Recipe of Casserole Pot Malaysia

Hainanese Chicken Rice

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Recipe Summary Hainanese Chicken Rice

This is a popular Chinese dish in Singapore and Malaysia.

Ingredients | Casserole Pot Malaysia

1 (3 pound) whole chicken

salt to taste

water to cover

1 onion, halved (skin on)

8 cloves garlic, peeled

1 (1 inch) piece fresh ginger, sliced

salt and ground white pepper to taste

3 cups long-grain white rice

5 cloves garlic, sliced

1 (1/2 inch) piece fresh ginger, sliced

2 teaspoons oil

5 pandan leaves, knotted

3 fresh red chile peppers, halved and seeded

1 lime, juiced, or as needed

4 cloves garlic, peeled

1 slice fresh ginger

10 leaves lettuce, or as desired

1 cucumber, peeled and sliced

1 tomato, sliced

1 tablespoon light soy sauce

1 teaspoon sesame oil

Directions

Remove fat from the chicken and reserve it for later use. Season chicken, inside and out, with salt.

Bring a large pot of water to a boil; add chicken, onion, 8 garlic cloves, sliced 1-inch piece ginger, salt, and white pepper. Bring liquid back to a boil, reduce heat, and simmer until chicken is fully cooked, 20 to 25 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Carefully remove chicken and plunge into a large bowl of ice water until cooled. Remove chicken, dry, and cut chicken into bite-size pieces. Strain chicken broth and reserve liquid.

Wash and drain rice.

Heat reserved chicken fat in a skillet over medium heat; cook and stir 5 sliced garlic cloves and sliced 1/2-inch piece ginger until fragrant, about 1 minute. Add rice and oil; cook and stir until rice is coated in oil. Pour in enough reserved chicken broth to cook rice, about 6 cups. Add pandan leaves. Cover skillet and cook rice until tender and broth is absorbed, 20 to 30 minutes.

Pound red chile peppers using a mortar and pestle, adding a small amount of salt, until peppers transform into a fine paste. Stir enough lime juice into paste to make smooth; transfer to a serving dish.

Pound 4 garlic cloves and 1 slice ginger using a mortar and pestle until paste is formed; transfer to a separate serving dish.

Place lettuce leaves on a serving plate and arrange cucumber slices and tomatoes around dish. Place the chicken pieces in the center. Mix soy sauce and sesame oil together in a bowl; pour over chicken. Serve a bowl of reserved chicken broth on the side with a bowl of rice and the 2 dipping sauces.

Info | Casserole Pot Malaysia

prep: 30 mins cook: 45 mins total: 1 hr 15 mins Servings: 8 Yield: 8 servings

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