[Article] Hainanese Chicken Rice Recipe

Source : http://chinesefood.about.com/od/poultryreceo/r/hainanchicken.htm

Serves 4

Ingredients:
• Chicken:
• 1 whole chicken, about 3 pounds
• 1 teaspoon salt
• 2 cloves garlic, peeled
• 4 slices fresh ginger, peeled
• 4 scallions, trimmed
• about 12 cups water
• 2 tablespoons sesame oil
• sliced tomatoes (garnish)
• sliced cucumbers (garnish)
• cilantro sprigs (garnish)
• Chicken Rice:
• 2 cups long-grain rice
• 2 tablespoons peanut oil
• 5 shallots, peeled and minced
• 5 cloves garlic, minced
• 3-1/2 cups reserved stock from cooking Hainanese chicken
• 1/2 teaspoon salt

Preparation:

Wash chicken and remove excess fat. Rub the inside of the cavity with salt. Smash garlic and ginger slightly with the flat of a knife. Tie scallions into a knot. Place garlic, ginger, and scallions inside the chicken cavity.

Bring the water to a boil in a pot large enough to hold the chicken. Add the chicken, breast-side down. Simmer, covered, 30-40 minutes, turning chicken halfway through the cooking process, until chicken tests done (juices from thigh should run clear when pricked with a fork).

Carefully remove chicken, draining liquid from body cavity back into the pot. Reserve the stock to make chicken rice. Plunge the chicken into ice water for 5 minutes to stop the cooking process and tighten the skin. Drain, rub with sesame oil, and let cool to room temperature.

To serve, chop chicken into bite-size pieces (the Chinese do this bone and all) and arrange on a platter. Garnish with sliced tomatoes, cucumbers, and cilantro sprigs.

To make the chicken rice, wash the rice and drain in a colander. Let stand 1/2 hour to dry.

Heat oil in a wok. Add the shallots and garlic. Stir-fry until fragrant. Add rice grains and stir-fry 3-4 minutes, until glossy and fragrant.

Transfer to a saucepan. Add the chicken broth and salt. Bring to a boil over high heat and boil until the liquid level evaporates to the level of the rice and steam holes appear. Turn heat to low. Cover and simmer 40 minutes. Serve with Hainanese chicken.

Serve with Chile Sauce

This sauce is designed to be served with Hainanese Chicken rice, but it can also be used as a dip with appetizers. Thai fresh red chiles are a good choice for this recipe, but you can use a milder (or hotter) chile if desired.

Yields about 2/3 cup

Ingredients:
• About 2 ounces fresh red chiles, seeded
• 1 ounce shallots, peeled
• 1 ounce garlic, peeled
• 1 ounce fresh ginger, peeled
• 1/2 cup boiling chicken stock
• 3 to 4 teaspoons lime juice
• 1 teaspoon rice vinegar or malt vinegar
• 2 teaspoons granulated sugar
• 1/2 teaspoon salt

Preparation:

Combine chiles, shallots, garlic, and ginger in a food processor or blender and process to a paste. Transfer to a bowl and stir in boiling chicken stock, then remaining ingredients.

Let stand at least 1 hour before serving. (Can be stored in the refrigerator for up to two weeks). Serve with Hainanese chicken.

Bon Appetit!!!

(JKS…hope it comes out to be a chicken rice for you. Good luck!!!)