Hainan Chicken

If you're looking for something unique to prepare for your weekend dinner, why not prepare this delicious Hainan Chicken?

Ingredients:
For the Chicken:
1 whole fresh chicken (preferably fre range)
1 tbsp Chinese rice wine
1 tbsp light soy sauce
6 slices fresh ginger
1 clove garlic, slightly bruised
2 shallots, chopped in a few pieces
1 tsp sesame oil
1 tbsp light soy sauce
1/2 tsp salt
1 1/2 cups Carnation Evap
Chicken Stock
Water

For the Chicken Rice:
3 cups long grain rice
2 tbsp peanut oil
2 small ginger, grated
3-4 cloves garlic, chopped
Salt (to taste)
3 1/2 cups chicken stock
2 pandan leaves (optional)

For the Chili Sauce:
10 fresh red chillies, seeds removed
1-2 cloves garlic
1/2 fresh ginger
2 tsp chicken stock
Salt to taste

For the Ginger Sauce:
75g ginger
6 cloves garlic
1/2 tsp salt
2 tsp lime juice
2 tbsp chicken stock (from the boiled chicken)

Procedure:
1. Bring a pot of water and Carnation Evap to a boil, the pot being large enough to fit the whole chicken.

2. While the water is heating, rub chicken inside with rice wine and soy sauce.

3. Roughly chop three pieces of ginger, garlic and one shallot and then blend in a food processor. Place mixture inside chicken.

4. When the water boils, turn heat off and place the chicken, remaining three pieces of ginger and shallot in the water. Leave the chicken to stand in the water for one hour.

5. After the first five minutes of standing, lift up the chicken, drain the water from the stomach cavity and put chicken back in the pot.

6. Repeat this process two or three times during the cooking period to make sure the chicken cooks inside as well as outside.

7. After 30 minutes, turn on the heat to bring the water back to almost boiling point, then turn heat off. The chicken, never being allowed to boil, will be very tender and juicy.


8. At the end of the hour, remove chicken and rub with remaining soy sauce combined with sesame oil and salt, and then cut into bite-sized pieces.

RECIPE AND PHOTO COURTESY OF MY FAVORITE RECIPES