Leaner Hainanese Inspired Chicken & Rice Recipe by Natalie Marten (Windsor__Foodie)
Cooking Instructions 1 hour 1 Fill a large saucepan just over halfway up with water and bring to the boil. Add in all the ingredients for the poaching broth, boil for around 3-5 minutes to allow the flavours to infuse then gently place in your chicken fillets. 2 Poach the chicken in the broth for approximately 20-25 minutes until juicy and tender. As the chicken poaches, we can begin to prepare the rice. First heat a frying pan over a high- medium heat. Add in the chicken fat (lard or butter), and render down until melted. Add the garlic and ginger, fry for about 20-30 seconds until fragrant. Add in the uncooked jasmine rice, and stir everything together for about 2 minutes. 3 Turn off the heat and transfer the rice to your rice cooker or hob. Once the chicken is poached remove and wrap in foil to keep warm then using a sieve, drain off the delicious chicken stock into a bowl. Add in enough stock for the amount of rice (refer to packet instructions on rice but I usually use around a 1:2 ratio of rice to water). Add a pinch of salt. Cook the rice then leave to cool for a couple of minutes. The last little bit of stock will be used in the chilli sauce. 4 To make the chilli sauce to accompany the chicken, add the ginger, garlic and chillies to a food processor and blitz until a paste is formed then add in the sesame oil, lime juice, rice wine, salt and sugar. Blitz again until well mixed, transfer to a small dipping bowl and add in chicken stock 1 tbsp at a time until a nice sauce-like consistency is achieved. 5 Serve up the rice and chicken, garnish with cucumber on the side. You can keep the sauce on the side or pour over the top of the chicken, then garnish with spring onion. Enjoy! :) 1 Fill a large saucepan just over halfway up with water and bring to the boil. Add in all the ingredients for the poaching broth, boil for around 3-5 minutes to allow the flavours to infuse then gently place in your chicken fillets. 1 Fill a large saucepan just over halfway up with water and bring to the boil. Add in all the ingredients for the poaching broth, boil for around 3-5 minutes to allow the flavours to infuse then gently place in your chicken fillets. 2 Poach the chicken in the broth for approximately 20-25 minutes until juicy and tender. As the chicken poaches, we can begin to prepare the rice. First heat a frying pan over a high- medium heat. Add in the chicken fat (lard or butter), and render down until melted. Add the garlic and ginger, fry for about 20-30 seconds until fragrant. Add in the uncooked jasmine rice, and stir everything together for about 2 minutes. 2 Poach the chicken in the broth for approximately 20-25 minutes until juicy and tender. As the chicken poaches, we can begin to prepare the rice. First heat a frying pan over a high- medium heat. Add in the chicken fat (lard or butter), and render down until melted. Add the garlic and ginger, fry for about 20-30 seconds until fragrant. Add in the uncooked jasmine rice, and stir everything together for about 2 minutes. 3 Turn off the heat and transfer the rice to your rice cooker or hob. Once the chicken is poached remove and wrap in foil to keep warm then using a sieve, drain off the delicious chicken stock into a bowl. Add in enough stock for the amount of rice (refer to packet instructions on rice but I usually use around a 1:2 ratio of rice to water). Add a pinch of salt. Cook the rice then leave to cool for a couple of minutes. The last little bit of stock will be used in the chilli sauce. 3 Turn off the heat and transfer the rice to your rice cooker or hob. Once the chicken is poached remove and wrap in foil to keep warm then using a sieve, drain off the delicious chicken stock into a bowl. Add in enough stock for the amount of rice (refer to packet instructions on rice but I usually use around a 1:2 ratio of rice to water). Add a pinch of salt. Cook the rice then leave to cool for a couple of minutes. The last little bit of stock will be used in the chilli sauce. 4 To make the chilli sauce to accompany the chicken, add the ginger, garlic and chillies to a food processor and blitz until a paste is formed then add in the sesame oil, lime juice, rice wine, salt and sugar. Blitz again until well mixed, transfer to a small dipping bowl and add in chicken stock 1 tbsp at a time until a nice sauce-like consistency is achieved. 4 To make the chilli sauce to accompany the chicken, add the ginger, garlic and chillies to a food processor and blitz until a paste is formed then add in the sesame oil, lime juice, rice wine, salt and sugar. Blitz again until well mixed, transfer to a small dipping bowl and add in chicken stock 1 tbsp at a time until a nice sauce-like consistency is achieved. 5 Serve up the rice and chicken, garnish with cucumber on the side. You can keep the sauce on the side or pour over the top of the chicken, then garnish with spring onion. Enjoy! :) 5 Serve up the rice and chicken, garnish with cucumber on the side. You can keep the sauce on the side or pour over the top of the chicken, then garnish with spring onion. 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