Bring out the slow cooker and make this easy hainanese chicken rice recipe for dinner. Loaded with rice and chilli sauce, it’s a filling and flavour-packed dish that will satisfy the family.
Serves44
Cook time6 hr 15 mins6 hour 15 minutes
Prep time30 mins30 minutes, + 5 mins resting time
+ 5 mins resting time
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. TASIA: It is a poached chicken dish served with seasoned rice and two of our favourite sauces. So, Gracia, let's get cooking. GRACIA: The first thing we're going to do is going to poach the whole chicken. TASIA: These are the vegetables that we're going to put in to make our liquid stock. We've got some carrots. I'm gonna pop that in. I've got some brown onion. Half of a brown onion. And I've got some celery in the fridge, so I'm going to pop that in as well. And don't forget - you need to put some ginger and we're going to put spring onion. Now that our stockpot is boiling... TASIA: Oh, my God, Gracia, it smells so good! GRACIA: We're going to add our one whole chicken and we're gonna drop it in and be sure to cover it all with the water. Then we're going to pop the lid back on and turn the heat down to low. TASIA: While our chicken is cooking, we're going to be making our two favourite sauces. GRACIA: So, for the chilli sauce, Tasia, we're going to add some ginger. It's OK that the skin is on. We're going to also be adding some garlic. Some birdseye chilli. TASIA: Wow. GRACIA: 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, we've got half a cup of spring onion here and we're just gonna grate about two tablespoons of ginger. So, I've gone ahead and heat up about half a cup of vegetable oil, and after we've finished, all we have to do... TASIA: Oh, my God! That looks so good! GRACIA: ..is pour it. And we're going to season with a bit of chicken salt. A pinch of table salt. And we're just going to mix. The chicken has been cooked for 45 minutes. We've got three tablespoons of soy sauce and two teaspoons of sesame oil. And gently pour it into the poached chicken. To make the seasoned rice, we've got two tablespoons of vegetable oil, 20 grams of chopped garlic, 10 grams of ginger and 30 grams of shallots. Two cups of jasmine rice. And about three cups of the liquid chicken stock we made earlier. We're going to cook until all the water is absorbed and we're going to turn the heat low and cook it for another 8 minutes. And it's ready. So, there you have it - our What's For Dinner? Hainanese chicken rice. The perfect isolation cooking. TASIA: So for more recipes like this, head to coles.com.au. Happy cooking!
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Pat the chicken cavity dry with paper towel. Combine the soy sauce and mirin in a small bowl. Brush inside the chicken cavity. Place the sliced ginger and spring onion in the cavity. Place the chicken, breast-side down, in a slow cooker. Pour in enough cold water to cover the chicken completely. Cook on low for 6 hours or until the chicken is cooked through. Reserve the poaching liquid.
Step 2
Meanwhile, to make the chilli sauce, place the chilli, garlic and salt in a mortar and gently pound with a pestle until a paste forms. Add the ginger, lime juice and soy sauce and stir to combine.
Step 3
Heat the 2 tsp of peanut oil in a large saucepan over medium heat. Add the garlic and grated ginger. Cook, stirring, for 1 min or until fragrant. Stir in the rice. Add 2 cups (500ml) of reserved poaching liquid and bring to the boil. Reduce heat to low and cook, covered, for 11 mins or until liquid is absorbed and rice is tender. Set aside, covered, for 5 mins to rest.
Step 4
To make the spring onion sauce, combine the spring onion and ginger in a small heatproof bowl. Combine the peanut oil and sesame oil in a small saucepan over high heat. Heat until very hot. Carefully pour the hot oil over the onion mixture. Stir in the mirin.
Step 5
Cut chicken into portions, or discard bones and coarsely shred, if desired. Arrange on a serving platter with the cucumber and coriander. Serve with the rice, chilli sauce, spring onion sauce and extra soy sauce, if desired.
Bring out the slow cooker and make this easy hainanese chicken rice recipe for dinner. Loaded with rice and chilli sauce, it’s a filling and flavour-packed dish that will satisfy the family.
Method
Step 1
Pat the chicken cavity dry with paper towel. Combine the soy sauce and mirin in a small bowl. Brush inside the chicken cavity. Place the sliced ginger and spring onion in the cavity. Place the chicken, breast-side down, in a slow cooker. Pour in enough cold water to cover the chicken completely. Cook on low for 6 hours or until the chicken is cooked through. Reserve the poaching liquid.
Step 2
Meanwhile, to make the chilli sauce, place the chilli, garlic and salt in a mortar and gently pound with a pestle until a paste forms. Add the ginger, lime juice and soy sauce and stir to combine.
Step 3
Heat the 2 tsp of peanut oil in a large saucepan over medium heat. Add the garlic and grated ginger. Cook, stirring, for 1 min or until fragrant. Stir in the rice. Add 2 cups (500ml) of reserved poaching liquid and bring to the boil. Reduce heat to low and cook, covered, for 11 mins or until liquid is absorbed and rice is tender. Set aside, covered, for 5 mins to rest.
Step 4
To make the spring onion sauce, combine the spring onion and ginger in a small heatproof bowl. Combine the peanut oil and sesame oil in a small saucepan over high heat. Heat until very hot. Carefully pour the hot oil over the onion mixture. Stir in the mirin.
Step 5
Cut chicken into portions, or discard bones and coarsely shred, if desired. Arrange on a serving platter with the cucumber and coriander. Serve with the rice, chilli sauce, spring onion sauce and extra soy sauce, if desired.
