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I have been dying to share this recipe! It is ridiculously easy and so so tasty. The chicken ends up tasting very very similar to the Hainanese Chicken you get from chicken rice stall, but with a lot less work.
I found the cooking process very unique when I was flipping through my recipe books. I modified it so that it would taste very similar to the chicken rice chicken.
I prepped the dish in the morning before work (took all of 15 minutes), turned off the heat before leaving for work, and the chicken was ready when I got home from work!
In essence, you boil the chicken on high heat in a covered heavy pot for 30 minutes (this is when you get ready for work), and turn off the heat before leaving for work. It has to sit in the pot for 6 hours, so by the time you reach home from work, the chicken is cooked. Take the stock and substitute it for the water you would have added to cook rice, and you have a healthier version of chicken rice!!
This is honestly fabulous! Chicken was so juicy and smooth...even the breast meat. The chicken was cooked just right...there was no uncooked bits.
Ingredients:
1 whole chicken cleaned, removing all visible fats
1 tablespoon soya sauce
1 tablespoon chinese wine
6 cups hot water
6 cloves garlic, skined and bruised
4 stalks spring onion
1 inch ginger, skinned and sliced
Method:
1) Place 2 stalks of spring onion, 3 cloves of garlic and half of the sliced ginger into the chicken.
2) Bring the 6 cups of water to a rolling boil in a heavy pot.
3) Once the water is boiling, gently lower the chicken into the water.
4) Add the remaining ginger, garlic, spring onion, soya sauce and chinese wine into the liquid.
5) Cover the pot and allow it to boil for 30 minutes.
6) Turn off the heat, and leave the pot for at least 6 hours. (DO NOT LIFT THE LID)
7) Chop the chicken into bite size portions and serve with chilli.
Note: Keep the liquid as a chicken base stock for other food. I used it to cook the rice...fab! It is too salty to be used a soup for the dish.
My fabulous Staub pot that worked great with this chicken. Love the red!
Chicken waiting to be lowered into the hot water
Ingredients waiting to be added to the pot
Ingredients all in, about to cover the pot to bring to a boil for half an hour
Chicken all ready!
Ready to be served
**UPDATE: Wow! This recipe is really popular! Thanks for the support... 1,000 hits in two hours!**
I have been dying to share this recipe! It is ridiculously easy and so so tasty. The chicken ends up tasting very very similar to the Hainanese Chicken you get from chicken rice stall, but with a lot less work.
I found the cooking process very unique when I was flipping through my recipe books. I modified it so that it would taste very similar to the chicken rice chicken.
I prepped the dish in the morning before work (took all of 15 minutes), turned off the heat before leaving for work, and the chicken was ready when I got home from work!
In essence, you boil the chicken on high heat in a covered heavy pot for 30 minutes (this is when you get ready for work), and turn off the heat before leaving for work. It has to sit in the pot for 6 hours, so by the time you reach home from work, the chicken is cooked. Take the stock and substitute it for the water you would have added to cook rice, and you have a healthier version of chicken rice!!
This is honestly fabulous! Chicken was so juicy and smooth...even the breast meat. The chicken was cooked just right...there was no uncooked bits.
Ingredients:
1 whole chicken cleaned, removing all visible fats
1 tablespoon soya sauce
1 tablespoon chinese wine
6 cups hot water
6 cloves garlic, skined and bruised
4 stalks spring onion
1 inch ginger, skinned and sliced
Method:
1) Place 2 stalks of spring onion, 3 cloves of garlic and half of the sliced ginger into the chicken.
2) Bring the 6 cups of water to a rolling boil in a heavy pot.
3) Once the water is boiling, gently lower the chicken into the water.
4) Add the remaining ginger, garlic, spring onion, soya sauce and chinese wine into the liquid.
5) Cover the pot and allow it to boil for 30 minutes.
6) Turn off the heat, and leave the pot for at least 6 hours. (DO NOT LIFT THE LID)
7) Chop the chicken into bite size portions and serve with chilli.
Note: Keep the liquid as a chicken base stock for other food. I used it to cook the rice...fab! It is too salty to be used a soup for the dish.
My fabulous Staub pot that worked great with this chicken. Love the red!
Chicken waiting to be lowered into the hot water
Ingredients waiting to be added to the pot
Ingredients all in, about to cover the pot to bring to a boil for half an hour
Chicken all ready!
Ready to be served
**UPDATE: Wow! This recipe is really popular! Thanks for the support... 1,000 hits in two hours!**
Current Mood: 
excited
excitedCurrent Music: You Know I'm No Good - Amy Winehouse
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