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This recipe is from BBC's Best Home Cook's 2020 winner Suzie Lee, featured in her new cookbook,Simply Chinese:Recipes from a Chinese Home Kitchen. She says:"Hainanese chicken originates from the provinceof Hainan in Southwest China and it has madeits way to Hong Kong, Singapore, Malaysia andThailand. Each country has its own take on thisdish, but the chicken is always poached. Mumstarted to make a simplified version of this disha couple of years before she passed away, andthis is the recipe I share with you here."
Tip:If you want to make this simpler, use 1.3-1.5 kg(3lb 5oz)of chicken thighs or legs.
Ingredients
For the chicken:
- 1 whole chicken, fat trimmed and set aside, 1.3-1.5kg (3lb 5oz)
- 50 g fresh ginger root, thinly sliced
- 2 large spring onions (scallions), roughly chopped
- 4 large garlic cloves, smashed
- 1 tsp sea salt
- 1 tsp chicken stock powder or 1/2 chicken stock cube (optional)
- 2 spring onions (scallions), thinly sliced, to garnish
- 1 whole chicken, fat trimmed and set aside, 1.3-1.5kg (3lb 5oz)
- 1.8 oz fresh ginger root, thinly sliced
- 2 large spring onions (scallions), roughly chopped
- 4 large garlic cloves, smashed
- 1 tsp sea salt
- 1 tsp chicken stock powder or 1/2 chicken stock cube (optional)
- 2 spring onions (scallions), thinly sliced, to garnish
- 1 whole chicken, fat trimmed and set aside, 1.3-1.5kg (3lb 5oz)
- 1.8 oz fresh ginger root, thinly sliced
- 2 large spring onions (scallions), roughly chopped
- 4 large garlic cloves, smashed
- 1 tsp sea salt
- 1 tsp chicken stock powder or 1/2 chicken stock cube (optional)
- 2 spring onions (scallions), thinly sliced, to garnish
For the rice:
- 1 tsp vegetable oil
- 1 small onion, finely diced
- 1 tbsp fresh ginger root, grated
- 1 tsp garlic, grated
- 400 g basmati rice, rinsed in cold water and drained
- 1 tsp vegetable oil
- 1 small onion, finely diced
- 1 tbsp fresh ginger root, grated
- 1 tsp garlic, grated
- 14.1 oz basmati rice, rinsed in cold water and drained
- 1 tsp vegetable oil
- 1 small onion, finely diced
- 1 tbsp fresh ginger root, grated
- 1 tsp garlic, grated
- 14.1 oz basmati rice, rinsed in cold water and drained
For the ginger and spring onion sauce:
- 30 g fresh ginger root, finely chopped
- 60 g spring onions (scallions), finely chopped
- 1 tsp sea salt
- 90 ml vegetable oil
- 1.1 oz fresh ginger root, finely chopped
- 2.1 oz spring onions (scallions), finely chopped
- 1 tsp sea salt
- 3.2 fl oz vegetable oil
- 1.1 oz fresh ginger root, finely chopped
- 2.1 oz spring onions (scallions), finely chopped
- 1 tsp sea salt
- 0.4 cup vegetable oil
Details
- Cuisine: Chinese
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 60 mins
- Serves: 4
Step-by-step
- Cut off any excess skin from the chicken andreserve it for frying with the rice later.
- Bring a large saucepan of water to the boil(enough for the chicken to be submerged in).Add the chicken to the pan (breast side down)and bring to the boil, then simmer for 5 minutes,scooping off any scum from the surface.
- Add the ginger, spring onions, garlic, salt, andchicken stock powder or crumbled stock cube(if using) to the pan and simmer over a mediumheat for 30-35 minutes until the chicken iscooked.
- Carefully lift out the chicken and let itcool, retaining the poaching broth. Once cooled,chop the chicken into chunks with a sharp knifeor cleaver.
- Heat the vegetable oil for the rice in a saucepanover a high heat. Add the chicken skin trimmingsand fry until crispy, then add the onion, gingerand garlic and toss in the drained rice. Mix untilthe rice is coated.
- Add four ladles of the chickenstock from the poaching broth – bring to asimmer and once the water has been absorbed,repeat with more ladles of stock until therice is cooked. You should need about 600 ml (20 fl oz/2 1/2 cups) of poaching liquid andit should take about 20 minutes; you do notwant to make the rice sticky, so avoid stirring ittoo much. Cover to keep the rice warmand steaming.
- To make the sauce, mix the ginger, spring onionsand salt in a heatproof bowl. Bring the vegetableoil to the boil in a small flameproof pot – you willsee the surface rippling and that is when it isat boiling point – or you can test with the endof the wooden spoon: bubbles will fizz arounda wooden spoon immediately. Pour this boiling hotoil over the bowl of ginger and spring onion.
- Plate everything up and serve.
Extracted fromSimply Chinese:Recipes from a Chinese Home Kitchen by Suzie Lee (Hardie Grant, £20). Photography byLizzie Mayson.
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