The original way of making Hainanese chicken calls for boiling whole chicken. I use chicken thighs or ribs instead, to avoid the chopping. I have read and tried many variations of this dish. It’s actually the simple ones that taste better. During one trip, we decided to cook this recipe, but we did not have sesame oil for the ginger dipping sauce. I used chopped fresh basil, ginger and olive oil instead. Everyone loved it!

Chicken :

6 pieces chicken, thigh parts

1 tablespoon Chinese rice wine

1 tablespoon light soy sauce

6 slices fresh ginger

1 clove garlic, slightly bruised

2 shallots, chopped in a few pieces

1 teaspoon sesame oil

1 tablespoon light soy sauce

1/2 teaspoon salt

1 lemongrass stalk

2 sweet onions

Chicken Rice:

3 cups long grain rice

2 tablespoons peanut oil

1/2 thumb sized fresh ginger, grated

3-4 cloves garlic, chopped very finely or grated

1-2 teaspoon salt (to taste)

3 1/2 cups chicken stock according to rice instructions (reserved from boiled chicken)

2 pandan leaves

Chili Sauce

10 fresh red chili, seeds removed

1-2 cloves garlic

1 thumb sized fresh ginger

2 teaspoons chicken stock (from the boiled chicken)

1 teaspoon lime juice

Salt to taste

Ginger Sauce for Dipping

1 thumb sized fresh ginger

6 garlic cloves

1/2 teaspoon salt

2 tablespoons chicken stock (from the boiled chicken)

2 tablespoons sesame oil

Chicken Soup

Chicken stock (from the boiled chicken)

Chopped shallots or small amount of chopped cabbage

In a pot half filled with water, combine the chicken, ginger, onions, garlic, shallots, lemongrass, rice wine, sesame oil, soy sauce and salt. Boil the chicken for around 20 minutes or until it is cooked. Transfer the chicken to an ice bath to arrest the cooking by placing it in another pot with ice cold water for 5-6 minutes.  Drain the water and set aside.

Next, prepare the rice. In a pan, heat the peanut oil. Sauté the garlic and ginger. Add the rice and salt. Stir-fry for 2-4 minutes or until the rice is coated in oil. Transfer the rice to a pot or rice cooker. Add chicken broth and pandan leaves. Cook the rice for 10-15 minutes or until the rice is soft. Follow the usual process of cooking rice.

For the chili dip, combine the chopped chili, chopped garlic and grated ginger. Add chicken stock, lime juice and salt. Blend in a food processor if desired.

For the ginger dip, combine the chopped garlic and ginger. Add chicken stock, sesame oil and season with salt.

Reheat the chicken broth and bring it to a boil. Add cabbage and cook for 5 minutes. Submerge the chicken in the broth for 2-3 minutes to reheat it. Some prefer frying it to a crisp.

Transfer the chicken to a plate with lettuce and drizzle with soy sauce; garnish with parsley. Serve with dipping sauces, Hainanese rice and Chicken soup.

Photo Courtesy Of: avlxyz