RECIPE: Hainanese Chicken Rice

Hainanese chicken rice is a dish of Chinese origin, and is most commonly associated with Hainanese, Singaporean and Malaysian cuisines.   It is based on the well-known Hainanese dish called Wenchang chicken (文昌雞). Don’t be surprised though, if you find the chicken rice served in Hainan, China is different from what you can find in Southeast Asia. Over the years, adaption has been made by the Chinese Hainanese clan who migrated to Southeast Asia which resulted today’s Hainanese chicken rice in Singapore and Malaysia.

our dinner

I first tasted this cuisine when i was in Singapore in 1999 at the Mandarin Hotel upon the recommendation of my brother's girlfriend Mary-ann Amador.

Since i have a guest in our home, i decided to have this for our dinner.  

ingredients

PROCEDURE FOR CHICKEN

slice the ginger celery leeks and onions - set aside

make the Chicken Stock.  put in a pot around 1 liter of water

while the water is heating, mix the rice wine, soy sauce, 3 pieces of ginger, garlic and lemongrass.

rub it on the Chicken.  if its a whole chicken place some seasoning inside. then set Aside

once the pot is boiling add Lemongrass

add Celery

add leeks and onion

add Ginger

the best is to add CHICKEN BONES... but here in manila i am always in a hurry so i use Knorr Chicken Cubes

add the marinated chicken

Submerge the whole chicken (for this recipe i used leg and thigh) in the boiling water for 35-45 minutes depending on the size of the chicken. Lower the heat to gentle simmer.
When chicken is cooked, remove chicken. Keep the chicken broth for later use in the chicken Rice

         HOW TO MAKE THE CHICKEN RICE

Wash the rice and drain well.

  In a wok, fry the olive oil

fry garlic till fragrant and golden in colour.

 

add ginger

add to the rice and stir

add the chicken stock instead of water.  i cooked 4 cups rice and i pour in 5 cups chicken stock because my rice cooker is imarflex brand.

stir to put air

transfer to rice cooker and follow the normal instructions for cooking rice

              

How TO MAKE the Ginger Sauce

in a wok, fry the Olive Oil  (i don't have a wok so i used my all-clad pan)

add the garlic cook till fragrant and golden in colour.

Add ginger

add 1/4 tsp of magic sarap

add 1 tbsp water

add spring onion and serve

    SERVING HAINANESE CHICKEN RICE

remove the chicken from the Chicken stock

place in a chopping board

since i used the leg and thigh i chopped into 3 pieces

pour cooked rice in pyrex dish and add chicken

add spring onion

my Hainanese chicken rice.  Any left over chicken broth can be served as side soup, garnish with cilantro. I like my soup with fish balls. ;-)

HAINANESE CHICKEN RICE....

INGREDIENTS:
  
4 pcs      Chicken (for this cooking i used leg and thigh)
1 tbsp    chinese rice wine
1 tbsp    light soy sauce
6 slices  fresh ginger
1 clove  garlic 
3 stalks  lemongrass
1 pc       onion chopped in 4 pieces
1 tsp      light soy sauce
1/2 tsp   salt 

CHICKEN STOCK
1 to 2 pieces  Knorr Chicken cube
3  pcs  ginger, celery, leeks and onion


Chicken Rice

3 cups long grain rice

2 tbsp olive oil
1 tbsp ginger grated
1 tbsp water
2 tbsp garlic chopped very finely
1/4 tsp magic sarap
3.5 cups chicken stock or according to rice cooking instructions

GINGER SAUCE
1/4 cup ginger grated
3    cloves of garlic chopped
1/8 cup olive oil 
1/8 tsp spring onions to decorate






COOKING PROCEDURE


A.  CHICKEN STOCK:

• put in a pot around 1 liter of water and add Chicken Bones or 1 to 2 pieces knorr cubes plus three slices of ginger, celery leeks and onion
• bring to a boil (if you use chicken bones, boil for 1 1/2 hours until stock has a strong chicken flavor.

B.  PROCEDURE FOR CHICKEN 

• while the CHICKEN STOCK is heating -- mix the rice wine, soy sauce, 3 pieces of ginger, garlic and lemongrass. rub it on the Chicken.  if its a whole chicken place some seasoning inside.
• when the chicken stock boils, place the chicken inside the pot.
• Submerge the whole chicken (for this recipe i used leg and thigh) in the boiling water for 35-45 minutes depending on the size of the chicken. Lower the heat to gentle simmer immediately.
•  add the remaining three pieces of ginger and onion in the stock.  cook until tender.
• When chicken is cooked, remove chicken. Keep the chicken broth for later use in the chicken Rice
• remove the chicken and cut in the pieces. set aside

C.  PROCEDURE FOR CHICKEN RICE

• wash the rice and drain well
• in a wok, fry the Olive Oil then add the garlic and ginger.
• pour on the rice.  then add chicken stock (by following the water instructions for cooking rice in a cooker)

D.  ARRANGE THE DISH

• once the rice is cooked place in a bowl or pyrex dish.
• put the chicken on top of the rice
• garnish with spring onions
• Serve with the ginger sauce and chili sauce