|We had Cauliflower Soup (3rd pic) using the chicken stock and the last pic is the *dipping sauce (my Mom-in-law's recipe at the bottom) for the chicken.|
After about 1-2 weeks, I still haven't got the chance to cook the chicken rice, I felt very bad about keeping Kay awaiting so long for my promised recipe that I decided to post on the recipe first w/o the photos but Kay told me not to be pressurized about it and said, all of you would love to see those photos together with the recipe too, no hurry and no worries.
Thank you Kay！Thank you for your patience and understanding！ Finally I can share this Hainanese Chicken Rice with all of you and myself too！
Let me start with a little history introduction and what are the changes of the 'Star of the Day' before I go into my quite complicated recipe details.
Although Hainanese Chicken Rice is a mainstay in food courts in Singapore and Malaysia, it's a Chinese origin from an island of Hainan off the coast of China, which is based on the well-known Hainanese dish called Wenchang Chicken, 文昌鸡. It is often considered as the "national dish" of Singapore and was touted popularised in the 1950s.
Hainanese Chicken Rice is not only served at stalls and food courts, it is also one of the few local dishes served on Singapore Airline flights. It is often served at international expositions and global events abroad, and in Singaporean-run restaurants overseas.
In Singapore, there are so many stalls selling Hainanese Chicken Rice, practically everywhere you go. There are stalls that have established franchise or branch outlets so you can see that not every stall serves the same varieties i.e. majority of the stalls have a choice of the steamed white chicken and the roasted chicken with side-dishes of hard-boiled egg, chicken liver, firm tofu and different veggies in oyster sauce either bean sprouts, kailan芥兰 or xiaobai cai (Bok Choy) 小白菜. Some but rarely found nowadays served Ah Char, can consider as a spicy appetizer made up of long, thick strips cucumber, carrot, red/green big chilies and bite-sized pineapples soaked in white vinegar and sugar with crushed peanuts. Now quite a number of stalls are having a new add of Lemon Chicken Rice. It's fried chicken cutlet with rice topped with lemon sauce. Even canteen vendors in schools also sell chicken rice but in more simple style with sliced chicken with rice and soy sauce as a healthier choice. Hope you're not bored with all these.
Ingredients for 4-6 Pax :
- 1 Fresh Chicken (Cleaned & Washed)
- *4-6 Cups Uncooked Rice (Washed, Rinsed & Soaked awhile)
- 1 Bunch of Pandan Leaves (Washed, Seperated & Tie Knot Lightly)
- 1 Thumb-sized Ginger (Lightly Crushed)
- 10 Cloves Garlic (Lightly Crushed with Skin on)
- ½ Bowl of Chicken Fats (You can get it from the chicken stall when you buy fresh ones from them)
- #Stock from Boiling/Steaming the Chicken
- 10 Cloves of Garlic (Minced)
- 10 Small Onions (Minced)
- 1 Thumb-sized Ginger (Minced)
- ½-1 Bowl of Oil from Chicken Fats
- ½ Tbsp Salt
- ⅓ Cup Light Soy Sauce
#There are 2 different methods of cooking the chicken and because I bought two, my Mom used both methods (to save time) so I can share with you. Usually we'll boil the chicken as we need quite a lot of the stock.
For this recipe, I'll guide you thru with all these step by step photos that I took on 2nd July, Saturday because I find this slightly complicated, you may not understand what I'm trying to explain so I hope all these photos can help. Enjoy！
How to Cook :
- Clean and wash the chicken thoroughly together with the head. Stuff 1 thumb-sized crushed ginger into the chicken's stomach. You can do this the night before. Rub salt evenly all over the chicken, inside the beak too and inside of the cavity then put in the fridge covered. This is to let the salt absorbs into the chicken. We didn't do this because I bought the chickens in the morning on the same day we cooked. Request to clean up the inside of the chicken when you buy at the market.
P.S. Kay, I'm really sorry to keep you waiting so long for this recipe and truly appreciate your patience waiting for me to get everything ready, to write out this post. Hope you'll like this Hainanese Chicken Rice Recipe！
Frying the Chicken Fats :
Frying Ingredients For Oily Rice :
Cooking Oily Rice :
I know that my Dad's Hainanese Chicken Rice Recipe is very long and complicated but hope you'll like this！Do let me know and give me your feed backs if you try this out. Enjoy！
Boiling Method :
- Boil a pot of water enough to cover the whole chicken. When water boils, put chicken in for about 1-2mins. Turn off heat, cover and keep chicken inside the pot of water for about 30-45mins. *DO NOT OPEN THE POT THRU-OUT TO PEEK！Cooking time varies depending on how big your chicken is and also younger or older chicken you use. Young ones cook faster than old ones, you must know all these so that you won't over-cooked your chicken.
- After 30-45mins, use a chopstick to poke thru the thighs part. There should be no blood flowing out. Take out the chicken cautiously from the pot. Tie a plastic string around the neck to hang and drip dry. We didn't do this because I told Cathy to chop off the heads. IF there is blood flowing out, turn on the heat on high again for about 1min uncovered, turn heat off and cover for another 5mins.
- Fill up a large pot with 3 big bowls of water with a cooling rack inside, bring to boil. Put chicken on a big round stainless steel plate/mold (like the one in the photo below). When water boils, put in the plate of chicken on cooling rack in the pot and steam for about 30mins. After 30mins, off the heat and keep chicken inside for about 30-45mins. *DO NOT OPEN THE POT THRU-OUT TO PEEK！Cooking time varies depending on how big your chicken is and also younger or older chicken you use. Young ones cook faster than old ones, you must know all these so that you won't over-cooked your chicken.
- After 30-45mins, use a chopstick to poke thru the thighs part. There should be no blood flowing out. Take out the chicken cautiously from the pot. Tie a plastic string around the neck to hang and drip dry. IF there is blood flowing out, turn on the heat on high again for about 1min uncovered, turn heat off and cover for another 5mins.
*Pat lightly with salt all over chicken before hanging dry if you did not season the chicken with salt overnight.
CAUTION！CHICKEN WILL BE VERY HOT AFTER TAKING OUT FROM POT, SO THIS STEP MUST BE DONE VERY QUICKLY！
|Ingredients for Oily Rice|
- Heat wok on high heat, put in all the chicken fats and fry. After awhile, you'll see some oil forming. Scoop away those oil and continue frying, stirring constantly until the fats start to shrink and turn crispy light brown around the sides. Turn off heat, set aside about half the amount of oil produced, leaving the remaining oil in wok. You should be able to get about 1 bowlful of oil.
- Add all the minced ingredients into wok of oil to fry on medium-high heat, stirring it constantly. When it starts to turn medium light brown color, add a little bit of oil that was kept aside, ½ tbsp salt and ⅓ cup light soy sauce. Continue frying and stir well for another min or two, turn off heat.
- Wash and rinse uncooked rice, drain off all the water. Transfer all the fried minced ingredients to the rice. Add in chicken stock to the desired water level for cooking rice, ratio is 1:1.25 (depending on how many cups of rice you cook) Add more light soy sauce if necessary. Add in the 10 cloves of crushed garlic with skin on, 1 thumb-sized crushed ginger and pandan leaves. Cook oily rice in rice cooker as usual. While waiting for the rice to be cooked, chop the chicken into pieces.
*This may be very oily and unhealthy but the more oil and those minced ingredients you add, the tastier it is.
Updates on recipes for the Chicken Rice Chilli Sauce and Dipping Sauce I missed out when published on 9th July.
Chicken Rice Chilli Sauce Ingredients :
- 10 Big Red Chillies-Use Small Chilli Paddies if you prefer more spicy (Washed & Rinsed)
- 5 Cloves Garlic (Peeled & Rinsed)
- 1 Slice Ginger About 2cm Thick (Peeled & Rinsed)
- 2 Tbsp Lime Juice
- 3 Tbsp Chicken Stock
- Salt to Taste
|Hainanese Chicken Rice Chilli Sauce|
Chicken Rice Dipping Sauce Ingredients :
- 3 Tbsp Cooking Oil
- 1 Tbsp Light Soy Sauce
- ½ Tsp Salt
- 2 Thumb-sized Ginger (Shredded)
- 2 Small Onions (Minced)
- 8 Cloves Garlic (Minced)
- 2-3 Stalks Green Onions (Chopped) *Add more will be nicer*
- Heat wok with 3 tbsp oil, saute ginger and small onions until light golden brown.
- Add in minced garlic, saute for about 1min, add in chopped green onions and stir well.
- Add salt and light soy sauce, stir fry for 1min and off the heat.
|I added too much small onions and not enough green onions, otherwise, it'll looks more greener if you follow the recipe above. I know... I know this sauce is VERY OILY but it's very tasty together with the chicken！Try it and you'll know...|