Hainan chicken rice

0 likes 0 comments Recipe by James Turner

Hainan Chicken Rice of James Turner - Recipefy

1 whole smallish chicken or 3-4 pieces (try for a mixture of thighs and breast)
5-6 cloves of garlic
1 bunch spring onions
Thumb size knob of ginger
Chicken stock powder
Long grain rice (1/2 cup per person)
Soy Sauce
Sesame oil
Sweet chilli sauce or something hot like Sri Racha (optional)
Deep fried shallots (optional)

Prep. Time → 10 min

Cook Time → 21 min

1. Smash flat 2-3 cloves of garlic and add to a large saucepan with half the ginger (sliced) and 2 spring onions (bruise and bend them about a bit).
Add the chicken (for a lighter dish skin the chicken first) and enough water to cover then bring to the boil.
Turn down the heat, cover and simmer until the chicken is cooked through.
Remove chicken form pan and allow to cool.
In the meantime strain the cooking water and discard the garlic etc. Add 1-2 tsp of chicken stock powder and simmer slowly to bring out the flavours.
Finely chop the remaining garlic, ginger and all but one of the spring onions and add with a little oil to another saucepan and gently fry until aromatic.
Add the rice to pan and continue to fry until the rice is coated and the grains seperate.
Pour twice the rice's volume of the stock into the pan, cover and simmer until the rice is cooked.
Bone and dice the cooled chicken into largish bite-size chunks and place in a serving bowl.
Mix equal parts soy sauce and sesame oil together (if its too salty add more sesame, if to oily to taste add more soy), 2 tbsp of each is about right. Then mix the marinade with the cooled chicken. Top with some shredded spring onion.
Serve the fragrant rice in serving bowls, and the chicken in a big bowl to share. Garnish with a little chilli sauce or deep fried shallots (if you fancy it).

main courses January 18, 2017 16:34

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