Hainanese Chicken Rice (again …)

I’ve blogged about Hainanese Chicken Rice before, but it’s one of my favorites, so it’ll keep coming up.  It’s a famous dish from Singapore, and extremely simple to make, but very tasty.  I used it to make some quick lunches this week.

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1 high quality whole chicken

Rice

Sriracha

Lime Juice

Sugar

1 Onion

1 bunch scallions (optional)

Cilantro (optional)

Roughly chop onion, stuff into chicken along with scallions if using.  Braise in a pot of water, or better, sous vide at 160 for several hours.

Pour broth from chicken into a container.  Discard onions and scallions.  Put conveniently already-bagged chicken into fridge (if using sous vide; otherwise you need to find a container for chicken, too!).  Mix equal parts rice and broth; bring to boil, reduce to simmer, cook for 20 minutes (feel free to adjust as you usually do, this is just a recipe for rice at this point).

Mix three parts sriracha, one part lime juice, and add sugar to taste.  Chop up chilled chicken into bite size pieces.  Cover with chili sauce, or use chili sauce as dipping sauce.  Serve chicken and rice with soup (three parts broth, one part lime juice).

So, basically, several great meals, with only the effort of … braising a chicken, cooking some rice, and mixing a simple sauce.  You can make more fancy versions, but this is a good quick and easy one.

 

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