Hainanese Chicken Rice Balls

Steps7

1. 1

   Step 1. Poach the chicken

   35 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.

   Scallion3 pc of 3 pcBlack pepper
2. 2

   Step 2. Make 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 pepperMonosodium glutamate0.3 tsp of 0.5 tspChicken stock
3. 3

   Step 3. Finish poaching the chicken

   20 min

   Return the chicken to the pot and cook on low heat for 20 minutes - this gives tender chicken with silky skin.

4. 4

   Step 4. Make 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.

   ScallionMonosodium glutamate0.3 tsp of 0.5 tsp
5. 5

   Step 5. Cook 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.

   Chicken stock
6. 6

   Step 6. Chop the chicken

   Chop the chicken into bite-sized pieces.

7. 7

   Step 7. Serve

   Serve the sliced chicken with pandan rice, cucumber slices, both the chilli and ginger spring onion sauces.

   Traditionally the rice is rolled into balls for easier carrying and to keep warm longer.

   Jasmine rice