Hainanese chicken rice


A wonderful Korean dish famous for being tender and delicious!

Ingredients (serves 4 - 6)

  • 3 slices ginger
  • 2 pandan leaves
  • 2 spring onions
  • 3 teaspoons salt
  • 1.5kg free range chicken
  • 1 Lebanese cucumber
  • Coriander sprigs to serve
  • 2 tablespoons sesame oil

  • Step 1

    Bring a large pot of water to the boil, then add the pandan leaves and a teaspoon of salt

  • Step 2

    Rub remaining salt all over the chicken, stuff the ginger and onions into the cavity.

  • Step 3

    Lower the chicken, breast side down, into saucepan until completely submerged with lid on. Simmer on very low heat for 45 minutes, then turn off and let sit for a further 1 hour.

  • Step 4

    Remove the chicken from the stock, and plunge into iced water to stop the cooking process, then drain well and pat dry. Brush all over with the sesame oil.

  • Step 5

    Serve with steamed rice, chilli dipping sauce, sliced cucumbers and garnish with sprigs of coriander.


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