Hainanese Style Chicken:
Haninanese are famous for this recipes.
A healthy dish for the whole family.
The dipping ginger sauce give the chicken an extra flavour.
21/2 lb chicken
4 spring onions, minced
2.5 cm (1 inch) piece fresh ginger, minced
2 teaspoons Chinese rice wine
3 teaspoons salt
3 tablespoons vegetable oil
3 /4 lb rice
8 cups light chicken stock
1/2 lb Chinese vegetables (cabbage or spring greens)
2 tablespoons vegetable oil
2 spring onions, finely shredded
5 cm (2 inch) piece fresh ginger, finely shredded
Clean chicken and pat dry. Mix onions and ginger
with wine and salt. Rub outside and cavity of chicken with the
seasonings for 1 hour.
Steam chicken in a wok on a high heat for 35-40
minutes. Allow to cool slightly, then remove and chop into bite-sized
pieces. Arrange on a plate and set aside.
Wash rice well then drain thoroughly. Heat 3
table-spoons oil and fry rice for 5 minutes, stirring to coat
each grain with oil. Pour in cold water to cover rice by 4 cm
Cover the pan, bring to the boil, then turn
heat down to lowest point and cook until rice is tender and
liquid completely absorbed.
Bring chicken stock to the boil, add washed
vegetables and simmer for 1 minute. Lift out and drain. Season
soup to taste with salt and soy sauce. Mix together sauce ingredients
and spoon into tiny dishes.
Serve the chicken warm rice, the hot stock as
a vegetables soup and dipping sauce.
Using a Chinese
cleaver to chop up the chicken. A regular knife will not
do a good job.