Hainanese Chicken Rice
This dish, from the Chinese island of Hainan, has become a Singaporean standard.
Yield: serves 4
For the Chicken and Stock
- 1 3 lb. chicken
- 1 small piece ginger, peeled and crushed
- 2 cloves garlic, crushed and peeled
- 1 scallion, tied in a knot
For the Rice
- 1½ cups jasmine or other long-grain rice
- 2 tbsp. vegetable oil
- 3 shallots, peeled and finely chopped
- 5 cloves garlic, peeled and finely chopped
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 carrot, sliced
- Coriander leaves
- For the chicken and stock: Wash chicken and pat dry. Sprinkle with salt inside and out. Tuck ginger, garlic, and scallion into cavity of chicken, then tie legs together with kitchen string.
- Bring 5 quarts of water to a boil in a large pot over high heat. Completely submerge chicken, breast-side-down. Bring to a boil again, cover pot, and turn heat down to very low. Simmer 30 minutes, turning chicken once and skimming any foam from stock. Remove chicken and set aside to cool; reserve stock, keeping it warm. Remove chicken skin; pull meat from bones and cut into thick slices.
- For the rice: Wash rice in a large bowl of cold water and drain. Repeat process until water is almost clear. Drain in colander and shake to remove as much remaining water as you can.
- Heat oil in a wok or medium skillet over high heat. Add shallots and garlic, and stir-fry 30 seconds. Add rice and stir-fry 1-2 minutes more. Pour in 3 cups chicken stock; season to taste with salt. Bring to a boil over high heat; cover and reduce heat to very low. Cook 20 minutes. Stir, cover, and let rest 5 minutes. Serve each person separate bowls of rice, chicken, and stock. Garnish with cucumbers, tomatoes, carrots, and coriander leaves. Serve with Sweet Soy Sauce, Ginger Sauce, and Chile-Ginger Sambal.