Recipe Tip: Hainanese Chicken Rice
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Strictly speaking, this cult dish of Chinese cuisine is much more than a soup: the chicken is cooked in it, and so is the rice. And at the end you drink the hot, clear soup with it.
- 1chicken, quartered, plus carcass
- 15 cmginger, peeled and sliced
- 5whole spring onions, roughly chopped
- 1 teaspoon(s)roasted sesame oil
- 400 glong grain rice
- 2 tablespoonrendered chicken fat or vegetable oil
- 3garlic cloves, very finely chopped
- 2 ½ cmginger, peeled and very finely chopped
- ½ teaspoon(s)roasted sesame oil
- 480 mlchicken soup
- sea salt
- 1 tablespoonfresh lime juice
- 60 mlchicken soup
- 2 teaspoon(s)granulated sugar
- 60 mlSriracha chilli sauce
- 3garlic cloves, chopped
- 2 ½ginger, peeled and thinly sliced
- dark soy sauce
- 1cucumber, thinly sliced
- coriander sprigs
- spring onions, thinly sliced
Step 1To make the broth, stuff the carcass with ginger slices and spring onions. Place with the chicken pieces in a pot that just fits, and fill with water to 2.5 inches above the meat.
Step 2Bring to a boil over high heat, then immediately reduce and simmer gently for 25 to 30 minutes.
Step 3Have a pot of iced water ready to dip the pieces of meat into and leave to cool for 3 to 4 minutes.
Step 4This creates the traditionally firm texture of the meat for which this dish is famous. As soon as the meat has cooled down, remove from the water.
Step 5Rub with sesame oil and slice with a meat cleaver or Chinese chef's knife. Remove the carcass, ginger and onions from the pot and set aside the broth, covered. Soak the rice in plenty of cold water for 15 minutes and then drain.
Step 6Heat the chicken fat or oil in a saucepan, sauté the garlic and ginger until soft, but not golden brown.
Step 7Add the drained rice, stir and cook for 2 minutes. Add sesame oil, mix well and add 480ml of broth and a little salt. Bring to a boil, immediately reduce heat, cover and cook for 15 minutes.
Step 8Remove from heat and let steep covered for about 10 minutes.
Step 9For the chilli sauce mix all ingredients until smooth.
Step 10There should be 1.5 litres of reserved broth left to serve as soup. Just before serving, heat the soup until it is piping hot and season with salt to taste.
Step 11Use a little of the soup in a pan to carefully heat the slices of meat until lukewarm.
Step 12Serve the chicken and rice with the chilli sauce, soy sauce, cucumber slices and a bowl of hot soup garnished with coriander or spring onion.
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