MasterClass - Haianese Chicken Rice
Hainanese Chicken Rice
Recipe by Ray McVinnie
1.3kg free range chicken, washed inside and out with cold water and dried with paper towels
1 tbsp salt
10cm piece unpeeled ginger, slightly squashed
1 large bowl of water with lots of ice in it to cool the chicken when it is cooked
1 tbsp soya oil
2 tbsp sesame oil
2 tbsp ginger, finely chopped
5 cloves garlic, finely chopped
2 cups jasmine Sunrice, well rinsed in cold water until the water runs clear, soaked in plenty of cold water for 10 minutes, well drained
1½ cups of the chicken stock from cooking the chicken
1 pandan leaf, tied in a knot
1 tsp salt
½ cm thick slice belacan (Malaysian fermented shrimp paste)
10 red, hot chillies, deseeded
2 cups very fresh mung bean sprouts, blanched in boiling water for 10 seconds, then well drained
1 cucumber, peeled and cut into bite sized chunks
¼ cup sesame oil, whisked together with ¼ cup kecap manis
1. To prepare the chicken, rub the salt all over the chicken, inside and out and place in the refrigerator for 30 minutes. Bring a saucepan of water, just big enough to hold the chicken submerged, to the boil. Add the ginger and chicken, bring back to the boil and simmer for 50 minutes. Remove the chicken from the liquid and submerge it in the bowl of water and ice until completely cold. Reserve the cooking liquid.
2. Remove the chicken from the cold water, drain well and cut the chicken into
pieces suitable for serving (split it in half on either side of the back bone, cut the legs off, cut each leg into drumsticks and thighs, cut wing off, and halve each piece of breast; 10 pieces in total). Place on a platter in the refrigerator until needed.
3. To make the Sunrice, heat the oils in a saucepan over medium heat and add the ginger and garlic. Stir fry for 20 seconds, then add the Sunrice. Mix well, but dont break up the grains. Add the stock and pandan leaf, mix well and bring to the boil. Turn the heat down to the lowest setting, cover tightly and cook, without uncovering for any reason, for 20 minutes. Remove from the heat, without uncovering, and let stand for 5 minutes. Uncover, discard the pandan leaf and gently fluff up with a fork.
4. To make the sambal belacan, place the belacan in a small frying pan over medium heat and toast. Break it up into small pieces as it toasts until it smells like roasted prawn shells. Remove from the pan and place in a mortar and pestle with the chillies. Pound until smooth. Taste and season with salt and a little lime juice. Place in a small bowl.
5. To serve, place the cold chicken on the hot Sunrice on a large platter with the warm mung bean sprouts, cucumber and coriander around it with the sesame and kecap manis mixture and sambal in bowls on the side.
1. To measure how much water you will need in the saucepan for the chicken, place the chicken in a tight fitting saucepan, cover with water and remove the chicken.
2. All the components of the dish can be served separately in bowls as is tradition.
3. Choose the freshest possible mung bean sprouts as these will provide the greatest crunch.