Ginger-Lime Infused Hainanese Chicken Rice 🍗🍚✨

 New Hainanese Chicken Rice Recipe: Ginger-Lime Infused Hainanese Chicken Rice 🍗🍚✨

Ingredients:

• 

  For the chicken:

  • 1 whole chicken (about 1.5 kg) or 4 chicken thighs and drumsticks
  • 1 large piece of ginger (3 inches), sliced
  • 6 garlic cloves, crushed
  • 2 green onions, cut into large pieces
  • 2 tsp salt
  • 1 tbsp sesame oil

• For the rice:

  • 2 cups jasmine rice, rinsed
  • 3 tbsp chicken fat or vegetable oil
  • 2 garlic cloves, minced
  • 1 tbsp grated ginger
  • 4 cups chicken broth (reserved from poaching the chicken)
  • 1 pandan leaf or 2 lime leaves (optional)
  • Salt to taste

• For the dipping sauces:

  • Ginger-Lime Sauce:
    • 2 tbsp grated ginger
    • 2 tbsp lime juice
    • 1 tbsp sesame oil
    • 1 tsp soy sauce
  • Chili Sauce:
    • 3 red chilies
    • 1 clove garlic
    • 1 tbsp vinegar
    • 1 tbsp sugar
    • 2 tbsp chicken broth
  • Soy Sauce Dressing:
    • 2 tbsp soy sauce
    • 1 tsp dark soy sauce
    • 1 tsp sugar

• For garnish and serving:

  • Fresh cilantro leaves
  • Sliced cucumber
  • Green onions, thinly sliced

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Instructions:

1. Poach the chicken:

   • In a large pot, bring water to a gentle boil. Add ginger, garlic, green onions, and salt. Lower the chicken into the pot, ensuring it's fully submerged.
   • Reduce heat to low and simmer gently for 35-40 minutes (20 minutes for smaller pieces).
   • Remove the chicken and plunge into an ice bath for 10 minutes to retain juiciness. Pat dry and rub with sesame oil. Reserve the broth.

2. Prepare the rice:

   • Heat chicken fat or oil in a pan. Add minced garlic and grated ginger, sautéing until fragrant.
   • Add rinsed rice and stir for 2-3 minutes until lightly toasted. Transfer to a rice cooker or pot.
   • Add chicken broth (reserved from poaching) and pandan or lime leaves. Cook until the rice is fluffy.

3. Make the sauces:

   • Ginger-Lime Sauce: Mix grated ginger, lime juice, sesame oil, and soy sauce in a bowl.
   • Chili Sauce: Blend chilies, garlic, vinegar, sugar, and chicken broth into a smooth paste.
   • Soy Sauce Dressing: Mix soy sauce, dark soy sauce, and sugar until dissolved.

4. Carve the chicken:

   • Chop the chicken into serving pieces, keeping the skin intact.

5. Assemble and serve:

   • Serve the chicken over a bed of fragrant rice, accompanied by cucumber slices, dipping sauces, and garnishes of cilantro and green onions.

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Optional Variations:

• Substitute chicken with tofu or tempeh for a vegetarian version, using vegetable broth for the rice.
• Add a drizzle of chili oil for extra heat.
• Serve with a clear soup made from the leftover chicken broth.