Hainanese Chicken Rice

The simple Hainanese chicken rice, first created on the tropical island of Hainan, south of China, has become one of Singapore's most well-known meals. It is made up of bite-sized morsels of cooked chicken that are served over aromatic white rice.

In Singapore, the modern nature of this country's society makes it no longer feasible to store chicken broth so the chicken is boiled in ginger and garlic water, and the chicken broth is used to prepare rice and chicken. soup to serve with. Another version of chicken rice in Singapore uses chicken that has had all its bones removed.

In addition to crushed ginger and chili sauce, Hainanese chicken rice is frequently served with oyster sauce in Singapore. Due to the influence of Southeast Asian cuisine, Hainanese chicken rice is frequently prepared hotter in Singapore. Cucumber is typically served with chicken rice meals to enhance the dish's flavor.

Hainanese chicken rice is considered the national dish of Singapore. It is not only served on the streets but also at international exhibitions, conferences, and Singaporean eateries abroad. One of the Singaporean dishes offered on Singapore Airlines flights is Hainanese chicken rice.

You can cook this dish for your family with the recipe below:

• Step 1: To prepare the chicken, trim off as much fat and extra skin as you can. Save the trimmings of skin and excess fat for later. Season the chicken all over with a generous pinch of salt.
• Step 2: Cut off the dark green tops from six spring onions, reserving white and pale green portions for the spring onion and ginger sauce. Add chicken, stock, ginger, and dark green tops to a stock pot, and simmer gently for 40-60 minutes until cooked.
• Step 3: Prepare the spring onion and ginger sauce by finely slicing it, adding more as needed, and smashing it into a paste. Heat vegetable and sesame oils, pour the hot mixture over the spring onion mixture, mix well, and reserve until ready to serve.
• Step 4: In a saucepan, cook chicken trimmings over medium-high heat until golden brown. Remove and discard the fat. Add garlic and cook until golden. Add rice, cover with chicken stock, and cook for ten minutes. Cover, let sit, and fluff up before serving. Enjoy the tender, firm rice with a fork.
• Step 5: Cut chicken into slices, remove wings, legs, and breasts, brush with sesame oil, and slice meat.
• Step 6: Along with rice, sambal oelek, cucumber, spring onion, ginger sauce, and a small bowl of chicken cooking broth, serve the chicken meat. Just before serving, drizzle some sweet soy sauce over the chicken meat.