Hainanese chicken rice


4-year-old and 6-year old paint together.

6-year-old: Do you want to have a nice painting or an ugly painting?
4-year-old (excited): A nice painting!
6-year-old (sigh): Okay fine, give me your paper and crayons.

Hainanese Chicken Rice

A. Chicken
2 litters water
1 star anise
1 cinnamon stick
1 onion
1 bay leave
1 lemongrass stick (smashed)
2 tsp salt
3.5 lbs free-range chicken
1 tsp salt
1 thumb-sized ginger (smashed)
6 spring onion (green part)
Sesame oil (optional)

B. Rice
3 cups rice (rinsed)
Chicken broth (from A)
1 tbs light soy sauce
3 garlic cloves (minced)
Canola oil

C. Spring onion sauce:
Chicken fat (from A)
6 spring onions (white part)
1 tsp salt
1/2″ ginger
2 garlic cloves (minced)
2 tsp light soy sauce

D. Chili sauce:
2 tbs chili paste
1 tsp sugar
1 tsp vinegar

E. Hoisin sauce:
2 tbs hoisin sauce
1 tsp light soy sauce

F. To serve (optional):
Cucumber (sliced)
Fresh coriander

To cook chicken:
1. In a stockpot, boil water + star anise + cinnamon stick + onion + bay leave + lemongrass + salt.
2. Rub 1 tsp salt in chicken cavity.
3. Stuff chicken cavity with ginger and spring onion.
4. When the stock boils, add chicken, breast-side up, cover the stockpot.
5. Turn to low heat, wait until the water boils again.
6. Turn off the heat. Let the chicken rest in the covered stockpot for 20 minutes.
7. Turn on the heat again.
8. Flip the chicken, now back-side up.
9. Just when the water gently boils, turn off the heat.
10. Cover, and let the chicken rest for another 10 minutes.
11. Plunge the chicken into a big iced water bowl.
12. Drain, and brush with sesame oil.
13. Save the broth, bay leave, lemongrass, ginger, and spring onions for the rice.
14. Skim the chicken fat to make spring-onion sauce.

To cook rice:
1. In a large non-stick skillet, heat 3 tbs canola oil.
2. Add minced garlic.
3. Add rice.
4. Stir-fry under medium heat for about 5 minutes.
5. Put rice into a rice cooker.
6. Add chicken broth (4-cup water mark in your rice cooker) + 1 tbs light soy sauce.
7. Add bay leave, lemongrass, ginger, and spring onions from A.
8. Cook as instructed (if your rice cooker has Soft option, choose it).

To make spring-onion sauce:
1. Use a mortar, smash the white part of spring onions with 1 tsp salt.
2. Transfer to a separate bowl.
3. Use the same mortar to smash ginger.
4. Mix ginger and spring-onion in the bowl.
5. In a small skillet, heat the chicken fat with minced garlic.
6. Pour the hot garlic mixture into the prepared bowl in step 4.
7. Add light soy sauce. Set aside.

To make chili sauce:
1. Mix all ingredients together.
2. Set aside.

To make hoisin sauce:
1. Mix all ingredients together.
2. set aside.

To serve:
1. Chop chicken to a match-box-sized pieces.
2. Serve chicken with warm rice and 3 types of sauces.
3. If desired, prepare some cucumber slices and fresh coriander.