Hainan Chicken Rice

Saturday, December 17, 2011

A frequent dish at home. Looks real simple, yet packs a whole lot of flavor.

This is where I like to amp it up. Ginger, garlic, scallions and sesame oil come together and bring a pale looking chicken to a whole new level. Finally everything hinges on the chili sauce.. And we do not want to dissappoint.

I usually make a lot.. bound to dissappear ... fast...


6 chicken breasts, preferably organic
3-inch nub of fresh ginger cut thinly
6 cloves of garlic, minced
2.8 L chicken broth
A pinch of salt if necessary
2 stalks green onions, cut into small slices (both the green and white parts)

5 cups long-grain uncooked rice, washed and soaked in cool water for 10 min or longer
5 cups reserved chicken poaching broth
1 tbsp of minced ginger

Chili Sauce:
1 tsp lime juice
2 tbsp reserved chicken poaching broth
2 tsp sugar
4 tbsp sriracha chili sauce
4 cloves garlic
1-inch nub of ginger
A pinch of salt, to taste

To Serve:
1/4 cup dark soy sauce
Few sprigs cilantro
1 cucumber, thinly sliced or cut into bite-sized chunks

1. In a pot, add chicken, ginger, garlic, and broth and add water if necessary to completely submerge the chicken. Boil until the chicken is fully cooked. It should come apart with a fork.
2. Remove chicken from pot and coat with sesame oil on a plate.

3. In a rice cooker, cook the rice with 5 cups of the chicken broth reserved from the previous steps and ginger.

4. In a blender, add in the ingredients for the chili sauce and blend until smooth.

5. Use eight cups of leftover broth to serve as soup, heating it up in a pot again and seasoning with salt if necessary.

6. Plate a cup of rice with the chicken breasts, some dark soy sauce, some cucumber slices, and a bowl of soup with cilantro to garnish.

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