4 Responses to “Hainanese Chicken Rice”

1. waterlily Says:
   February 9th, 2008 at 8:39 pm

   I tried to adjust the size of the photo but it still turned out weird. Lyn, can you please help to make it look more “normal”? THANKS!

2. Hooi Imm Says:
   February 12th, 2008 at 10:18 am

   Jeannie, I would love to have the recipe.

3. waterlily Says:
   February 12th, 2008 at 12:02 pm

   Actually hah, I don’t have an official recipe - it’s really the agak agak style. I create my own way of making this. So I can give you the ingredients and rough portions but not exact, really depend on how much chicken you’re using, and how “healthy” you want to keep it. OK, here goes…

   Rice
   Rinse Jasmine rice,sprinkle with some salt and stir with the rice. Set aside.
   When the white chicken is almost cooked on the stove (see below), ladle the chicken broth into rice pot at a portion like you would for cooking rice normally.

   Note:
   Unhealthy but yummier version: heat some fatty portions from the chicken on a small pan and render the oil from there, drizzle the oil in rice.
   Healthy version: cut a few small cubes of margarine/butter and mix into rice.

   Chicken (white)
   Boil water in a pot. Add in some slices of ginger, a few crushed garlic cloves, stalks of white part of the green onion, salt and sesame seed oil.
   When water is boiling, turn the heat to medium, drop in Chicken thighs or breast (whole quarters of chicken, not cut up) or any parts of chicken at your choice.
   Let the chicken simmer and cook until no pink is seen.
   Optional: The cooked chicken can be dropped into a bowl of ice cold water briefly to stop the cooking.

   Dark Roasted Chicken PENANG STYLE. THIS IS A WINNER!
   (Drumsticks, thighs and wings work best! Avoid chicken breast for roasting)
   In a baking tray, marinade GENEROUSLY the chicken parts with dark soy sauce, shoyu, some sesame seed oil, some sugar, pepper, a little corn starch, and honey (honey is key ingredient).
   Also throw in some crushed garlic, cilantro stalk, ginger.
   The marinade does not need to be long, maybe 20 minutes in the fridge.
   Heat oven at 400F, roast chicken skin side up with the marinade sauce for about 40 minutes. You might want to check half way to baste the marinade on chicken again.
   For the last two minutes, BROIL on high for maximum 2 minutes - WATCH CLOSELY, you want the “sioh kay” to be dark and just a little black spots, but not too burnt.
   When done, remove chicken and cut them up to serve. The sauce from the marinade can be used to drizzle on top of the chicken.

   Soup
   After the chicken is removed from the pot and broth is used for the rice, the remaining broth can be used as soup.
   Add some more water, and throw in cabbage, red dates and kee chee (goji) for a good soup. Or add any vegetable that you like for soup.

   Chili sauce
   Sambal oelek, mixed with finely chopped garlic and ginger, and some squeezed lemon/calamansi juice (you can mix all this in a food processor too)

   Ginger with green onion (”chong yiu”)
   Green onion, ginger cut in segment. With a little oil and salt, chop and blend all this in a food processor. Voila!

   To Serve
   Place cucumber slices on the platter. Lay the cut up chicken on top. Drizzle with the marinade sauce, top with green onion and cilantro.

   YOU WILL LOVE IT! Tell me how it goes!!! Remember to tweak the portions to your liking.

   Chicken

4. Keith Dryla Says:
   March 6th, 2008 at 4:34 pm

   I shouldn’t read these blogs so close to supper lol Mmmm does it ever look yummy.

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