Hanainese Chicken and Rice
This classic Singaporean poached chicken dish is served with an aromatic ginger rice, and a delicious chilli and ginger sauce. It’s packed full of flavour, and presents beautifully.
Serves 2-4
spring onion, to serve
2 cucumbers, sliced, to serve
3 cherry tomatoes, sliced, to serve
coriander leaves, to serve
Chilli & Ginger Sauce
10 chillies, halved, seeds removed, finely chopped
1 garlic clove, finely chopped
3cm-piece ginger, peeled and finely chopped
2 tbsp lime juice
1 tbsp peanut oil
Chicken
1.5kg free-range chicken
6 spring onions, white part only
6 slices ginger
6 garlic cloves
2 tbsp Shaoxing (Chinese rice wine)
1 tsp sesame oil
Rice
1 tbsp peanut oil
1 tbsp grated ginger
2 cloves garlic, sliced
1 cup jasmine rice
coriander leaves, to serve
Method:
To make chilli & ginger sauce, place chillies, garlic, ginger, lime juice, and peanut oil in a bowl and mix to combine. Reserve 1/4 cup for lunch tomorrow.
Rinse chicken and pat dry. Place half of each of the spring onions, ginger, and garlic in a food processor with Shaoxing and sesame oil, and process finely. Place mixture into cavity of chicken.
Place 5 litres of water in a large pot with a lid; add remaining spring onion, ginger, and garlic; and bring to the boil. Add chicken and cover with lid. Remove from heat and let stand for 30 minutes. Return pot to heat and bring back almost to the boil. Remove from heat again and let stand, covered, for another 30 minutes. Remove chicken from pot and plunge into ice water for 2-3 minutes, or until skin is tight; set aside. Strain chicken stock through a sieve. Bring to the boil for 30 minutes. Season with salt and set aside. Reserve 2 cups of stock for tomorrow’s lunch.
To make rice, heat peanut oil in a saucepan over medium heat, add ginger and garlic, and cook for 1-2 minutes. Add rice and 21/2 cups of stock and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes. Let sit for 5 minutes, then fluff rice and spoon into 2 bowls.
Chop chicken into pieces, reserving 2 cups for tomorrow’s lunch, and place on a plate. Pour another cup of the stock into a bowl and top with coriander and spring onion. Serve with chicken, cucumber, tomatoes, coriander, spring onions, and chilli & ginger sauce on the side.
