Poached chicken with rice

Poached chicken with rice

By
From
Best Kitchen Basics
Serves
4-6
Photographer
Petrina Tinslay

I first ate this Hainanese classic in the hawker stalls of Singapore. I have eaten it many times since and cook it mostly during Sydney’s humid summers. Some may find the gelatinous texture of the meat and skin a little rich. Others fear death from salmonella when they see the pink blush around the bone. I have no time for these people.

Ingredients

Quantity Ingredient
1 x 1.6kg free-range chicken
100ml light soy sauce
3cm piece fresh ginger
2 fresh bay leaves
1 bunch coriander, plus extra to garnish
1 baby cucumber, halved lengthways, or thinly sliced red onion, to garnish

Dressing

Quantity Ingredient
1 tablespoon first-pressing sesame oil
1 tablespoon soy sauce

Chicken rice

Quantity Ingredient
reserved chicken fat, (see method)
440g short- or medium-grain white rice
625ml chicken stock
2cm piece fresh ginger, finely chopped

Method

  1. Fill a 4 litre saucepan three-quarters full with water and bring it to the boil. Add the chicken and cook for 1 minute. Drain and refresh the chicken under cool water.
  2. Rinse and clean the saucepan and add the chicken and the remaining ingredients, except the garnish. Add water to cover and cook over high heat until it comes to a simmer. Skim to remove any scum. Cook for 5 minutes then remove the pan from the heat, cover with a tight-fitting lid and leave for 2 hours. Once it has finished cooking, skim off 125 ml of the chicken fat and reserve – see Note.
  3. To make the dressing, combine the sesame oil and soy sauce in a small bowl.
  4. To make the chicken rice, put the reserved chicken fat in a 1 litre saucepan, add the rice and cook over medium heat until the rice just starts to toast. Add the stock and bring to the boil. Add the ginger and cover the pan with a tight-fitting lid. Reduce the heat to a low simmer and cook for 12–15 minutes. Remove the pan from the heat and fluff the rice with a fork. Replace the lid and allow the rice to steam, off the heat, for another 15 minutes.
  5. Remove the chicken from the saucepan and cut it into 12 pieces, Chinese-style, leaving it on the bone. Serve the chicken at room temperature with the dressing drizzled over accompanied by the chicken rice. Garnish with the extra coriander and the baby cucumber.

Note

  • You can freeze the leftover stock and use it as the base for a master stock whenever you cook this dish.
Tags:
best
kitchen
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