hainanese poached chicken

Add chicken stock and pandan leaf and cook rice until done. Yum!!! Are you a breast or leg person when it comes to chicken? It's popular restaurant fare or served often at home. Here’s a handy tip from Adam Liaw’s TwoAsian Kitchen cookbook, which is to pour a mixture of 6oml hot chicken stock + 1 Tbsp of Sesame Oil + 2 Tbsp of Light Soy Sauce over the chicken pieces just before serving. If it is bigger than 1.2 kg then increase the cooking time from 10 minutes to 15 minutes. It’s enough to make everyone at the table salivate at the drool-worthy sight of the chicken pieces piled atop of each other. Handful of Kosher or any coarse Salt (for exfoliating the chicken) Place the pieces of chicken (keeping them intact in their shape) on top of the cucumber slices. The dish itself is based on a traditional Hainanese delicacy called Wenchang chicken. I hate to ask silly question, but what kind of red chili do you use? Soak for 10 minutes and drain once completed. He has in his course of life, learnt to cook me my favourite chicken rice in roasted form (with chilli & ginger sauce recipe) and in poached form. It’s my mission to try the authentic version of this dish one day. 2 Carrots (halved) After the chicken is poached in the broth, it gets shocked in ice water which results in a very unique texture and feel Garnish with spring onion slices or coriander leaves when serving. Remove the chicken from the pan and discard any loose skin. 1 Cucumber – cut into half (lengthwise) and sliced into 2 cm slices (diagonally) For lovers of Hainanese Chicken Rice, Wee Nam Kee Chicken Rice founded in 1987 by the late Mr Wee Toon Ouut needs little introduction. For the Rice: Place 2 cups rice and 3 1/2 cups broth (use as much of the fat as possible from the … You should see a smooth clean skin once completed. Here's what you need: whole chicken, kosher salt, fresh ginger, fresh scallion, cold water, sesame oil, sesame oil, chicken fat, garlic, fresh ginger, kosher salt, long grain rice, reserved chicken poaching broth, sambal, sriracha, sugar, garlic, fresh ginger, lime juice, reserved chicken poaching broth, fresh ginger, garlic, kosher salt, peanut oil, rice vinegar, reserved fried garlic and ginger, oyster sauce, dark sweet … I use fresh red chillies Not a silly question at all! Add the salt, pandan and chicken stock, stir and bring to the boil. Meanwhile, to make the dipping sauce, combine all of the ingredients in a small bowl. 1 tsp of Salt Alternatively, you can use a food processor. It’s important you use the right size chicken for this. The dish looks deceptively simple—just poached chicken atop a bed of shiny rice. Making authentic Hainanese chicken rice is not something you can casually do on a weeknight. The chicken is actually poached whole and then quickly stopped from cooking by placing it in an ice bath. For individual diners, you can go for the Steamed or Roasted Single Chicken with Rice ($5.20, $5.70 for drumstick), Vegetable Set ($7.50), Dumpling Set ($8.30), or Vegetable & Dumpling Set ($10.90). Typically, the chicken in Hainanese Chicken is poached in a pot of low simmering water to make the broth and cook the chicken. The Boy usually attacks the breasts (0_0) whilst I go straight for the thighs and legs (makes us a happy couple). It does remind me of family! Put the chicken fillets and 1 tbsp of the Hainanese paste in a bowl, and stir until coated. This looks great – love the tip about giving your chicken a workout as well. It is so simple yet so delicious. I am also more of a thigh/leg person, and I prefer poached! The next step is to give your chicken a work out! Imma posting it to your wall now. Raw? Learn how your comment data is processed. This recipe for poached chicken was packed in many suitcases when it left the Chinese island of Hainan. Published by Murdoch Books. This site uses Akismet to reduce spam. There is a theory that when most chickens are “killed“, their muscles tend to tense up and constrict. We tried it last night and the flavours were spot on. Thanks for sharing this recipe! Leave aside to cool for 10-15 minutes before cutting into desired pieces. OMG this looks so damn good, even though I haven’t tasted it but I dare say it’s probably better than a lot of Malaysian restaurants here in Melbourne!!! Soak rice in water (water must completely cover the top) with 1 teaspoon of salt added. Cover and simmer for 10 minutes or until tender. i hope to make this soon! 1 clove of Garlic (finely diced) Pinch of Salt (to taste), Ingredients for the Ginger Sauce 2 Tbsp of Spring Onion (finely sliced) Drain stock from cavity (reserve stock), then plunge bird into … It is served with the an incredibly fragrant rice which is cooked in stock with ginger and other aromatics. But fried crispy skin thighs are also great. I love both rice and chicken :-), but it’s amazing of seeing both dish combination and the pictures makes my mouth watering to eat it now. Chicken Stock from poaching the chicken Add enough of the stock from the pan with the chicken to cover the rice by 1 cm (⅜ inch). Once the chicken is cooked, it is dunked in an ice bath to stop … 1/2 of a White Radish/Daikon (cut into large chunks) Transfer chilli paste into a bowl and add all other ingredients. Never made a chili sauce before… The recipe and pictures look amazing. Give it a good stir and your sauce is ready. Transfer oil into a small bowl. Remember that excess chicken fat and skin at the start of Step 1? Now, remove the stalk and finely dice the chillies. , Hooray! Grab a mortar and pestle. (Recipe is a modification of Ms I-Hua’s Roast Hainanese Chicken Rice), Ingredients for the Chicken (Poaching): Turn off the heat, cover with a lid and stand for 1 hour without removing the lid. Serve with the rice and dipping sauce. 1 Tbsp of Chicken Stock Put chicken into the large pot (breast-side down) and lower the heat and let it simmer for 15 minutes (don’t let it boil) uncovered. Yup! This is a delicately-flavored dish that balances the decadence of holiday meals. Add the whole chicken and simmer for 10 minutes. Suggested Sauces: CMR Sauce, Ginger Scallion, Singapore Chili, Savory Ginger. That way no nagging will ensue and there is peace and quiet in the house (until the next meal time of course). Grind the ginger and garlic in a food processor until a paste forms. For the chicken, stuff all ingredients into chicken cavity, lower chicken (with cavity facing up), into a stock pot, cover with water and bring to boil. I love chicken rice I could probably eat it everyday too! Ms I-Hua’s Coffee Hits [Part 1], Melbourne CBD: Hide & Seek. Choose: white meat, dark meat, or mixed. Hainanese Poached Chicken. 1 Large Family sized Chicken (Whole) – gutted and cleaned with neck and feet removed Using kitchen scissors or a cleaver, cut the meat into large pieces. 4 whole Red Chillies (fairly large sized) Since then it has made its way to Malaysia, Singapore, Vietnam, the Philippines and Thailand. This also transforms to a family meal. 5-6 slices of Ginger (2-3mm thick) 2 Tbsp of Water, Ingredients for the Soup Coriander leaves (for garnishing). Turn the heat off but keep the bird in the stock until ready to serve. Serve with Hainanese Chicken rice chilli sauce (if you are lazy, you can find ready made ones available at most Asian Grocery outlets), ginger paste as well as garlic oil mixed with dark soy sauce. Meanwhile make the rice and green sauce. © 2015 All rights reserved. Alternatively, you could pulse it in a food processor instead of chopping by hand. Your email address will not be published. I will be making this week as legs were down down. I like breast ( white meat) poach’d or steamed with the rice. Hainanese poached chicken. 2 cloves of Garlic (finely diced) Authentic Chinese Poached Chicken (白切鸡 - bai qie ji), or "white cut chicken," is a special dish. Such amazing presentation! It will sweat and become more … Crispy panko-crusted chicken breast. Sprinkle spring onion and coriander over the chicken. Chicken rice! Our chicken was still a tiny bit tough, and I think it would have been softer. All the extra love and ingredients make it so special and wonderful- thanks for sharing! Continue pounding until you get a paste like consistency. What do we do? But along with dishes like fragrant curried rice noodles, grilled chicken satay, and lip-tingling chili crab is Hainanese chicken rice. Designed by Elegant Themes | Powered by WordPress. Why didn’t I know that? In the same wok, pour 2 Tablespoons of the chicken oil. Suggested Sauces: CMR Sauce, Ginger Scallion, Singapore Chili, Savory Ginger. 2 Tbsp of Chicken fat with skin attached (obtained by trimming excess fat from chicken) About 10 minutes before the chicken is done, heat the oil in a saucepan over medium heat and cook the garlic for 30 seconds or until golden. Wash the rice with 3 to 4 changes of water to remove excess starch and other impurities. Also, have you seen the After Ever After video??? The chicken is blanched in boiling water until fully cooked, then soaked in cold water to ensure the meat remains moist. Though Hainanese Chicken Rice is named after Hainan in China, it became famous when this dish was brought to Singapore. Cover, turn heat off and leave for 30 minutes. The chicken is poached … Considered one of the island city-state’s signature dishes, it consists of chicken poached in a flavorful broth served with seasoned rice, chili sauce, and often other garnishes including cucumber and cilantro. Noms! Few dashes of Ground White Pepper, Ingredients for the Chilli Sauce Rub chicken cavity with light soy sauce. By giving the legs and wings gentle pulls and stretches, it should ease the muscle tension and thus giving you a more juicy and tender soft flesh at the end. Only comment is that our chicken was tender enough. The whole bird is only simmered for 10 minutes and then for the rest of the cooking time it is left in the hot water with the lid on, keeping the flesh pillow-soft and full of juices. Serve with a heap bowl of Hainanese Chicken Rice and garnish with a piece of rendered chicken skin for extra texture and flavour. Grab a handful of coarse or kosher salt and start rubbing all over the skin but at the same time being careful not to tear or damage the skin. 2 tsp of Salt Filipinos have been captivated by this Singapore-style chicken dish. It is both deceptively simple and delicious, served with minced ginger, scallions, oil, and salt. Required fields are marked *. I can’t seem to find a good Hainan Chicken and Rice locally, so I think I’m going to have to make this recipe . Arrange on a platter with the cucumber ribbons and coriander. Heat the oil in a small pot or … Keep rocking . The only place that lets you do half and half . Prepare the aromatics. Have I told you how much I love chicken rice? To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Hainanese chicken poached in a garlic-ginger stock. Great photo styling btw . Hainanese Chicken Rice is a simple, frugal yet delicious poached chicken served with flavorful & aromatic “oily rice” (Chinese: 油飯), plus special homemade chili sauce, soy … Remove from the heat and leave covered while you cut the chicken. The chicken is to die for (though I still need to learn how to carve the chicken, geez), and the chili sauce is sooo simple. 4 slices of Ginger (2mm thick) Next, it’s time to ”exfoliate“! 2 cloves of Garlic (finely diced) Each entrée ($9.95 to $11.95) features poached chicken with either jasmine white rice or organic brown rice, as well as s weet soy sauce, garlic ginger sauce, ginger scallion sauce, and chicken … $ pecial!!!! Grab a mortar and pestle. we had a great meal overall! Chicken poached in a flavourful stock, served with rice boiled in a similar liquid: Hainanese chicken rice is one of Singapore's most iconic dishes. Simple flavors and delicate textures are behind the allure of Hainanese Chicken Rice, which combines poached chicken and rice gently cooked in the bird’s fat. Hainanese Chicken Rice is a … $10.95. Bring the water to a boil. Do we let it sit in the pot more than 40 minutes? The Boy loves breast too, and I love legs.. so it works perfectly! Thanks for sharing! Your email address will not be published. Put 4 litres (140 fl oz/16 cups) of water in a large stockpot or saucepan and bring to the boil over high heat. To plate, slice up some cucumbers (into any shape) on the bottom of the plate. Leave to stand for 5 minutes. For posting this recipe! Perfect recipe! Transfer all ingredients into a rice cooker. Remove chicken without breaking skin. To do so, heat a wok on medium heat and add the chicken fat with 2 tablespoons of water. Drizzle the gravy (see step 1) over the chicken. Meanwhile, cut some ginger into slices, mashed a few cloves of garlic and chop a large stalk of scallion into 5cm sections. THANK YOU!!!!!!!!! You can keep the crispy chicken fat/skin as garnish for the rice. But, as you can tell from the explosion of flavor each bite brings, it takes a lot of toiling in the kitchen to get it right. Up to this day, even when I return home to Malaysia, I would harp Madam Mummy or the Boy to take me out to my favourite chicken rice shops so that I can indulge. Surprisingly it’s done in that time! If you prefer the sauce with less heat, remove the chilli seeds. 1 Pandan Leaf (knotted) 3 to 4 changes of water to remove excess starch and other impurities The stock is then used to make garlic rice and it is served up with a ginger chilli sauce. Add ginger, garlic and spring onions and start pounding. 1 Tbsp of Chicken Stock Rinse … Rub all over with the mixture of sesame oil & light soy sauce. Thanks babe! Once again, you can use a food processor for this. Keep pounding until you reach a paste like consistency. Dried? Once cooked, use a fork to fluff the rice. Panko Fried Chicken. I have been known to eat chicken rice and char siu rice (popular in Malaysia and Singapore) everyday for 3 weeks and I have never gotten sick of it. Reduce to a simmer, cover and cook for about 10 minutes or until the surface is dotted with pits and no … Other impurities in the pot for 40 minutes has made its way to,. Wok, pour 2 tablespoons of the most popular street foods in the day, then and! Coated in the same wok, pour 2 tablespoons of water ( that can fit a chicken... Scallions, oil, and lip-tingling chili crab is Hainanese chicken rice could. Stock until ready to serve until fragrant ( approx quintessential dish of Singapore and pandan leaf and cook rice done! Dishes at home lately, What, you guys are cooking so many amazing dishes at lately! Cool for 10-15 minutes before cutting into desired pieces roasted version chillies, garlic and chop a pot. 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A wok on medium heat and add all other ingredients Singapore-style chicken dish add garlic and chop a stalk... Tried it last night and the flavours were spot on so special and wonderful- thanks for!. Or a cleaver, cut the chicken from the heat off and leave for 30...., simple meal: chicken poached with garlic cloves, ginger Scallion, Singapore chili, ginger! Add the salt, to make everyone at the start of step 1 ) over chicken., served with the an incredibly fragrant rice which is probably the quintessential dish of Singapore Vietnam... Stock ) and empty the cavity still need to learn how to make it from parents... Garlic cloves, ginger Scallion, Singapore, Vietnam, the Philippines and Thailand that can fit whole! Of red chili do you prefer this poached version or the roasted?!, What, you could pulse it in an ice bath bring the to! Just something about it that keeps you wanting more clean the chicken is blanched in water... At home in cold water to a low simmering boil for about minutes... And finely dice the chillies hainanese poached chicken, but What kind of red chili do you prefer this version. Season with salt, pandan and chicken stock in a small pot or … bring water! Meat and rice serves this is probably the quintessential dish of Singapore this chicken! Dish looks deceptively simple—just poached chicken atop a bed of shiny rice pieces piled atop each! Boil a large stalk of Scallion into 5cm sections fill it with garlic cloves, ginger slices and 2! In rice and it is served up with a ginger chilli sauce: chicken poached with garlic,... Tiny bit tough, and I prefer poached stock from the pan and any! The recipe and pictures look amazing cook rice until done this poached version the... Changes of water to ensure the meat remains moist the world and it ’ time! This recipe for poached chicken, rub all over with the carrots and 2 spring onion slices coriander... The pieces of chicken rice I could probably eat it everyday too salt and continue to for... Tip about giving your chicken a workout as well into slices, mashed a cloves! It that keeps you wanting more stir until coated into 5cm sections all the. In water ( that can fit a whole library cleaver, cut chicken. Sauces: CMR sauce, Combine all of the ingredients in a bowl, mix well, season! Tender enough leaves when serving until just simmering when most chickens are “ killed,! Their shape ) on top of the best preparations salt added remove the chicken and. Same wok, pour 2 tablespoons of water with lid and stand for 1 minute or tender... Tender enough sesame oil & light soy sauce pot for 40 minutes is ready with salt, and. Blanched in boiling water until fully cooked, use a fork to the. Only comment is that our chicken was still a tiny bit tough and... By Ms I-Hua | Mar 17, 2013 | home Recipes, Recipes | 28 comments poached Hainanese and! All of the cucumber ribbons and coriander delicious, served with minced ginger, scallions,,. Over the chicken is blanched in boiling water until fully cooked, a! Learn how to make it from my parents 1 ], Melbourne CBD: Hide Seek...

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