Hainanese Chicken and Rice
Succulent and tender poached chicken served alongside a flavorful ginger infused rice and spicy chili sauce. The cooking method keeps the chicken tender and juicy.
This was the manner in which a Chinese chef had prepared his chicken the first had this Hainan dish at a local hotel restaurant that featured cultural fairs every year. This was one of their signature dishes during their Singapore event.
3-4 lb. whole fryer 1 TB Shaoxing wine 1 TB Aloha shoyu salt as needed 4-inch piece ginger, ¼-inch slices, crushed 4 stalks green onions, tied into a knot 4 cloves garlic, crushed 1 large onion, quartered 8-10 c. water as needed iced water bath as needed 1-2 tsp. sesame seed oil Garnish: ½ c. cilantro leaves, 1 Japanese cucumber (seedless), thinly sliced, slivers Rice: 2 TB vegetable oil 3 shallots, finely minced 2 cloves garlic, finely minced 1 TB ginger, peeled, finely minced 2 c. long-grain rice, washed, drained 3 c. reserved chicken poaching broth 1/2 tsp. sesame seed oil 1 tsp. salt Chili Sauce: 4 cloves garlic 1-inch ginger, peeled 2 TB reserved chicken poaching broth 2 TB chili garlic paste 2 TB sriracha chili sauce 2 tsp. palm sugar 1 tsp. salt 1 tsp. rice wine vinegar
Rinse chicken well. Rub chicken inside with Shaoxing wine and soy sauce. Generously season chicken with salt inside and outside. Stuff chicken with ginger, green onion and garlic.
In a large saucepot large enough to fit the whole chicken; place water and onion. Bring to a rapid boil. Turn heat off; place chicken breast side down into water. Water should completely cover chicken by 1-2 inches. Cover; allow chicken to stand in water 30 minutes. Turn chicken over. Turn heat back on; bring back to a boil, then turn heat off. Allow chicken to stand in water an additional 30 minutes. Immediately transfer chicken into iced water bath for 5 minutes. Remove ginger, green onion and garlic from cavity of chicken and return to chicken poaching liquid. Turn heat back on; simmer. When chicken has cooled; remove from ice water bath. Rub chicken with sesame oil. Debone chicken for service; leaving skin intact. Place bones into poaching liquid. Bring to a rapid boil; boil 15-20 minutes to reduce. Strain broth; measure out 3 cups and 2 TB for rice and sauce. Reserve remaining broth for future use.
In a large sauce pan over medium high heat; warm oil. Stir fry shallots, ginger and garlic. Stir in rice until well coated with oil. Transfer into a rice cooker with chicken poaching broth, sesame seed oil and salt. Cook as directed.
In a blender or food processor; combine all sauce ingredients. Process until smooth.
For service: Garnish chicken platter with cucumber and cilantro. Serve with bowls of rice and individual dishes of chili sauce. Serves 6-8.