Hainanese Chicken Rice

Recipe & photo courtesy of Chef Eric Teo

U.S. CHICKEN LEG (1.6 kg)

PREPARATION METHOD:

1.  Boil water with whole ginger, salt, garlic, pandan leaves, spring onion, shallot and chicken legs.

2.  Soak the chicken legs 5 times during the cooking period to make sure the chicken legs cook inside as well as outside.  Then leave the chicken legs in the stock and boil, stop the heat, cover for 10 minutes.

3.  After 10 minutes, lift up chicken legs, drain the chicken legs and plunge chicken legs into cold water till chicken is cool.  Rub with sesame oil then cut into bit sized pieces.

4.  Serve with rice, chilli sauce, ginger dip, black soya sauce, soup and vegetables.

CHICKEN SEASONING

INGREDIENTS:

20 ml         Chicken stock
20 ml         Chicken oil
40 ml         Sesame oil
20 ml         Light soya sauce

PREPARATION METHOD:
Mix the above ingredients together and store in a bottle with a pourer and dash on chicken before serving.

CHICKEN RICE

INGREDIENTS:

200 gm      Rice
300 ml       Chicken stock
20 gm        Whole garlic
10 gm        Whole ginger
20 gm        Red shallots
20 gm        Chicken fat
3 gm          Fine salt
3 pieces     Pandan leaves

PREPARATION METHOD:

Melt chicken fat in pan and sauté the garlic, ginger, shallot and pandan leaves until fragrant.  Next, add in rice and continue to sweat until sizzle.  Pour in chicken stock and add in seasoning and transfer to rice cooker and cook as per normal.

CHILLI SAUCE

INGREDIENTS:

70 gm        Red chilli (blend)
12 gm        Garlic (blend)
4 gm          Ginger (blend)
10 ml         Lime juice
10 ml         Chicken stock
Fine salt to taste

PREPARATION METHOD:
Blend chilli in blender and add in the rest of ingredients one by one until it become smooth.

CHICKEN RICE GINGER DIP

INGREDIENTS:

60 gm        Ginger
10 gm        Spring onion (sliced)
10 ml         Chicken stock
2 gm          Coarse sea salt
4 ml           Peanut oil

PREPARATION METHOD:
Blend ginger in blender and add in slice spring onion, salt and peanut oil.