Singaporean 50 min

Hainanese Chicken Rice

Name: Hainanese Chicken Rice
Total time: 50 min
Yield: 2 servings
Cuisine: Singaporean
Ingredients: 1 whole chicken (3-4 lbs); 2 cups jasmine rice; 4 cloves garlic, minced; 2 inch ginger, sliced; 2 pandan leaves (optional); 2 tbsp sesame oil; 2 green onions; Chicken broth from poaching; Chili sauce (sambal); Dark soy sauce; Ginger paste (grated ginger with oil and salt); Cucumber slices; Salt to taste

ChickenRiceSingaporean

Ingredientsfor 2

480

Cal

34g

Protein

48g

Carbs

16g

Fat

11 whole chicken (3-4 lbs)
22 cups jasmine rice
34 cloves garlic, minced
42 inch ginger, sliced
52 pandan leaves (optional)
62 tbsp sesame oil
72 green onions
8Chicken broth from poaching
9Chili sauce (sambal)
10Dark soy sauce
11Ginger paste (grated ginger with oil and salt)
12Cucumber slices
13Salt to taste

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Instructions

1
Rub chicken with salt and sesame oil. Stuff cavity with ginger slices and green onions.
2
Bring a large pot of water to a boil. Submerge chicken completely. Return to a boil, then reduce to barely simmering. Poach for 35-40 minutes.
3
Remove chicken and immediately plunge into ice water for 15 minutes. This gives the signature silky-jiggly skin.
4
Skim fat from the poaching broth. In a pot, fry garlic in 2 tbsp of the chicken fat until fragrant. Add rice and stir 1 minute.
5
Add 2 cups of the chicken broth and pandan leaves. Cook rice covered for 18 minutes. Every grain should be fragrant and glistening.
6
Chop chicken into pieces through the bone. Arrange on a plate with cucumber.
7
Serve with fragrant rice, a bowl of hot broth, and three sauces: chili sambal, dark soy, and ginger paste.