Hainanese chicken and rice soup
Inspired by Poh’s Hainanese chicken rice from season one of Masterchef, this one-pot wonder is full of flavour.
Note: + cooling time
- 1.6kg Coles RSPCA Approved Australian Whole Chicken
- 4 spring onions, cut into 5cm lengths
- 5cm-piece ginger, thickly sliced
- 2 garlic cloves, crushed
- 1/3 cup (80ml) light soy sauce
- 1/3 cup (80ml) Chinese cooking wine
- 2 tsp sesame oil
- 1/3 cup (65g) jasmine rice
- 1 bunch baby buk choy, sliced lengthways
- 1 bunch baby choy sum, cut into 5cm lengths
- 5cm-piece ginger, extra, peeled, cut into matchsticks
Place the chicken, spring onion, ginger, garlic, soy sauce, Chinese cooking wine and half the oil in a large saucepan. Add enough cold water to the pan to cover chicken. Place over high heat and bring to the boil. Reduce heat to low. Cook, uncovered, skimming foam from surface occasionally, for 2 hours or until the chicken is cooked through and meat is falling off the bone.
Use tongs to transfer the chicken to a heatproof bowl. Set aside to cool slightly. Use 2 forks to shred the meat, discarding the skin and bones.
Meanwhile, strain the cooking liquid through a sieve into a clean saucepan. Discard solids. Place over medium heat. Add the rice. Cook for 15 mins or until the rice is tender. Return the chicken to the pan with the buk choy, choy sum, extra ginger and the remaining oil. Season.
Divide the soup evenly among serving bowls.
Serve with coriander leaves and thinly sliced spring onion.