Ingredients with Measurements:
- 1 whole chicken (about 1.5 kg)
- 2 cups of jasmine rice
- 4 cloves of garlic, minced
- 1 thumb-sized ginger, sliced
- 2 tbsp of vegetable oil
- 2 tbsp of sesame oil
- 1 tbsp of salt
- 1 tsp of sugar
- 6 cups of water
- 1 piece of salted fish (about 50g)
- 1 cucumber, sliced
- 1 bunch of coriander, chopped
- 2 limes, cut into wedges
Special equipment needed:
- Rice cooker
- Large pot
Step-by-step instructions:
1. Rinse the chicken and pat dry. Rub the chicken with salt and sugar, inside and out.
2. In a large pot, bring 6 cups of water to a boil. Add the chicken and let it simmer for 30 minutes or until cooked through. Remove the chicken from the pot and let it cool.
3. Reserve the chicken broth for cooking the rice.
4. In a rice cooker, heat 2 tbsp of vegetable oil and 2 tbsp of sesame oil. Add minced garlic and ginger and sauté until fragrant.
5. Add 2 cups of jasmine rice and stir until coated with oil.
6. Add 3 cups of the reserved chicken broth and 1 tsp of salt. Stir well and cook the rice according to the rice cooker instructions.
7. While the rice is cooking, remove the skin and bones from the chicken and slice the meat into bite-sized pieces.
8. In a pan, fry the salted fish until crispy. Remove from the pan and set aside.
9. Once the rice is cooked, fluff it with a fork and transfer it to a serving plate.
10. Arrange the chicken on top of the rice and sprinkle the crispy salted fish on top.
11. Serve with sliced cucumber, chopped coriander, lime wedges, and additional soy sauce or chili sauce if desired.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
Temperature:
- Chicken should be cooked until the internal temperature reaches 165°F (74°C).
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 500 per serving
- Fat: 20g
- Carbohydrates: 45g
- Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with turkey or duck.
- Jasmine rice can be substituted with any type of rice.
- Salted fish can be substituted with dried anchovies or salted egg.
Variations:
- Add sliced scallions or chopped garlic chives on top of the chicken and rice.
- Serve with a side of chicken broth or soup.
- Use chicken stock instead of water to cook the rice for added flavor.
Tips and tricks:
- To make the chicken skin crispy, rub it with salt and let it air dry in the fridge for a few hours before cooking.
- Use a meat thermometer to ensure that the chicken is cooked through.
- Use the leftover chicken broth to make soup or freeze it for future use.
Storage instructions:
- Store leftover chicken and rice separately in airtight containers in the fridge for up to 3 days.
Reheating instructions:
- Reheat the chicken and rice separately in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the chicken and rice on a large platter with the garnishes arranged around it.
- Use a bed of lettuce or cabbage leaves as a base for the chicken and rice.
Garnishes:
- Sliced cucumber
- Chopped coriander
- Lime wedges
Pairings:
- Serve with a cold beer or iced tea.
Suggested side dishes:
- Stir-fried vegetables
- Steamed bok choy
- Egg drop soup
Troubleshooting advice:
- If the rice is too dry, add more chicken broth or water and cook for a few more minutes.
- If the chicken is not cooked through, return it to the pot and simmer for a few more minutes.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Cook chicken to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food history:
- Hainanese chicken rice is a dish that originated in Hainan, China and is popular in Southeast Asia.
Flavor profiles:
- Savory, salty, and slightly sweet.
Serving suggestions:
- Serve the chicken and rice with soy sauce or chili sauce for added flavor.
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Region: Singaporean