Hainanese Chicken Rice is considered to be one of Singapore’s national dishes. This dish originated in Hainan, China but became popular only when immigrants brought it to Singapore. Hainanese Chicken Rice consists of a separate dish of fragrant rice which is served with the chicken, along with sauces made of chili peppers and ginger.
Directions for Preparing Hainanese Chicken Rice
For the Rice
Heat the vegetable oil in a large pot.
Sauté the garlic and ginger in the oil, then add the rice and cook for two (0:02) minutes.
Add three cups of chicken stock and stir to combine.
Reduce heat to a simmer and place a lid on the pot.
Cook for fifteen (0:15) minutes until the liquid has absorbed.
Turn off the heat and let it stand for ten (0:10) minutes with the lid on.
For the Chicken
Bring 8 cups of water to a boil.
Flavor the water by adding a teaspoon of salt and the pandan leaves.
Rub the rest of the salt over the chicken and place the ginger and green onions into the body cavity.
Place the chicken, breast side down, into the pot of boiling water and cover with a tight-fitting lid.
Cook the chicken for forty-five (0:45) minutes.
Turn off the heat and let stand for one (1:00) hour to allow the meat to continue cooking in the residual heat.
Uncover the pot, remove the chicken and place it in a large container of iced water for five (0:05) minutes.
Remove the chicken and drain well, then pat dry with paper towels.
Remove the ginger and green onions from the chicken.
Lightly brush the chicken with sesame oil.
Use a cleaver to cut the chicken into pieces and then place it on a serving platter.
Garnish with cucumber slices and sprigs of coriander.
Serve the chicken with the rice, along with an assortment of spicy sauces.
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