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Hainanese White Chicken

Monday, July 27, 2009

 

 

 

Hainanese White Chicken is actually the white chicken meat for Hainanese Chicken Rice which is very popular in Singapore. I learned to cook this dish from one of my friends uncle who is the main chef of a food stall chain selling Hainanese Chicken Rice.

This dish is in fact very easy to make and taste super yummy. Furthermore, the soup base used to cook the chicken can be used to cook either soup or the rice too. I often use it to cook soup as chicken rice is very oily and not suitable for regular consumption.

I change the recipe a bit and instead of using the whole chicken, i only use chicken leg instead. Firstly, because i don’t know how to chop a whole chicken and secondly it’s too much for my family.

 

 

Hainanese White Chicken

 

Ingredients:

300 g                      chicken leg

2500 ml                 water

3 cloves                  garlic, smashed

2                                 star anise

1 knob                      ginger, cut into thick slice

2 stalks                     spring onion, chop into 2″ length

½  tbsp                    concentrated chicken stock         

2ooo ml                   ice water

       

To make dipping sauce:

3 tbsp                      hot chicken soup

2 tbsp                      light soy sauce

1 tbsp                      sesame oil

2 tsp                        sugar

→  Mix hot chicken soup with sugar and stir to dissolve. Add in soy sauce and

       sesame oil and stir to blend. Set aside.

 

 Method:

1.    Clean chicken and side aside. Do not cut.

2.    Put all ingredients except chicken into large pan and bring to boil.

        On medium high heat, continue to boil for 5 minutes.

3.    Add in chicken meat and boil uncovered for 5 minutes. Off heat. Cover lid and

        let chicken soak in hot water for 10 minutes.

4.    Prepare another pan filled with ice cube and water, transfer chicken to ice water

        and let soak for another 5 minutes.

5.    Remove chicken from ice water and cut into desired thickness. Lay over onto

        serving plate and spoon 2 tbsp of soy sauce mixture over it to keep it moist.

6.    Garnish with spring onion and serve.

 

    Soy sauce mixture can be used as a dipping sauce sauce too.

♥    For making chicken soup, after removing chicken meat, remove all other ingredients too

      and bring to boil again. Add in some shredded cabbage or tofu. Off heat and serve.

 

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One Comment leave one →
  1. Monday, July 27, 2009 12:59 pm

    Thanks for sharing! I’m gonna try this!

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