Hainanese chicken rice

Ingredients

Vegetable oil blend, 15 ml, 1 tablespoon
Ginger, fresh, 1 teaspoon(s), lightly smashed
Garlic, 2 clove(s), finely chopped
White rice, uncooked, 2.5 cup(s), washed, rinsed and drained
Chicken stock, liquid, 3.5 cup(s), visible fat removed
Table salt, 1 teaspoon(s)
Bay leaves, 3 leaf(s)
Chicken breast, lean, raw, 600 g, skin removed
Ginger, fresh, 10 g, 4 cm piece, crushed
Garlic, 5 clove(s), finely chopped
Table salt, 1 teaspoon(s)
Red chilli, 10 chili(s)
Ginger, fresh, 5 g, 2cm piece
Garlic, 4 clove(s)
Lime juice, 30 ml, 2 tablespoons
Chicken stock, liquid, 30 ml, 2 tablespoons
Soy sauce, salt reduced, 1 teaspoon(s)
Cucumber, 1 cucumber(s), sliced

Cooking instructions

1. Heat wok with 1 tablespoon of vegetable oil. Add in ginger and garlic and stir-fry until fragrant.

2. Add in rinsed rice and stir-fry for approximately 3 minutes. Add bay leaves and cover rice with chicken stock. Bring to boil and transfer to an electric rice cooker.

3. Rub salt on chicken breast and place ginger and garlic on top of chicken. Steam over high heat for about 20 minutes or until cooked.

4. Once chicken is cooked, immediately transfer into a bowl of ice water and soak for 10 minutes. Remove chicken from water and cut into desired serving sizes.

5. Prepare chilli dipping sauce by blending red chillies, ginger,  garlic, lime juice and 2 tablespoons of chicken stock in a blender.

6. Place rice in a small bowl to form a round shape before serving it on the plate. Place sliced chicken on plate and add a few drops of salt reduced soy sauce on chicken. Garnish with spring onions and sliced cucumber on the side.

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