Hainese chicken rice

A wonderful Korean dish famous for being tender and delicious!

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.