Must Try Hainanese Chicken Rice Food

HAINANESE CHICKEN RICE

Steps:

• Make the Chile Sauce: Combine all the ingredients in a bowl, mix well, and season with salt, to taste. Set aside
• Make the Chicken and Rice: Bring a large pot of salted water to a boil (enough water to immerse the chicken). Stuff the cavity of the chicken with the scallion and ginger. Add the chicken to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 40 minutes.
• Transfer the chicken to an ice water bath for about 5 to 6 minutes. (This is to arrest the cooking and will make the chicken skin crisp.) Drain. De-bone the chicken and cut into bite-sized pieces. Reserve the chicken stock, and keep hot.
• Heat the oil in a wok or saucepan over high heat. Add the garlic and stir-fry until fragrant. Add the rice and stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and lower the heat to low. When steam holes form in the rice, cover the wok, and steam until cooked, about 30 minutes.
• Whisk 1/4 cup of the hot chicken stock into the chile sauce.
• Arrange the rice and poached chicken on a platter and drizzle with the chile sauce.

HAINANESE CHICKEN RICE

Steps:

• Pound ginger and rub all over chicken.
• Boil water, add chicken and boil for 15 minutes, cover pot tightly and turn heat off and let it cook slowly for 1 hour.
• Turn on flame again, when it start to boil take out chicken and rinse it under cold water, then set aside Wash rice and drai n.
• Heat oil and fry garlic and celery for 2 minutes.
• Add rice and stir until rice is covered with oil.
• Pour in broth and reduce heat to cook.
• Mix all the sauce ingredients together to make sauce.