Hainanese Chicken Rice

Name: Hainanese Chicken Rice
Prep time: 1 h 10 min
Cook time: 35 min
Total time: 1 h 45 min
Yield: For 4–6 people
Cuisine: China
Ingredients: Slices of cucumber, lettuce leaves; 2 tbsp Crisp-Fried Onions; Slices of cucumber, lettuce leaves; 2 tbsp hot water; 2 tsp grated ginger root; 2 tbspchopped spring onions/scallions; 2 tbspchopped spring onions/scallions; 1 tbsp Shaohsing wine or dry sherry; 2 tbsp light soy sauce; 1 tsp sesame oil; 1 tbsp Shaohsing wine or dry sherry; 2 cloves garlic, crushed; 1 tbsp peanut oil; 1 tsp sugar; 2 tbsp lime juice; 1 carrot, peeled and halved; 10 whole black peppers; ½ tsp salt; 3 large red chillies, boiled for 3 minutes; 450 g/1 lb/2 cups rice: Thai Fragrant (Jasmine) or other long grain rice, or Japanese; 1 chicken, about 1.5–1.75 kg/3½ lb; 1.7 litres/3 pints/7½ cups water, and more later; 1 onion, chopped; 450 g/1 lb/2 cups rice: Thai Fragrant (Jasmine) or other long grain rice, or Japanese; 450 g/1 lb/2 cups rice: Thai Fragrant (Jasmine) or other long grain rice, or Japanese; 450 g/1 lb/2 cups rice: Thai Fragrant (Jasmine) or other long grain rice, or Japanese

Preparation info

For
4–6
people

Difficulty
Medium
Ready in
1 hr 45

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This dish, which is one of a vast number of chicken-and-rice dishes from many different countries, must have originated on the island of Hainan in the South China Sea, but today it is better known in Singapore, Malaysia and Taiwan. It has become a restaurant speciality, for presentation to Western customers and guests. I had a particularly good one at the Kuala Lumpur Hilton; it is not really very difficult to make, but like a lot of Oriental food it has a lot of fiddly bits, small accompan

Ingredients

Asia
China
Spicy

Ingredients

Method