Hainan Chicken Rice

Serves 4

I miss having Singapore chicken hainan in hawkers stall. There is something about this dish that makes me want to eat more..and more..I guess its the taste chicken fat combined with the other spices. There are two types available, the white chicken and the brown chicken.

This chicken rice is from Chinese origin and is most commonly associated with Hainanese and Malaysian, Singapore and Thai cuisine. The dish is based on the well-known Hainanese dish called Wenchang chicken (文昌雞) (Wikipedia)

This recipe focus on the white chicken and the great thing about it is that you don’t have to hang the chicken to drip or cut and deformed a whole chicken. These chicken breast are fit to size. So enjoy making it!

Chicken Hainan:
4 boneless chicken breast
1 lt water
6 cm ginger
10 garlic clove
2 tbs oil
1 tsp sugar
1 tsp sweet soy sauce
1 tsp chinense salty soy sauce
salt pepper to taste

How to prepare:
-boil the chicken and all other ingredients for 30 minutes
-take out the chicken and let the water drip
-cut the chicken into thin slices when ready to serve

Hainan Rice
4 cup rice grain
3 cup chicken stock and fill additional water until level 4
2 tsp oil
4 leaves of pandan
2 cm ginger
3 cloves garlic
salt to taste

How to prepare:
-rinse the rice and put into the rice cooker bowl
-cut the ginger into thin slices
-smack the cloves of garlic
-sauted the ginger and garlic with a little oil for a while and add into the rice cooker bowl
-add the other remaining ingredients
-fill the bowl with the chicken stock and additional water until level 4
-switch on the rice cooker

Chicken Broth
-heat the remaining chicken stock and add thin slices of green onion
-add additional salt if it is loosing its taste

How to serve:
-Place hainan chicken rice on a plate
-decorate the sides with  lettuce and place the cut hainan chicken on top
-serve the broth in a bowl together with the set
-serve with thai sweet chili sauce and sweet soy sauce

Tips!
If you have chicken left overs, just put it in the rice cooker for later, it will keep the taste and the moist as long as the rice is the hainan rice

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