Hainan Chicken Rice Recipe

Inspired by The Pig and The Lady

Time1h 30m

Serves4

poached chicken, aromatic pandan rice, cucumber, pickled green papaya, rau ram herb, side of chicken broth, trio of sauces: garlic chili sambal, ginger scallion, sweet shoyu

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Ingredients

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Chicken and Broth

1 Whole chicken (about 3-4 lbs)

10 cups Water

1 tbs Celtic sea salt

1 tbs Ginger, sliced

4 cloves Garlic, smashed

3 stalks Scallions, chopped

Rice

2 cups Jasmine rice

2 Pandan leaves, tied in a knot

3 cups Chicken broth (from poached chicken)

1 tsp Celtic sea salt

Garnishes

1 Cucumber, sliced

1 cup Pickled green papaya

1 cup Rau ram herb (Vietnamese coriander)

Sauces

1 cup Garlic chili sambal

1 cup Ginger scallion sauce

1 cup Sweet shoyu

Method

Poach the Chicken

Prepare the Poaching Liquid

In a large pot, combine the whole chicken, water, salt, sliced ginger, smashed garlic, and chopped scallions. Bring to a boil over medium-high heat.

Poach the Chicken

Once boiling, reduce the heat to low and simmer for about 40-50 minutes until the chicken is cooked through. Remove the chicken and set aside, reserving the broth.

Cook the Rice

Prepare the Rice

In a separate pot, rinse the jasmine rice under cold water until the water runs clear. Drain well.

Cook the Rice

Add the rinsed rice, pandan leaves, 3 cups of the reserved chicken broth, and salt to the pot. Bring to a boil, then reduce to low heat, cover, and cook for about 15-20 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork before serving.

Prepare the Garnishes and Sauces

Prepare Garnishes

Slice the cucumber and prepare the pickled green papaya and rau ram herb for serving.

Prepare Sauces

Arrange the garlic chili sambal, ginger scallion sauce, and sweet shoyu in small bowls for serving.

Serve

Plate the Dish

Slice the poached chicken and serve it over the aromatic pandan rice. Garnish with cucumber, pickled green papaya, and rau ram herb. Serve with the trio of sauces and a side of the chicken broth.