Ingredients with Measurements:
- 1 whole chicken (about 3-4 lbs)
- 2 cups of jasmine rice
- 4 cups of chicken broth
- 2 cloves of garlic, minced
- 1 inch of ginger, sliced
- 2 stalks of scallions, cut into 2-inch pieces
- 1 tsp of salt
- 1 tsp of sugar
- 1 tbsp of soy sauce
- 1 tbsp of sesame oil
- 1 tbsp of vegetable oil
- 1 cucumber, sliced
- 1 bunch of cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot with lid
- Steamer basket
- Meat thermometer
Step-by-step instructions:
1. Rinse the chicken and pat dry. Rub salt all over the chicken, including inside the cavity.
2. In a large pot, bring 4 cups of chicken broth to a boil. Add garlic, ginger, and scallions.
3. Place the chicken in the pot, breast side down. Reduce heat to low and cover with a lid. Simmer for 30 minutes.
4. Turn off the heat and let the chicken sit in the pot for another 30 minutes.
5. Remove the chicken from the pot and place it in a bowl of ice water for 10 minutes. This will stop the cooking process and make the skin crispy.
6. In a rice cooker or a pot, add 2 cups of jasmine rice and 2 cups of chicken broth. Cook the rice according to the instructions.
7. In a small bowl, mix together soy sauce, sugar, sesame oil, and vegetable oil.
8. Preheat the oven to 400°F.
9. Place the chicken on a baking sheet and brush the skin with the soy sauce mixture.
10. Roast the chicken in the oven for 20-25 minutes, or until the skin is crispy and golden brown. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F.
11. Let the chicken rest for 10 minutes before carving.
12. Serve the chicken with the rice, cucumber slices, cilantro, and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Chicken should be simmered at low heat and roasted at 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 400
Fat: 12g
Carbohydrates: 45g
Protein: 30g
Substitutions for ingredients:
- You can use brown rice instead of jasmine rice.
- You can use chicken stock instead of chicken broth.
- You can use olive oil instead of vegetable oil.
Variations:
- You can add sliced ginger and garlic to the rice for extra flavor.
- You can add sliced chili peppers to the soy sauce mixture for a spicy kick.
- You can use a different type of meat, such as duck or pork.
Tips and tricks:
- To make the skin extra crispy, pat the chicken dry with paper towels before roasting.
- Use a meat thermometer to ensure the chicken is cooked through.
- Save the chicken broth for making soup or cooking other dishes.
Storage instructions:
Leftover chicken and rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it in a preheated oven at 350°F for 10-15 minutes. To reheat the rice, add a splash of water and microwave for 1-2 minutes.
Presentation ideas:
Serve the chicken on a platter with the rice and garnish with cucumber slices, cilantro, and lime wedges.
Garnishes:
Cucumber slices, cilantro, and lime wedges.
Pairings:
This dish pairs well with a light and refreshing salad, such as a cucumber and tomato salad.
Suggested side dishes:
Steamed vegetables, stir-fried bok choy, or a side of soup.
Troubleshooting advice:
- If the chicken skin is not crispy enough, broil it for a few minutes at the end of cooking.
- If the rice is too dry, add a splash of chicken broth or water and fluff it with a fork.
Food safety advice:
Make sure the internal temperature of the chicken reaches 165°F to ensure it is safe to eat.
Food history:
Hainanese chicken rice is a popular dish in Southeast Asia, particularly in Singapore and Malaysia. It is believed to have originated from Hainan, China.
Flavor profiles:
This dish is savory, fragrant, and slightly sweet.
Serving suggestions:
Serve the chicken and rice with a side of soup or steamed vegetables for a complete meal.
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Region: Singaporean