![\"\"](\"https:\/\/ginnyang.com\/wp-content\/uploads\/2011\/10\/IMAG0274.jpg\" "\\"GnY_Chicken_Rice\\"")
<\/a><\/p>\nIngredients (Serves 3-4):<\/strong><\/p>\n Chicken Rice:<\/strong><\/p>\n 500g Chicken Thigh Fillets<\/p>\n 1 Whole Cucumber<\/p>\n 1 Litre Chicken Stock<\/p>\n 500ml Pork Stock<\/p>\n 20g Ginger<\/p>\n 2\u00a0Cloves Garlic<\/p>\n 1 Red Onion<\/p>\n 4 Sping Onions<\/p>\n 2 Cups (340g) of Basmati rice or Thai Jasmine rice (rinsed and dried)<\/p>\n 4 Tbsp Rapeseed oil<\/p>\n 1 tsp Sesame oil<\/p>\n Cilantro (for garnish)<\/p>\n <\/p>\n Sauce:<\/strong><\/p>\n 3 Large Red Chilies (de-seeded)<\/p>\n 1\u00a0Clove Garlic<\/p>\n 20g Ginger<\/p>\n 1 tsp Tomato Puree<\/p>\n 1 Spring Onion<\/p>\n 1 Lime<\/p>\n 1 tsp Light Soya Sauce<\/p>\n Small bunch of Cilantro<\/p>\n <\/p>\n Method:<\/strong><\/p>\n 1.\u00a0 Heat a large pan and add in the chicken and pork stock.\u00a0 Crush one whole clove of garlic and roughly chop the ginger, red onion and two spring onions, add to the stock and bring to the boil.<\/p>\n 2.\u00a0 Get a wok or saute pan and set to a very high heat.\u00a0 Generously season the chicken skin with salt and then sear them in the pan skin side down.\u00a0 As the skin is frying, season the other side of the chicken with salt.\u00a0 Turn only once.<\/p>\n 3.\u00a0 Once the chicken is nice and crispy on both sides, add it in to the stock.\u00a0 Deglaze the pan with some of the stock and return it to the stock pot.\u00a0 Keep the stock boiling over a fairly high heat to allow it to reduce.<\/p>\n 4.\u00a0 Heat the rapeseed oil again on a high heat.\u00a0 At the first sign of smoke, reduce the heat to medium and add in the rice.\u00a0 Add the sesame oil to the rice and stir fry until the rice becomes slightly translucent.<\/p>\n 5.\u00a0 Remove the chicken from the stock and reserve.\u00a0 Ladel the stock into the rice (about 750ml should be enough) and allow the rice to soften, stirring occasionally.<\/p>\n 6.\u00a0 As the rice is cooking, finely dice the remaining garlic clove and another spring onion and add to the rice.<\/p>\n 7.\u00a0 Reserve about half a ladel (or more) of stock for the chilli sauce.\u00a0 If you want to reheat the chicken you can add it back to the stock here but usually the chicken is served cold.<\/p>\n 8. Add boiling water to the stock to make a soup (add to taste).\u00a0 Remove the chicken if you decided to reheat it.\u00a0 Chop the remaining spring onion and a little cilantro to garnish the soup.<\/p>\n 9. Cut the chicken into strips and serve of a bed of sliced cucumber.\u00a0 You can drizzle it with a mix of sesame oil and some thick sweet soya if you have it.<\/p>\n The Sauce:<\/strong><\/p>\n 2. Add the chopped cilantro, tomato puree, light soya and lime juice.<\/p>\n 3. Add the hot stock to the sauce, mix and serve.<\/p>\n <\/p>\n <\/p>\n Tips:<\/strong><\/p>\n If you want to use a whole chicken and make your own chicken stock you can.\u00a0 Just remove the breast and thigh meat (for frying later) before boiling the chicken.<\/p>\n I tried adding coconut milk to the rice but it made it too heavy, almost like a risotto.\u00a0 This is why I recommend Basmati or Thai rice as they produce less starch.\u00a0 Rinsing twice is another option to remove more starch from the rice.<\/p>\n When frying the chicken try to keep the bits of meat apart.\u00a0 If they all squeeze together in the pan they will steam or boil rather than fry and you won’t get that crispy skin.\u00a0 Cook it in batches if you have to, you don’t have to worry about the chicken going cold!<\/p>\n You don’t need to cook the chicken through when searing it, you just need that brown crust.\u00a0 The boiling in the stock will finish it off.\u00a0 Also don’t worry about the chicken sticking to the pan, once it goes crispy it will release its self – that’s a good way to tell when your chicken is ready to turn or to go into the stock.<\/p>\n","protected":false},"excerpt":{"rendered":" So far I’ve done a western dish (Rigatoni ai quattro formaggi) and now I will do decidedly more eastern style dish.\u00a0 Hainanese Chicken Rice is a\u00a0very simple yet very tasty chinese recipe.\u00a0 While I was out in Malaysia I had some at one of the “5-star Hainanese Chicken Rice” restaurants.\u00a0 It lives up to its rather bold\u00a0name, which is probably why there are now three of them spread across Kota Kinabalu. Hainanese chicken rice consists[…]<\/a><\/p>\n","protected":false},"author":1,"featured_media":70,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[18,33,37,5],"tags":[12,14],"class_list":["post-59","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-east","category-lactose","category-main","category-recipes","tag-chicken","tag-rice"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/ginnyang.com\/wp-content\/uploads\/2011\/10\/IMAG0279.jpg","jetpack_shortlink":"https:\/\/wp.me\/p1PTCG-X","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/59","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=59"}],"version-history":[{"count":17,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/59\/revisions"}],"predecessor-version":[{"id":101,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/59\/revisions\/101"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/media\/70"}],"wp:attachment":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=59"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=59"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=59"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a>1. If you have a food processor, roughly chop the chilli, ginger, garlic and spring onion and blitz until it is almost a paste.\u00a0 Alternatively finely chop and throughly mix all the ingredients.<\/p>\n