Hainanese Chicken rice
This is a dish I’ve cooked using various methods, parboil/simmer, steamed in Thermomix and pressure cooked.
Being time poor, my week night dinners tend to be fuss free, minimalist and utilitarian 😁 I’m not looking for sympathy here lol.
Which method works best?
To be honest, each method has its pros and cons and the trick is in the timing and size of chook. Tonite was using the electric pressure cooker.
Steep chicken in water, bring to boil (takes 15 minutes), cover lid, then simmer on low for 30 minutes, turn off and steep for 30 minutes (based on 1.8kg whole chook)
Place whole chook in Thermomix Varoma steam basket and cover in foil (based on 1.3kg chook). 140C for 1 hour.
Place chook in pressure cooker, add 1 litre chicken stock and cook for 45 minutes (based on 1.6kg chook – 15 mins per 500gm)
Prepping the chook
Rub rock salt over whole chook to “soften” the skin. Stuff chicken cavity with 2 stalks spring onions, knob of smashed ginger and 3 cloves garlic.
Dissolve chicken cube in 1 litre water and pour in base of pressure cooker. Place stuffed chicken inside cooker then pour 3 tbsp light soy sauce and 3 tbsp sesame oil over chook. Close and cook for 45 minutes.
Remove chook, baste with mixture of stock, light soy and sesame oil and rest for 10 minutes. Chop chicken Chinese style.
Cooking the rice
3 cups Jasmine rice, 3 cups water, 2 tbsp minced garlic, 2 tbsp minced ginger, 1 tbsp chicken stock powder, 1 tbsp sesame oil. Add fried shallot as a garnish. Most recipes recommend frying shallot and adding it to the uncooked rice prior to cooking. I don’t bother with pandan leaves.
Making the soup
Add 2 litres water to stock liquid in pressure cooker. Add 3 tbsp rice wine, white fungus, chopped celery, Chinese cabbage & enoki.