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Ingredients
CHICKEN
1 small chicken, whole
10 cups chicken stock
1 bunch spring onions, use green part, cut by 2 inches long
1 inch ginger, sliced
salt
Oyster sauce
HOT GINGER & SPRING ONION DIP
1 bunch spring onions, use white and light green part, sliced
1 inch ginger, small cubes
1 tsp RoniB's Kitchen Garlic Chilli Oil
2 tbsp oil
1 tsp sesame oil
FLAVOURED RICE
Chicken skin (cut from the whole chicken)
1/2 tsp oil
2 cups rice
2.5 to 3 cups chicken stock
SIDES
Pineapple chunks
Sliced spring onions
RoniB's Kitchen Garlic Chilli Oil
How to
CHICKEN
In a deep casserole, heat chicken stock over low heat. While waiting for broth to heat up, cut out excess skin, set aside. Rub chicken with salt and place in the casserole.
Add the ginger and spring onions in the pot. Cover and poach slowly for 40 minutes.
HOT GINGER & SPRING ONION DIP
Place all the ingredients for the dip in a mortar & pestle except for the oil and pound until mushy.
In a small pot, heat oil and sesame oil together for about 2 minutes. Pour over the ginger and spring onion mixture. Serve in dipping bowls.
FLAVOURED RICE
Heat oil in a rice pot. Add the chicken skin and book until brown. Remove.
Add the rice and mix well. Add the chicken stock. Cook rice for about 15- 20 minutes. Cover.
SIDES
Prepare your sides and serve in small bowls for each individual
When chicken is cooked, take it out of the broth and cut into slices and drizzle with oyster sauce.
Hainanese chicken is hawker style chicken and rice you will find in parts of Southeast Asia. This is our cheat version. There are a few elements but the results are tasty and healthy too.
Hot Ginger & Spring Onion Dip for Hainanese Style Chicken and Rice
4-6 servings
55mins
Main
Chicken
