Last week my husband had a week off work at home, more commonly known as a staycation. It is school holidays so it was perfect timing, unfortunately I still had to work but it was great and we even went away for a night as a family. We stayed at Banyan Tree al Wadi in Ras al Khaimah and it was magic. They even provide bikes for adult, bubs, kids etc.. to ride around the resort which as very handy on the morning we woke to see the sun rise and beat the heat of the day.
Since last week was a little slower pace, I decided to cook a household favourite Hainanese Chicken and Rice. It doesn’t actually take very long to make and is dead simple but there are a few components. It is real comfort food, quite healthy and super delicious.
I know my recipe will possibly have purists up in arms but the only thing I am not a fan of in this dish is the skin of the chicken after is has been poached. If I am eating chicken skin it has to be golden and crispy from a roast. I also like to make my short cut of poaching just chicken breasts as it lessens the preparation and cooking time and I know I wont waste a bite.
The sauces are really what take this dish to the next level and I really could eat this all day long. I do love making home made chinese style, it is very comforting and satisfying food that can often be made as part of a banquet for group meals. I apologise for the lack of photos but the poaching chicken is not overly appealing!
I researched this dish from a number of well renowned Asian cooks and decided the best explained and least complicated technique was from Adam Liaw’s book My Two Asian Kitchens so I have adapted my recipe from him.
Hainanese Chicken Rice
This dish will serve 2-3 generously
Ingredients
- 500g chicken breast
- 2 garlic cloves
- 4 slices of ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 cups (500ml) chicken stock (I used a concentrate – another shortcut)
- Jasmine rice ( I used 2 of the small cups that come with the rice cooker)
- 1 large cold cucumber sliced
- small handful of fresh coriander sprigs
Chilli Sauce
- 2 long red chillis sliced (I removed the seeds)
- 2 tablespoons ginger grated
- 2 garlic cloves
- 1 teaspoon sugar
- 1/4 teaspoon sea salt
- 1 teaspoon lemon juice
Spring Onion and Ginger Oil
- 4 spring onions chopped, including green bits
- 2 tablespoons grated ginger
- 1/2 teaspoons sea salt
- 3 tablespoons neutral flavoured oil
Dressing
- 1 tablespoon sesame oil
- 2 tablespoons of light soy sauce
To Make
In a saucepan, place the chicken breast, 2 slices of ginger, 2 garlic cloves and fill with cold water.
Bring the pan to the boil and then poach on a simmering heat for about 15 minutes, and check to see if cooked all the way through.
Take the chicken out and rub with soy sauce and sesame oil and wrap with cling film.
To make the rice, put 2 remaining slices of ginger in a rice cooker with the washed rice and fill with enough prepared chicken stock, reserving 6 tablespoons for the ginger oil and dressing. Cook rice to cookers instructions.
To make the chilli sauce, place the chillis, salt, sugar, garlic and ginger in a mortar and pestle and grind to a paste. Stir through the lemon juice and 2 tablespoons of hot chicken stock.
To make the spring onion and ginger oil, using a mortar and pestle grind the spring onions, ginger and salt. In a small saucepan heat the oil until its smoking and then pour over the paste and stir through and let sit for a few minutes to infuse.
To make the dressing, stir in the soy sauce, sesame oil and 4 tablespoons of chicken stock.
Slice the chicken in bite size pieces and arrange on a platter with slice of cold cucumber and sprinkle with coriander sprigs.
Serve with rice and sauces and enjoy!
P S – Another sauce I love is 1 part sweet soy (kecap manis) with 1 part sweet chilli sauce to serve with the rice, perhaps if the chilli sauce is not to your liking
