Hainanese Chicken Rice
Succulent steamed chicken, flavourful rice, tasty condiments and a magnificent broth, no wonder its loved all around the world!
Print
Pin
Equipment
- TM5 or TM6
- Varoma
- Steaming basket
Ingredients
- 1 whole chicken 1.5 - 1.7kg must fit in Varoma
CHICKEN RUB
- 1 tblsp Shaoxing wine
- 1 tsp white pepper
- 1 tsp salt
- 1 tsp sesame oil
STUFFING CHICKEN
- 2 cloves garlic crush with back of knife, skin on
- 2 slices of ginger skin on is fine
- 2 spring onions cut into 3 pieces
RICE
- 2 cloves garlic peeled
- 2 slices ginger peeled
- 1 onion small
- 1 tbsp peanut oil or similar high heat oil
- 400g jasmine rice rinsed
- 1 tsp salt
- 1 ½ ltr chicken stock
GLAZING SAUCE
- 2 tsp dark soy sauce
- 4 tsp chicken stock
- 1 tsp sesame oil
- ½ tsp palm sugar
DIPPING SAUCE
- 6 cloves garlic peeled
- 1 red chilli long (cayenne)
- 20 grams fresh ginger
- 50 grams white miso paste
- 50 grams palm sugar
- 50 grams soy sauce
- 50 grams rice wine vinegar
- 1 tsp white pepper
Instructions
CHICKEN
- Optional but tasty step! Cut of any excess flaps of chicken fat and fry them in a small pan over medium high heat to extract as much chicken fat as you can. Meanwhile, continue with recipe.
- Mix Chicken rub ingredients in a small bowl and rub all over your chicken, inside and out.
- Pop chicken stuffing ingredients inside chicken cavity, fold spring onions to fit.
- Place steaming trivet into Varoma dish and sit chicken on top. If you don't have the trivet, use something to raise the chicken off the base of the Varoma, (a couple of chopsticks?). Cover with Varoma lid and set aside.
RICE AROMATS
- Place 2 cloves peeled garlic, 2 slices of ginger, onion and 1 tbsp peanut oil and the chicken fat (liquid only, eat or discard the crunchy bits), into mixing bowl. Chop 5 secs/speed 7, scrape down and then saute 3 mins/Varoma temp/reverse/speed 2/measuring cup off, steaming basket sitting on lid. Tip into simmering basket and set aside to cool. Do not wash bowl.
STEAMING CHICKEN
- Add 1 Ltr of chicken stock into the Thermomix bowl. Set Varoma with chicken into position and cook 35mins/Varoma temp/speed 3.
COOKING RICE/SOUP
- Carefully remove Varoma and set aside. Top up chicken stock to the 1 ltr mark. Insert simmering basket with onion mixture and add washed rice to simmering basket. Mix well.
- Return Varoma and continue to cook 20 mins/Varoma/Speed 3 or until the chicken and rice are cooked. Let chicken rest for 10 mins before slicing. Keep rice warm in a thermo server
- Strain stock and keep warm as the broth
DIPPING SAUCE
- Add garlic, chilli and ginger to a clean Thermomix bowl and chop 3 secs/speed 5. Scrape down bowl.
- Add remaining dipping sauce ingredients and mix 20secs/speed 9. Taste and adjust to your taste, seasoning with salt, white pepper and sugar as needed. Tip into a small serving bowl and set aside.
GLAZING SAUCE
- Mix all ingredients by hand in a small bowl and use to glaze cooked sliced chicken just before serving.
PLATING
- Slice chicken placing some white and brown chicken meat on each plate, drizzle with glazing sauce.
- Pack some rice into a small bowl and invert onto serving plate with chicken. Top with a little coriander and sliced chilli.
- Add sliced cucumber to serving plate
- Strain stock and place in a small individual serving bowl.
- Plate dipping sauce into small sauce plates.
- Serve and enjoy!
Notes
See notes and tips in blog post