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Hainanese Chicken Rice


1 to 2kg whole chicken
400g fragrant rice
50g old ginger, peeled
50g chicken fats
50g chilli padi
20g garlic
30g sea salt
1 tsp sesame oil

For the chilli:
2 chili padi
100ml chicken stock
50g old ginger
20g chicken fats
20g garlic
2 lime

Cooking Method

  1. Rub sea salt over the chicken. Leave it for 2 hours in the refrigerator.
  2. Stuff chicken with ginger and garlic then steam for 35 minutes.
  3. Take out the chicken and pour excess chicken stock into a bowl. Set aside .Rinse chicken with cold water.
  4. Rinse chicken with cold water.
  5. Rub sesame oil over chicken to prevent it from getting dry.

For the rice:
  1. Heat chicken fats in a pan on low heat.
  2. Pour chicken stock prepared in Step 3 above onto rice. Add ginger, garlic, chicken fats
  3. and sesame oil into the rice.
  4. Mix well and cook in the rice cooker.

For the chicken rice chilli:
  1. Blend chili padi, ginger, garlic and chicken fats till fine.
  2. Mix chicken stock and lime juice.

To serve:
Cut chicken just before serving. Serve with rice, chilli and dark soya sauce.

Recipe by Chef Colin West, Copyrights (C) Huber's Butchery

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