Hainanese chicken rice
Singapore’s national dish: tender, juicy poached chicken with rice cooked in its broth with ginger and garlic, and three sauces: chilli, ginger and dark soy.
Ingredients
- 1 whole chicken (1.5 kg)
- 1 large piece of ginger
- 4 spring onions
- 6 garlic cloves
- 400 g jasmine rice
- 2 pandan leaves (optional)
- Sesame oil and salt
- Chilli sauce: 4 red chillies, 2 garlic cloves, lime and stock
- Ginger sauce: grated ginger with hot oil
- Sweet dark soy sauce and cucumber
How to make it at home
- Rub the chicken with salt, stuff it with ginger and spring onion and lower it into boiling water; turn the heat right down and poach for 40 minutes without boiling.
- Plunge it into iced water for 10 minutes so the skin firms up. Brush with sesame oil.
- Fry the chopped garlic and ginger in a little chicken fat, add the rinsed rice and cook it in the chicken stock with the pandan.
- Blend the chilli sauce ingredients and make the ginger sauce.
- Carve the chicken and serve with the rice, cucumber and the three sauces.
The trick: The ice bath is what keeps the skin taut and the meat juicy.