Simple Hainanese Chicken Rice
Hainanese chicken rice is to Singapore as adobo is to the Philippines. Considered the Lion City’s national dish, it has become such a staple that one hawker has even earned a Michelin star for producing a perfect version of this dish.
Born from economic necessity, immigrants from China's Hainan province created this dish to extend the flavor of the chicken. The stock-infused rice, in a way, added weight to the meal despite miniscule portions of chicken. Made originally by members of the servant class, it's no longer surprising these days to see this poached chicken dish in posh restaurant menus.
The beauty of this dish is that you can enjoy it at home or in a restaurant. If you want to try the former, here's a step-by-step recipe for newbies and experienced cooks.
Ingredients
- 1 kg. whole chicken, excess fat trimmed
- 1/2 pc ginger, pounded
- 3 stalks spring onions, chopped
- 2 tbsp rice wine
- 3 tbsp light soy sauce
- 2 cloves garlic, chopped
- 1 tbsp sesame oil
- 8 cups water
- 3 pcs Knorr Chicken Cubes
- Hainanese Rice
- ¼ cup sesame oil
- 2 tbsp chicken fat, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tsp kosher salt
- 2 cups long grain white rice, rinsed and drained
- 480 ml reserved chicken poaching broth
- Ginger Scallion Sauce
- 2 bunches spring onions, chopped finely
- 2 pcs thumb sized ginger, minced
- 1 tbsp sea salt
- 1 tbsp sesame oil
- 1 cup peanut oil
