Hainanese chicken

donna hay - Fresh + Light - - Fresh On Trend -

5 green onions (scal­lions), cut into lengths, plus ex­tra to serve 1 onion, peeled and quar­tered

2 long red chill­ies

8 cloves gar­lic, bruised

¼ cup (60ml) soy sauce

2 stalks lemon­grass, bruised

4 litres wa­ter

1.6kg whole chicken

1 cup (200g) brown rice mi­cro (baby) co­rian­der (cilantro) leaves, soy sauce, sliced red chilli

and lime wedges, to serve

chilli dress­ing

4 long red chill­ies, de­seeded, roughly chopped 1 ta­ble­spoon grated ginger

2 ta­ble­spoons lime juice

1 ta­ble­spoon light palm sugar

2 tea­spoons soy sauce Place the green onion, onion, chilli, gar­lic, soy sauce, lemon­grass and wa­ter in a large saucepan over high heat. Cover with a lid and bring to the boil. Add the chicken, breast-side down, cover with a lid and re­turn to the boil. Re­duce heat to low and cook for 20 min­utes. Re­move from the heat and al­low to stand for 1 hour.

To make the dress­ing, place the chilli, ginger, lime, sugar and soy sauce in a small food pro­ces­sor and process un­til al­most smooth. Set aside.

Place the rice and 2½ cups (625ml) of the poach­ing liq­uid in a medium saucepan over high heat. Cover with a lid and bring to the boil. Re­duce heat to low and cook for 35 min­utes or un­til the rice is ten­der. Re­move the lid and cook for a fur­ther 3–5 min­utes or un­til the liq­uid has ab­sorbed.

Joint and slice the chicken and top with the co­rian­der and ex­tra green onion. Serve with the dress­ing, soy sauce, chilli, lime, rice and broth. SERVES 4– 6.

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