Hainanese, Hainese Chicken Rice

Hainanese Chicken Rice. To Overseas Filipino Workers who are working or have worked in Singapore, Hongkong or even in Malaysia would surely have good stories tell about chicken rice. I myself who have worked on these places have learned to like this popular dish. Chicken rice have become part of my regular meals during my few years stay on these Countries. I have been eating chicken rice at least three times a week, maybe even more. Whenever I would come home for my leave, I always cooked chicken rice to try to introduce the dish to my family. At first I got mixed reactions, Pinoys are not used to eating poached or steamed chicken. Because the chicken looks raw with its natural colors, we have the notion that is “malansa”. Of course, this is the condition if not prepared and cooked properly, otherwise it is a very delectable dish.

To make chicken rice use of organic chicken is preferable, but other chicken will do if organic chicken is not available. The chicken is first clean by rubbing the skin and cavities or rock salt, this is done to remove all the remaining feathers, dead skins and oils that coat the chicken skin. The chicken is then thoroughly washed, rinsed and drain dry, pat dry if necessary. The chicken is then generously seasoned with salt inside-out, then stuffed with strips of ginger, spring onion and kinchay. Poached or simmer for at least 30 minutes, then drenched in ice-cold water. This is to immediately stop the cooking process. The cold water also makes the chicken skin firm and tight.



Ingredients:

1 whole organic chicken about 1.5 kilo
3 thumb size ginger, cut into large strips
1 big bundle spring onions, cut into 2” length
1 bundle kinchay trimmed
rock salt
vegetable oil

Garlic-Ginger Rice
2 tbsp vegetable oil
3 head garlic, crushed
1 thumb size ginger, sliced
3 cup rice, washed, soaked, drained
3-4 cups chicken broth
1 tbsp salt

Chili-Garlic Sauce
1/3 lemon juice
1/4 cup chicken broth
2 tbsp sugar
4-6 pcs. long red chili
1 head garlic
1 thumb size ginger
1 tsp. salt (to taste)

Garnishing
1 medium size cucumber, thinly sliced
3 medium size tomato, thinly sliced
1 small bundle, kinchay, chopped
soy sauce
vegetable oil



Cooking procedure:

To poach the chicken. Rub the chicken including cavities with generous amount of rock salt. Wash and drain-dry inside and outside. Season generously the chicken with salt including the cavities. Stuff chicken with the ginger strips, spring onion and kinchay. I a big casserole place the chicken and fill with water to cover by about 1 inch. Bring to a boil, reduce heat to medium-low and simmer for simmer 30-45 minutes or until a clear juice ooze out when a fork is pricked under the chicken leg. When done, carefully remove the chicken from the casserole and immediately transfer the chicken into a bath of ice water let cool for 3-5 minute. Reserve the chicken broth. Remove chicken from the cool bath and drain excess water (including the stuffed cavities).

To cook the rice. In a wok suttee the garlic and ginger until fragrant. Stir in rice to coat with the aromatics for 2-3 minutes. Transfer into the rice cooker, add in the chicken broth and salt, turn on the rice cooker.

To make the chili sauce. Place all the sauce ingredients in a blender, blend into uniform consistency.

To serve. Remove stuffing of the chicken and drain. Lightly rub the outside of the chicken with vegetable oil. Carve/cut the chicken into serving pieces, and arrange on plate of rice. Garnish with cucumber, tomato and kinchay, Serve with prepared chili-garlic sauce and with soy sauce.


Check out this recipes also;
Chili Crab
Braised Chicken Feet
Sop Buntut, Sup Buntut, Indonesian Oxtail Soup
Crispy Garlic Prawns
Oriental Chopsuey
Steamed Tilapia
Yang Chow Fried Rice