Hot Ginger & Spring Onion Dip for Hainanese Style Chicken and Rice
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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
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Category
main
Servings
4-6
Cook Time
55 minutes
Ingredients
- 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
- 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
- chicken skin (cut from the whole chicken)
- 1/2 tsp oil
- 2 cups rice
- 2.5 to 3 cups chicken stock
- pineapple chunks
- sliced spring onions
- RoniB's Kitchen Garlic Chilli Oil
Chicken
Hot ginger and spring onion dip
Flavoured rice
Sides
Directions
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 and spring onion dip
- Place all the ingredients for the dip in a mortar and 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.