Hainan Chicken Rice

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A simple meal that can be made a day ahead and refrigerated. retain the stock in a separate, covered container. complete the dish just before serving. from family circle chinese & asian cookbook

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Steps

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Wash chicken under cold water.

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Place in a large pan with the celery leaves , peppercorns , salt and spring onion , cover with water.

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Cover the pan , bring to the boil , simmer for 15 minutes.

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Turn off heat and leave , covered , for 45 minutes.

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Heat the oils in a pan with a well fitting lid.

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Add ginger , garlic and onion and cook until soft and golden.

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Set aside 1 tablespoon of the oil to use for a dipping sauce.

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Add rice to pan and cook , stirring , for 2 minutes , add 3 cups of stock from the pan in which the chicken was cooked.

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Bring to the boil.

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Simmer until holes appear in the rice.

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Cover pan tightly and reduce heat to very low.

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Cook for 15 minutes.

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Remove lid.

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Fluff up the rice with a fork.

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While rice is cooking , remove the chicken from the pan , retaining the stock for the soup.

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Joint western-style or chop chinese-style.

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Arrange pieces on a serving platter.

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Keep warm.

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To make dipping sauces: use reserved tablespoon of cooking oils and combine with grated ging.

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Ingredients

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whole chickens, celery leaves, peppercorns, salt, spring onions, peanut oil, sesame oil, ginger, garlic, onion, short-grain rice, soy sauce, red chilies, chinese cabbage, fresh coriander