Recipe by: Poh Ling Yeow, Runner Up MasterChef Australia 2009
Hainanese Chicken Rice is a classic Asian favorite. Its steamed chicken has an incredibly soft, melt in your mouth, texture which leaves you wanting more each time. Served with pickled vegetables, chilli dipping sauce, ginger and spring onion dipping sauce, and chicken rice, this is a true Malaysian lunch favorite. Definitely one of MY favorites, plus it’s considerably a healthier option! :)
Ingredients
Steamed Chicken
2 chicken merylands
1 spring onion, roughly chopped
3cm piece ginger, grated
1 garlic clove, thinly sliced
1 tbsp shao xing wine
2 tbsp light soy sauce
½ tsp sesame oil
2 chicken merylands
1 spring onion, roughly chopped
3cm piece ginger, grated
1 garlic clove, thinly sliced
1 tbsp shao xing wine
2 tbsp light soy sauce
½ tsp sesame oil
Chicken Stock
2 chicken wings
2 chicken breasts, skin removed, roughly chopped
1 chicken carcass
1 cup chicken stock
5cm piece ginger, thickly sliced
4 spring onions, green part only, roughly chopped
Rice
2 tbsp peanut oil
Skin from one chicken breast
Parson’s nose of chicken
2 garlic cloves, grated
2cm piece ginger, grated
1 cup jasmine rice
Chilli dipping sauce
2 garlic cloves, roughly chopped
1 red banana chilli, roughly chopped
2 tbsp caster sugar
1 tsp white vinegar
½ tsp peanut oil
2 garlic cloves, roughly chopped
1 red banana chilli, roughly chopped
2 tbsp caster sugar
1 tsp white vinegar
½ tsp peanut oil
Ginger and spring onion dipping sauce
¼ cup peanut oil
3cm piece ginger, finely shredded
2 spring onions, green part only, 3cm pieces, finely shredded
¼ cup peanut oil
3cm piece ginger, finely shredded
2 spring onions, green part only, 3cm pieces, finely shredded
To serve
Sliced spring onions, to serve
3 large wombok leaves, trimmed, blanched
½ tbsp deep fried shallots
2 tbsp kecap manis, to serve
Method
- For steamed chicken, fill a wok half way with water, place a wire rack on top, making sure water does not touch the rack. Place a shallow bowl with the chicken pieces, on top of the rack. Combine remaining ingredients in a bowl to make a marinade. Place marinade over and around the chicken. Cover and cook over medium heat for 45 minutes or until chicken is cooked through. Remove meat from the bones.
- For chicken stock, place all ingredients in a medium saucepan with enough water to cover the chicken bones. Simmer over medium heat for 30-40 minutes. Strain, set aside stock.
- For the rice, heat peanut oil in a medium saucepan over high heat. Add skin and parsans nose, cook for 3-4 minutes, remove skin and parsans nose from the pan. Add garlic and ginger, cook for 2-3 minutes or until slightly golden. Stir through rice to coat in oil, add 2 cups of chicken stock. Bring to the boil, cook partially covered 5 minutes or until holes start to appear in the surface of the rice. Cover completely with the lid and turn heat down as low as possible. Cook a further 10 minutes. Remove the pan completely from the heat and leave to stand, a further 10 minutes. Season to taste.
- For chilli dipping sauce, pound garlic and chilli in a mortar and pestle until smooth. Transfer to a bowl, stir through remaining ingredients until well combined. Spoon into dipping dish, to serve.
- For ginger and spring onion dipping sauce, heat peanut oil in a small saucepan over high heat, place remaining ingredients in a medium bowl and carefully pour over the oil. Spoon into dipping dish, to serve.
- To serve, place chicken pieces in a ring mould, top with spring onion. Spoon rice on the side of plate. Line a small bowl with the wombok leaves, pour in the stock, top with deep fried shallots. Place kecap manis in dipping dish next to the other two sauces.
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