I am excited to share this amazing recipe with you all. This is one of our family’s all time favorites, Hainanese Chicken Rice. This is a very popular dish in a few Asian countries, but mainly in Singapore. In the short time my husband lived in Singapore as a kid, Hainanese Chicken Rice became one of his favorites! I absolutely love the combination of the ingredients in this dish. It also fills the house with a heavenly aroma of garlic and ginger. Once you learn how to make this, you’ll want to make it again and again. Your main ingredients will be 3 G’s: garlic, ginger, and green onion. Okay…here we go! =) Makes about 6 servings.
- For the chicken: 1 whole chicken (preferably organic) Fresh ginger, but in slices 2 stalks green onion, cut into 2″ sections (use all of stalk) Kosher salt
- For the rice: 2 cups of jasmine rice 3 cloves of garlic, finely minced 1″ section of ginger, finely minced 2 cups of the broth from the chicken stock (don’t dump out broth from boiling the chicken) 1/2 teaspoon sesame oil dash of salt
- For the garlic sauce: 1 stalk green onion, chopped 2 cloves garlic, minced 4 Tbsp of olive oil Dash of salt
- For the chili sauce: 2 Tbsp of chicken broth 4 cloves of garlic, minced 4 Tbsp of Sriracha Chili Sauce a pinch of salt Sides: Light/Dark Soy Sauce Cilantro (optional) Sliced Cucumber
1. Get a big stockpot and fill it 3/4 of way full with cold water. Place on stove until chicken is prepared.
2. CLEAN and scrub chicken with salt. Rubbing skin till clean, giving it a nice scrub down as if you were exfoliating it. =) Take out the insides. Rinse the chicken inside and out.
3. Stuff the chicken with the sliced ginger and green onion. Place in stockpot and bring water to a boil with lid on. Make sure the chicken is covered by the water. When the water is boiling, bring it down to simmer.
4. Let is cook for 25-30 minutes. To check to see if chicken is done, poke with a chopstick under the leg to see if juices run out. If they do, it’s not done yet.
While the chicken is cooking, put the rice in your rice cooker pot. Soak rice in water for 10 minutes and set aside.
5. After chicken is done, place in an “ice bath” (I just use a big mixing bowl filled with ice and cold water). This stops the chicken from cooking and keeps it tender. Discard the ginger and green onion. Save the broth for making the rice, soup, and sauce.
6. To cook the rice: Drain the rice. Get a wok or medium pan, heat 2 Tbsp of cooking oil. When it is hot, put your garlic and ginger in. Fry until there’s a nice aroma, don’t burn. Then, put your drained rice in and cook for 2 minutes. Add the sesame oil at the end.
7. Put the heavenly rice in your rice cooker with 2 1/2 cups of the chicken stock that you just made and turn your cooker on 🙂
8. While the rice is cooking, take your chicken out of it’s lovely ice bath and rub some sesame oil on it to give it some nice shine 🙂 Then, cut into slices.
For the garlic sauce: Place all ingredients in a sauce dish and let it marinate together.
For the chili sauce: Blend all together in a blender until smooth.
You can serve the chicken broth on the side (optional).
Add your sliced cucumbers on the side.