My adaptation of Hainan Chicken Rice recipe is here below with related links:
Aromatic poached chicken, tender and succulent very healthy and easy way of preparing. The poaching broth doubles as clear soup and flavours the cooked rice. Final result of three dishes; tender succulent poached chicken, flavored rice and aromatic soup.
Cooking dinner tonight
Prepare dinner for 4-6 adults, with kids, it can serve easily up to 8 persons.
- Hainan Chicken Rice foodie chat
- Hainan Chicken Rice tutorial step-by-step
- Chinese stock methods and variations
After reading and enjoying a good meal, why not travel to Hainan? The tropical island of China with white sandy beaches, turquoise sea and waving palms beckoning you to come and visit. “China’s southernmost province, an allure that is increasingly known worldwide as it is set to become an international tourist destination.” Source: China Daily
The island is located in the South China Sea near Vietnam. It has not always been such a commercial and busy island. Tucked away behind the vast country mountains, this island has long been hidden for tourism. Han Chinese already built villages around 200 BC. But the Li population was only discovered in the 1930s.
Hainan is also called ‘Tail of the Dragon.’ Money is not the problem, like many popular areas in China. The developments go here with the speed of light. The island has a speed rail that allows you to move, although we find that bikes are still the best option.
- Have a peek at Top 10 Things to do in Hainan
- General information Hainan Travel Guide
- China’s largest tropical island Introducing Hainan
Hainan Chicken Rice
By February 3, 2015Published:
- Yield: 4-6 Servings
- Prep: 30 mins
- Cook: 45 mins
- Ready In: 7 hrs 15 mins
Aromatic poached chicken, tender and succulent very healthy and easy way of preparing. The poaching broth doubles as clear soup and flavors the cooked rice. Final result of three dishes; tender succulent poached chicken, flavored rice and aromatic soup.
- 2 whole Chicken or chicken legs, breasts cuts
- 1 bag pandan leaves spring onion, green onion, young leeks. Make 3 knots.
- 2 3 cm ginger Use half to fill the chickens and other half for the rice
- 1.5 whole bulb garlic 1 whole bulb for cooking rice and the other half to fill the chickens
- chicken fat depends on the chickens, substitute with lard or use oil
- 2-4 tablespoon sunflower oil vegetable oil; peanut oil. Olive oil is too strong
- 6-8 tablespoon Chinese cooking wine substitute with light sherry
- salt & pepper to taste
- light soy sauce
- sesame oil
- 6 cups rice long grain jasmine rice
- cucumber to garnish
- tomato to garnish
- coriander or chinese celery to garnish
- Rinse and wipe the Pandan leaves clean, take 3-4 leaves and tie them in a knot. Peel the ginger and garlic, smash and cut the ginger in coarse slice, bruise the garlic slightly.
- Wash the chicken cavity, remove the chicken fat pockets and set aside for later use. Since its a natural product it differs per chicken, so I usually eyeball the amount. If it yields less I'd rather use most of the chicken fat to prepare the chicken rice. If more, freeze it or use to make chicken rice paste* or tangy hot chili sauce.
- Scrape along the backbone, cleaning all impurities from the inside. Wipe dry in- and outside. Generously salt the chicken and start rubbing the skin, soon flakes will come off resulting in a very smooth skin.
- When finished season with pepper and salt all over, fill the cavity with ginger slices, garlic and pandan knots as last. This will help to lock everything inside. Use food elastic or butcher twine to tie up the legs. Transfer into a container and leave to marinate for 6-8 hours or overnight in the fridge.
- Prepare poaching stock, by frying chicken fat if you have otherwise use cooking oil. When pan is hot add ginger slices for 2-3 min add garlic, keep stirring. Then add Chinese cooking wine followed by 3,5 liters water bring to a rolling boil, next slowly and carefully add the chickens.
- This automatically will lower the temperature, as soon as it start to heat up adjust the heat setting. Keep a soft bubble just breaking the surface. Let the chicken poach for 35-45 minutes. Put the lid on, turn off the heat and move the pan to a cooler area. After 10 min* take out the chicken, make sure to pour the cavity empty first in a bowl and let them drip dry.
- Wash and rinse 6 cups rice. Heat a rice pan and add chicken fat to melt if not enough add cooking oil, fry rest of the ginger and garlic (I use a whole bulb, but you can reduce to own taste). As soon as the fragrance releases, add rice and quickly stir around to coat all kernels in the fragrant oil.
- Pour in the poaching stock to cook the rice or use water, fill up to an inch above the rice. Press the last pandan knot into the rice and covered. Cook to a rolling boil, then lower the heat for 10-12min. You'll see small holes appearing, with bubbles almost gone and liquid fully absorbed by the rice. Turn off the fire and let it stand for 5 min.
- As soon as you open the lid, you can smell the fragrant chicken flavored rice and see plump rice kernels. Just fluff the rice, remove pandan and ginger slices. The garlic will have mostly dissolved and incorporated into the rice.
- Start cutting up the chicken, dress the plates with the rice and garnish, followed by the chicken slices. Serve with the sauces and enjoy!
In step 6 Poaching tender chicken breasts only,the cooking time will be under 12-15 minutes. When making salad or cold dish, leave the fillets in the poaching stock to cool down completely. This will enhance the flavor.
- In step 2 rice paste*. This is another technique preparing the rice, where all the ingredients are pounded together into a paste. Or in a blender; chicken fat, ginger, garlic, cooking wine, salt & pepper and a little bit of stock turning it all into a fragrant paste). Fry this paste in oil for 4-5 min until it releases a very strong aroma. Then proceed with step 7 follow recipe.
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