Imported from the web

Hainanese Chicken and Rice

Name: Hainanese Chicken and Rice
Prep time: 15 min
Cook time: 95 min
Total time: 110 min
Yield: 6 servings
Cuisine: Southeast Asian
Ingredients: 1.7 kg whole chicken (approx. 1.7 kg, or 2 whole chickens approx. 1 kg each); 2.5 tsp sea salt (2-3 tsp for rubbing chicken); 2 garlic cloves (for chili sauce); 50 g freshly squeezed lime juice; 1.5 pinch sea salt (1-2 pinches to season sauce); 7 fresh long red chillies (6-8 chillies to taste); 4 cm fresh ginger (cut into slices, for chili sauce); 2 eschalots (cut into halves); 2 garlic cloves (for rice and chicken); 40 g extra virgin olive oil; 5 cm fresh ginger (cut into slices, for rice and chicken); 1 spring onion (cut into halves); 1000 g water (plus extra to cook); 2 tsp chicken stock paste; 1 tbsp sesame oil (plus an extra 1/2 tsp); 350 g jasmine rice; 2 pandan leaves; 1 tbsp soy sauce; 0.25 tsp sugar; 1 cucumber (cut into slices); 4 tomatoes (cut into slices); spring onion (thinly sliced, to garnish)

Imported by John Tan on SeeMeCook

A classic Southeast Asian dish featuring poached chicken served with fragrant jasmine rice, a zesty chili sauce, and fresh cucumber and tomato garnishes.

6 servings110 minSoutheast Asian

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Ingredients

1.7 kg whole chicken (approx. 1.7 kg, or 2 whole chickens approx. 1 kg each)
2.5 tsp sea salt (2-3 tsp for rubbing chicken)
2 garlic cloves (for chili sauce)
50 g freshly squeezed lime juice
1.5 pinch sea salt (1-2 pinches to season sauce)
7 fresh long red chillies (6-8 chillies to taste)
4 cm fresh ginger (cut into slices, for chili sauce)
2 eschalots (cut into halves)
2 garlic cloves (for rice and chicken)
40 g extra virgin olive oil
5 cm fresh ginger (cut into slices, for rice and chicken)
1 spring onion (cut into halves)
1000 g water (plus extra to cook)
2 tsp chicken stock paste
1 tbsp sesame oil (plus an extra 1/2 tsp)
350 g jasmine rice
2 pandan leaves
1 tbsp soy sauce
0.25 tsp sugar
1 cucumber (cut into slices)
4 tomatoes (cut into slices)
spring onion (thinly sliced, to garnish)

Steps

1
Rub the whole chicken with 2-3 tsp of sea salt and set aside.
2
Prepare the chili sauce by combining 2 garlic cloves, 50g lime juice, 1-2 pinches of sea salt, 6-8 red chillies, and 4cm of sliced ginger in the Thermomix mixing bowl.
3
Chop and blend the chili sauce ingredients until smooth, then set aside in a small bowl.
4
Clean the mixing bowl. Place 2 halved eschalots, 2 garlic cloves, 40g olive oil, 5cm sliced ginger, and 1 halved spring onion into the mixing bowl.
5
Sauté the aromatics until fragrant.
6
Add 1000g water, 2 tsp chicken stock paste, and 1 tbsp sesame oil to the mixing bowl.
7
Place the salted chicken into the Varoma dish and set it in position.
8
Steam the chicken until cooked through.
9
Remove the Varoma and set the chicken aside to rest. Reserve the cooking liquid (broth) in the mixing bowl.
10
Insert the simmering basket and add 350g jasmine rice and 2 pandan leaves.
11
Cook the rice using the reserved chicken broth in the mixing bowl.
12
While the rice cooks, prepare the seasoning sauce by mixing 1 tbsp soy sauce, 1/4 tsp sugar, and the extra 1/2 tsp sesame oil.
13
Brush the rested chicken with the seasoning sauce and chop into serving pieces.
14
Serve the chicken with the fragrant rice, sliced cucumber, sliced tomatoes, and the prepared chili sauce. Garnish with thinly sliced spring onions.

Notes

For best results, ensure the chicken is at room temperature before steaming. The chicken stock paste can be homemade or store-bought. If using two smaller chickens, ensure they fit comfortably in the Varoma dish for even steaming.