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Hainanese Chicken Rice

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"This is traditional Chicken Rice originated from Hainanese family recipe."

Serves 1 | Prep Time 1 hr 10 mins | Cook Time 1 hr 50 mins

Why I Love This Recipe

Hainanese Chicken Rice is a Chinese dish from originated from Hainanese family recipe culture. It was passed down by their generations. Until now, it was still a popular dish in Singapore and Malaysia areas. I like this dish because it was the chicken sauce is very juicy when the chicken meat eaten together with the sauce, it was heavenly taste. It means to me Chinese food tradition will preserve and continues even when their ancestors no longer around, so that the dish will remain.

Ingredients You'll Need

- 1 complete chook

- 2 cups of raw rice

- 4 cloves of garlic

- 1 inch of ginger

- 2 stalks of spring onions

- Salt

- Pepper

- Olive oil

- Sesame oil

- 2 tablespoons of soy sauce

- 1 tablespoon of oyster sauce

- 1 teaspoon of Chinese five-spice powder

- 1 teaspoon of white pepper

- 1 teaspoon of sugar

- four cups of water


1. Rinse the chicken and trim off any extra fat. Pat it dry with paper towels and set it aside.

2. In a pot, upload 2 cups of uncooked rice and rinse it with water till the water runs clear. Drain the rice and set it apart.

3. In a small bowl, mix together 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of Chinese 5-spice powder, 1 teaspoon of white pepper, and 1 teaspoon of sugar.

4. Rub the mixture all around the fowl, making sure to get it into the hollow space as nicely. Set the fowl apart and let it marinate for at least half-hour.

5. Crush four cloves of garlic and finely chop 1 inch of ginger. Slice the spring onions into 2-inch pieces.

6. In a big pot, heat 1 tablespoon of olive oil over medium-excessive warmth. Add the garlic and ginger, and cook dinner till aromatic.

7. Add the marinated fowl into the pot and sear it on all sides until golden brown. This will take about 2-3 mins according to aspect.

8. Once the bird is seared, upload four cups of water into the pot. Bring it to a boil, then lessen the warmth to low and let the bird simmer for about half-hour.

9. After 30 minutes, do away with the hen from the pot and set it aside to cool. The last liquid within the pot might be used to cook the rice.

10. In the identical pot, upload the tired rice into the liquid and convey it to a boil. Once boiling, lessen the heat to low and let it simmer for approximately 20 mins, or until the liquid is absorbed and the rice is cooked.

11. While the rice is cooking, debone the chook and shred the beef into bite-sized pieces.

12. Once the rice is cooked, fluff it with a fork and upload 1 tablespoon of sesame oil and 1 teaspoon of salt. Mix nicely.

13. In a small pan, warmness 1 tablespoon of olive oil over medium-excessive warmness. Add the sliced spring onions and cook dinner for 1-2 minutes, till they're slightly wilted.

14. To serve, vicinity a part of the cooked rice on a plate. Top it with shredded chicken and drizzle a number of the cooked spring onions and oil on top.

15. Serve the Hainanese Chicken Rice warm and experience!

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