Tasia and Gracia's Hainanese chicken rice
Try making this delicious Hainanese Chicken Rice at home for your next family meal.
Hi everyone it’s Tasia and Gracia here.
So for today's What’s for Dinner recipe Tasia and I are going to be creating one of our favourite dishes Hainanese Chicken rice.
It is a poached chicken dish served with seasoned rice and two of our favourite sauces.
So Gracia let’s get cooking.
The first thing we are going to do is poach the whole chicken.
These are the vegetables that we are going to put in to make our liquid stock. So I’ve got some carrots I’m going to pop that in. I’ve got some onion, half of a brown onion and I’ve got some celery in the fridge so I’m gonna pop that in as well. And don’t forget you need to put some ginger and we’re gonna put spring onion.
Now that our stockpot is boiling...
Tasia: OMG Gracia it smells so good!
Our one whole chicken. And we’re going to drop it in and be sure to cover it all with the water. And pop the lid back on and turn the lid down to low.
While our chicken is cooking we’re going to be making our two favourite sauces. So for the chilli sauce Tasia we’re going to add some ginger, it’s ok that the skin is on, some garlic, some bird eye chilli and a big red chilli as well. We’re going to blitz it up to form a rough paste.
So to make the second sauce I’ve got half a cup of spring onion here and we’re just going to grate about 2 tbs of ginger.
So I’ve gone ahead and heated up about half a cup of vegetable oil and now to finish all we have to do is pour it.
Tasia: OMG that looks so good.
The chicken has been cooked for 45 minutes. We’ve got some 3 tbs of soy sauce and 2 tsp of sesame oil and gently pour it into the poached chicken.
To make the seasoned rice we’ve got two tablespoons of vegetable oil, 20g of chopped garlic, 10g of ginger and 30g of shallots, 2cups of jasmine rice and about 3 cups of the liquid stock we made earlier.
We’re going to cook until all the water is absorbed and we’re going to turn the heat to low and cook it for another 8 minutes.
And it’s ready. So you there have it, Our What’s for Dinner Hainanese Chicken rice the perfect Isolation cooking.
So for more recipes like this head to Coles.com.au.
- 5 celery sticks, cut into chunks
- 2 carrots, peeled, cut into chunks
- 1/2 brown onion, roughly chopped
- 2 spring onions, cut into 5cm lengths
- 20g ginger, roughly chopped
- 1 Coles RSPCA Approved Australian Free Range Whole Chicken
- Coriander springs, for garnish
- Sliced cucumber, for garnish
- 1/4 cup (60ml) soy sauce
- 2 tsp sesame oil
- 2 tbs vegetable oil
- 30g finely chopped shallots
- 20g crushed garlic
- 10g grated ginger
- 2 cups (400g) jasmine rice
- 3 cups (750ml) chicken stock (reserved from poaching liquid)
- 4 long red chillies, chopped
- 2 birdseye chillies, chopped (optional)
- 6 garlic cloves
- 20g ginger, chopped
- 1/4 cup vegetable oil
- Chicken stock powder, to season
- Salt, to season
Spring onion and ginger sauce
- 1/2 cup thinly sliced spring onion
- 20g (2tbs) grated ginger
- 1/4 cup (60ml) vegetable oil
- Chicken stock powder, to season
- Salt, to season
Place celery, carrot, brown onion, spring onion, ginger and 20 cups (4L) water in a large stock pot. Season the stock with salt and pepper. Bring the water to a boil and gently place the chicken in the stock, making sure that the chicken is completely immersed in the liquid (add extra water if necessary). Poach the chicken on low heat (make sure water is not boiling) for 45 mins or until the chicken is cooked through.
Meanwhile, to make the chicken dressing, combine the soy sauce and sesame oil in a small bowl.
Remove the chicken from the pot and transfer to a plate. Gently brush the chicken with the dressing. Reserve the poaching liquid.
To make the seasoned rice, heat vegetable oil in a small saucepan over medium heat. Add shallots, garlic and ginger and fry until fragrant. Add the uncooked rice and stir until well combined. Add 3 cups (750ml) of the reserved poaching liquid. Cover and bring to a simmer. Cook until the liquid is fully absorbed (this will take about 15 mins). Reduce the heat to low and cook, covered, for a further 8 mins. Remove from heat. Uncover and fluff the rice with a fork.
To make the chilli sauce, process the long red chilli, birdseye chilli, if using, garlic and ginger in a food processor until a rough paste forms. Transfer to a heatproof bowl. Heat the oil in a frying pan over high heat until smoking hot, then pour over the chilli mixture in the bowl. Once the sizzling stops, stir the sauce and season with chicken stock powder and salt.
To make the spring onion and ginger sauce, place the spring onion and ginger in a small heatproof bowl. Heat the oil in a clean frying pan over high heat until smoking hot, then pour over the spring onion mixture in the bowl. Once the sizzle stops, stir the sauce and season with chicken stock powder and salt.
Cut the chicken into small pieces and drizzle with the remaining chicken dressing. Garnish with coriander and cucumber. Serve the chicken with the chilli sauce, spring onion and ginger sauce, seasoned rice and a side of the remaining poaching liquid.