Thursday, March 8, 2012

My First Ever Hainanese Chicken Rice and Recipe

Now that I'm learning how to's great to start with our favorite dishes.
Eversince I've tried Hainanese Chicken in Singapore it become one of my favorite.
So last weekend i attempt to make my first ever Hainanese Chicken.
My 1st ever Hainanese Chicken Rice
"It looks a bit ugly because i overcooked the chicken and lost the skin...but in fairness it tastes great"


  • 1.5 kls. fresh chicken, whole
  • 20 cups water
  • 30 gms. ginger crushed
  • 2 cloves garlic, peeled & crushed
  • 1 bunch spring onions
  • 1/2 tsp. salt
  • 2 tbsps. vegetable oil
Hainanese rice:
  • 360 gms. rice
  • 2-1/2 tbsps. margarine
  • 5 cloves garlic, chopped
  • 5 pcs. shallots, chopped
  • 3-1/2 cups chicken broth
  • 3/4 tsp. salt
Ginger sauce:
  • 1 med. ginger, peeled, grated & juice removed
  • 1 tbsp. iodized salt
  • 1/4 cup peanut oil
  • Garlic & onion sauce:
  • 1 medium onion, minced
  • 1 head garlic, minced
  • 1/4 cup peanut oil
  • 1/4 cup light soy sauce
  1. Stuff chicken with ginger, garlic and spring onion.
  2. Rub chicken with salt. Put chicken in a stock pot and fill with water. Bring to a boil, cook for 30 to 40 minutes. Remove chicken from stock. Reserve stock for cooking rice. Run boiled chicken under running water to cool. Rub with vegetable oil set aside.
  3. Wash rice. Set aside.
  4. Heat margarine. Stir fry for another 3 to 4 minutes. Transfer mixture to rice cooker and add chicken broth. Cook rice until done and season with salt.
  5. To prepare ginger sauce:
  6. Stir fry grated ginger in hot oil for 30 seconds. Add salt, mix well. Set aside. To prepare garlic-onion sauce: heat oil then stir fry garlic and onions. Add soy sauce and mix well. Set aside. Garnish chicken with rice, sliced cucumber and tomatoes.

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