Hainanese Chicken Rice 海南鸡饭

" Hainanese chicken rice is a Chinese rice dish most commonly associated with Malaysian cuisine or Singaporean cuisine , although it is also commonly sold in neighbouring Thailan , and found in Hainan, China itself. So-called due to its roots in Hainan cuisine and its adoption by the Hainanese overseas Chinese population in the Nanyang area, the version found in Malaysia/Singapore combines elements of Hainanese and Cantonese cuisines along with culinary preferences in the Southeast Asian region. The Hainanese chicken rice originated from China, and is Chinese in origin. " - < wikipedia >

These chicken thighs couldn't have tasted better! Simple comfort food like this is really what I enjoy most. Further, it reminds me of home :) Just follow the very easy recipe by A Malaysian Kitchen in Manchester .





Update 19 Nov 2012
I have used the text from the link mentioned above in case the blog disappear later.

To start with, the raw ingredients here are simple.. chicken, ginger, garlic and spring onions.

Bring them all to boil, then I add the chicken. If I had more time, I'd fry the ginger and garlic first and include the oil in the pot.

After 1 minute, including time to turn the chicken over as I did not have enough water so submerge the whole chicken (why? .. I'll explain later), the chicken has now gone white and I quickly put it under cold water to tighten up the skin.

Then I boil it again in the same pot.

After 15 mins, I turn off heat and leave it for another 30 mins. Then I give it another cold water bath!

Now, I lay it aside to dry. I ensure I keep it suspended in the air so that the whole surface dries. Some people may prefer to use a hook and hang it up.

Now, I boil down the stock. Earlier, I said I did not have enough water to submerge the whole chicken. That is because, the more water I use, the longer it takes to boil the stock down and I did not have the time. I also add a bit of Knorr's chicken stock here for additional flavour. Of course, I add salt, sugar and pepper to taste as well.

With the stock ready, I add it to my rice, with a blade of screwpine (pandan) leaf.

When the chicken is dry, I rub it with sesame oil, then chop it the Chinese way. The sauce is a mixture of sugar, stock, soy sauce, sesame oil, pepper and spring onions