Hainanese Chicken Rice

By Violet Oon, Timeless Recipes: Tasty Singapore

Preparation Time: 1 ½ hour
Cooking Time: 1 ½ hour
Serve 6 -8

1 fresh whole chicken about 2 ½ pounds
1 plant spring onion, washed and cleaned
4 slices fresh ginger, peeled
3 quarts water mixed with 2 tsp salt
6 tablespoons vegetable oil
6-8 cloves garlic, finely chopped
1 oz galangal (lengkaus or blue ginger)
4 pandan leaves (can be bought frozen from some Asian markets in the US)
4 cups long-grain uncooked rice, washed and drained
1 teaspoon fine salt

1.  Poach the Chicken: Stuff the cavity of the chicken with the spring onion plant and ginger. Boil the salted water in a large pot. Add chicken to the boiling water, breast down. Lower heat to a simmer that is just under boiling point and cook, covered, for about 30 to 40 minutes.

2. Cook the Rice:  Heat the oil in a wok or saucepan over high heat. Add the garlic and galangal and stir fry ill fragrant. Add pandan leaves and the uncooked rice grains and stir fry for 1 – 2 minutes till fragrant. Transfer to a rice cooker and add salt and 3 3 ¼ cups of the hot chicken soup and steam till cooked. Serve.

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