Hainanese Chicken Rice
By: Anonymous
Published: Monday, November 30, 2009 - 3:05pm

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

1 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. 2 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. 3 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. 4 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. 5 To serve: Place rice in a wide, shallow serving bowl. Place chicken around rice. Serve with sauces. 6 This recipe yields 2 to 4 servings.