Ingredients with Measurements:
- 1 whole chicken (about 1.5 kg)
- 2 cups of jasmine rice
- 4 cloves of garlic, minced
- 2 stalks of lemongrass, bruised
- 2 tablespoons of vegetable oil
- 1 tablespoon of sesame oil
- 1 teaspoon of salt
- 4 cups of water
- 1 cucumber, sliced
- 1 bunch of coriander, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Rice cooker
- Large pot
Step-by-step instructions:
1. Rinse the chicken and pat it dry. Rub the chicken with salt and sesame oil.
2. In a large pot, heat the vegetable oil over medium heat. Add the garlic and lemongrass and sauté for 1 minute.
3. Add the chicken to the pot and fill it with enough water to cover the chicken. Bring it to a boil and then reduce the heat to low. Cover the pot and simmer for 30 minutes.
4. Turn off the heat and let the chicken sit in the pot for another 30 minutes. Remove the chicken from the pot and set it aside to cool.
5. Wash the rice and add it to the rice cooker. Add 4 cups of water and the lemongrass stalks. Cook the rice according to the rice cooker instructions.
6. Once the chicken has cooled, debone it and slice it into bite-sized pieces.
7. Serve the chicken with the rice, cucumber slices, coriander, and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Medium heat for the chicken, low heat for the rice.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 12g
Protein per serving: 30g
Carbohydrates per serving: 55g
Fiber per serving: 2g
Sodium per serving: 500mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or tempeh for a vegetarian option.
- Jasmine rice can be substituted with brown rice or quinoa.
Variations:
- Add sliced chili peppers for a spicier version.
- Use ginger instead of lemongrass for a different flavor.
Tips and tricks:
- Use a sharp knife to debone the chicken for easier slicing.
- Use chicken broth instead of water for a richer flavor.
Storage instructions:
- Store the chicken and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken and rice in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the chicken and rice on a platter with the cucumber slices, coriander, and lime wedges arranged around it.
Garnishes:
- Sprinkle chopped scallions or fried shallots on top of the chicken and rice.
Pairings:
- Serve with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Green papaya salad
Troubleshooting advice:
- If the chicken is not cooked through after 30 minutes, continue to simmer until it is fully cooked.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Hainanese chicken rice is a popular dish in Southeast Asia, particularly in Singapore and Malaysia.
Flavor profiles:
- This dish has a savory and slightly sweet flavor from the chicken and sesame oil, with a hint of citrusy lemongrass.
Serving suggestions:
- Serve with a bowl of chicken broth on the side for a more traditional presentation.
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Region: Singaporean