Hainanese Chicken Rice Recipe


Renewed picture on Oct 4, 2011

Hainanese Chicken Rice is popular to be known as Nasi Ayam Hainan or Hainam in Indonesia. There are many different version of Hainanese Chicken Rice. This is the one that I know.

Hainan Island is the smallest province of the People’s Republic of China, located off the southern coast of the country, almost closed to Vietnam.  Hainanese Chicken Rice is so well known in Southeast Asian region such as Indonesia esp. Medan area and among Peranakan, Malaysia and Singapore.  This recipe was adapted from a friend whom I knew through my old multiply blog account (unfortunately she is no longer uses that account) and Tabloid Nova.  According to Meylinda, in Hainan island itself this chicken rice is not well known.

Hainanse Chicken Rice

Ingredients:
THE CHICKEN DISH:
1/2 chicken (about 500 grams, 1.1 lbs)
1375 milliliter water
50 grams onions
white part of 2 stalks green onions
75 grams lo bok (Chinese radish, lobak), sliced
3 cloves garlic, crushed
10 grams ginger, crushed
1/4 teaspoon ground white pepper
3 tablespoons fish sauce
1/2 teaspoon salt
1/4 teaspoon sugar
cooking oil
sesame oil for brushing

THE RICE
250 grams long grain rice
100 milliliter remaining chicken broth from making the CHICKEN DISH
500 milliliter chicken broth
1 tablespoon fish sauce
few drops sesame oil

THE SOUP
500 milliliter chicken broth
1 clove garlic
1/8-1/4 teaspoon ground white pepper
green part of 2 stalks green onions, chopped
1/2 teaspoona sugar
salt to taste

CHILI SAUCE
3-4 tablespoon of chicken oil floating on top of chicken broth

Grind the following:
2 tablespoon freshly ground chili pepper
2 cloves garlic
1 centimeter ginger
sugar to taste

Methods:
1.  Bring 1375 milliliter water to a boil. Add onion, white part of green onion, 5 grams crushed ginger and chicken. Bring to a boil at low-medium heat. It’s better if you use slow cooker to make this chicken broth. Do not overcook, it will make the chicken fall apart. Add lo bok and cook.   Drain. Save 3-4 tablespoons of the chicken oil that float on the broth for making chili sauce.
2.  Separate the broth into three parts; 200 milliliter for seasoning the chicken, 500 milliliters for cooking rice and 500 milliliter for soup (total 1.2 litre ).
3.  Stir-fry the garlic and ginger until fragrant, add other the seasonings. Bring to boil.
4.   Add chicken, cook for 10 minutes until the broth reduced to half  (100 milliliter remaining)
5.   Remove the chicken, set aside. Once the chicken is cool down, cut into smaller pieces and brush lightly with sesame oil.
6.   Save a 100 milliliter of seasoned broth to cook rice.

THE RICE (I did this process in a rice cooker)
1.  Bring a 100 milliliter of seasoned broth to a boil.
2.  Add rice and 500 milliliter chicken broth. Mix well.
3.  Add fish sauce & salt (only if you need). Cook rice.
4.  Add sesame oil. Mix well.

THE SOUP
1. Bring all the ingredients to a boil.  Add cooked lo bok and serve.

THE CHILI SAUCE
1. Heat the chicken oil/fat in microwave.
2. Pour over the ground mixture. The more you pour in the thinner the chili sauce, up to you. Mix well.

SERVING:
On a plate, arrange chicken and rice. Place chili sauce on the side. Put the soup in a bowl. Serve them together.

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About the Author

An Indonesian born who lives on the Prairie land of Canada. Indonesia Eats is a memoir of her homeland.