Hainanese chicken and rice

    (2)
    1 hour

    This is a popular Chinese dish in Singapore and Malaysia. Chicken is topped with sesame oil and served with rice, garlic sauce and hot pepper sauce.


    1 person made this

    Ingredients
    Serves: 8 

    • 1 (1.5kg) whole chicken
    • salt to taste
    • water to cover
    • 1 onion, halved (skin on)
    • 8 cloves garlic
    • 1 (2.5cm) piece fresh ginger, peeled and sliced
    • salt and white pepper to taste
    • Rice
    • 550g long grain rice
    • 5 cloves garlic, sliced
    • 1 (1.5cm) piece fresh ginger, peeled and sliced
    • 2 teaspoons oil
    • 5 pandan leaves, knotted
    • Dipping sauces
    • 3 fresh red chillies, halved and seeded
    • 1 lime, juiced, or as needed
    • 4 cloves garlic, peeled
    • 1 slice fresh ginger
    • Garnish
    • 10 lettuce leaves
    • 1 cucumber, peeled and sliced
    • 1 tomato, sliced
    • 1 tablespoon light soy sauce
    • 1 teaspoon sesame oil

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Remove fat from the chicken and reserve it for later use. Season chicken, inside and out, with salt.
    2. Bring a large pot of water to the boil; add chicken, onion, 8 garlic cloves, sliced ginger, salt and white pepper. Bring liquid back to the boil; reduce heat and simmer until chicken is fully cooked, 20 to 25 minutes.
    3. Carefully remove chicken and plunge into a large bowl of ice water until cooled. Remove chicken, dry and cut chicken into bite-size pieces. Strain off chicken stock and reserve.
    4. Wash and drain rice.
    5. Heat reserved chicken fat in a a pant over medium heat; cook and stir 5 sliced garlic cloves and sliced 1.5cm piece ginger until fragrant, about 1 minute. Add rice and oil; cook and stir until rice is coated in oil. Pour in enough reserved chicken stock to cook rice, about 1.5L. Add pandan leaves. Cover pan and cook rice until tender and stock is absorbed, 20 to 30 minutes.
    6. Pound red chilli peppers using a mortar and pestle, adding a small amount of salt, until peppers transform into a fine paste. Stir enough lime juice into paste to make smooth; transfer to a serving dish.
    7. Pound 4 garlic cloves and 1 slice ginger using a mortar and pestle until paste is formed; transfer to a separate serving dish.
    8. Place lettuce leaves on a serving plate and arrange cucumber slices and tomatoes around dish. Place the chicken pieces in the centre. Mix soy sauce and sesame oil together in a bowl; pour over chicken. Serve a bowl of reserved chicken stock on the side with a bowl of rice and the 2 dipping sauces.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (2)

    by
    3

    Thanks for sharing  -  13 Dec 2014  (Review from Allrecipes SE Asia)

    by
    1

    Oh. That was one of my Favorite dishes. I have been waiting for this dish for a long time and now I found this dish in this website, and I was really thrilled and eager to get the details of this recipe. I think It was an excellent work done by the author who pinpointed all the details i want for it.. I think I can also try this in our hotel and a special dish. Once Again I am really thanking for giving me such detailing. Hai Xian Lao http://www.haixianlao.sg !  -  26 Feb 2015  (Review from Allrecipes SE Asia)

    Write a review

    Click on stars to rate