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Hainam Chicken Recipes

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Recipes to make Hainam Chicken... it's a steamed chicken with a clear soup served over rice... it seems very healthy and is very tastey...

Authentic recipe is to put the Chicken in boiling water, not steam, below is the recipe and some cooking hints!

The trick is good quality *** free ranch chicken ***...!

Frozen chicken tastes just like a piece of paper when used for preparing Hainan Chicken Rice, do not waste your time if you couldn't find good quality of meat to start with!

Buy a whole fresh free ranch chicken (in China my aunt kills it right before she starts cooking), if not, find the best quality whole chicken that's available in your town and try your luck!

<<<<<<<< Hanianese Chicken Rice >>>>>>>>>> Serves 4

1 free ranch chicken (2.5 lb)
6 to 8 cloves of garlic (with skin) cut into half
Green onion or leek (cut to 2 inches in length)
1 to 2 stalk of pandan leaves, cut into 2 inches in length
4 to 5 slices of fresh ginger
lot of ice

1) Clean the chicken, stuff the garlic, leek, pandan leave and ginger into the tummy of the chicken, stitched it up with cooking yarn

2) Heat around 3 litre water in a big pot, put some sea salt in it, bring to boil

3) Put the chicken into the boiling water, bring to boil, cook for 5 mins (chicken breast facing down into the pot)

4) Drain out the chicken, put it under the running tap water to wash away the fat and blood, wash until it cool down

5) Put the chicken back to the boiling pot again, bring to boil, cook for another 5 minutes.

Repeat no. 4 and 5 for 3 more times or until the whole chicken is cooked

6)Put the ice into some distilled water in a big pot, put your cooked chicken into it for ice bath, this process makes the skin crunchy

7) Cut the chicken into pieces and serve with steamed rice

<<<<<<< Dipping sauce A >>>>>>>>>

fresh ginger (make a paste with food processer)
3 tablespoon of peanut oil
some sea salt

1) heat the peanut oil with a sauce pan

2) add ginger paste into the sauce pan, stir in salt (the smell is good...)

<<<<<<< Dipping Sauce B >>>>>>>>

3 teaspoon of freshly sequeezed lime juice
2 or 3 fresh thai chili
6 cloves of garlic (peel off the skin)
3 slices of fresh ginger
1/2 cup of the chicken soup (the one you use to cook the chicken)
1 teaspoon of salt

1) put all the ingredients into a mixer, add a bit sugar if the taste is too sour

<<<<<<<<<< Steamed Rice with Chicken soup >>>>>>>>>>

1 cup of Jasmine Rice (wash away the starch, drain well)
2 cloves of garlic (peel the skin off and chopped)
2 slices of ginger
1 stalk of lemongrass (chopped into half)
1 cup or a bit more of chicken soup (the one used you boiled the chicken)

1) Heat a non sticking chinese wok with some cooking oil over medium heat, when the oil is hot enough reduce heat to low.

2) Stir fry the garlic and ginger over low heat till fragant, remove garlic and ginger, do not burn the wok

3) Pour the rice + lemongrass into the wok and stir fry for 2 mins. (add a bit of sake - japanese wine if you like) then remove the lemongrass.

4) Pour the chicken soup into the chinese wok, cover the wok and cook till the rice is soft and fluffy (stir occassionally)

(If you have a rice-cooker at home, I would suggest you to remove the rice from the chinese wok after frying and cook it with the rice-cooker, 100% safe from burning the rice..!)

Traditionally, the kidney, heart and liver of the chicken would be kept as ingredients to make soup and serve with the chicken rice.
Below is the soup recipe.

<<<<<<<<< Vegetable soup >>>>>>>> Serves 4

500 g bok choy (or Chinese cabbage)
chicken liver, cut into half
chicken kidneys, rubbed with sea salt and wash away dirt, cut into bite size
chicken heart, cut into half
chicken neck,
chicken feet
2 dried dates
2 dried figs
1.5 litres chicken stock
2 cups of water
salt to taste

1) Heat chicken stock and water in a stock pot over high heat, bring to boil, put all the ingredients into the stock, bring to boil then reduce heat to medium. Cover and simmer for 20 minutes or till vegetables are soft. (you may add carrot in this recipe)
2) Serve hot with Chicken rice.


Another Hainan Chicken Recipe

Hainan Chicken Rice:

2 hours 30 min prep
4 servings

1 1/2 kg whole chickens
1 sprig celery leaves
3 peppercorns
1 teaspoon salt
2 spring onions, roughly chopped
3 tablespoons peanut oil
1 tablespoon sesame oil
1 tablespoon ginger, finely grated
2 teaspoons garlic, finely grated
1 large onion, finely sliced
2 cups short-grain rice
Dipping Sauces
1 tablespoon ginger, finely sliced
2 tablespoons soy sauce
1 red chili, chopped or 1 teaspoon sambal oelek Soup
1/2 cup Chinese cabbage, finely shredded
2 tablespoons fresh coriander, chopped

1. Wash chicken under cold water. Place in a large pan with the celery leaves, peppercorns, salt and spring onion, cover with water. Cover the pan, bring to the boil, simmer for 15 minutes. Turn off heat and leave, covered, for 45 minutes.
2. Heat the oils in a pan with a well fitting lid. Add ginger, garlic and onion and cook until soft and golden. Set aside 1 tablespoon of the oil to use for a Dipping Sauce.
3. Add rice to pan and cook, stirring, for 2 minutes, Add 3 cups of stock from the pan in which the chicken was cooked. Bring to the boil. Simmer until holes appear in the rice.
4. Cover pan tightly and reduce heat to very low. Cook for 15 minutes. Remove lid; fluff up the rice with a fork.
5. While rice is cooking, remove the chicken from the pan, retaining the stock for the Soup. Joint Western-style or chop Chinese-style. Arrange pieces on a serving platter; keep warm.
6. To make Dipping Sauces: Use reserved tablespoon of cooking oils and combine with grated ginger. For the second sauce, combine soy sauce and chili.
7. To make Soup: The remaining stock may be served alongside the rice dish as a soup. Strain it, bring to the boil and add the Chinese cabbage. Pour into a bowl; sprinkle with coriander.
8. Serve chicken, rice and Dipping Sauces with the bowl of hot chicken broth on the side.
Ayam Masak Merah (red-cooked chicken)

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