Hainanese Chicken Rice
|Whole chicken||1250 Gram, cleaned, washed and dried|
|Sesame oil||1 Teaspoon|
|Chicken powder||1 1⁄2 Teaspoon|
|Mei kuei lu chiew||1 Tablespoon|
|White pepper||1⁄3 Teaspoon|
|Ginger slices||3 Medium|
|Spring onion||2 Medium, washed|
|Thai sweet chilli sauce||6 Tablespoon|
|Fresh lemon juice||2 Teaspoon|
|Sugar||2 2⁄3 Tablespoon|
|Cold boiled water||2 Tablespoon|
|Lemon grass||1 Medium, washed|
|Chicken fat/Oil||2 Tablespoon (Leveled)|
|Rice||2 Cup (32 tbs)|
1. Cut the chicken fat in small pieces and leave aside.
2. Place the chicken is a steaming plate; rub the salt little at a time, inside and outside of the chicken.
3. Do the same with remaining marinade ingredients,like the chicken powder, sugar, white pepper and Mei kuei lu chiew rubbing the chicken with one ingredient at a time.
4. Fold the chicken wings inside, clean the side of steaming plate.
5. Using sides of knife, crush the white part of spring onion and make a knot.
6. Stuff the chicken with knotted spring onion and ginger slices.
7. Cut of the top and bottom of lemongrass.
8. Using a mallet, crush the bottom of lemongrass and cut it into three pieces.
9. Peel the shallots and slice them lengthwise.
10. For the sauce: In a bowl, place together Thai sweet chili sauce, lemon juice, sugar and boiled cold water, and mix well or blend it. Set aside the sauce.
11. In the steamer, pour enough water and place steamer rack in centre.
12. Place the steamer plate over the rack and cover with lid.
13. Heat the steamer and after the water boils, let the chicken steam for 45 to 47 minutes or until a pierced tooth pick comes out clean.
14. Turn the heat off, put the lid back and allow the chicken to cool for 10 minutes in the steamer.
15. Take the chicken out and leave it aside to cool for about 20 minutes.
16. As the chicken cools, remove ginger and spring onions, and discard.
17. On a clean plate, place the chicken, put another plate over the chicken and hold with both the hands, and carefully flip the plates in order to turn the chicken.
18. Thread two long chopsticks through the opening of the chicken to the neck.
19. Place a bowl in the steamer.
20. Rest the chopsticks on the sides of steamer, and allow the chicken to air dry for 75 minutes.
21. In a measuring jug, pour the liquid from steaming plate.
22. In a small bowl, stir together lemongrass pieces, chicken powder, strained steaming broth and leave it aside.
23. In a hot non-stick pan, melt chicken fat.
24. Add shallot and ginger and sauté well until the shallots are translucent, leave aside.
25. When the chicken is dried, sieve rice in the rice cooker.
26. Using small spoon remove fat from the surface of steaming liquid, and discard the fat.
27. Pour the steaming liquid in rice cooker, add more water if required and stir well.
28. Put the lid on and cook the rice as usual.
29. When the rice is half cooked, top it with shallot mixture and continue cooking until rice is fully cooked.
30. Unplug the cooker and leave the rice in the cooker for 15 minutes.
31. Take the lemongrass and ginger slices out and discard.
32. Using chopstick stir the rice well.
33. Brush the chicken with sesame oil, and carve it.
34. Serve the hot rice on a warm serving plate, with hot chicken pieces and sauce on the side.
Steaming duration may vary on size of chicken.