Sunday, May 30, 2010

Hainan Chicken

A great summery version of a chicken, I miss this from Asia. This really makes the most of just one chicken. 

1) Setting a piece of breast meat aside for a couple of lunches during the week
2) Meat for a meal
3) Broth 
4) Bones of the chicken to make a congee, or Chinese rice porridge.

1 whole free-range chicken, rinsed. Cut out some fat and reserve for the rice
2” ginger, peeled, crushed and cut into slices
½ medium onion, sliced
2 tsp sea salt 

  • In a pot, large enough to hold the chicken, fill with water, half full. Add the ginger, onion and salt. Bring to a rolling boil. 
  • Add the chicken, bring to a boil and boil 10 minutes per pound. 
  • When ready, lift the chicken out and place directly into an ice “bath” to let cool completely. Turn occasionally to cool all sides. You may need to add more ice.
  • Reserve the poaching broth on a simmer for a side soup, the rice and sauces. 
4 tsp chicken fat or oil
4 cloves garlic, peeled, crushed and finely chopped
1” ginger, peeled and finely chopped
1 small shallot, peeled and finely chopped
2 cups rice
½ cups hot poaching broth
  • In a saucepan, on med-high heat, fry the fat or oil, garlic, ginger and shallot for 2-3 minutes. 
  • Add the rice, stirring and sauté gently to coat and combine. 
  • Add the broth, bring to a boil, then turn heat down, cover and simmer for 20 minutes. 
2” ginger, peeled and finely chopped

1 stalk green onion/scallion, finely chopped
½ Tbsp sesame oil
¼  tsp sea salt 

2 small chilis, finely sliced
½” ginger, peeled and finely chopped 
¼  tsp sea salt
1 Tbsp fresh lime juice
1 Tbsp poaching broth

2 Tbsp low-sodium tamari
½ tsp rice or white vinegar
1 Tbsp GF brown rice syrup

  • Combine each of the sauces in separate dipping bowls and set aside. 
  • Cut the chicken up into manageable pieces, spoon out the rice and the broth (with a sprinkle of chopped green onions).
  • Serve with slices of cool cucumber and fresh tomato.

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