Hainanese Chicken Rice Chinese Food Sanjeev Kapoor Khazana

Hainanese chicken rice is a traditional dish that originated in Hainan, China and is now popular in many Southeast Asian countries such as Singapore and Malaysia. It consists of steamed chicken served with fragrant rice cooked in chicken stock and ginger, accompanied by a spicy chili sauce and cucumber slices. The dish is known for its delicate flavors and simple preparation, making it a staple in Asian cuisine.

HAINANESE CHICKEN RICE

Ingredients

1.5 kilograms whole chicken
2 inch ginger
Salt to taste
2-3 spring onions
Sesame oil for applying
Cucumber-cherry tomato salad to serve
Sauce 1
1-2 spring onions
1 inch ginger
4 tbsps oil
Salt to taste
Sauce 2
cup light soy sauce
1 tbsp sesame oil
Sauce 3
2 tbsps finely chopped ginger
5-6 garlic cloves
8-10 fresh red chillies
Salt to taste
tsp sugar
lemon
Rice
1 cups jasmine rice
3 tbsps oil
2 tbsps finely chopped garlic
1 tbsp finely chopped ginger
cup thinly sliced shallots
2 pandan leaves

Method

1. Roughly slice the ginger into strips.
2. Trim the fat and the skin of the chicken and reserve them. Sprinkle salt all over the chicken, stuff the chicken with some ginger, fold spring onions in half and stuff it in the chicken.
3. Bring sufficient water in a deep pan. Add salt and mix well. Gently slide in the chicken, cover and poach the chicken for 30 minutes on medium heat.
4. To make the sauce 1, thinly slice spring onion bulbs into roundels. Finely chop the spring onion greens.
5. Finely chop the ginger.
6. Heat oil in a small non-stick pan.
7. Transfer the chopped ginger and sliced spring onions in a mortar and coarsely pound it with the help of a pestle. Add salt and mix well. Once the oil is hot, transfer it into this and mix well.
8. To make the sauce 2, take light soy sauce in a bowl. Add sesame oil and cup of the cooking liquor and mix well.
9. To make the sauce 3, coarsely pound ginger, garlic, red chillies, and salt in a mortar and pestle. Add sugar and squeeze the juice of lemon and mix well. Add 1 cup of the cooking liquor.
10. Take sufficient ice cold water in a large deep pan. Add salt and mix well.
11. Transfer the chicken in to the ice cold water. And reserve the cooking liquor. Drain the chicken and apply some sesame on it.
12. To make the rice, heat a deep pan. Add the reserved chicken skin and chicken fat along with oil. Cook till golden brown. Discard the chicken skin and chicken fat.
13. Add garlic and ginger and mix well. Cook for 1-2 minutes. Add the shallots and mix and cook on high heat till golden.
14. Add the rice and saut for 1-2 minutes. Add 4 cups reserved cooking liquor and salt and mix well.
15. Tie a knot on pandan leaves and add into the rice mixture and mix well. Cover and cook for 20-25 minutes or till done.
16. Meanwhile, cut and slice the chicken.
17. Serve the chicken with the prepared rice, remaining cooking liquor, three of the prepared sauces, and cucumber-cherry tomato salad.

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