Hainanese Chicken Rice

Dear Friends and for those who are following my Blog thank you for all your compliments and comments on Facebook.  As so many of you requested for the Recipe, here it is. I hope you will enjoy preparing this dish. I hope to share more recipes with you in near future.

Before I publish any recipes, I usually try out the recipe's  at home, to ensure it turns out right and modify it according to my taste and preference so that the best taste it achieved.

Aromatic Chicken Flavor Rice

• Fragrant long grain Rice        500gm
• Garlic                                     4 Cloves
• Butter                                     3tbs
• Ginger                                    2 in
• Chicken Stock                        600ml
• Screw Pine leave                    1 nos
• Salt to taste

Rinse rice and drain. Keep aside
Heat up butter and fry garlic,ginger and pandan leave for about five minutes. Then add rice and stir fry till fragrant.
Pour rice into electric Rice Cooker and add chicken stock. Cook till done.

Hainanese Chicken

• Chicken thigh                           2pc
• (You may use whole chicken)
• Sugar                                        half tsp
• Light soya sauce                      4tbs
• Chicken stock                          50ml
• Coriander                                 garnishing
• Spring onion                            garnishing
• Cucumber                                garnishing

1. In a Deep Pot add chicken stock and bring to boil. Put chicken in and cook over low heat for 20min.       Depending on the size of chicken piece. The stock must cover the chicken.

2.Remove chicken retain the soup for later to be served with rice. Next soak chicken in cold water for about 10 min. Once cool down coat with sesame oil.

3. Debone Chicken and garnish with cucumber, coriander and spring onion.

4 In a bowl add light soya sauce, chicken stock sugar and stir until sugar dissolves.  Pour the sauce over the chicken and serve.

Ginger and Spring Onion Dipping Sauce

• Young Ginger      200gm
• Water                   100ml
• Oil                        100ml
• Oyster sauce        1tbs
• Chicken stock      1tbs
• Salt to taste
• Sesame Oil            a dash
• Spring Onion        2tbs

1. Peel young ginger, blender with 100ml water into thick puree.

2. Heat oil and put ginger puree and seasoning. Stir and cook until it boils. Turn off the flame and add in spring onion, leave it to cool and serve with chicken.

Please note that in Ipoh and the typical Hainanese Chicken Rice is only served with Ginger Sauce. If you prefer the spicy sauce add red bird eye chili, garlic and some vinegar.