Thai Food Made Easy | HAINANESE CHICKEN RICE
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HAINANESE CHICKEN RICE

Hainanese Chicken Rice

Hainanese Chicken Rice

Serve: 2-3

Equipment: Rice cooker

Ingredients for Chicken Rice

2 pieces/300 gram                    Chicken breast (preferably with skin)

250 gram                                     Thai Jasmine rice (uncooked)

4                                                    Spring onion – trimmed

3 tbs                                             Thai Coconut milk/cream

1 tbs                                             Rapeseed oil

1 tbs                                             Garlic – finely chopped

1 handful                                   Red Amaranth microgreens

1 pinch                                       Wasabi mustard

1                                                  Vegetable stock cube

1 litre                                         Water

1 pinch                                      Salt and pepper

Ingredients for dipping sauce:

1 tsp                                                Garlic – finely chopped

1 tsp                                                Red chilli – finely chopped

1 tsp                                                Ginger puree

1 tsp                                                Lemon juice

1 tsp                                                Honey

1 pinch                                           Wasabi mustard

4 tsp                                               Light Soy sauce

Method

– Put the chicken breast, water, vegetable stock cube, wasabi mustard and spring onion in a big saucepan. Bring it to a boil and simmer for 30 minutes. This is your flavoured stock to cook the rice.

– Put the rice in a sieve then wash the rice under running water for approx 2 minutes.

-Transfer the rice into a rice cooker, add approx 350ml of the flavoured stock, garlic, coconut milk and oil into the rice cooker. Gently fold the ingredients together. Then place the chicken breasts into the rice cooker with the mixture.

-Turn the rice cooker on to “cook” mode. Wait until the rice cooker changes to “keep warm” mode which means the rice is cooked.

-Mix the ginger puree, garlic, chilli, lemon juice, wasabi mustard, honey and light soy sauce in a small bowl.

-Top with red amaranth microgreens and serve Hainanese Chicken Rice with the dipping sauce immediately.

Tips:

-I can not stress enough! If you like Thai food, it is worth it to invest in a rice cooker. It is much quicker and easier to cook the rice (and other dishes) in the rice cooker.

-Hainanese Chicken can taste quite bland. Hence, I garnished with Red Amaranth microgreens. It’s mild and tender yet adds complimentary flavours to this delicate poultry dish. I also add the peppery Wasabi Mustard into our intense dipping sauce. Best buddy, I must say.

-Thais are always serving Hainanese Chicken Rice with the plain soup ” Gang-Jued” So feel free to season and serve the leftover flavoured stock with this easy Thai food dish.