Hainanese Chicken Rice

I came upon this dish when I was in Singapore and a group of friends took me to the hawker center. It was loud, crowded, and chaotic. We headed to this stall run by an old “uncle.” He was a nice man with a toothless grin but I was told that what he served up was heaven itself. I wasn’t too impressed but decided to try it as I had told myself to try everything once, as far as food goes and I was going to do just that.

The dish came and the sliced up chicken looked bland. It looked like plain boiled chicken served up with some boiled rice and several small dishes of sauces and for good measure some cucumber slices were added to make it look healthy. Nothing spectacular but let me tell you, what followed was mouth-wateringly scrumptious and it is one of my favorite recipes of all time! This dish evolved from the Hainan district in southern China and has become one of Singapore’s most beloved dish. I can understand why, one mouthful and you are hooked, line and sinker!

Here’s the recipe, a little time-consuming but worth the effort.

For the Chicken:

1 small chicken

1 tbsp. salt

12-14 cups of water

4-5 slices of ginger

2 whole scallions

Ice

For the Rice:

2 ounces chicken fat (taken from the cavity of the chicken)

1 tsp neutral oil

4 cloves garlic (minced)

3 cups uncooked white rice (washed & drained)

chicken stock (from making the chicken)

2 tsps salt

Ginger-garlic sauce (can be bought ready made)

Sweet Dark Soy Sauce (can be bought ready made as well)

Chilli Sauce (store-bought as well)

Instructions:

Wash chicken. Pat dry and lightly rub with salt and set aside.

Bring water along with ginger and scallions to a boil. Add chicken, breast side up. Adjust water so that the chicken breast is just slightly above water.

Once water starts to boil, lift chicken out and drain water from cavity. Lower chicken back into pot, bring the water to a a boil again. When it is JUST starting to boil, turn the heat down. Cover the pot and let simmer. Turn heat to the lowest setting.

Cook for 30-35 minutes. Now prepare the ice bath. Stick a toothpick in chicken to see if it is done. If juices run clear, it is cooked. Lift chicken out, drain water again and lower into the ice bath. After 15 minutes, the chicken should be cooled. Completely drain, cover until ready to serve.

To Make the Rice:

Heat a wok, add chicken fat with 1/2 tsp oil. Stir-fry and then add the garlic, then add the uncooked rice. Stir for about 2 minutes, turn off heat. Transfer rice to rice cooker. Add the poaching liquid from chicken until it reaches the ‘4’ line (3 US cups = 4 rice cooker cups). Stir in salt, close lid & press START.

ASSEMBLE:

Add chopped up chicken to plate. Add a scoop of rice with a side of cucumbers. I usually add diced pineapple as well. Serve the sauces in small sauce bowls for dipping.

It is finger-licking good!