Everyone who likes to cook will have a signature dish, Hainanese Chicken Rice would definitely be mine! Not only it’s my favourite dish, it’s also one of the first dishes that i learnt to make when i started to take cooking seriously. Over the years, i have been trying to perfect this dish. No one taught me how to make this, I just tried to replicate my favourite taste when I was living in Australia and slowly learnt as i go. Today is the first time i took measurements as i cooked this dish, and the fish time i tried the “steaming method” on the chicken. The result is the best ever, the chicken was off the bone tender, smooth and juicy. I am very proud to be writing down this recipe as i think it’s my best recipe of all my cooking.
You can use the same method to make larger portions and with a whole chicken.
Update: Click for an improved version for the rice here.
- 1kg chicken frames/bones
- 2-4 large chicken legs
- 5 cloves garlic, pressed
- 1 large ginger, peeled and sliced
- 6 – 7 cups chicken stock/water
- 4 tbsp sesame oil
- 2 tbsp hua diao wine
- 4 tbsp light soy sauce
- 2 tsp chicken powder
- 1 cucumber, sliced/cut
- 2 cups rice (i use basmati)
- 2 tbsp samsui ginger sauce
- 1 bunch pandan leaves
- 4 cloves garlic, pressed
- thumb sized ginger, sliced
- 3 bunch bak choy, blanched
- Boil 6-7 cups water, add in chicken frames and bones, garlic and ginger. Add in sesame oil, hua diao wine, soy sauce and chicken powder.
- Bring to boil and simmer for about 45mins.
- Turn to high heat, bring to boil and add in chicken legs. Cover and let it boil on high heat for about 6 mins.
- Turn off fire, do not remove cover. Leave the lid on, undisturbed for 25mins.
- Adjust timing slightly according to size of chicken legs. For a whole chicken, boil on high heat for 10 minutes, cover undisturbed for 45mins.
- Remove chicken legs from the stock and place in ice water.
- Strain stock to remove bones.
- Place rice in rice cooker, add in 3 1/2 cups of strained chicken stock. Place pandan leaves inside, with garlic, ginger and ginger sauce. When rice is cooked, leave it covered for another 10mins.
- Place cucumbers in a deep plate.
- Debone chicken legs and place on top of cucumber.
- Use about 1/2 cup of chicken stock cooked earlier to make drizzling sauce for the chicken and bak choy. Combine stock with 1 tbsp sesame oil, 1tbsp soy sauce, 1 tbsp huadiao wine, 1tbsp oyster sauce.
- Drizzle sauce over chicken and bak choy. Garnish with spring onions and coriander. Best served with dark soy suace and chicken rice chilli.