Chicken: Hainanese Chicken Rice
Source of Recipe
SheHuffer
Recipe Introduction
"The chili sauce for this is the same chili sauce that I put on my Asian Chicken Salad too...gives it a nice little bite. Use sparingly if you don't like or can't tolorate hot, spicy stuff. I'd use all of it on one portion if I could "
List of Ingredients
Chile Sauce:
2 to 3 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh red chiles
5 cloves garlic, chopped
2 tablespoons Splenda
Chicken and Rice:
2 'whole Boneless skinless chicken breasts
1 scallion, cut into 1-inch pieces
4 slices fresh, peeled ginger
6 tablespoon chicken stock
6 to 8 cloves garlic, finely chopped
2 cups long-grain uncooked rice Recipe
1. Make the Chile Sauce: Combine all the ingredients in a bowl, mix well, and set aside
2. Make the Chicken and Rice: Bring a large pot of water to a boil (enough water to immerse the chicken).
3. Add the chicken, scallion and ginger to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 20 minutes.
4. Remove chicken and cut into bite-sized pieces. Reserve the chicken stock, and keep hot
5. Heat a wok or saucepan over high heat. Add the garlic and stir-fry until fragrant. Add the rice and stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice.
6. Bring to the boil, then lower the heat to low. When steam holes form in the rice, cover the wok, and steam until cooked, about 30 minutes.
7. Whisk 1/4 cup of the hot chicken stock into the chile sauce.
8. Arrange the rice and poached chicken on a platter and drizzle with the chile sauce.
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