CHINESE HAINAN CHICKEN
One of the most well-known dishes in Malaysia, Hainan chicken comes from the ethnic Chinese from Hainan Island, the southernmost island off China’s mainland. Featuring on most Malay menus, the dish can vary greatly; our version keeps it simple and basic, so you can start adding your own flavours. An easy, clean-tasting midweek meal, it is always traditionally served with white rice but you can use brown or mixed grain as we have. Pandan leaf is available from most Asian supermarkets and while you can make this dish without it, it adds an important flavour to this dish. Simply knot the leaf to fit it into your pot.
Ingredients
2 litres well-strained chicken stock, (preferably homemade, using Bostock organic chicken frames and no additional vegetables)
1 whole organic Bostock chicken, washed well and patted dry
2 cm piece ginger
1 tsp ground white pepper
1 bunch coriander, well washed, roots and stems removed and leaves picked, reserving them forthe garnish
For the soup:
1 tsp Lee Kum Kee light soysauce
1 tsp Lee Kum Kee sesame oil
1 spring onion, finely sliced
For the rice:
1 Tbsp cooking oil
1 clove garlic, peeled and very finely chopped
3cm piece ginger, peeled andsliced
400 grams jasmine rice
1 pandan leaf, knotted
½ teaspoon Salt
To serve:
1 cucumber, sliced
1 spring onion, finely sliced
Method
Bring the chicken stock to a boil in a covered pot large enough to fit the whole chicken submerged
Add the white pepper, half the coriander stems and roots, the ginger, and the whole chicken
Poach, covered, for 20 minutes
Turn off the heat and allow the chicken to sit for 30 mins before removing from the stock. Allow to cool completely
Strain the stock, discarding any scum or solids, and place the strained stock back into the pot on a low heat
In a medium-sized, heavy-based pot, heat the cooking oil, and add the garlic and ginger, stirring well and cooking until fragrant but not coloured
Add the rice and mix well, ensuring grains are well coated
Ladle in 1 litre of the strained chicken stock
Place the pandan leaf in the pot and cover
Bring to a boil and reduce the heat to low, cover and cook for 20 mins
When the chicken is cool enough to handle, chop into bite-size pieces using a heavy cleaver. If you prefer, you can remove the meat from the bones and serve in chunks
Serve the chicken garnished with the remaining coriander and alongside the rice
The remaining stock should also be seasoned to taste with a touch of light Chinese soy, sesame oil and coriander and served in small bowls