Hainanese chicken rice

Name: Hainanese chicken rice
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 3 salad onions (whites only), sliced; 20 g ginger, peeled and cut into matchsticks; 1 tbsp fine sea salt; 1 tbsp black peppercorns; 1 No.1 Free Range Corn Fed Whole Chicken; 250 g Thai Hom Mali Rice; 2 clove/s garlic, finely sliced; 1 cucumber, thinly sliced, to serve

A trio of sauces – chilli, ginger and sweet soy sauce – are essential to the poached chicken and rice. If you have any leftover chicken, use it in a soup or stir-fry the next day.

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Serves4
CourseMain meal
Prepare10 mins
Cook1 hr
Total time1 hr 10 mins

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3 salad onions (whites only), sliced
20g ginger, peeled and cut into matchsticks
1 tbsp fine sea salt
1 tbsp black peppercorns
1 No.1 Free Range Corn Fed Whole Chicken
250g Thai Hom Mali Rice
2 clove/s garlic, finely sliced
1 cucumber, thinly sliced, to serve

Chilli sauce

3 red chillies
8 clove/s garlic
1 lime, juice
1½ tbsp caster sugar
½ tsp fine sea salt

Ginger sauce

50g ginger, peeled
3 salad onions (greens only), finely sliced
4 tbsp toasted sesame oil
1 tsp fine sea salt
¼ tsp oyster sauce
1 tsp light soy sauce

Sweet soy sauce

2 tbsp dark soy sauce
1 tbsp light soy sauce
20g caster sugar
½ tsp toasted sesame oil
¼ tsp ground white pepper

Bring a large pot of water (big enough to hold the chicken) to a boil, add the salad onion whites, ½ of the ginger, the salt and peppercorns. Meanwhile, trim the excess skin from the chicken and set it aside. Put the whole chicken, breast-side down, in the boiling water and cook for 30-40 minutes over a medium-low heat until no pink meat remains, the juices run clear and a meat thermometer reaches 72ºC for 2 minutes when inserted into the thickest part of the chicken. Carefully transfer the chicken to a bowl of iced water, leaving the broth in the pot.
Meanwhile, chop the reserved chicken skin into small pieces and put in a small pan over a low heat. Gently cook for 10-15 minutes, until the fat renders out and the skin turns golden and crisp. Strain and reserve the chicken fat. The crispy skin can be eaten or discarded.
For the chilli sauce, use a pestle and mortar to pound the chillies and garlic until smooth, then mix in the lime juice, sugar and salt. Mix well, then add 1-2 tbsp of the chicken broth; set aside.
For the ginger sauce, use a pestle and mortar to pound the ginger until mostly crushed, then add the sliced salad onion greens. Heat the sesame oil in a small pan until lightly smoking, add the ginger mixture, then stir through the salt, oyster sauce and soy sauce; set aside.
For the sweet soy sauce, put all the ingredients in a small pan over a low heat. Add 2 tbsp broth and stir gently until the sugar has dissolved; set aside.
Remove the chicken from the iced water, return it to the pot of broth and cook over a low heat for 20 minutes until piping hot throughout. Meanwhile, wash the rice until the water runs clear.
In a pan, heat 2-3 tbsp of the chicken fat and fry the garlic and remaining 10g sliced ginger until fragrant. Add the rice, then cover with chicken broth until it reaches 2cm above the rice. Bring to the boil, then cover and cook over a low heat for about 12 minutes, until tender and fluffy.
Slice the chicken. Serve everyone the chicken, rice, cucumber and all three sauces alongside a bowl of the hot chicken broth.

Typical values per serving when made using specific products in recipe