl of broth.
Serve it like this
Lay sliced chicken over a dome of rice, cucumber and coriander alongside, three sauces in small dishes and a cup of clear broth.
