April 2014

Hainan Chicken Rice

Show: True Passion - Martin Yan   Chef: Martin Yan   Category: Main Course

Ease of Cooking: medium  
Yields: 4 Servings  

  • 350g chicken
  • 1 stalk lemongrass, bruised
  • 3 slices ginger
  • 6 cups water
  • 2 tsp salt
  • Seasoned Rice
  • 2 tbsp vegetable oil
  • 1 walnut-sized shallot, finely chopped
  • 1 tsp minced ginger
  • 1/2 tsp minced garlic
  • 11/2 cups long-grain rice
  • 2 cups chicken broth
  • 1/2 tsp sesame oil
  • Ginger Sauce
  • 1/3 cup grated ginger
  • 3 tbsp broth
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1 tsp sesame oil
  • 3 tbsp cooking oil
  • Chili Sauce
  • 2 fresh hot red chilies
  • 1/4 cup chicken broth
  • 1 tbsp minced garlic
  • 2 tbsp lime juice or tamarind water (made by soaking 21/2 tbsp of tamarind pulp in hot water for 10 to 15 minutes and extracting the juices)
  • 6 cilantro stemsbr
  • 1 green onion, choppedbr
  • 21/2 tbsp chucking garlic saucebr
  • 1/2 tsp sugarbr
  • 2 tbsp vegetable oil
  • Thick sweet soy sauce (kecap manis)
  • Oyster sauce
  1. Bring a large pan of water to a boil.
  2. Add the asparagus to the boiling water. Cook for around 2 minutes until tender-crisp.
  3. Drain the asparagus and set aside.
  4. To cook the chicken, place chicken, water, lemongrass, garlic, ginger and salt in a large saucepan and bring to a boil over high heat.
  5. Reduce heat to medium-low, cover and simmer for 30-40 minutes until chicken is no longer pink when cut. Lift out chicken and let cool.
  6. Reserve broth for the rice and sauces.
  7. To make seasoned rice: Heat a clean large saucepan over high heat until hot.
  8. Add oil, swirling to coat the sides of the wok.
  9. Add shallot, ginger and garlics. Stir-fry for about 30 seconds or until fragrant.
  10. Add rice and cook, stirring for 2 minutes.
  11. Add 2 cups of broth and sesame oil.
  12. Bring to a boil, cover, reduce heat and simmer for about 20 minutes until rice is tender and liquid has been absorbed by the rice.
  13. To make ginger sauce: Place all ingredients except the cooking oil in a blender and process.
  14. Heat oil in a small pan over medium heat.
  15. Add purée and cook for about 2 minutes until slightly thickened. Set aside.
  16. To make chili sauce: Place all ingredients except the oil in a blender and process until smooth.
  17. Heat oil in a small pan over medium heat.
  18. Add purée and cook for about 2 minutes. Set aside.
  19. To serve, place rice in a wide, shallow serving bowl.
  20. Place chicken around the rice.
  21. Serve with the sauces.
Tags: vegetables , poultry

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