Hainanese Chicken Rice
This dish, from the Chinese island of Hainan, has become a Singaporean standard.
- For the Chicken and Stock:
- One 3-pound chicken
- 1 small piece ginger, peeled and crushed
- 2 cloves garlic, crushed and peeled
- 1 scallion, tied in a knot
- For the Rice:
- 1 1/2 cups jasmine or other long grain rice
- 2 tablespoons vegetable oil
- 3 shallots, peeled and finely chopped
- 5 cloves garlic, peeled and finely chopped
Wash the chicken and pat dry. Sprinkle with salt inside and out. Tuck the ginger, garlic and scallion into the cavity of the chicken, then tie the legs together with kitchen string.
Bring 5 quarts of water to a boil in a large pot over high heat. Completely submerge the chicken, breast side down. Bring to a boil again, cover the pot and turn the heat down to very low. Simmer 30 minutes, turning the chicken once and skimming any foam from the stock. Remove the chicken and set aside to cool; reserve the stock, keeping it warm. Remove the chicken skin; pull the meat from the bones and cut into thick slices.
Wash the rice in a large bowl of cold water and drain. Repeat the process until the water is almost clear. Drain in a colander and shake to remove as much remaining water as you can.
Heat the oil in a wok or medium skillet over high heat. Add the shallots and garlic, and stir-fry 30 seconds. Add the rice and stir-fry 1 to 2 minutes more. Pour in 3 cups chicken stock; season to taste with salt. Bring to a boil over high heat; cover and reduce the heat to very low. Cook 20 minutes. Stir, cover and let rest 5 minutes. Serve each person separate bowls of rice, chicken and stock. Garnish with sliced cucumber, tomatoes, carrots and coriander leaves. Serve with Sweet Soy Sauce, Ginger Sauce and Chile Ginger Sambal.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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