Hainanese Chicken Rice


Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China .It is considered one of the national dishes of Singapore .

 Chicken rice is one of my favorite dish so instead of eating it at the restaurants , so that I have learned to prepare it my self ..and it taste just as great !This three in one dish ...chicken, rice and soup so delicious and my kids like it so much ,right now ...made by their own mom !

 Ingredients
Serves 4-6                                          


1 chicken ,weighing 1.5 kg
55 g fresh ginger,smashed
2 garlic cloves , smashed
1 spring onion , tied in a knot
1 tsp salt
2 tbsp vegetable or peanut oil
chilly  sauce
   to serve

rice
2 tbsp vegetable or peanut oil
5 garlic cloves ,finely chopped
350 g long grain rice
850 ml chicken stock
1 tsp salt

method

1 . Wash the chicken and dry thoroughly . Stuff the body cavity with the ginger , garlic ,spring onion ,and salt .

2 . In a large saucepan , bring enough water to the boil to submerge the chicken . Place the chicken in the  pan , breast side down . Bring the water back to the boil , then turn down the heat and simmer , covered ,for 30-40 minutes .Turn the chicken over once .

3 . Remove the chicken and wash in running cold water for 2 minutes to stop the cooking . Drain , then rub the oil into the skin . Set aside .

4 .To prepare the rice ,heat the oil in a preheated wok .Stir fry the garlic and shallots until fragrant . . Add the rice and cook for 3 minutes stirring rapidly . Transfer to a large saucepan and add the chicken stock and salt . Bring to the boil , then turn down the heat and simmer , covered , for 20 minutes . Turn off the heat and steam for a further 5-10 minutes , or until the rice is perfectly cooked .

5 . To serve , chop the chicken horizontally through the bone and skin into chunky wedges . Serve with the rice and a chilly  sauce .

Tips for a perfect plate of chicken rice
Poaching the chicken :
- Cook the chicken in a pot of simmering hot water (with ginger slices) for 20 minutes over medium heat .Turn off the heat and let the chicken rest in the pot , covered for another 30 minutes .This method keeps the meat moist and tender .Retain the chicken stock for cooking the rice .
-Plunge the chicken into cold water to keep the skin gelatinous .
-Cut up the chicken before serving it.
 

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