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Hainanese Chicken Rice

chickenhab

Ever buy an ingredient at an ethnic market that you have no idea what to do with?  For me this would include Caribbean Banana Catchup from the Jamaican market and Yeo’s Hainanese Chili Sauce.

Hainanese Chicken is a Singaporean fragrant chicken and ginger and garlic rice dish that comes with a chili and ginger dipping sauce. I adapted this version from The Steamy Kitchen blog that uses a whole stuffed chicken and makes the sauce fresh.

Hainanese Chicken Rice
Serves 4

4 boneless, skinless chicken breasts
1 cucumber
1 bunch green onions
2 cups jasmin rice
2 cups broth, from poached chicken
3 garlic cloves, finely diced
4 teaspoons ginger, finely diced
1/4 cup cilantro, finely chopped
1 bottle of Hainanese Chili Sauce

Fill a 4 quarter pot halfway with water and add several pieces of green onion, about half of green onion bunch, sliced into 2 inch strips.  Add 2 teaspoons of diced ginger and the raw chicken breasts and let the pot come to a boil.  Boil the chicken for about 12-15 minutes.

Meanwhile rinse the rice several times and then add it to a bowl and fill with water until barely covering the rice with water. Let that sit for 10 minutes.  Drain the rice. Now heat a pot on medium heat and add the olive oil, garlic, and remaining 2 teaspoons of ginger. Saute for a couple minutes, but do not burn.  Add the rinsed rice and cook with ginger and garlic for about a minute to mix the flavors.  Now add 2 cups of broth from the poached chicken.  Bring it to a boil and then simmer and cover for 15 minutes.

Slice the cucumber into thin moons and dice the cilantro.  Finely chop the rest of the green onion and pour some chili sauce into small bowls for dipping.

Once the rice is done, plate the dish by adding a generous scoop of rice to each plate.  Slice the chicken into large chunks.  Line cucumbers along rice and sprinkle the cilantro and green onion on top.  Serve with chili sauce for dipping.