Nostalgic Cooking: Hainanese Chicken Rice

Hainanese chicken rice is a dish that's quite popular these days and you can get it at most Malaysian and Singaporean restaurants. It's special for me though because my Nana was from Hainan Island, in the south of China, where this dish originates (incidentally, Hainan Island is also known for coconut candy).

I regret never having learnt how to cook this from my Nan while she was still alive, and Great-Grandmother's instructions (Nan's Mum) have been sketchy at best. But using a recipe from my friend, Leana, my attempt at cooking this wasn't too bad for a first go.

To prepare the chicken
1.5 kg chicken
Salt
3 slices ginger
Spring onion
Sesame oil
Soya sauce
White pepper

Rinse the chicken both inside and outside, marinate with salt and stuff inside with ginger slices. Boil half pot of water. Put in the bottom part of a spring onion. When water is boiling, immerse chicken into the water. Ensure the chicken is covered with water. Reduce heat to low and poach for 35-40 minutes depending on the size of the chicken. Remove chicken and leave to cool. If chicken is still slightly uncooked, re-boil stock and immerse the chicken for 5 minutes. Mix some sesame oil, soya sauce and white pepper in a small bowl and drizzle over chicken.

To make the chicken rice
2 cups rice
1 clove garlic
1 slice ginger
Peanut oil
Light soya sauce

Fry the uncooked rice with some oil and light soya sauce. Transfer into a rice cooker and add 3 ½ cups of chicken stock and some salt. Add crushed peeled garlic and a piece of ginger to the pot. Cook the rice.

Soup, to serve with Chicken Rice
Cabbage (shredded)
Spring onions/coriander
Salt
Soup

Boil the chicken stock add shredded cabbage. Add salt to taste. Cut spring onion and/or coriander and garnish the soup.