Sunday, October 4, 2009

Hainanese Chinese Rice

Hubby and I ate Hainanese Chicken the other day at a restaurant which inspired me to try and make this dish at home. The effort was worth the time in the kitchen. This recipe will yield a nicely poached chicken infused with ginger and rice cooked in freshly made chicken stock served with fresh ginger & shallot sauce. Hubby wanted to go back for seconds, but since I had only made enough for two, I should double the recipe for next time!

Serves 2

Steamed Chicken

2 Chicken Marylands
1 spring onion, roughly chopped
3cm piece ginger, grated
1 garlic clove, thinly sliced
1 tbsp shao xing wine
2 tbsp light soy sauce
½ tsp sesame oil

Chicken Stock (makes approx. 3 cups)

2 chicken wings
2 chicken breasts, skin removed, roughly chopped
1 chicken carcass
1½ cup chicken stock
5cm piece ginger, thickly sliced
4 spring onions, green part only, roughly chopped


2 tbsp peanut oil
Skin from one chicken breast
Parson’s nose of chicken
2 garlic cloves, grated
2cm piece ginger, grated
1 cup jasmine rice

Chilli dipping sauce

2 garlic cloves, roughly chopped
1 red banana chilli, roughly chopped
1-2 tbsp caster sugar
1 tsp white vinegar
½ tsp peanut oil

Ginger and spring onion dipping sauce

¼ cup peanut oil
3cm piece ginger, finely shredded
2 spring onions, green part only, 3cm pieces, finely shredded


1. For steamed chicken, fill a wok half way with water, place a wire rack on top, making sure water does not touch the rack. Place a shallow bowl with the chicken pieces, on top of the rack. Combine remaining ingredients in a bowl to make a marinade. Place marinade over and around the chicken. Cover and cook over medium heat for 30 minutes or until chicken is cooked through. Remove meat from the bones or chop up if desired.

2. For chicken stock, place all ingredients in a medium saucepan with just enough water to cover the chicken bones. Simmer over medium heat for 30-40 minutes. Strain, set aside stock.

3. For the rice, heat peanut oil in a medium saucepan over high heat. Add skin and parsans nose, cook for 3-4 minutes, remove skin and parsans nose from the pan. Add garlic and ginger, cook for 2-3 minutes or until slightly golden. Stir through rice to coat in oil, add 2 cups of chicken stock. Bring to the boil, cook partially covered 5 minutes or until holes start to appear in the surface of the rice. Cover completely with the lid and turn heat down as low as possible. Cook a further 10 minutes. Remove the pan completely from the heat and leave to stand, a further 10 minutes. Season to taste.

4. For chilli dipping sauce, pound garlic and chilli in a mortar and pestle until smooth. Transfer to a bowl, stir through remaining ingredients until well combined. Spoon into dipping dish, to serve.

5. For ginger and spring onion dipping sauce, heat peanut oil in a small saucepan over high heat, place remaining ingredients in a medium bowl and carefully pour over the oil. Spoon into dipping dish, to serve.

6. To serve, place chicken pieces/maryland on a plate, top with spring onion. Spoon rice on the side of plate. Serve with the chilli dipping sauce and ginger and spring onion sauce.

Notes & Tips

You'll need 1 whole chicken for this recipe.

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