Cousin Marcy came to lunch with us at Central Park West. Jo Anne made a Southeast Asian dish called Chicken Rice which originally came from Hainan, China.
Hainanese Chicken Rice
Put all ingredients in a small bowl and combine.For Chicken Stock:
chicken back, legs, wings for stock (shortcut: use 2 chicken buillion cubes)
12 cups water
2 1/2 cm Ginger, bruised
2 cloves Garlic, crushed
2 tablespoons Sesame oil
1 teaspoon Light soy sauce
1 daikon peeled and sliced into 1/2 inch rounds
2 cucumbers and/or 2 tomatoes for garnish
chopped scallion (green onion) and cilantro for garnish
4 lbs boneless, skinless chicken breasts and/or thighs, excess fat removed
Put all the ingredients except chicken breasts and/or thighs and the garnishes in a soup pot. Bring to a boil then simmer 45-60 minutes or until the daikon is translucent and tender. If using chicken bones to make the stock, be sure to skim the pot. Turn off the heat. Poach the chicken in hot broth until done, about 10 minutes. Then use a sharp knife to slice the chicken into thin slivers. Set aside. Keep the soup warm and serve it with sliced daikon.
For Rice
3 cups Long grain rice (white or brown; preferably Thai jasmine rice)
6 cloves Garlic, peeled
5 slices Ginger
2 tablespoons Vegetable oil
5-6 cups Chicken stock
2 teaspoons Salt (optional)
2 teaspoons Sesame oil
If you like a dry fluffy rice, use the knuckle method to judge how much water goes in the rice pot. The water level should come to just below the first knuckle of the middle finger. This works for both white and brown rice. Bring the water to a boil then reduce heat to low and simmer until all the liquid has been absorbed.
In Thailand, Hainanese chicken rice is always eaten with the following dipping sauces.
Brown Bean Chili Sauce
6 fresh red chilies, chopped
2 cloves Garlic, minced fine
2 tablespoons Ginger, minced
2 teaspoons Sugar
1 teaspoon Vinegar or lime juice
1/4 cup bean sauce, mashed
dash soy sauce, if more saltiness is desired
Put all ingredients in a small bowl and combine.
Ginger sauce
1/4 cup fresh ginger, chopped fine
1/4 teaspoon salt
2 tablespoons canola oil.
1/4 teaspoon sesame oil
chicken back, legs, wings for stock (shortcut: use 2 chicken buillion cubes)
12 cups water
2 1/2 cm Ginger, bruised
2 cloves Garlic, crushed
2 tablespoons Sesame oil
1 teaspoon Light soy sauce
1 daikon peeled and sliced into 1/2 inch rounds
2 cucumbers and/or 2 tomatoes for garnish
chopped scallion (green onion) and cilantro for garnish
4 lbs boneless, skinless chicken breasts and/or thighs, excess fat removed
Put all the ingredients except chicken breasts and/or thighs and the garnishes in a soup pot. Bring to a boil then simmer 45-60 minutes or until the daikon is translucent and tender. If using chicken bones to make the stock, be sure to skim the pot. Turn off the heat. Poach the chicken in hot broth until done, about 10 minutes. Then use a sharp knife to slice the chicken into thin slivers. Set aside. Keep the soup warm and serve it with sliced daikon.
For Rice
3 cups Long grain rice (white or brown; preferably Thai jasmine rice)
6 cloves Garlic, peeled
5 slices Ginger
2 tablespoons Vegetable oil
5-6 cups Chicken stock
2 teaspoons Salt (optional)
2 teaspoons Sesame oil
If you like a dry fluffy rice, use the knuckle method to judge how much water goes in the rice pot. The water level should come to just below the first knuckle of the middle finger. This works for both white and brown rice. Bring the water to a boil then reduce heat to low and simmer until all the liquid has been absorbed.
In Thailand, Hainanese chicken rice is always eaten with the following dipping sauces.
Brown Bean Chili Sauce
6 fresh red chilies, chopped
2 cloves Garlic, minced fine
2 tablespoons Ginger, minced
2 teaspoons Sugar
1 teaspoon Vinegar or lime juice
1/4 cup bean sauce, mashed
dash soy sauce, if more saltiness is desired
Put all ingredients in a small bowl and combine.
Ginger sauce
1/4 cup fresh ginger, chopped fine
1/4 teaspoon salt
2 tablespoons canola oil.
1/4 teaspoon sesame oil
Serve chicken slivers with individual bowls of soup and hot seasoned rice. Spoon the dipping sauces in individual dishes. Garnish with cucumbers and/or tomato slices and scallions and cilantro.
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