The Star Online - Kuali, Malaysia Recipes

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24/8/2004
HAINANESE CHICKEN RICE
Recipe by Amy Beh
Cuisine: Chinese
Type of Dish: Main Course
Cooking Method: Boil
Meal Types: Lunch

Ingredients
For the rice

3 cups (600g) Thai fragrant
long grain rice

2 tbsp chicken skin with fat

2 tbsp water

2cm piece ginger, lightly
smashed

2 cloves garlic, lightly
smashed

12 tsp salt or to taste

3 cups or enough reserved
chicken stock (or water with 1
tbsp chicken stock powder
added to it)

2 pandan or screwpine
leaves, shredded and knotted

Hainanese Chicken Rice.

Pak Cham Kai (Chicken steeped in stock)

1 whole chicken

Enough water (for boiling)

1 thumb-sized piece of ginger, crushed

45 cloves garlic, peeled and lightly smashed

1 tsp salt
Chilli garlic sauce for dipping

10 fresh red chillies

2cm piece ginger

4 cloves garlic

1/4 tsp salt

Juice of 2 calamansi limes

2 tbsp reserved chicken stock
Ginger sauce for dipping

75g ginger

6 cloves garlic

1/2 tsp salt

Juice of 2 calamansi limes

2 tbsp preserved chicken stock

Light soya sauce for chicken

1 tbsp garlic oil

1 tsp sesame oil

5 tbsp light soy sauce

1 tbsp sugar or to taste

3 tbsp water
Garnishing

Fresh coriander leaves

Sliced spring onion

Sliced cucumber
Method
To prepare the rice, wash it in several changes of water until the water runs clean and clear.

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The Star Online - Kuali, Malaysia Recipes

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Heat wok and add chicken fat and 2 tablespoons water. Bring to a low simmering boil until
oil is released from the fat.
Add ginger, garlic and fry well. Remove and discard the chicken fat then add in rice and salt
to mix. Stir fry briskly for 12 minutes.
Transfer all the ingredients into an electric rice pot.
Add water or chicken stock and pandan leaves. Cook until rice turns dry and fluffy. Stir
through just before serving.
To prepare the chicken, bring enough water to boil in a large pot. Put the chicken into the
pot. Lower the heat and cook for 1015 minutes uncovered. Turn off the flame and cover the
pot. Allow the chicken to cook for 2025 minutes.
Remove the chicken from the pot and immerse it in a basin of cold water for 56 minutes.
Next, take the chicken out of the basin of cold water and drain on a colander to dip dry
before cutting up into serving pieces.
Arrange in a serving plate and garnish with spring onion and coriander leaves and cucumber
slices.
To prepare the chilli garlic sauce, blend all sauce ingredients in an electric blender.
Adjust seasoning by adding salt and sugar to taste. Use immediately or store in a sealed jar
until required.
For the ginger sauce, combine all the ingredients in an electric blender and whiz. Serve
immediately or store in a sealed jar until required.
Next, combine all ingredients for the light soya sauce in a small saucepan. Heat the mixture
until the sugar dissolves then set aside to cool before use.
Reviews

Rating

I was craving for real chicken rice and followed this recipe.
Was so happy with the result. Delicious! Thanks Amy!
- Candelabrum (2/9/2006)

4/5

Thank you for this absolutely AMAZING recipe! A definite

10 out of 10!
- iraelza (24/10/2005)

5/5

Excellent recipe Amy - so easy to follow and yet so tasty.

Especially perfect for those of us away from home yet
craving for the simple pleasures of Malaysia's favourite
past time!!
- red306 (8/6/2005)

5/5

It is really Hainanese Chicken rice as I had it at the stall.

- summerberries (14/12/2004)

4/5
4/5

- hschee (1/9/2004)
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