Chicken rice is often associated with Asian countries like Singapore where it is considered one of its national dishes. It is originated from Hainan and is the most authentic. It started from the province of Hainan where the dish began popular. Hence when early Hainan migrants began to make their mark towards Asia, many settled down in Singapore and brought their exquiste specialty, the Hainanese chicken rice recipe with them. Ever since Hainanese chicken rice walk the talk in Singapore. And I can have chicken rice every day and never grow tired of it. YUM!

Today I cooked Hainanese chicken rice and accompanied with homemade chilli sauce which is essential to go along with the dish. A good chilli sauce, rice and chicken are all essentials and key in making this dish.

Ingredients

Chicken( serves 4-5 )

• 1.8kg free range chicken, clean thoroughly( reserved some chicken fat )
• 2 tbsp soy sauce, 2 tbsp shaoxing wine
• 1 inch ginger
• 2 cloves garlic
• 3 sprigs spring onion
• 1/4 cup soy sauce, 1 tbsp sesame oil, 1/4 tsp salt ( mix )

1. Rub the inside of the chicken with soy sauce and shaoxing wine. Blend ginger, garlic and spring onion lightly and put the mixture into the cavity of the chicken.
2. Bring a pot of water( size enough for the chicken to immerse ) to the boil. Put in the chicken and cook for 30-35 minutes over very low heat.  Water level must be above the poaching chicken.
3. Remove the chicken. Retain the stock for later use. Combine 1/4 cup soy sauce, 1 tbp sesame oil and a 1/4 tsp salt, rubbing all into the chicken. Leave to cool. Chop chicken into bite sizes and serve with rice.

Rice( serves 4-5 )

• 500g rice, washed and drained
• 5 cloves garlic( with skin ) flatten with a knife
• 1 inch ginger ( bruised )
• 3 tbp chicken oil/peanut ( chicken oil from chicken fat if available )
• 4 pieces pandan leaves
• 600ml chicken stock
• 1/2 tbp salt, 1/2 tsp chicken powder

1. Rinse rice and drain. Heat up oil, fry ginger, garlic and pandan leaves until fragrant.
2. Add in the rice and stir fry until all combined and fragrant.
3. Pour rice into rice cooker. Add chicken stock and seasonings, salt and chicken powder. Serve with chicken pieces and chilli sauce. Voila! Happy Days!

Chilli Sauce

Grind 6 red chillis, 4-5 birds eye chillis, 1/2 inch ginger, 2 cloves garlic in a food processor.

Add in 2 tbsp lime juice, 1/4 tsp salt, 1 tsp sugar, 1 tbp chicken oil/peanut oil and 50ml chicken stock.

Serve with rice and chicken.