Hainanese Chicken Rice
- 10 cm Ginger
- 1 whole Chicken
- 3 Stalks Spring onion
- 2 Cloves Garlic
- 1 tablespoon dark soy
- 200 grams baby plum tomatoes
- 2 cups jasmine rice
- 1 bunch coriander
- 2 medium cucumbers
- 3 kaffir lime leaves
- sriracha chilli sauce
- 2 teaspoons sesame oil
- Take a small handful of salt and exfoliate the chicken till it has smooth glowing skin. Then wash and pat dry.
- Season the chicken with salt inside and out.
- Chop 7cm of the ginger in 1/2 cm slices and along with the chopped spring onions and lime leaves, smash and then stuff into the chicken.
- Pick a pot with a lid big enough to cover the chook and add boiling water.
- Add the bird breast down, ensuring it is covered by 1 inch of water, bang on the lid and then turn down to a very low heat and let it simmer for hour. Skim any scum from the surface.
- Once cooked remove from the pot and plunge into a bucket of ice and cold water. Discard the ginger and spring onion. Reserve the broth for rice and soup.
- To cook the rice, first rinse the off the starch then sauté in a splash of oil finely chopped garlic and the remaining ginger in a pot. Add the rice and fry the grains for a couple of minutes to give it some flavour. Add broth instead of water and cook rice as normal.
- While the rice is cooking remove the bird from its bath and rub the outside of the chicken with the sesame oil. Carve into small pieces for serving.
- To make the soup use the left over broth. Heat up, taste and season if needed.
- Dice cucumber and cut tomatoes in half and put in separate small serving dishes.
- Serve the chicken rice with chilli sauce, dark soy sauce, cucumber, tomato and a bowl of hot broth garnished with generous helping of coriander.