Chicken Rice

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Chicken Rice

Chicken Rice is a traditional Malaysian recipe for a classic Malay dish of poached chicken that's jointed, served or a bed of cucumber with spiced rice and a chilli sauce and accompanied by the chicken poaching liquid as a soup. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Chicken Rice.

prep time

30 minutes

cook time

50 minutes

Total Time:

60 minutes

Additional Time:

(+2 weeks pickling)

Serves:

Rating:

Tags : Spice Recipes Chicken Recipes Fowl Recipes Malaysia Recipes

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This tried-and-true Hainanese chicken with juicy chicken and fragrant rice — just like you get at your favourite chicken rice stall in Malaysia or Singapore!

Ingredients:

1 whole chicken, preferably free range organic chicken
1 small thumb-sized piece of ginger, cleaned and bruised
6 spring onions, trimmed and washed
3 tsp salt
3l chicken stock
3l ice cold water

For the Rice:
5 tbsp vegetable oil
4 shallots, peeled and finely minced
4 garlic cloves, finely minced
600g washed rice
630ml chicken stock
1 thumb-sized piece of ginger, scraped and bruised
1 tbsp garlic and shallot oil
70g chicken fat
1 1/2 teaspoons salt, or to taste

For the Soy Sauce Mixture:
2 tsp light soy sauce
2 tsp chicken broth
3 tsp sesame oil
3 tsp garlic and shallot oil

For the Chicken Rice Chilli Sauce:
3 tablespoons chilli sauce
15g garlic, peeled and grated, or finely minced
50g ginger, peeled and grated, or finely minced
1 tsp salt
1 tsp sugar
3 tbsp chicken stock
1 tbsp lime juice, or to taste

To Garnish:
1 cucumber, peeled and sliced into rounds
3 sprigs or coriander

Method:

For the poached Chicken: Wash the chicken and drain it well. Stuff the ginger and scallions into the chicken’s cavity. Rub 2 teaspoons of salt all over the chicken to create smooth-looking skin.

In a stockpot that fits the chicken snugly, bring the chicken stock and the remaining 1 teaspoon of salt to a boil. Submerge the whole chicken, breast side down, in the boiling stock for 35–45 minutes, depending on the chicken’s size. Immediately reduce the heat to a gentle simmer.

Once the chicken is cooked, remove it and plunge it into cold water for 10 minutes. Reserve the chicken stock for later use. Drain the chicken, discard the ginger and scallions from the cavity, and set it aside to cool before chopping it into the desired serving pieces.

For the Rice: Heat oil in a wok and fry the chopped shallots and garlic until fragrant and golden. Add the rice and stir to combine. Transfer the rice mixture to a rice cooker. Once transferred, add the chicken broth, ginger, garlic and shallot oil, chicken fat, and salt to the rice mixture. Cook according to the rice cooker’s instructions.

For the Soy Sauce Mixture: Combine the soy sauce, chicken broth, sesame oil, and garlic and shallot oil. Stir to mix well and set aside.

For the Chicken Rice Chilli Sauce: Combine the chilli sauce, garlic, ginger, salt, sugar, chicken broth, and lime juice. Stir to mix well and adjust with more salt, sugar, and lime juice to taste. Set it aside.

Assembling the Chicken Rice: Line a serving plate with cucumber slices. Add a bowl of rice and arrange the chicken pieces on the plate. Drizzle the soy sauce over the chicken and garnish with coriander leaves.

Serve immediately with chilli sauce and a side of chicken soup.