Sunday, 11 July 2010
I have eaten Hainese chicken many times. I have found in Australia this is usually on a menu as Chicken Rice. A dish that is originally from Hainan Island comprising of chicken, rice and soup with green onion or chilli sauce the dish was taken to Singapore by Hainese immigrants and has become a Singapore classic. It is a meal in itself. There are a few variations found in Thailand and in Malaysia where it is typically served with rice balls. However, I tried to stick to the classic recipe.
I found the chicken succulent and the spring onion and ginger sauce was awesome. Salty, gingery and I could eat with by the spoonful!
2 spring onions cut into 5 cm lengths
5 coriander sprigs
¾ tsp salt
4 slices of ginger, smashed
¼ tsp black peppercorns
Spring onions , finely sliced
2 spring onions, sliced
1 tbs finely grated ginger
1 tsp salt
3 tbs oil
3 tbs light soy sauce
1-2 red chillies sliced
Remove the fat from the cavity and around the neck of the chicken. Remove the parson’s nose (the bum). Rinse the chicken.
Place the chicken in a large saucepan with spring onion lengths, coriander, salt, ginger, peppercorns and enough water to cover the chicken.
Bring to the boil and then reduce to a very low simmer for about 30 minutes. Turn off and leave the chicken for a further 10 minutes.
Carefully remove the chicken.
Skim off the scum from the liquid and strain the liquid (this makes the soup).
To make the dipping sauces
For the first sauce, combine the spring onion, ginger and salt in a heat proof bowl. Heat oil in wok and heat until smoking. Allow to cool slightly and then poor over the mix (be careful as it may splatter).
For the second sauce combine light soy sauce and chilli.
To serve, cut chicken through the bones (Chinese style) and arrange on plate. Put stock into serving bowls scattered with spring onions. Serve with steamed rice and dipping sauces.