(Home made Modified version😊)
Mostly everyone is familiar with hainan chicken rice, more so those who travel to Singapore have surely eaten this. Singapore is famous for its Chicken Rice. On my first visit to Singapore in the early 80’s , it was one of the dishes we had had at a foodcourt. Smooth tender chicken, seasoned rice, a tasty broth to go with it, and the tasty sauces with it, make for a balanced flavourful dish. Here in Jakarta also its quite popular with a slight change in recipes.
But the actual original version calls for a long procedure of making the chicken. A whole chicken along with the skin is poached in boiling water, then taken out after a while and put into a big pot full of cold water and ice. This is repeated quote a few times. This shock treatment is what results in a totally tender and smooth chicken. At home long ago we used to make this, but lately since few years I prefer the modified version. As no one wants the chicken with the skin on. We normally make it out of boneless breast fillet or boneless thigh fillet. Easier and faster. For the vegetarian version I used plant based veg chicken fillet. Do try it. The recipe is a little long but totally worth the trouble.
Step 1: Brining and Rice Preparation
- Take 400 gms of boneless chicken (or half of a full chicken, with bones and skin).
- Rub 2 tsps of salt and 2 tsps of sugar into the chicken and add about 1/4th cup of water.
- Let the chicken soak in this brine solution for a minimum of 4 hours.
- Wash and soak 2 cups of jasmine rice.
The Three Sauces
Spring Onion Oil
- In a bowl, add 5 stalks of chopped spring onion, 2 cloves of finely chopped garlic, and 1 inch piece of grated ginger.
- Add 1 tbsp sesame oil, 1 tbsp oyster sauce (vegetarian version is fine), 1 tsp sugar, 1 tsp salt, and 1 tsp white pepper.
- To this bowl, add 80 ml of hot oil and mix. Keep aside.
Garlic Oil
- Heat 100ml of oil in a pan.
- Add 12 cloves of finely chopped garlic and 2 inches of grated ginger.
- Saute till golden brown and keep aside.
Chillie Sauce
- Blend together 8 curly red chillies, 8 birds eye chillies, 6 cloves of garlic, 1 tbsp sugar, 1 tbsp salt, and 100ml water.
- Put this blended paste in a pan and cook for 5 mins.
- Add 1.5 tbsp of vinegar and keep aside.
Method for Rice and Chicken
Option 1: Using a Rice Cooker
- Put drained rice in the rice cooker.
- Add 1 tbsp normal oil, 1 tbsp sesame oil, 1 tbsp oyster sauce, 2 tbsp soy sauce, 2 tsps salt, 1 tsp pepper, and 2 stalks of spring onion cut into big pieces.
- Add water according to the rice cooker instructions (normally 2 fingers above rice).
- Stir well and place the chicken on the rice.
- Cover and cook. Remove chicken, chop, and keep aside.
Option 2: Using a Steamer (Preferred Method)
- Put drained rice in a pan.
- Add 1 tbsp normal oil, 1 tbsp sesame oil, 1 tbsp oyster sauce, 2 tbsp soy sauce, 2 tsps salt, 1 tsp pepper, and 2 stalks of spring onion cut into big pieces.
- Add about 1 cup of water.
- Stir well and cook till no water is left.
- Transfer to steamer and cook till done.
- Place the chicken on a steel plate and steam for about 12–15 mins.
- Reserve any water let out by the chicken for the soup. Chop the chicken and keep aside.
The Soup
- In a pan, add 1.5 liters of water (or chicken stock if available).
- Add 1 pc bashed ginger, 4 cloves garlic bashed, 150 gms of sliced cabbage, and chopped cubed spring onions.
- Season with salt, pepper, sugar, and a stock cube.
- Boil for about 15 mins.
- Test the seasoning and serve.
Note: I also sauted some pok choi in garlic to serve with the rice.
