Being a lazy but flavour-chasing cook, I've searched far and wide to create this cheaty Hainanese Chicken Rice. This recipe uses free-range chicken breasts (instead of a whole bird) poached in a quality, store-bought chicken stock with the rice – all in the one pan.
Far from authentic, I know, but that's not what we're aiming for. What you do get is max flavour for not that much effort and perfectly poached, super juicy chicken. My kind of weeknight cooking.
Ingredients
Serves 2 (or even 4 if served with steamed greens)
Chilli Sambal
–
4 long red chillies, roughly chopped 1 large clove Australian garlic, roughly chopped 2 tbs rice wine vinegar 1 tsp caster sugar or a bit of honey/maple syrup pinch of sea salt flakes
Spring Onion & Ginger Sauce –
4 spring onions, finely sliced 3-4cm piece ginger, finely grated (I used a microplane) 40ml vegetable oil a splash of rice wine vinegar (or lime juice)
Chicken Rice
– 1 cup jasmine rice 1.5 cup of chicken stock or water 3-4cm piece of ginger, julienned 1 tbs tamari
2x free range chicken breasts, skin on and equal in size (bash down the thicker end so it's 3-4cm overall for even cooking)
2 spring onions, cut in half 1 sprig of fresh coriander
Chilli Sambal
Put everything in a food processor* (I used my NutriBullet) or use a stab blender and process until saucy but a little chunky. Set aside in the fridge.
*I guess you could also just use a mortar and pestle here, but we're being lazy today.
Spring Onion & Ginger Sauce
Put the spring onion and ginger into a small metal bowl.
Heat up the vegetable oil in a small pan until smoking hot. Pour over the spring onion and ginger (careful, it spits – a little exciting too) and stir. Add a splash of rice wine vinegar. Set aside in the fridge.
Chicken Rice
Grab a shallow saucepan that has a lid which can fit the 2 chicken breasts in one layer. (This is key to cooking the chicken and rice evenly).
To the saucepan, add the rice, ginger, tamari and stock and give it a stir. Try and get the rice in an even layer by giving it a jiggle.
Place the flattened chicken breasts skin side up on top of the rice, then place the spring onion and coriander sprigs on top. Pop on the lid and tun the stove onto high and bring to a boil.
Once it comes to a boil, turn the heat down to low and let a simmer for 12 minutes. Turn off the heat and let sit with the lid on to finish cooking in the residual heat. After 10 mins, you’re now ready to serve!
Remove the chicken breasts to a chopping board and fluff up the rice. Slice the chicken and serve over the rice. Drizzle the chicken with a little tamari (and sesame oil of like) and add your sauces on the side.