Hainanese Chicken With Rice
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- salt and pepper, to taste (freshly-ground)
- 1 (3 -4 lb) chicken, trimmed of excess fat
- 3 -4 garlic cloves (smashed)
- 1 teaspoon garlic, minced
- 3 slices fresh ginger, plus 1 tablespoon minced ginger
- 1⁄2 cup peanut oil (can substitute any neutral oil)
- 3 shallots, roughly chopped
- 2 cups long-grain rice
- 1⁄2 cup scallion, minced
- 2 cucumbers, peeled and sliced
- 2 tomatoes, sliced
- cilantro leaf, chopped, to taste
- 2 tablespoons sesame oil
directions
- 1. Bring a large pot of water to a boil and salt it. Add chicken to pot along with smashed garlic and sliced ginger. Bird should be completely submerged, but only just. Cover, reduce heat to medium, and cook for 10 minutes. Turn off heat and let bird remain in water for 45 minutes to an hour, covered, or until it is cooked through.
- 2. Remove chicken from pot, reserve stock, and let bird cool to room temperature. Put half the peanut oil in a skillet over medium heat; you may add trimmed chicken fat to this also. When oil is hot, add remaining garlic, along with shallots; cook, stirring occasionally, until lightly browned, about 5 minutes. Add rice and cook, stirring, until glossy. Add 4 cups reserved chicken stock and bring to a boil, then reduce heat to low and cover; cook for about 20 minutes, until rice has absorbed all liquid. Stir in salt and pepper to taste.
- 3. Make a dipping sauce of remaining oil, ginger, half the scallions and a large pinch of salt.
- 4. Shred or chop chicken, discarding skin. Put rice on a large platter and mound chicken on top of it; decorate platter with cucumbers, tomatoes, remaining scallions and cilantro. Sprinkle sesame oil over all and serve with dipping sauce.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.