Hainanese Chicken Rice

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Servs: 4   Prep:   Cook:

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  • add   Thick sweet soy sauce(Kecap Manis)
  • add   2 tsps. minced garlic
  • add   3 Tbsps. tamarindwater (made by soaking 2-1/2 tablespoons tamarind pulp in hot water for 10 to 15 minutes and extracting the juices) or 3 tablespoons fresh lime juice
  • add   2 fresh red jalapeño chillies, seeded
  • add   For the chilisauce:
  • add   2 Tbsps. vegetable oil
  • add   1 tsp. sesame oil
  • add   1 tsp. sesame oil
  • add   1/2 tsp. sugar
  • add   1/2 tsp. sugar
  • add   1/3 cup chicken broth
  • add   1/3 cup chicken broth
  • add   1/3 cup coarsely chopped fresh ginger
  • add   For the gingersauce:
  • add   2 cups chicken broth
  • add   1-1/2 cups long-grain rice
  • add   1/2 tsp. minced garlic
  • add   1 tsp. minced ginger
  • add   1 shallot, finely chopped
  • add   2 Tbsps. vegetable oil
  • add   2 Tbsps. vegetable oil
  • add   For the seasoned rice:
  • add   1 tsp. salt
  • add   1 tsp. salt
  • add   1 tsp. salt
  • add   4 cups water
  • add   1 pound chicken thighss

Instructions

  1. 1. Place chicken, water, and salt in a large pot and bring to a boil. Reduce heat; cover and simmer until chicken is no longer pink when cut near bone, 30 to 40 minutes. Lift out chicken and let cool; reserve broth for the rice and sauces.2. To make seasoned rice: Place a 2-quart pan over high heat until hot. Add oil, swirling to coat sides. Add shallot, ginger, and garlic; stir-fry until fragrant, about 30 seconds. Add rice and cook, stirring, for 2 minutes. Add 2 cups broth, and sesame oil. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.3. To make ginger sauce: Place all ingredients except oil in a blender and process. Heat oil in a small pan over medium heat. Add puree and cook, until slightly thickened, about 2 minutes.4. To make chili sauce: Place all ingredients except oil in a blender and process until smooth. Heat oil in a small pan over medium heat. Add puree and cook until slightly thickened, about 2 minutes.5. To serve, place rice in a wide, shallow serving bowl. Place chicken around rice. Serve with the sauces. Also serve Kecap Manis on the side, if you like.Adapted from Martin Yans Asia (KQED Books & Tapes)Copyright Yan Can Cook Inc., 2006

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