Hainanese chicken rice is a Singaporean must try dish which is usually served with chili sauce and slices of cucumber. It is one of the most popular food that is mostly found at the hawker centers in the city.
For Stock And Chicken
- 4 pandan leaves
- 4 ginger slices
- 1 kg to 1.5 kg chicken
- 4 cups water
- 1 tablespoon ginger and garlic, chopped
- 2 cups rice
- 4 tablespoons olive oil
- 1 teaspoon salt
For Chili Sauce
- 1 teaspoon ginger and garlic, chopped
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 2 tablespoons chicken stock
- 8 long red chilies, chopped
In a large pan add water along with pandan leaves, salt and ginger slices. Place it over medium heat and bring it to boil.
When the water starts boiling add chicken with breast side down into the sauce pan. Cover the pot and cook on medium heat for 30-40 min until the chicken is cooked through.
Remove from heat and stand for 30 min (this well help the chicken to cook in residual heat)
Reserve the chicken stock in a bowl and add chicken in ice cold water for 5 min (so that it have crispy crust)
Now cut the chicken in long strips and remove the bones.
Heat oil in a large pan and add chopped ginger garlic. Stir fry for 1 minute
Add rice and chicken stock. Make sure that all of the rice are dipped in chicken stock.
Bring it to boil on high heat. When it starts boiling add salt and cook on medium heat for 2 to 3 minutes or until the liquid is absorbed by the rice
Cover the pan with the lid and cook on low heat for 8 to 10 minutes.
Meanwhile take a bowl add chopped long red chilies, chopped ginger garlic,s alt, lemon juice and chicken stock. Mix well.
- Place the rice with chicken pieces in a serving dish and serve with chili sauce. Enjoy!