Hainanese chicken rice

Australian Women’s Weekly NZ - - CONTENTS -


1 litre (4 cups) chicken stock 1.5kg chicken ½ cup (125ml) soy sauce 5cm piece gin­ger, sliced 4 spring onions, cut into 3cm lengths, plus ex­tra, to serve 2 cups (400g) jas­mine rice 2 Lebanese cu­cum­bers, sliced length­ways lime wedges, to serve


2 ta­ble­spoons lime juice 6 long red chill­ies, chopped 3 cloves gar­lic, sliced thinly 2cm piece gin­ger, peeled, sliced thinly 2 tea­spoons caster sugar 2 ta­ble­spoons re­served chicken cook­ing liq­uid

1 Place the stock in a deep saucepan just wide enough to hold the chicken. Add the chicken to the pan and top up with water so chicken is com­pletely sub­merged. Add the soy sauce, gin­ger and onions; bring to the boil, then lower the heat so that the liq­uid is barely sim­mer­ing. Cook, cov­ered, for 40 min­utes. Re­move the pan from the heat and leave to stand for 20 min­utes, cov­ered, to al­low it to fin­ish cook­ing as it cools in the pan. 2 Gen­tly re­move the chicken from the pan. Strain the cook­ing liq­uid over a bowl and dis­card the solids; pour the cook­ing liq­uid back into the pan and re­turn to the heat. Bring to the boil and skim any froth off the top. Sim­mer, un­cov­ered, while cook­ing the rice. 3 Mean­while, place the rice in a mi­crowave-safe con­tainer with a tight­fit­ting lid and add 2⅔ cups (660ml) of the cook­ing liq­uid from the chicken. Cook on HIGH (100%) for 18 min­utes. 4 CHILLI SAUCE Place all in­gre­di­ents in a small food pro­ces­sor and blitz to a paste. 5 Serve the chicken with the rice, bowls of the chicken broth, cu­cum­bers, lime and Chilli Sauce. Not suit­able to freeze or mi­crowave.

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