Hainan Chicken


•    1 chicken (cleaned)
•    1/4 brown onion
•    2 cloves garlic (crushed)
•    3 cm piece ginger (smashed & bruised)
•    2 tbsp sesame oil
•    2 tbsp light soya sauce
•    bunch of coriander leaves
•    chopped spring onions
•    1 tbsp vegetable oil
•    4 cups long grain rice (washed & drained)
•    salt & white pepper to taste
•    cucumber (sliced)
•    tomatoes (sliced)
•    1 head iceberg lettuce (shredded)

Chilli Ginger Sauce:

•    6 fresh chillies (chopped)
•    5 cm fresh green ginger (chopped)
•    3 cloves garlic (chopped)
•    salt to taste
•    dash of white vinegar


•    Remove pads of fat from chicken and keep aside
•    Bring a large pot of water to a boil (pot should be large to accomodate chicken)
•    Add chicken in water with onion, garlic and ginger
•    Boil for about 5 minutes and skim off any scum floating to the top
•    Turn off heat and cover, leave for 30 minutes
•    Remove chicken from pot, rinse with cold water and leave to drain
•    Chop chicken and assemble onto a serving plate
•    Pour the sesame oil and soya sauce over the top
•    Garnish with coriander leaves and spring onions
•    Preparing Chilli Ginger Sauce: In a food processor, grind chillies, ginger and garlic to a rough paste, adding salt and      vinegar to taste and also a little chicken stock
•    Place in sauce bowls

Preparing Chicken Rice:

    Heat vegetable oil and fry pads of chicken fat to produce liquid chicken fat
•    Remove the residue
•    Put in rice and stir-fry for 3 mins till rice is transparent and well coated in oil
•    Add 6 cups stock and a little salt if wish
•    Cook rice till stock is absorbed
•    Dish out rice on a plate, garnish with slices of cucumber and tomatoes

•    Preparing Stock for Vegetable Soup:

    Heat remaining stock then add in lettuce
•    Pour hot soup into bowls, serve with Chicken Rice, Hainan Chicken and Chilli Ginger Sauce

Chicken should be lightly cooked, faintly pink near the bone, however, if this does not appeal to you, leave the chicken simmering in the pot for an extra 15 minutes.