HAINANESE CHICKEN RICE (Street Food)
Hainanese Chicken Rice is a favorite hawker lunch in Malaysia and Singapore, and a Chinese dish found in related forms all over Southeast Asian (see Thai Chicken Rice)
1 fresh chicken, cleaned but with the pads of fat found inside the body cavity intact
2 cloves garlic
1-in (2½-cm) piece fresh ginger root, bruised
2 tablespoons sesame oil
2 tablespoons soy sauce
Fresh coriander leaves or sliced green onion or a mixture of both for garnish
1 tablespoon oil
4 cups (1 kg) long-grain rice, washed and drained
Salt to taste
Pinch of ground white pepper
Cucumber, zucchini or celery cabbage, sliced (optional)
Sliced tomato and cucumber
6 fresh red chilies, chopped
2-in (5-cm) piece fresh ginger root, peeled and chopped
3 cloves garlic, chopped
Salt to taste
Dash of white vinegar to taste
Remove the pads of fat from the chicken and set aside. Bring a saucepan of water large enough to cover the chicken to a boil and add the chicken together with the onion, garlic and ginger. Cook the chicken according to the technique in the recipe for Steeped Chicken. When it is done, take it out, rinse it under cold water and set aside to drain. Reserve the stock. Chop and reassemble the chicken on a plate. Pour the sesame oil and soy sauce over the top, garnish with coriander and green onions and set aside.
To prepare the Chili-Ginger Sauce, grind the chilies, ginger and garlic to a rough paste. Add salt and vinegar to taste and moisten if necessary with a little of the stock. Place in sauce bowls.
Meanwhile, heat the oil in a saucepan and fry the pads of chicken fat to produce liquid chicken fat. Remove the residue. Add the rice and stir-fry for 2-3 minutes until the rice is transparent and coated in oil. Add 6 cups (1 ½ liters) of stock and a little salt if you wish. Boil until the stock is absorbed then proceed as usual when cooking rice.
Heat the remaining stock and add salt and pepper to taste. Add sliced cucumber, zucchini or sliced celery cabbage to the stock if you wish, or leave it clear. Pour into a serving bowl and garnish with coriander leaf and chopped green onion.
Serve the rice on a plate surrounded by slices of cucumber and tomato alongside the plate of chicken, bowls of the sauce and the hot soup.