chicken black rice Hainanese style
Chicken rice is dear to me.
A dish you will find everywhere in Thailand, served at neighborhood restaurants and prepared by street vendors. A dish that brings back my childhood, when on Sundays - that one day a week my mother wouldn't cook herself - chicken rice was our lunch.
My grandfather was born in Hainan province, an island in Southern China. And this recipe is chicken rice 'Hainanese style'. What makes it so special is the way the rice is prepared: first stir-fried, then cooked in chicken broth.
I am convinced that you won't find this recipe elsewhere. May seem difficult to prepare, but it really isn't and I hope you will enjoy and love this fragrant, flavorful dish as much as we do!
RICE + CHICKEN BROTH
3 cups rice
2 chicken breasts (or chicken thigh)
20g ginger (peeled and sliced)
20g cloves of garlic
4-5 coriander roots
3 tbsp cooking oil
1 tsp salt
4 cups water
5 sliced chili
1 1/4 cup water
1 tbsp black sweet soy sauce (made from soy sauce and molasses)
4 tbs sugar
3 tbs soybean paste
1 tbs vinegar
Sliced cucumber (cut lengthwise in half, then horizontally sliced)
Pound ginger, garlic and coriander into a semi-rough paste.
Pre-heat a pan to a medium heat.
Add some cooking oil, pour the paste in the pan, toss some salt and sauté until fragrant.
Rinse the rice and add to the pan (still medium heat).
Stir-fry for 2 minutes (keep stirring). This will spice up the rice!
Turn off the heat and place the rice in the rice cooker.
Clean the chicken, add to the rice cooker. Level up with 4 cups of water.
Cook on low heat for at least 3 hours.
Before you take out the chicken, let the rice sit for 10 minutes.
PREPARE THE SAUCE
Pound ginger first, then mince together with garlic.
Pre-heat a pan to a medium heat, add water until boiling.
Add ginger and garlic.
Add all remaining ingredients. Stir well and adjust according to your taste.
Give the sauce some time to thicken (cooking for about 3 minutes should do).
Turn off the heat and preserve.
TIME TO EAT!
Place rice and some sliced chicken on a plate, cucumber on the side. I prefer to serve the sauce in a separate little bowl. Season with cilantro on top of the rice.