Hainan Chicken Rice

Ingredients for Hainan Chicken :

1 whole chicken.
5-6 stalks fresh scallions.
6 inch fresh ginger, peeled, cut into thick slices.
2 teaspoon soy sauce.
1 teaspoon sesame oil.
2 additional stalks fresh scallions, chopped, for garnish [optional].
1 seedless cucumber, peeled, halved and sliced diagonally a few sprigs of fresh ilantro,for garnishing.
½ teaspoon white peppercorns salt.

Ingredients for Chicken Rice :

3 cups long grained rice, washed and drained.
1 tablespoon chopped garlic.
2 teaspoon salt.
2½ tablespoon chicken fat or vegetable oil.
6 cups, or more, chicken broth [from the cooking broth].
6 pandan leaves [screwpine leaves] [optional].

Ingredients for Special Chili Dipping Sauce :

1 tablespoon lime juice.
1½-2 tbsp chicken broth [from the cooking broth].
2 teaspoon sugar.
4 tablespoon hot chili sauce.
4 cloves garlic, finely ground or mashed.
1 inch ginger, finely ground or grated salt.

To Prepare Special Chili Dipping Sauce :

Mix hot chili sauce with lime juice, sugar,garlic, ginger, chicken broth [spooning ome of the chicken fat oil] and salt to taste Pour chili sauce into small condiment dishes, for each individual serving.

Cook's Note : This meal can be made a low-fat diet dish. Skim and discard any residual fat/oil from the chicken broth before cooking the chicken rice. [Best if chilled in the fridge for easy removal of fat/oil]. You may also remove the skin from the cooked chicken before serving.

To Prepare Hainan Chicken :

1. Cut off any excess fat, reserve for using to cook rice.
2. Wash chicken, drain well.
3. Stuff ginger slices and scallions stalks into the cavity of the chicken.
4. In a large stockpot, add sufficient water [to cover the chicken], white peppercorns and about 2 tablespoon salt.
5. Bring to a boil Submerge the whole chicken, breast-side down in the boiling water.
6. Immediately reducing the heat to a slow poach Cover.
7. Poach chicken for about 45-50 mins, [check to make sure the water does not 'boil' the chicken].
8. When chicken is cooked, remove and plunge immediately into a bath of icy cold water.
9. Submerging the chicken for about 10 mins Remove chicken from the ice bath.
10. Discard ginger slices and scallion stalks from the cavity.
11. Drain the chicken well.
12. Set aside - meanwhile cook the chicken rice When the chicken is cool enough to handle.
13. Cut it neatly into serving size pieces [de-bone chicken, if you prefer].

To Prepare Chicken Rice :

1. Wash rice till water runs clear.
2. Drain well Heat wok on high.
3. Add the reserved chicken fat.
4. Render into an oil to about 2½ tablespoon [add vegetable oil if chicken fat oil is insufficient ].
5. Add chopped garlic, stir-fry for a few seconds.
6. Add the raw rice, stir-fry till the rice grains start to look translucent about 8-10 mins.
7. Transfer rice to a pot.
8. Add 6 cups chicken broth, salt and pandan leaves [*Note: depending on the type of rice, use more or less of the chicken broth].
9. Bring to a boil, reduce heat, simmer uncovered, until the chicken broth is absorbed by the rice[small 'bubble' holes start to appear on the rice].
10. Reduce heat to very low, cover the rice with a tight-fitting lid.
11. Cook for a further 10-12 mins.
12. Turn off heat, DO NOT open the cover.
13. Wait for 10 mins before opening [steam inside will gently finish steaming the rice].
14. Fluff up the rice with a fork [If rice is not fully cook, simply add a little chicken broth, cover and steam on very low heat for another 5 mins or so].
15. Alternatively, 'fry' the raw rice in a wok until translucent, then transfer into an electric rice cooker.
16. Add sufficient chicken broth to cook Any leftover chicken broth after making the rice.
17. Can be served as a small side soup.
18. Garnished with some chopped cilantro Line a serving platter with cucumber slices.
19. Arrange chicken pieces on top, sprinkle with soy sauce, sesame oil, and garnish with chopped scallions and cilantro sprigs.
20. Serve Hainan chicken [usually served at room temperature] with chicken rice, side soup - and special chili dipping sauce.