Hainanese Chicken Rice Balls

Name: Hainanese Chicken Rice Balls
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 racions
Ingredients: 1 ud Chicken; 3 ud Scallion; 60 g Ginger; 1 cda Salt; 1 cda Black pepper; 3 ud Chili pepper; 10 gra Garlic; 2 cda Lime juice; 1.5 cda Sugar; Salt al gust; 0.5 cdta Monosodium glutamate; 4 cda Sesame oil; 1 cda Soy sauce; 15 g Salted butter; 50 g Rice; 250 g Jasmine rice; 1 ud Pandan leaf; 1 P Cucumber; Chicken stock al gust

A Melaka specialty with poached chicken, fragrant pandan rice rolled into balls, and two signature sauces

Xiengni

Preparació: 25m
Cocció: 1h
Passos: 7
Racions: 4
Dificultat: Mitjana

Bol

Entre setmana #chicken-rice #hainanese #pandan-rice

Elaboració

Pas 1Poach the chicken35 min
Bring a large pot of water to a boil, add 3 spring onion whites, 10 g ginger, 1 tbsp sea salt and 1 tbsp black peppercorns. Add the whole chicken breast-side down and cook for 30-40 minutes (depends on how large your chicken is) until tender, then immediately shock in an ice water bath.
ChickenScallion3 ud de 3 udGinger10 g de 60 gSaltBlack pepper
Pas 2Make the chilli sauce
Pound 3 red chillies and 8 garlic cloves in a pestle and mortar until smooth, then mix in lime juice, 1 ½ tbsp sugar, ½ tsp salt and ¼ tsp MSG. Mix well then add 1-2 tbsp of the chicken broth.
Chili pepperGarlic8 gra de 10 graLime juiceSugarSaltMonosodium glutamate0.3 cdta de 0.5 cdtaChicken stock
Pas 3Finish poaching the chicken20 min
Return the chicken to the pot and cook on low heat for 20 minutes - this gives tender chicken with silky skin.
Chicken
Pas 4Make the ginger spring onion sauce
Pound 50 g ginger, then add finely sliced spring onion greens. Heat the sesame oil in a small pot until lightly smoking, add to the sauce along with 1 tsp salt, ¼ tsp MSG and soy sauce.
Ginger50 g de 60 gScallionSesame oilSaltMonosodium glutamate0.3 cdta de 0.5 cdtaSoy sauce
Pas 5Cook the pandan rice
Wash both rices until the water runs clear. In a pot, melt butter, add 2 garlic cloves and sliced ginger and sauté until fragrant. Add the rice, then cover with chicken broth until it reaches the first knuckle of your finger above the rice. Add the pandan leaf, bring to a boil, then cover and cook on low heat until fluffy.
RiceJasmine riceSalted butterGarlic2 gra de 10 graGingerChicken stockPandan leaf
Pas 6Chop the chicken
Chop the chicken into bite-sized pieces.
Chicken
Pas 7Serve
Serve the sliced chicken with pandan rice, cucumber slices, both the chilli and ginger spring onion sauces.
Nota
Traditionally the rice is rolled into balls for easier carrying and to keep warm longer.
ChickenRiceJasmine riceCucumber