Photo: Hainanese Chicken Rice Recipe
Hainanese Chicken Rice comes from the Chinese subtropical island of Hainan and many of the sons and daughters of Hainan immigrated to Singapore in the past 100 years. The most-popular dish of Hainan is the Chicken Rice in which a chicken is used in all ways — poached for the meat, the soup is used to make a deliciously flavored rice and to also infuse the chile sauce. This has become one of Singapore's top loved dishes, and you will find Hainanese Chicken Rice in every street corner coffee shop and food court as well as in the coffee houses of all hotels in Singapore.
Ingredients
Chile Sauce:
- 2 to 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh red chiles
- 5 cloves garlic, chopped
- Salt
Chicken and Rice:
- 1 (2-pound) chicken
- 1 scallion, cut into 1-inch pieces
- 4 slices fresh, peeled ginger
- 6 tablespoon vegetable oil or olive oil
- 6 to 8 cloves garlic, finely chopped
- 4 cups long-grain uncooked rice
- 1 teaspoon fine salt
Directions
Make the Chile Sauce: Combine all the ingredients in a bowl, mix well, and season with salt, to taste. Set aside
Make the Chicken and Rice: Bring a large pot of salted water to a boil (enough water to immerse the chicken). Stuff the cavity of the chicken with the scallion and ginger. Add the chicken to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 40 minutes.
Transfer the chicken to an ice water bath for about 5 to 6 minutes. (This is to arrest the cooking and will make the chicken skin crisp.) Drain. De-bone the chicken and cut into bite-sized pieces. Reserve the chicken stock, and keep hot.
Heat the oil in a wok or saucepan over high heat. Add the garlic and stir-fry until fragrant. Add the rice and stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and lower the heat to low. When steam holes form in the rice, cover the wok, and steam until cooked, about 30 minutes.
Whisk 1/4 cup of the hot chicken stock into the chile sauce.
Arrange the rice and poached chicken on a platter and drizzle with the chile sauce.
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By AsianTongue
Leadville, CO
on December 15, 2012
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The chicken should taste bland. This is why there is so much flavor in the sauce and rice. I would suggest exfoliating the whole chicken with salt (kosher or sea and then rinsing it off. This process removes the guck from the chicken skin. Also, after bringing the water into a boil, turn the heat down to a simmer and remove the scum/ impurity to clear out the broth.
For the sauce, I would suggest to add ginger and use lime instead of lemon. Finally, as a personal favorite, try mincing garlic and frying it in low heat until crispy. It would be the best condiment for this dish.
By Chase Womack
Lexington, KY
on September 13, 2010
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If u are used to Chinese food from a take-out place (as I was for YEARS, this dish may be somewhat of a shock. I lived in NYC for almost a decade before I knew what GREAT Chinese-asian food was. A friend of mine (who funny enuf is Portuguese made this for me and it's been a favorite of mine ever since. If yours is bland, you're doing something wrong. This dish is deceptively simple yet has TONS of delicate flavor going on. First of all, it's NOT General Tso's chicken. Don't go into this recipe thinking it's going to be covered in a brown, soupy, rich sauce. This is a dish that, unless you are an experienced chef, you do NOT want to deviate from the recipe much. The steps seem easy and are easy to modify (or even overlook completely, but if you do you will NOT get the full effect. FRESH ingredients like ginger root, garlic, green onion, a GOOD quality chicken are all necessary. You MUST saute the aromatics just as indicated (but do NOT brown them or they will be bitter. Also, do NOT skip sauteing the rice w/the aromatics AND the sesame oil. This adds TONS of flavor. A true Singaopre chicken recipe actually calls for you to bring the chicken to a boil and then covering and removing from the heat until it's done, letting the whole chicken 'poach' in the hot liquid OFF of the heat. You MUST 'shock' the chicken in the ice-water to give the skin that 'crispy' quality. Lightly drizzle w/sesame oil to add more flavor (but don't drown it in oil!!. Sprinkle w/chopped fresh cilantro and green onion and serve sliced cucumbers on the side. This is a wonderful, light dish in warm, humid months. Delicate, yes. Bland, NEVER!!
By dwward3863
St Louis , MO
on November 03, 2009
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"red chiles" could be many things, all very different. Are we talking about like red cayenne chiles?
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