Hainanese Chicken Rice
Ingredients
Chicken Rice
- 400 g rice
- Reserved chicken jus / essence + enough chicken stock to make 1 liter
- 2 tsp sesame oil
- 4 shallots
- 5 cloves garlic
- 1 thumb ginger peeled
- 2 pandan leaves knotted
- 1 lemongrass bruised and cut into parts
- salt to taste
Chilli Sauce
- 3 chilli padi seeded
- 4 cloves garlic
- 1 inch thumb ginger
- ΒΌ teaspoon sugar
- 4-5 tablespoon chicken broth
Instructions
Chicken Rice
- Rinse rice in rice basket.
- Add garlic, shallots, and ginger into the jar with knife blade on.
- Process at speed 6 for 20 seconds, scrap down with spatula and process again at speed 6 for 10 seconds.
- Scrap down sides with spatula, add sesame oil.
- Saute at 100C, speed 2 for 2 minutes.
- Add rice, season with salt, and saute at 100C, speed 2 for 2 minutes.
- Pour rice into rice basket.
- Pour the reserved chicken jus/essence and top up with enough chicken stock till 1 liter mark.
- Insert rice basket into jar, top with lemongrass, and pandan leaves.
- Then cook at 125C, speed 2, 18 minutes or until rice is done.
- Remove rice basket and set it on a plate to rest.
- The rice will look slightly wet at first but will firm up when rested.
Chilli Sauce
- Blend together garlic all the ingredients on speed 6, 20-30 seconds.
Notes
Process garlic, ginger, and shallot until you get a rough paste.
Saute spices with sesame oil in a frying pan.
Add rice and saute for 2-3 minutes.
Transfer rice to rice cooker and add enough reserved jus + chicken stock to cook rice.
Top with lemongrass, and pandan leaves.
Cook as per rice cooker setting.
Saute spices with sesame oil in a frying pan.
Add rice and saute for 2-3 minutes.
Transfer rice to rice cooker and add enough reserved jus + chicken stock to cook rice.
Top with lemongrass, and pandan leaves.
Cook as per rice cooker setting.