Recipe Tip: Hainanese Chicken Rice

Instructions

1. Step 1

   To 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.

2. Step 2

   Bring to a boil over high heat, then immediately reduce and simmer gently for 25 to 30 minutes.

3. Step 3

   Have a pot of iced water ready to dip the pieces of meat into and leave to cool for 3 to 4 minutes.

4. Step 4

   This 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.

5. Step 5

   Rub 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.

6. Step 6

   Heat the chicken fat or oil in a saucepan, sauté the garlic and ginger until soft, but not golden brown.

7. Step 7

   Add 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.

8. Step 8

   Remove from heat and let steep covered for about 10 minutes.

9. Step 9

   For the chilli sauce mix all ingredients until smooth.

10. Step 10

    There 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.

11. Step 11

    Use a little of the soup in a pan to carefully heat the slices of meat until lukewarm.

12. Step 12

    Serve the chicken and rice with the chilli sauce, soy sauce, cucumber slices and a bowl of hot soup garnished with coriander or spring onion.

13. Step 13

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