Chicken Rice Recipe
 Kay Puinh- Hainanese Specialty

Ingredients:

Main (chicken):

5 cm /2 in
1 tsp
1.35 kg/ 3 lb
2 tbsp

Main (rice):
3 cups
1 whole
1 tsp
680 ml/ 24 fl oz

Soup:

1

1

Garnish:
1
2
4 stalks

Special sauce:
2 tbsp
2 tbsp
5 cm/ 2 in
2 stalks
2 tbsp
1/2 tsp
5
1 tsp
1 tsp
 

Sufficient water to cover whole chicken
ginger
salt
chicken (fat removed from rear)
sesame oil

rice (rice cooker measuring cup)
bulb garlic
salt
chicken stock

chicken stock
chicken cube or 455 g/ 1 lb chicken bones
salt and pepper to taste
lettuce

cucumber
tomatoes
spring onions

oyster sauce
thick, dark soy sauce
ginger
spring onions
cooking oil
salt
fresh red chilies
sesame oil
sugar
pinch of salt
 

Method:

A. For chicken:

1. Boil water with ginger (smashed) and salt. Lower fire to minimum and soak whole chicken for 1 minute. Turn and soak the other side for another minutes.

2. Remove chicken and plunge into cold water. Replace into hot water in pot for 1 minute on each side and plunge into cold water again. This process is to treat the skin and make it "crispy".

3. Bring chicken stock to boil again. Switch off. Replace chicken into pot, breast down and cover for 30 minutes.

4. Remove chicken and brush with sesame oil. Hang chicken and leave to cool before cutting into smaller pieces, otherwise meat will flake.

B. For rice:

1. Wash and drain rice

2. pound garlic to a fine pulp.

3. Fry chicken fat in a dry pan to extract chicken oil. Discard residue and add pounded garlic. Fry until soft but boy brown. Add rice grains and salt. Mix well.

4. Add chicken stock, lower fire and cook rice normally. Put aside remaining stock for soup. When rice is ready, it should have an oily texture and an aroma.

C. For soup:

1. Add chicken cube or chicken bones to remaining stock. Add more water if necessary. there should be about 6 small bowls of soup. Boil until soup is tasty. Add salt and pepper to taste.

2. Shred lettuce coarsely and add to soup. Switch off at the first sign of boiling again.

D. For garnish:

1. Cut cucumbers ilengthwise into 4. Discard centre pulp and slice slantwise.

2. Slice tomatoes.

3. Cut spring onions into lengths of 3.75 cm (1 1/2 ins).

E. For special sauces:

1. Pour oyster sauce and thick, dark soy sauce onto 2 separate saucers.

2. For ginger sauce, prepare as follows:
   (a) Grind or pound ginger finely.
   (b) Chop finely spring onions and mix the 2 together. Heat oil and fry the mixture until soft. Add salt and serve on a saucer.

3. Prepare chilly sauce as follows:
   (a) Seed fresh red chilies and grind or pound finely.
   (b) Mix with sesame oil, sugar and salt and stir well. Serve on a saucer.

F. For serving:

1. Prepare a bed of cucumber slices on a big platter and place tomato slices along the rim.

2. Cut chicken into pieces and place on top of cucumbers.

3. Place spring onions on top of chicken.

4. Serve with chicken rice, soup and special sauces.

Note: Optional - add boiled chicken intestines and liver.