Ingredients
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1
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2
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2
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1
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1
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2
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2
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Directions
Hainan Chicken Rice, This dish is originally form the semitropical Hainan Island in the south of China, but was introduced by migrants to Singapore, where it is now almost a national dish. From Ethnic Cuisine., For such a simple meal, this was so full of flavour! The dipping sauces are essential. Great combination of flavours. Yum! Thanks Julie! Made for ZWT 4.
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Steps
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1
Done
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Prepare the Chicken: |
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2
Done
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Wash the Chicken and Dry Thoroughly. Stuff the Body Cavity With the Ginger, Garlic, Scallion, and Salt. |
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3
Done
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Fill a Large Pan With Water and Bring to a Boil. Put the Chicken, Breast Side Down, Into the Pan Then Return to Water to a Boil Reduce Heat and Simmer, Covered, Turning the Chicken Over Once, For 30-40 Minutes, or Until Tender and the Juices Run Clear When a Skewer Is Inserted Into the Thickest Part of the Meat. |
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4
Done
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Remove the Chicken and Rinse Under Running Cold Water For 2 Minutes to Prevent Any Additional Cooking. Drain, Then Rub the Oil Into the Skin. Set Aside. |
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5
Done
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Prepare the Rice: |
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6
Done
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to Prepare the Rice, Heat the Oil in a Preheated Wok or Deep Pan Over High Heat. Add the Garlic and Shallots and Stir-Fry Until Fragrant. Add the Rice and Vigorously Stir-Fry For 3 Minutes. Add the Stock and Salt. Bring to a Boil, Then Reduce the Heat and Simmer, Covered, For 20 Minutes. Turn Off the Heat and Let the Rice Steam For an Additional 5-10 Minutes, or Until the Rice Grains Are Tender. |
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7
Done
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to Serve, Chop the Chicken Horizontally, Through the Bone and Skin Into Chunky Wedges. Serve With the Rice and Dipping Sauce. |
