Hainan Steamed Chicken - 海南雞飯

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21 likes 12 klips

Traditional steamed chicken from the province of Hainan, adapted throughout South East Asia and simplified in my kitchen!

y4SPm3JMZS Kitchenbowl
Prep Time

10 min

PT10M
Cook Time

30 min

PT30M
Wait Time

--

PT0S PT40M
Hainan Steamed Chicken - 海南雞飯

Ingredients

Serves 3
3 servings Serves

Instructions

Step 1

Rinse the chicken and trim any excess fat. Place in a pot in a single layer and add the spring onion stems, ginger slices, salt and white pepper. Add water halfway up the chicken legs and turn the heat on high. Cover and boil rapidly for 10 minutes and turn the heat off. Leave for another 20 mins.

Rinse the chicken and trim any excess fat. Place in a pot in a single layer and add the spring onion stems, ginger slices, salt and white pepper. Add water halfway up the chicken legs and turn the heat on high. Cover and boil rapidly for 10 minutes and turn the heat off. Leave for another 20 mins.

Step 2

Ginger sauce: chop spring onion greens and grate ginger. Place the ginger in a bowl and set aside.

Ginger sauce: chop spring onion greens and grate ginger. Place the ginger in a bowl and set aside.

Step 3

Heat oil in a shallow frying pan. When the oil is shimmery, add the spring onion and turn the heat off. Swirl around for 1 minute then pour into the bowl with the ginger. Season with salt.

Heat oil in a shallow frying pan. When the oil is shimmery, add the spring onion and turn the heat off. Swirl around for 1 minute then pour into the bowl with the ginger. Season with salt.

Step 4

Rice: rinse the rice and drain. In the same shallow pan use for the sauce, heat 1 tablespoon oil on medium-high heat and add the grated ginger and garlic. Stir for 1 minute.

Rice: rinse the rice and drain. In the same shallow pan use for the sauce, heat 1 tablespoon oil on medium-high heat and add the grated ginger and garlic. Stir for 1 minute.

Step 5

Add the rice to the pan. Stir constantly for 2-3 minutes. Transfer the rice to a pot/ rice cooker and cook as usual.

Add the rice to the pan. Stir constantly for 2-3 minutes. Transfer the rice to a pot/ rice cooker and cook as usual.

Step 6

Remove the chicken leg from the pot and de-bone. Slice and serve on top of the rice. Pour the poaching liquid through a mesh sieve into a Tupperware and refrigerate - the liquid will set into a jelly that can be used as a Asian noodle soup base.

Remove the chicken leg from the pot and de-bone. Slice and serve on top of the rice. Pour the poaching liquid through a mesh sieve into a Tupperware and refrigerate - the liquid will set into a jelly that can be used as a Asian noodle soup base.

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nikko
Hainan Steamed Chicken - 海南雞飯

Hainan Steamed Chicken - 海南雞飯

By nikko

Traditional steamed chicken from the province of Hainan, adapted throughout South East Asia and simplified in my kitchen!

Prep Time

10 min

Cook Time

30 min

Wait Time

--

Ingredients

Serves 3

Instructions

Rinse the chicken and trim any excess fat. Place in a pot in a single layer and add the spring onion stems, ginger slices, salt and white pepper. Add water halfway up the chicken legs and turn the heat on high. Cover and boil rapidly for 10 minutes and turn the heat off. Leave for another 20 mins.

Step 1

Rinse the chicken and trim any excess fat. Place in a pot in a single layer and add the spring onion stems, ginger slices, salt and white pepper. Add water halfway up the chicken legs and turn the heat on high. Cover and boil rapidly for 10 minutes and turn the heat off. Leave for another 20 mins.

Ginger sauce: chop spring onion greens and grate ginger. Place the ginger in a bowl and set aside.

Step 2

Ginger sauce: chop spring onion greens and grate ginger. Place the ginger in a bowl and set aside.

Heat oil in a shallow frying pan. When the oil is shimmery, add the spring onion and turn the heat off. Swirl around for 1 minute then pour into the bowl with the ginger. Season with salt.

Step 3

Heat oil in a shallow frying pan. When the oil is shimmery, add the spring onion and turn the heat off. Swirl around for 1 minute then pour into the bowl with the ginger. Season with salt.

Rice: rinse the rice and drain. In the same shallow pan use for the sauce, heat 1 tablespoon oil on medium-high heat and add the grated ginger and garlic. Stir for 1 minute.

Step 4

Rice: rinse the rice and drain. In the same shallow pan use for the sauce, heat 1 tablespoon oil on medium-high heat and add the grated ginger and garlic. Stir for 1 minute.

Add the rice to the pan. Stir constantly for 2-3 minutes. Transfer the rice to a pot/ rice cooker and cook as usual.

Step 5

Add the rice to the pan. Stir constantly for 2-3 minutes. Transfer the rice to a pot/ rice cooker and cook as usual.

Remove the chicken leg from the pot and de-bone. Slice and serve on top of the rice. Pour the poaching liquid through a mesh sieve into a Tupperware and refrigerate - the liquid will set into a jelly that can be used as a Asian noodle soup base.

Step 6

Remove the chicken leg from the pot and de-bone. Slice and serve on top of the rice. Pour the poaching liquid through a mesh sieve into a Tupperware and refrigerate - the liquid will set into a jelly that can be used as a Asian noodle soup base.

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