hainan chicken
Poached chicken served with fragrant rice and a ginger-garlic sauce, prepared using a whole chicken and aromatic ingredients.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Whole Chicken (cleaned and giblets removed) | 1 | Kg |
| Jasmine Rice (rinsed) | 2 | Cup |
| Ginger (sliced) | 100 | Gram |
| Garlic (minced) | 6 | Clove |
| Scallion (cut into 2-inch pieces) | 4 | Stalk |
| Sesame Oil (for drizzling) | 2 | Tbsp |
| Soy Sauce (light) | 4 | Tbsp |
| Cucumber (sliced) | 1 | Count |
| Salt (for seasoning) | 2 | Tbsp |
| Chicken Stock (for cooking rice) | 2 | Liter |
| Cilantro (for garnish) | 1 | Bunch |
Instructions
- Place the whole chicken in a large pot and cover with water. Add half of the ginger, 2 scallions, and 1 tablespoon of salt. Bring to a boil, then simmer for 40 minutes.
- Remove the chicken from the pot and submerge in an ice bath to cool. Reserve the poaching liquid.
- In a separate pot, heat 1 tablespoon of sesame oil and sauté the remaining ginger and garlic until fragrant.
- Add the rinsed jasmine rice to the pot and stir to coat with the oil and aromatics.
- Pour in 2 cups of the reserved poaching liquid and 2 cups of chicken stock. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes.
- While the rice is cooking, chop the cooled chicken into serving pieces and drizzle with soy sauce and sesame oil.
- Serve the chicken with the fragrant rice, garnished with cilantro and sliced cucumber.
Prep
- Thaw the chicken in the refrigerator overnight if frozen.
Kitchen equipment
Large PotIce Bath Setup