RECIPES OF MALAYSIA

Hainan Chicken Rice

(To Prepare Chicken)

Ingredients

2½ - 3 lbs

5-6 stalks

6 inch

2 tsp

1 tsp

2

a few sprigs

1

Chicken (washed and kept whole)

Whole fresh scallions

Fresh ginger (peeled and cut into thick slices)

Soy sauce

Sesame oil

Additional stalks of fresh scallions (chopped for garnishing)

Fresh cilantro (chopped for garnishing)

Seedless cucumber (peeled, halved and sliced diagonally)

1. Cut off any excess fat from chicken and reserve for using to cook rice
2. Wash chicken, drain well, stuff ginger slices and scallions stalks into the cavity of the chicken
3. In a large stockpot, bring to a boil enough water to cover the whole chicken
4. Submerge the chicken, breast-side down in the boiling water, immediately reducing the heat to a slow poach
5. Cover and poach the chicken for about 45 to 50 mins (check occasionally that the water does not 'boil' the chicken)
6. When chicken is done, remove and plunge immediately into a bath of icy cold water, submerging the cooked chicken for 10-15 mins
7. Remove chicken from the ice bath, discard ginger slices and scallion stalks, let sit to drain water  (meanwhile make the chicken rice)
8. When the chicken rice is cooled, ready, cut up or hack the chicken into serving size pieces

Serve Hainan chicken with chicken rice, chili dipping sauce (and side soup)

                                RECIPES OF MALAYSIA

Hainan Chicken Rice 

(To Prepare Chicken Rice)

Ingredients

3 cups

1 tbsp

2 tsp

2½ tbsp

6 cups

6

Pandan (screwpine) leaves (optional)

1. Wash rice till water runs clear and drain well
2. Heat wok on high, add the saved chicken fat, render into an oil, about 2½ tbsp (add vegetable oil if chicken fat oil is less)
3. Add garlic and stir-fry for a few seconds
4. Add the rice, stir fry till rice grains start to look translucent, about 8-10 mins
5. Transfer rice to cooking vessel, add 6 cups of chicken stock, salt to taste and screwpine leaves [optional], bring to a simmer and allow to cook uncovered
6. When most of the chicken stock is absorbed by the rice - and small 'bubble' holes start to appear on the rice, reduce heat to very low, cover the rice with a lid  (Alternatively, use a rice cooker to steamed rice)
7. When rice is done, fluff up the rice with a fork
8. To serve, line a serving platter with cucumber slices, arrange chicken pieces on top, sprinkle with soy sauce, sesame oil, garnish with chopped scallions and cilantro sprigs
9. Any leftover chicken stock after making the rice, can be served as a small side soup, garnished with some chopped cilantro

Serve Hainan chicken with chicken rice, chili dipping sauce (and side soup)

                                RECIPES OF MALAYSIA

Hainan Chicken Rice

(To Prepare Chili Dipping Sauce)

Ingredients

1 tbsp

1-2 tbsp

2 tsp

4 tbsp

4 cloves

1 inch

Kaffir lime juice

Chili paste

Garlic (finely ground or mashed)

Salt (adjust to taste)

1. Mix chili paste with lime juice, chicken stock, sugar, garlic and ginger with a little salt to taste
2. Serve chili sauce in a small condiment dish for each person