RECIPE: CHICKEN BLACK RICE HAINANESE STYLE

August 10, 2017

Chicken rice, a hallmark in Thai cuisine, a dish you will find everywhere in Thailand, prepared by both neighbourhood restaurants and street vendors. A dish that brings me back to my childhood, when on Sundays - that one day a week my mother wouldn't cook herself - chicken rice was our lunch. So yes, chicken rice is dear to me!

Chicken rice 'Hainanese style' is a recipe from Hainan province, an island in Southern China where my grandfather was born. What makes this dish so special is the way the rice is prepared: first the rice is stir-fried, then cooked in the chicken broth. 

I am convinced that you won't find this recipe, along with black rice, elsewhere. Seemingly difficult to prepare, but it really isn't and I hope you will enjoy and love this fragrant, flavourful dish as much as we do!

INGREDIENTS (Serves 4)

RICE + CHICKEN BROTH

  • 3 cups Heirloom Black Rice or Riceberry

  • 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 

SAUCE

  • 15g ginger

  • 20g garlic

  • 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 cilantro

  • Sliced cucumber (cut lengthwise in half, then horizontally sliced)

PREPARATION

STIR-FRIED RICE

  1. Pound ginger, garlic and coriander into a semi-rough paste.

  2. Pre-heat a pan to a medium heat. 

  3. Add some cooking oil, pour the paste in the pan, toss some salt and sauté until fragrant.

  4. Rinse the rice and add to the pan (still medium heat). Stir-fry for 2 minutes (keep stirring). This will spice up the rice!

  5. Turn off the heat and place the rice in the rice cooker.

 

CHICKEN BROTH

  1. Clean the chicken, add to the rice cooker. Level up with 4 cups of water.

  2. Cook on low heat for at least 3 hours.

  3. Before you take out the chicken, let the rice sit for 10 minutes.

PREPARE THE SAUCE

  1. Pound ginger first, then mince together with garlic.

  2. Pre-heat a pan to a medium heat, add water until boiling.

  3. Add ginger and garlic.

  4. Add all remaining ingredients. Stir well and adjust according to your taste.

  5. Give the sauce some time to thicken (cooking for about 3 minutes should do).

  6. 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.

ADDRESS​
Rebirth Rice Co., Ltd.
113/14 Moo 10
Suthep Muaeng
Chiang Mai 50200
Thailand
Rebirth Rice LLC
1425 Broadway STE 20334
Seattle WA 98122
USA
info@rebirthrice.com