Hainanese Chicken Rice

[kctsang]

Hainanese Chicken Rice

Ingredients for rice chicken and soup:
rice
medium tender free-range chicken
Ginger - shredded fine
Garlic - shredded fine
a few cloves
1 or 2 cinnamon
some Pandan leaves (for soup and rice)
some salt
Lettuce

Method:
Cook chicken in water with Pandan leaves and salt (to taste). Do not overcook chicken - 20 to 30 minutes. Remove Chicken, let cool and cut into serving size. Keep the stock for rice and soup.
Fry shredded ginger and garlic with oil till golden fragrant, add to rice. Pour in chicken stock, add cinnamon, cloves, Pandan leaves and cook (in a rice cooker) as usual. Add lettuce (or other leafy veg) to remaining boiling chicken stock and turn off heat. Do not cook the lettuce.

Ingredients for chili sauce:
fish sauce
sugar
fresh red chilies
ginger
local lime
garlic
vinegar

Method:
Put garlic and ginger in mixer and grind till rather fine. Add vinegar,
fish sauce, salt and sugar to taste. Squeeze lime while serving.

Ingredients for garnish:
coriander
tomatoes - sliced
cucumber - remove skin, sliced
roasted sesame seed
sesame oil
light soya sauce
pineapple - sliced

To Serve:
Put chicken in the middle, sliced tomotoes, pineapple and cucumber by the side. Splash with light soya sauce, a little sesame oil and top with coriander.
Remove Pandan, cloves and cinnamon from rice. Fill rice in a bowl (used like a mould), and transfer onto plate. Add some tomatoes, pineapple and cucumber to the side. Served with soup and chili sauce in separate bowls.