Hainanese Chicken Rice
This dish, which originated on the island of Hainan, off the coast of Southern China, emphasizes the natural sweet flavour of an absolutely fresh chicken and served with rice that is cooked in chicken fat with garlic and then simmered in chicken stock.
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | inches |
ginger
freshly crushed |
*
|
| 2 |
scallions, spring or green onions
including the green tops, bruised |
|
|
| 1 | tablespoon |
salt
|
|
| 1 | whole |
chicken
|
*
|
| 1 | tablespoon |
sesame oil
|
|
| 1000 | grams |
chicken
for the stock |
|
| For the rice | |||
| 3 | inches |
schmaltz (chicken fat)
|
*
|
| 2 | cups |
long grain rice
white |
|
| 1 | tablespoon |
garlic
finely chopped |
|
| 1 | teaspoon |
salt
|
|
| 2 ¼ | cups |
chicken broth
|
|
| For the gingergreen onion sauce | |||
| 2 | inches |
ginger
freshly peeled |
*
|
| ½ | teaspoon |
salt
|
|
| 2 |
scallions, spring or green onions
including 1 inch of the green tops, finely chopped |
|
|
| 2 | tablespoons |
vegetable oil
|
|
| For the sweet chili sauce | |||
| 4 | large |
hot chili peppers
seeded |
*
|
| 1 | teaspoon |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 1 | teaspoon |
sesame oil
|
|
| ¼ | cup |
soy sauce, dark
|
*
|
| For the cabbage soup | |||
| 4 | cups |
chicken broth
|
|
| ½ | head |
napa (Chinese) cabbage
cored and sliced |
*
|
|
salt and black pepper
to taste |
*
|
||
| 1 |
scallions, spring or green onions
including 1 inch of the tender green tops, chopped |
|
|
| 1 |
cucumbers
peeled and sliced |
|
|
| 2 |
tomatoes
sliced |
|
|
|
cilantro
fresh strips. for garnish |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | inches |
ginger
freshly crushed |
*
|
| 2 | each |
scallions, spring or green onions
including the green tops, bruised |
|
| 15 | ml |
salt
|
|
| 1 | whole |
chicken
|
*
|
| 15 | ml |
sesame oil
|
|
| 1E+3 | grams |
chicken
for the stock |
|
| For the rice: | |||
| 3 | inches |
schmaltz (chicken fat)
|
*
|
| 473 | ml |
long grain rice
white |
|
| 15 | ml |
garlic
finely chopped |
|
| 5 | ml |
salt
|
|
| 532 | ml |
chicken broth
|
|
| For the gingergreen onion sauce: | |||
| 2 | inches |
ginger
freshly peeled |
*
|
| 2.5 | ml |
salt
|
|
| 2 | each |
scallions, spring or green onions
including 1 inch of the green tops, finely chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| For the sweet chili sauce: | |||
| 4 | large |
hot chili peppers
seeded |
*
|
| 5 | ml |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 5 | ml |
sesame oil
|
|
| 59 | ml |
soy sauce, dark
|
*
|
| For the cabbage soup: | |||
| 946 | ml |
chicken broth
|
|
| 0.5 | each |
napa (Chinese) cabbage
cored and sliced |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | each |
scallions, spring or green onions
including 1 inch of the tender green tops, chopped |
|
| 1 | each |
cucumbers
peeled and sliced |
|
| 2 | each |
tomatoes
sliced |
|
| 1 | x |
cilantro
fresh strips. for garnish |
*
|
Directions
For the ginger-green onion sauce:
Combine ginger & salt in a mortar and pound to a paste. Add the green onions. Heat oil until almost smoking and pour over the paste mixture. Stir and mix well.
Sweet chilli sauce:
Combine ingredients in a mortar and pound to a paste. Add the sesame oil.
Soy Sauce:
¼ cup dark soy sauce
Cabbage Soup:
Pour the chicken stock into a saucepan over high heat, add the cabbage and cook for 2 minutes. Season with salt & pepper. Add the spring onions.
1 cucumber, peeled and sliced 2 tomatoes, sliced fresh coriander sprigs
Garnish chicken with coriander sprigs.
