Hainanese Chicken Rice

When we were in KL,was there a single Saturday, that you didn't make me take you to the Chinese shop to eat Hainanese Chicken rice? You loved it so much that the first thing you wanted me to make for you when we came to Canada was Chicken rice.

There are 2 things you must remember

1. You need a pot that is big enough to boil a whole chicken

2.The chicken must be fresh.

Ingredients

1 roasting chicken.( abt 3 lbs)( cleaned)

3 tsp light soy sauce

1 stalk spring onion

For the Rice

3 cups Thai Fragrant rice( Beras wangi)

2 tbl spn oil

1 tbl spn ginger juice

2 cloves garlic

4 1/2 cups of chicken stock

Ginger sauce

I inch piece of ginger

1 tsp chicken stock(knorr powder)

Chilli sauce

5 fresh red chillies( the one from Chinese shop)

1 tsp chicken stock(knorr powder)

Method

1. Clean the chicken and pat dry

2. bring a large pot of water to boil. ( there should be enough water to completely immerse the chicken)

3. hold the legs of the chicken and dip the chicken in to the boiling water four times.

4. Now immerse the chicken fully in to the water, wait for the water to boil, cover tightly and turn off the fire. Do not remove the pot from the burner.

5. After 45 minutes, take the chicken out of the water and cut in to small slices. You don't really have to de bone the chicken, but because you are a fuzzy( yes you are. Don't shake your head!!), I always de bone the chicken.

Pour the soy sauce on top of the chicken and garnish with chopped spring onion.

Rice

1. Wash and drain the rice

2. Heat the oil in a wok

3, add the drained rice, garlic and ginger juice and fry the rice for 5 minutes on medium heat.

4. Add 4 1/2 cups of chicken stock( the water you used to boil the chicken, remove the scum before using).

5.Cover the wok and cook on low heat till the rice is done and there is no water in the wok.

Ginger sauce

pound the ginger fine and add the stock mix well

Chilli sauce

Yaya, make sure the chilli is the one we always buy from the Chinese shop, the red plump chilli, not the spicy one you get in Indian shops!

Pound the chilli fine and add the stock.

And you thought it was very easy to make Chicken rice??

BTW: Don't throw the remaining stock in the pot.. strain it and keep in the fridge. Mama usually saves the stock to make the clear soup that goes with the Kon Lau mein!