
Hainanese Chicken Rice
Delicious broiled chicken with seasoned rice- a firm favourite for days you don't fancy a roast
Ingredients
- 1 x 1.5kg chicken (large chicken)
- ½ teaspoon salt
- a thumb-size piece of ginger
- 1 chicken stock cube
- 1 garlic clove, smashed
- 2 tablespoons sesame oil
- 3 tablespoons light soy sauce
- 250g Thai fragrant jasmine rice
Ginger Oil
- a large knob of ginger, finely chopped
- 3 spring onions, finely chopped
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
Chilli garlic sauce
- 1/2 a thumb size piece of ginger
- 4 cloves of garlic
- 10 large red chillies
Hot Liquid
- 3 tablespoons rice vinegar
- 3 tablespoons hot vegetable (or chicken) stock
- 1 teaspoon salt
- 1/2 teaspoon sugar
1 teaspoon pure sesame oil
Fresh coriander leaves for garnish
- 1 whole cucumber sliced for garnish
Method
PREPARATION
COOKING
TIP: To check that the chicken is thoroughly cooked after sitting in the hot water for 40 minutes, poke a small, sharp paring knife through the thickest part of the thigh and press into the skin a little. If the juices run clear and no blood is present, the chicken is ready to eat.
Fresh Chilli Sauce
How To Make Hainanese Chicken Rice
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- 1 x 1.5kg chicken (large chicken)
- ½ teaspoon salt
- a thumb-size piece of ginger
- 1 chicken stock cube
- 1 garlic clove, smashed
- 2 tablespoons sesame oil
- 3 tablespoons light soy sauce
- 250g Thai fragrant jasmine rice
Ginger Oil
- a large knob of ginger, finely chopped
- 3 spring onions, finely chopped
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
Chilli garlic sauce
- 1/2 a thumb size piece of ginger
- 4 cloves of garlic
- 10 large red chillies
Hot Liquid
- 3 tablespoons rice vinegar
- 3 tablespoons hot vegetable (or chicken) stock
- 1 teaspoon salt
- 1/2 teaspoon sugar
1 teaspoon pure sesame oil
Fresh coriander leaves for garnish
- 1 whole cucumber sliced for garnish
PREPARATION
COOKING
TIP: To check that the chicken is thoroughly cooked after sitting in the hot water for 40 minutes, poke a small, sharp paring knife through the thickest part of the thigh and press into the skin a little. If the juices run clear and no blood is present, the chicken is ready to eat.
Fresh Chilli Sauce
How To Make Hainanese Chicken Rice
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.