Hainanese Chicken Rice Recipe

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Hainanese Chicken Rice
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Ingredients
18
Count
Nutrition
935
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Prepare chicken and broth: Remove fat from cavity of chicken and reserve for rice. Rub chicken inside and out with 1 teaspoon salt.
  2. Bring water with remaining 2 teaspoons salt and ginger to a boil in a 6- to 8-quart pot wide enough to hold chicken. Put chicken, breast down, in water and return to a boil, covered. Simmer chicken, partially covered, 20 minutes and remove from heat. Let chicken stand in hot broth, covered and undisturbed, until just cooked through, 15 to 20 minutes.
  3. Letting broth drain from chicken cavity into pot, transfer chicken to a large bowl of ice and cold water and reserve broth for rice and soup. Cool chicken completely, turning once. Drain chicken and pat dry with paper towels. Cut into serving pieces.
  4. Make chile sauce while chicken is cooking: Pulse chile-sauce ingredients to a coarse paste in mini food processor.
  5. Make rice: Cook reserved chicken fat in a 3-quart heavy saucepan over moderate heat, stirring, until rendered, then discard solids. Add vegetable oil if necessary to make 2 tablespoons fat.
  6. Wash rice under cold running water until water runs clear and drain well.
  7. Cook shallots in fat over moderate heat, stirring, until browned. Add garlic and cook, stirring, 1 minute. Add rice and cook, stirring gently, 1 minute.
  8. Add 3 cups reserved broth and bring to a boil. Boil until liquid on surface is evaporated and small bubbles appear from holes in rice, 3 to 4 minutes.
  9. Cover and cook over very low heat until rice is tender and liquid is absorbed, about 15 minutes more. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff rice with a fork and cover.
  10. Assemble dishes: Shave as many long ribbons as possible from cucumber with a U-shaped vegetable peeler and chill ribbons in another bowl of ice and cold water 15 minutes. Drain well.
  11. Stir together soy sauce and sesame oil.
  12. Bring 6 cups reserved broth and watercress to a boil in a 3-quart saucepan and simmer 1 minute. Remove pan from heat and let stand until watercress is a shade darker, about 3 minutes.
  13. Drizzle soy-sesame mixture over chicken. Serve chicken with cucumber ribbons and individual bowls of rice, soup, and chile sauce.
  14. Cooks' note: · Chicken and broth may be prepared 1 day ahead and chilled, covered. Bring chicken to room temperature before proceeding.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 934.99 Kcal (3915 kJ)
Calories from fat 371.16 Kcal
% Daily Value*
Total Fat 41.24g 63%
Cholesterol 238.09mg 79%
Sodium 1723.45mg 72%
Potassium 868.3mg 18%
Total Carbs 82.85g 28%
Sugars 7.75g 31%
Dietary Fiber 2.95g 12%
Protein 54.14g 108%
Vitamin C 22.2mg 37%
Iron 3.7mg 21%
Calcium 76.4mg 8%
Amount Per 100 g
Calories 200.23 Kcal (838 kJ)
Calories from fat 79.49 Kcal
% Daily Value*
Total Fat 8.83g 63%
Cholesterol 50.99mg 79%
Sodium 369.09mg 72%
Potassium 185.95mg 18%
Total Carbs 17.74g 28%
Sugars 1.66g 31%
Dietary Fiber 0.63g 12%
Protein 11.6g 108%
Vitamin C 4.8mg 37%
Iron 0.8mg 21%
Calcium 16.4mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.5
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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