Ingredients:
• 2 chicken legs (deboned)• 4 to 5 slices ginger
• 2 spring onion (shallot), sectioned
• 2&1/2 cups white rice, rinsed and drained well
• Half a bowl minced garlic
• Quarter bowl grated/minced ginger
• 2 bay leaves or pandan leaves tied in a knot
• Salt, to taste
• 2&1/2 cups chicken stock (double if soup is desired)
• Cucumber, few slices for garnish (alternatively, blanch baby pak choy and desired sauce topped with golden brown garlic)
Ingredients for chili sauce:
• 2 to 3 chilies (depends on how hot you like)
• 5 slices ginger
• 6 cloves garlic
• 3 Tbsp lime juice
• 4 Tbsp chicken stock
• sugar, to taste
• salt, to taste
Method:
1. Heat oil/chicken fat in wok, sauté minced garlic and grated ginger and salt until aromatic. Be cautious, don’t let them burn. Or else your rice would turn brown when cooked. Add drained rice and stir fry for 3 minutes. Toss in bay leaves and pour chicken stock into the rice. Bring to a boil. Transfer to electric cooker and cook rice as usual.
2. Rinse chicken and drain well. Stuff spring onion and ginger in/on chicken and steam over high heat, covered with a lid, for about 20 minutes, or until cooked through. Insert a chop stick or needle into the thickest part of chicken leg. If clear liquid runs out, it’s cooked. Immediately transfer chicken legs into iced water and soak for 15 to 20 minutes. This is an old traditional Chinese way of making the skin and meat of steamed chicken become smoother and tenderer.
3. To prepare chili sauce, just process all ingredients with a food processor for a minute. Add salt and/or sugar to taste.
4. When the chicken legs cool down, drain well. Chop into chunks and serve with cooked chicken rice. Garnish with cucumber slices if desired. Many Chinese people like eating steamed chicken with minced ginger and spring onion sauce. Just heat up a bit oil in wok or saucepan. When the oil becomes very hot, immediately pour the oil onto minced ginger and finely chopped shallot. Add salt or soy sauce to taste. That’s the popular ginger and shallot sauce for chicken. This Hainanese chicken tastes fantastic, accompanying with both chili sauce and minced ginger shallot sauce.
Used :
1 cup = 250ml
1 Tbsp (tablespoon) = 15ml
1 tsp (teaspoon) = 5ml
Temperature = Celsius
Deboning chicken: http://www.youtube.com/watch?v=HKUoYoau8kE&feature=related
