Hainanese chicken rice by Chic n Cheap Living

Jimmy Choo for H&M winner and Malaysian/Singaporean hainanese chicken rice for dinner {recipe}

April 20, 2011

A new week, a new winner!  The winner of the Jimmy Choo for H&M bracelet is…

…Dawn, the Alternative Wife (thanks for being a Bloglovin’ follower – that was her winning entry!).  Please contact me at cncliving{@}gmail.com within 3 days with your mailing address.

Now onto a new staple recipe in our house – chicken rice!  This chicken rice is one you’ll find all over Singapore and Malaysia and is somewhat of a national dish in both countries (also known as Hainanese chicken rice in Malaysian restaurants).   The simple, poached chicken (or roasted which I actually prefer) is paired wonderfully with the most fragrant and tasty rice accentuated with hints of garlic, onion, and the aroma of pandan leaves.  I just made it yesterday and am glad I have tons of rice left (this recipe will make rice for at least four people!)  I combined a Mark Bittman recipe with a more traditional one.  The sauce is very sour and spicy but provides a nice tang when paired with the chicken and rice. 

Most importantly, this recipe is easy, affordable, and not too unhealthy (if you remove the chicken fat from the stock).  Enjoy!

Malaysian/Singaporean Hainanese chicken rice

Chicken Ingredients

  • Salt and freshly ground pepper
  • 1 whole (2.5 – to 4-pound) chicken, trimmed of excess fat
  • 5-7 cloves smashed garlic
  • Several 1/4″ slices fresh ginger

Rice Ingredients

  • 1-2 tablespoons vegetable oil
  • 3 shallots, roughly chopped, or a small onion
  • 5 cloves minced garlic
  • Several 1/4″ slices fresh ginger or turmeric, minced
  • 3 cups long-grain rice (I used one part brown rice but this needs to either soak or more stock is needed)
  • 8 pandan leaves, tied in a knot (optional – I know this may be hard to get and this will still be tasty without it!)
  • chicken stock (about 6 or so cups)

Sauce Ingredients

  • 1/4″ slice fresh ginger, minced
  • 4 cloves garlic, minced
  • juice of 3 limes (or equivalent in calamansi)
  • 5 tablespoons of chicken broth
  • 1/2 teaspoon of sugar
  • 1-2 tablespoons vegetable oil
  • 3 shallots, roughly chopped, or a small onion

Garnish Ingredients

  • 1 cucumber, sliced
  • 1 tomato (or several cherry tomatoes), sliced

Serves 4 – 6 people

Preparation

1. Chop all ingredients and set aside – I sectioned off the portions for the soup, rice, and sauce.

2. Bring a large pot of water to a boil and salt it. Add chicken to pot along with smashed garlic and sliced ginger. Bird should be completely submerged, but only just. Cover, reduce heat to medium, and cook for 10 minutes. Turn off heat and let bird remain in water for 45 minutes to an hour, covered, or until it is cooked through.

3. Remove chicken from pot, reserve stock, and let bird cool to room temperature. Taste test stock and flavor by adding salt 1/2 teaspoon at a time (salt should really come through in order to flavor the rice appropriately). 4. Put 1-2 tablespoons vegetable oil in a skillet over medium heat; you may add trimmed chicken fat to this also (err for chicken fat lovers but don’t do this if you didn’t skim your broth too much, it will already be somewhat oily). When oil is hot, add remaining garlic, ginger, along with shallots/onion; cook, stirring occasionally, until lightly browned, about 3-5 minutes. 

5. Put rice and enough stock to fully cook rice (about 6 cups or so) into rice cooker along with the bundle of pandan leaves if you have it.  

IMG_5041
6. Combine the ginger, garlic, pepper, and other sauce ingredients.

7. Shred or chop chicken, discarding skin. Put rice on a large platter and mound chicken on top of it; decorate platter with cucumbers, tomatoes, and serve.

IMG_5044
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  • Plami April 20, 2011 at 10:01

    Everything looks delicious!!!!! Definitely going to try it!

    XoXo
    Plami

    http://fashion-thrill.blogspot.com/

  • coffretgorge April 20, 2011 at 10:28

    thank you for sharing your chicken rice recipe babe! i will try this, it looks so yummy! 😀

  • Melanie April 20, 2011 at 13:15

    Ooh, that looks rely delish!

    Melanie@Unravelled Threads
    Follow @UnraveldThreads on twitter!

  • Kim April 20, 2011 at 13:48

    That recipe looks delicious! I’ve never cooked with a whole chicken before – I think I’d need some bigger pots and pans!

  • Krysten @ After 'I Do' April 20, 2011 at 14:22

    Ooooh my gosh that recipe looks DELISH!

  • Debby April 20, 2011 at 14:27

    Congrats to Dawn! She will love that. This recipe looks good and healthy! Thanks for sharing… I’m always looking for new recipes. xo

  • Kristin April 20, 2011 at 15:36

    Can you come cook for me? Haha! That looks so delish!

  • Tanvi April 20, 2011 at 15:56

    Congrats to Dawn! 🙂 May be I can replace chicken with Tofu to make it for myself! 🙂

    ♡ from © tanvii.com

  • Krystal April 20, 2011 at 16:08

    that sounds so good! although, i’m kind of intimidated by cooking a whole chicken, haha 🙂 I make a chicken and cous cous recipe that is pretty good – with wine and raisens in it!

  • Isabel April 20, 2011 at 16:58

    congrats to dawn! and the dinner looks delicious!

  • THE ALTERNATIVE WIFE April 20, 2011 at 17:20

    WHAT?!?! I WON?!?! Yay! Too excited! Thank you, sweetie. I will definitely email.

    And yum this rice recipe looks great.

    YAY! xoxo

  • Dancing Branflake April 20, 2011 at 17:26

    Oh yum! This looks and sounds so healthy and fresh and tasty. Thanks for sharing!

  • Katie April 20, 2011 at 17:33

    Congrats to Dawn!

  • Sick by Trend April 20, 2011 at 17:33

    yummy yummy yummy 😀

    xx

    http://www.sickbytrend.com

  • Mary ♥ Mur April 20, 2011 at 17:56

    ♥ Oh.. Nice post.)) Love your blog.)) ♥

  • November Grey April 20, 2011 at 18:02

    Great recipe, I must try it! New follower! Your blog is everything I love. Glad I stopped by!

    November Grey & Secondhand Star

  • November Grey April 20, 2011 at 18:03

    By the way, your blog header in watercolor is gorgeous.

  • FRANKIE HEARTS FASHION April 20, 2011 at 19:07

    um…that looks so amazing! I seriously love it when you post recipes! xo

  • FashionJazz April 20, 2011 at 19:39

    Looks so yummy! Happy Wednesday xx

  • Signe April 20, 2011 at 19:50

    Grats on the price Dawn and the chicken rice looks YUMMY!

  • Melissa: Write it in Lipstick April 20, 2011 at 20:20

    Wow that looks really good. I have never made something that was so healthy and yummy I might have to make this.

  • BigAppleNosh April 20, 2011 at 21:11

    YUM I love chicken rice!

  • Oh to Be a Muse April 20, 2011 at 22:51

    congrats to dawn–her blog is awesome.

  • Tara @ Haute Lunch April 20, 2011 at 23:46

    Looks delicious! Also, congrats to Dawn on winning the fabulous bracelet!

  • ruthy ann April 21, 2011 at 01:04

    ohhh…so where to you get pandan leaves? i’ve never heard of them!

  • Chic 'n Cheap Living April 21, 2011 at 01:16

    @Ruthy Ann – they may sell it in Asian ethnic stores (they’re basically long straight leaves, similar in appearance to leeks). It’s a popular ingredient in SE Asian cooking (love Thai pandan chicken!)

  • honey my heart April 21, 2011 at 03:32

    congrats to dawn 🙂

    the meal you prepared looks so delicious!

  • Shop N' Chomp April 21, 2011 at 04:15

    I really love this dish. Thanks for the recipe!

  • Erika@PlaceboLife April 21, 2011 at 05:49

    your homemade version looks yumz and not difficult to make. i love chicken rice! was in singapore 2 weeks ago and was having it like every other day :p

  • Kent April 30, 2011 at 23:07

    This is one of my favorite dishes! One tip: You can add some turmeric while stir frying the onions to give the rice a great yellow color to it. Also love to have lots of coriander and onions on top. And – if you have a soysauce egg, that’s a great side too. =)

  • Kat May 20, 2011 at 20:11

    This dish looks really tasty – in fact all your recipes do! I’ve just started following your blog. Looking forward to future posts!
    – Kat

    http://asecondglanceblog.blogspot.com/

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