Hainanese Chicken Rice

Photo: flickr user avlxyz

Ingredients

1 pound chicken thighs

4 cups water

1 teaspoon salt

2 tablespoons cooking oil

1 walnut-size shallot finely chopped

1 teaspoon minced ginger

1/2 teaspoon minced garlic

1 1/2 cups long-grain rice

2 cups chicken broth

1/2 teaspoon sesame oil

1 cup chopped ginger - (to 3)

1/4 cup chicken broth

1 teaspoon salt

1/2 teaspoon sugar

1 teaspoon sesame oil

2 tablespoons cooking oil

2 fresh red jalapeno chilies seeded

1/4 cup chicken broth

1 tablespoon minced garlic

2 tablespoons lime juice

1/2 teaspoon sugar

1/2 teaspoon salt

2 tablespoons cooking oil

Sweet thick soy sauce (kecap manis)

Oyster-flavored sauce

Preparation

For chicken: Place chicken, water and salt in a 2-quart pan and bring to a boil. Reduce heat; cover and simmer until chicken is no longer pink when cut near the bone, 30 to 40 minutes. Lift out chicken and let cool; reserve broth for rice and sauces.

For rice: Place a 2-quart pan over high heat until hot. Add cooking oil, swirling to coat sides. Add shallot, ginger and garlic; stir-fry until fragrant, about 30 seconds. Add rice and cook, stirring, for 2 minutes. Add 2 cups broth, then the sesame oil. Bring to a boil; cover, reduce heat, and simmer until rice is tender and liquid is absorbed, about 20 minutes.

For ginger sauce: Place all ginger sauce ingredients except cooking oil in a blender and process. Heat oil in a small pan over medium heat. Add puree and cook until slightly thickened, about 2 minutes.

For chili sauce: Place all chili sauce ingredients except cooking oil in a blender and process until smooth. Heat oil in small pan over medium heat. Add puree and cook until slightly thickened, about 2 minutes.

To serve: Place rice in a wide, shallow serving bowl. Place chicken around rice. Serve with sauces.

This recipe yields 2 to 4 servings.