Hainanese chicken with rice is commonly associated with Singaporean Cuisine. It is a dish made from poached chicken with seasoned rice and served with a variety of side dipping sauces. A refreshing and light dish that is meant to be shared with friends and family! Try this today with locally raised Loong Kong Chicken from Langley, BC.

Prep Time: 15 – 20 minutes

Cooking Time: 30 - 45 minutes + 60 minutes for rice

Serving Size: 4 - 6

Ingredients Chicken

1 – 3lb Whole Chicken, giblets removed – Campbell Valley Farms: Specialty Chicken

2 Tbsp Sesame Oil

¼ Cup Kosher Salt

4 Inch Fresh Ginger, sliced

Bunch Fresh Scallion

Ingredients Rice

2 Cup Long Grain Rice – Western Rice Mills: Organic Long Grain Brown Rice

2 Cups Chicken Poaching Broth, reserved

¼ Cup Sesame Oil

1 Tsp Kosher Salt

2 Cloves Garlic, minced

1 Tbsp Fresh Ginger, minced

2 Tbsp Chicken Fat, whole chicken

Ingredients Ginger Garlic Sauce

3 Tbsp Peanut Oil

1 Tbsp Rice Vinegar

2 Tbsp Fresh Ginger, grated or minced

2 Tbsp Garlic, minced

Kosher Salt

Ingredients Soy Dipping Sauce

Fried Garlic & Ginger, reserved

1 Tbsp Oyster Sauce

3 Tbsp Dark Sweet Soy Sauce

1 Tbsp Light Soy Sauce

2 Tbsp Chicken Poaching Broth, reserved

Bunch Fresh Cilantro – Northern Greens: Living Cilantro

Optional

Basil Microgreens – Northern Greens: Living Basil

Lettuce – Northern Greens: Butterhead Lettuce

STEP 1

In a large pot over high heat, add water and bring to a boil. Rinse chicken under cool water and rub kosher salt all over including the cavity of the chicken to clean the chicken. Rinse well and pat dry with paper towels.

STEP 2

Cut and remove any excess fat and set aside in a bowl. Season the whole chicken generously with the kosher salt and rub it in. Take the ginger slices and bunch of scallions and stuff inside the chicken.

STEP 3

Once the water is boiling add chicken carefully and bring to a boil over high heat. Let the water boil over, remove any impurities then reduce heat to simmer. Cover with a lid and let simmer for about 30 minutes or until the internal temperature of the chicken reaches 165 F.

STEP 4

Turn off the heat and immediately while carefully transfer the chicken from the pot to an ice bath to cool. Do not drain the chicken broth as we will be using the broth later. Let chill for approx. 5 minutes and discard the used ginger and scallion. Once the chicken has cooled, pat dry and place on a large plate to collect any excess water.

STEP 5

Drizzle sesame oil on to the chicken and rub the oil in to keep the chicken moist and to not dry out. Using a large wok or skillet over medium high heat, add chicken fat, garlic, ginger and salt. Fry for about 8 – 10 minutes until aromatic and golden brown. Set aside ¼ cup of the mixture for the sauce.

STEP 6

Pour the well rinsed rice into the wok or skillet and stir well to combine. Add rice into a rice cooker and add 2 cups of chicken broth in the wok then rice cooker. Stir to combine and cook for 60 minutes.

STEP 7

Add ingredients for the ginger garlic sauce together. In a small bowl combine ginger, garlic, salt, rice vinegar and pea nut oil. Stir to combine and set aside.

STEP 8

Add ingredients for the soy dipping sauce together. In a different small bowl combine oyster sauce, dark sweet and light soy sauce, chicken broth and mix well to incorporate. Add fried garlic ginger mixture and mix well. Set aside.

STEP 9

Carve and slice the chicken and place on a large serving plate. Add a cup of rice and serve with a small dish of ginger garlic sauce and soy dipping sauce. Garnish with fresh cilantro, basil and scallions and use lettuce wrap as well for added freshness. Add slice cucumbers, slice carrots for a fresh side dish. Enjoy!