Hainanese Chicken Rice

By Ah Ma

Main Dish

By Ah Ma (Bedok)

Shared by SG Recipe Book, grandmother

Singapore's national dish - tender poached chicken served with fragrant rice cooked in chicken stock, accompanied by chili sauce and ginger paste.

90 min

4 servings

Chinesemedium

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https://sgrecipebook.com/r/wp8gRM

Ingredients

1 whole chicken (about 1.5kg)
4 cups jasmine rice
6 cups chicken stock
4 cloves garlic, minced
2 inches ginger, sliced
2 pandan leaves
2 tbsp sesame oil
Salt to taste
For chili sauce: 10 red chilies, 4 cloves garlic, 1 inch ginger, lime juice, salt
For ginger paste: 4 inches ginger, 2 tbsp oil, salt

1
Clean the chicken thoroughly and rub with salt. Stuff the cavity with ginger slices and pandan leaves.
2
Bring a large pot of water to boil. Submerge the chicken and poach for 45 minutes on low heat. Do not let it boil vigorously.
3
Remove chicken and plunge into ice water to stop cooking and tighten the skin.
4
Reserve the poaching liquid for cooking rice.
5
Rinse rice and sauté with garlic and ginger in sesame oil until fragrant.
6
Add chicken stock and cook rice in rice cooker.
7
For chili sauce: Blend chilies, garlic, ginger with lime juice and salt.
8
For ginger paste: Blend ginger with oil and salt until smooth.
9
Slice chicken and serve with rice, chili sauce, ginger paste, and cucumber slices.

"The key is to never let the water boil when poaching - keep it at a gentle simmer for silky smooth chicken."

SG Recipe Book

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