Tasia and Gracia's Hainanese chicken rice

Try making this delicious Hainanese Chicken Rice at home for your next family meal.

6

15m

50m

Ingredients

  • 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

Chicken dressing

  • 1/4 cup (60ml) soy sauce
  • 2 tsp sesame oil

Seasoned rice

  • 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)

Chilli sauce

  • 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

Method

STEP 1 

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. 

STEP 2 

Meanwhile, to make the chicken dressing, combine the soy sauce and sesame oil in a small bowl.

STEP 3

Remove the chicken from the pot and transfer to a plate. Gently brush the chicken with the dressing. Reserve the poaching liquid.

STEP 4 

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.  

STEP 5 

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. 

STEP 6 

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. 

STEP 7 

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. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.