TITLE: Tender Greens | Cookbook | Hainanese Chicken Rice
Tender Greens | Cookbook | Hainanese Chicken Rice
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DESC: from Chef Stefanus Susanto Blog Post: Read why this is his comfort food and favorite dish from growing up.  Serves 4 INGREDIENTS For chicken and broth 1 (3- to 3 1/2-lb) chicken 3 teaspoons salt 4 qt water 4 (1/8-inch-thick) slices fresh ginger, smashed 2 garlic cloves, grated Oil  For chile sauce 6 (3- to 3 1/2-inch-long) fresh hot red Thai chiles or serrano chiles, chopped 1 green onion, chopped 2 tablespoons chopped peeled fresh ginger 2 medium garlic cloves, chopped 1/2...
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Hainanese Chicken Rice

from Chef Stefanus Susanto

Blog Post: Read why this is his comfort food and favorite dish from growing up. 

Serves 4

INGREDIENTS

For chicken and broth

  • 1 (3- to 3 1/2-lb) chicken
  • 3 teaspoons salt
  • 4 qt water
  • 4 (1/8-inch-thick) slices fresh ginger, smashed
  • 2 garlic cloves, grated
  • Oil 

For chile sauce

  • 6 (3- to 3 1/2-inch-long) fresh hot red Thai chiles or serrano chiles, chopped
  • 1 green onion, chopped
  • 2 tablespoons chopped peeled fresh ginger
  • 2 medium garlic cloves, chopped
  • 1/2 teaspoon salt
  • 1/3 cup fresh lime juice

For rice

  • 2 cups jasmine rice
  • 4 pieces of ginger, thinly sliced
  • 2 large garlic cloves, minced

DIRECTIONS

Prepare chicken and broth:

  1. Remove fat from cavity of chicken and reserve for rice. Rub chicken inside and out with 1 teaspoon salt, minced ginger and garlic
  2. Bring water with remaining 2 teaspoons salt and ginger to a boil in a 6- to 8-quart pot wide enough to hold chicken.
  3. Put chicken, breast down, in water and return to a boil, covered.
  4. Simmer chicken, partially covered, 20 minutes and remove from heat. Let chicken stand in hot broth, covered and undisturbed, until just cooked through, 15 to 20 minutes.
  5. Let broth drain from chicken cavity into pot, transfer chicken to a large bowl of ice and cold water and reserve broth for rice and soup.
  6. Cool chicken completely, turning once. Drain chicken and pat dry with paper towels.
  7. Cut into serving pieces.

Make chile sauce while chicken is cooking:

  1. Pulse chile-sauce ingredients to a coarse paste in mini food processor.

Make rice:

  1. Cook reserved chicken fat in a 3-quart heavy saucepan over moderate heat, stirring, until rendered, then discard solids. Add vegetable oil if necessary to make 2 tablespoons fat.
  2. Wash rice under cold running water until water runs clear and drain well. Chinese grandpa/grandma tip: rinse 7 times. 
  3. Cook garlic in fat over moderate heat, stirring, until browned. Add ginger and cook, stirring, 1 minute.
  4. Add rice and cook, stirring gently, 1 minute.
  5. Add 3 cups reserved broth and bring to a boil. Boil until liquid on surface is evaporated and small bubbles appear from holes in rice, 3 to 4 minutes.
  6. Cover and cook over very low heat until rice is tender and liquid is absorbed, about 15 minutes more. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff rice with a fork and cover.

 To assemble:

  1. Place one scoop of rice onto plate or shallow bowl.
  2. Lay sliced chicken on top of rice. Garnish with chopped green onion and pickled cucumber. 
  3. Dish a small bowl of chile sauce for dipping. 

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