myFresha-licious: Hainanese Chicken & Red Rice

Hainanese Chicken & Red Rice

Our Hainanese Chicken with the Chicken red Rice above and the garlic-onion-vinegar dip

Last Saturday was suppose to be a “watching-and-listening-to-Filipino-Bands” night at Actors the Jam Bar with my husband BUT Frederick cannot stand the loud music which he called NOISE, so we walked out after the 4th song of the first performing band.  Pong Pagong was the first band to perform,  I am not sure if I got their name right.  After that, we decided to proceed to lau pa sat for dinner.  Good thing that there are bands performing there on Saturday nights.  The first band played R&B songs which Frederick liked.  He’s more into R&B rather than rock music.  He was actually expecting the music at the actors the jam bar to be on the R&B category but was diappointed because they performed rock instead.   Well, should we have stayed a little longer, we could have had the chance to listen to Filipino R&B music as well.  I believe there are R&B bands who had performed for the night.

Well that concluded our Saturday which we spent almost half of the day at the Singapore Expo looking for a digital camera for my in-laws.  We bought a cheap canon brand, which they can use for point-and-shoot picture takings.  There’s this subsidized electronic sale at the Singapore expo which started last Friday (March 23) that’s why and it goes with a health and wellness exhibition which features relative programs that were directed mostly to the elderlies.  NTUC was there too.  There exhibit theme focuses on food, healthy foods specifically, and how certain types of food helps individuals, young and old alike, achieve optimal health and wellness.
And speaking of healthy foods, we  (yes, me and Frederick, tag-team)  cooked a healthy meal for our lunch.  It’s called Hainanese Chicken.  Hainanese Chicken with the rice, which is called chicken rice in Singapore is a famous Singaporean national dish that is a favorite among locals, foreign residents, and even tourists.  If you come to Singapore, this is one of those must-try dishes. Your Singapore experience won’t be complete with out having to taste chicken rice . You can find this dish in any food court all over the Island.  A meal of chicken rice consisting of sliced chicken parts and the chicken rice is within the range of  $2.50 – $7.50 depending on the location.  
Our Hainanese Chicken

To give you a brief background of this dish or meal, Hainanese chicken rice, according to “is a dish of Chinese origin, and is most commonly associated with Hainanese and Malaysian cuisine, although it is also commonly sold in neighbouring Thailand and Singapore. It is based on the well-known Hainanese dish called Wenchang chicken (文昌雞), due to its roots in Hainan cuisine and its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia).”

Here’s our own version of the Hainanese Chicken Red Rice:

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Chicken,  whole – 800 to 1000 grams
White Onion, diced – 1 medium
Ginger, sliced into strips – 1 thumb size
Garlic, crushed and chopped – 6 cloves
Green Bell Pepper, sliced into strips – 1/2 of a whole
White pepper ground – dash
Black Pepper, ground – dash
Salt – 2 tsp
**Pandan Leaves – 2 stalks (optional)

Poaching Water for the Chicken

Salt – 1 tsp
Chicken Powder – 4 tsp
Water – 500 ml (enough to cover 1/2 of the chicken)

For the Chicken red rice, we used a mixture of white Jasmine rice and red whole grain rice to make it a bit healthier (red whole grain rice is lower in the GI)  We’ve been eating red whole grain rice for a week now since we are trying to minimize our intake of high GI carbs.  However, as per my husband Kalinga red rice is more delicious as compare to the red rice we have right now that we bought from NTUC.  This red rice is from Thailand as per the packaging.  All I can say is that, this red rice taste like corn instead of rice hehehe but eating even just 1/4 of a cup of this red rice makes me feel full until dinner time. 

Anyway, you can try this Chicken red rice recipe but you can also use any white rice if you wish.  You may also want to check our other chicken rice recipe Chicken rice recipe using white rice.

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Jasmine Rice – 2 cups
Red Rice (whole grain) – 1 cup
Chicken Broth used to poach the Hainanese Chicken
White Onion, diced – 1 medium
Ginger, sliced into strips – 1/2 thumb size
Garlic, crushed and chopped – 3 cloves
Sesame Oil – 1 tbsp
Sunflower Oil – 1 tbsp
**Pandan Leaves – 3 stalks (optional)

Our Hainanese Chicken Red Rice

Onion-garlic Vinegar Dip:

White Onion, chopped – 1 small
Garlic, minced – 2 cloves
Vinegar – enough to cover the onion and garlic
White pepper, ground –  a dash
White Sugar – 1/2 tsp
Salt to taste

Cooking Procedure:

  1. Before we worked on the chicken, we washed and soaked the rice first. So do that then proceed to the chicken.
  2. Clean the chicken well by removing any left over feathers.  Rub salt on the skin and inside its cavity.  Do not rinse.
  3. Mix the rest of the ingredients for the chicken and whatever remaining salt from the rubbing.  Stuff the onion-ginger-garlic mixture inside the chicken’s cavity.  If you are using pandan leaves, fold and stuff it also inside the cavity.  Seal the cavity using a toothpick or sew it like we did.
  4. Mix all the ingredients for the poaching water (enough to submerge half of the chicken) in a pot enough to hold the whole chicken. Bring the water to a boil on high fire.  When the water boils, put the chicken inside the pot and reduce the fire to medium.  Let it simmer for 20 minutes then flip the chicken over and let it simmer for another 20 minutes.  Drain the chicken and set aside to cool before chopping it t serving sizes.  Reserve the broth.
For the Chicken Red Rice
  1. Drain the rice and set aside.  If you have pandan leaves, arrange the pandan leaves inside the rice pot or rice cooker. (we used rice cooker)
  2. In a frying pan, heat the sesame and the sunflower oil and sauté the garlic in it.  Do not burn the garlic.  Add in the onions and ginger after a few stirs of the garlic.  When the garlic-onion-and ginger becomes aromatic, add the rice and stir.  Transfer the rice mixture into the rice pot / rice cooker.  Add the chicken broth used to poach the chicken.  (amount of liquid will be the same as how you cook your ordinary rice or as directed in your rice cooker).  Cook.
For the Dipping Sauce
  1. Mix all the ingredients for the onion-garlic-vinegar dip and let it sit for at least an hour before serving so that the flavors will blend well.
Enjoy 🙂

 © Fresha-licious (26March2012)