I love simple Hainanese style chicken rice or it's called"Pak Cham Kai" in Cantonese. Usually I steamed the chicken to retained the original flavourful and warm texture of the chicken but this time I want to try the method used by all the restaurant or hawker who sold Hainanese Chicken Rice.The key to cook this Hainanese chicken is to boiled and bathe chicken in ice-cold water till chicken is cold to create a tender,soft and springy texture.Hainanese style chicken is healthier than deep fry chicken. If you like steamed or boiled chicken,you might like this Hainanese Chicken,give it a try ,I assure you,you won't regrets!!
1 bird clean chicken,about 4 lbs,cavity removed and drained
2 inch old ginger,bruise and sliced
1 stalk scallion
1 tbsp sea salt
1/2 cup soy sauce
2 tbsp sesame oil
2 cups jasmine rice,washed and drained
2 tbsp butter/oil
2 1/2 -3 cups chicken stock,took liquid from boiled chicken
1 inch old ginger,sliced
2 cloves fresh garlic,peeled and chopped
1 tbsp sea salt
Vietnamese vinegared chili sauce
5 cloves fresh garlic,peeled and minced
1 fresh lime,squeezed
1 cucumber,peeled and sliced
1 stalk cilantro,washed and cut
some fried shallot on rice
Method For Chicken:
1:Clean and wash whole chicken:insert sliced ginger and whole scallion/green onion into the cavity of the chicken.Run whole chicken with salt.
2:Prepared water in large pot at high heat ,enough to cover the whole chicken.When water rolling boil,immerse chicken into a pot of boiling water.Then bring to boil again.Lower heat and cook for 5 minutes.Remove pot from heat,cover and leave chicken soak in stock for 20-25 minutes.
3:Removed chicken from pot and plunge chicken into a bucket of ice cold water.Then hang up chicken for at least 30 minutes before chopping.
Method for Rice:
1:Heat skillet at medium high heat with oil/butter,then add in chopped garlic and sliced ginger,fry until fragrant.Add in rice and salt ,mix well.Dish rice into rice cooker,add in chicken stock and taste.if you use new crop reduce chicken stock liquid.
2:Leave rice cooker to cook the rice until dry and fluffy.
1:Use ready-to-use Vietnamese chili sauce,squeeze the amount desire into a sauce plate,add in chopped garlic and fresh lime juice,mix well on the side.
1:Cut whole chicken into neat pieces and arrange on a serving plate.Mix soy sauce and sesame oil in abowl and spoon mixture over the chopped chicken.Arrange sliced cucumber around the plate and sprinkle some cilantro leave on top.
2:Fluff up rice,press rice into a rice bowl and invert it onto a serving plate or you can just scoop rice into a bowl.
3:Serve with chili sauce.