Hainanese Chicken and Cauliflower rice or rice

Hainanese Chicken and Cauliflower rice or rice

Healthy Food Recipes

Ingredients

  • 1 kg whole chicken (free range & organic if possible)
    or 1 kg of pieces if easier
  • Parson’s nose and fat from cavity reseved
  • 3- 4 cm ginger sliced and bashed
  • 5 spring onions knotted together
  • 2 tablespoon shaoxin rice wine
  • 2 tablespoon light soy
  • 1 teaspoon sesame oil
  • 1 teaspon salt
  • Enough water to cover the chicken
  • 1 spring onion, sliced finely
  • 3 tablespoon deep fried shallots

Rice

  • 1 small cauliflower to make 6 cups of cauliflower rice
  • Reserve some chicken fat from the cavity or the parsons nose
  • 2 -3 tablespoons vegetable or peanut oil
  • 2 cloves garlic, peeled and chopped finely
  • 2 slices of ginger, 5mm thick, bashed
  • 1-2 pandan leaves tied into a knot
  • Pinch of salt
  • ½ cup chicken stock from poaching chicken
  • Chilli sauce
  • 6-8 long red chillies, coarsely chopped
  • 4 garlic cloves, coarsely chopped
  • Juice of 2 limes or to taste
  • Chicken fat from stock (optional) to taste

Green sauce

  • 8 stalks spring onions finely sliced
  • 6-7cm ginger, peeled, grated finely
  • 1 teaspoon salt
  • ¼ cup vegetable or peanut oil

Soy dressing

  • 2 tbs light soy sauce
  • ½ tsp sesame oil
  • 100ml reserved chicken stock

To serve:

sliced Lebanese cucumber and coriander sprigs

Sourcing

Asian supermarket 

Method

  1. For the chicken, rub the cavity with salt and stuff with all ingredients, you can string it up under the wings and across the breasts, for handling ease. Then  lower the chicken (with cavity facing up), into a stock pot, cover with water and bring to the boil. Cover, turn heat off and leave for 30 minutes. Meanwhile make the cauliflower rice, chilli and green sauce. Turn the heat off but keep the bird in the stock until ready to serve. Traditionally this would involve some lifting and dunking followed by an ice bath the preserve the skin.
  2. For the cauliflower rice: break and place florets in a food processor and whizz for 20 seconds. Alternatively you can grate but that is more intense for sore arms and  chests. 
    Chop reserved chicken fat and stir in a wok over low – medium heat until fat renders (* tip- 3-5 minutes of low heat will render chicken fat out slowly) When the pieces of fat have shrunken considerably and are a little browned, add the garlic and ginger and sauté until  both are fragrant and almost golden. Add rice and toast for a few seconds. Add pandan and stock. Stir and bring to boil.
  3. Reduce heat to medium and cook for 10 minutes with lid ajar, until most of the stock has been absorbed and pits dot the surface of the rice. Cover and reduce to the lowest heat possible for another 10 minutes, then remove from heat and rest for an additional 15 minutes before uncovering and fluffing up with a fork or chopsticks. Cover and set aside.
  4. For the green sauce, combine spring onion, ginger and salt in a mortar and pestle and pound into a paste. Heat oil in a small saucepan on high heat until smoking and stand back while you pour this over the aromatics and salt as it will spit.
  5. To serve,  divide rice between plates (you can use a small bowl to shape half spheres), surround the rice with sliced cucumber. Break up chicken into individual serving size pieces (i.e. int 6 pieces). Then, using a cleaver, slice each serving into smaller pieces straight through the bone. Place the chicken next to the rice on the plate. Serve with green sauce and chilli sauce on the side, add extra herbs like coriander if you wish, and drizzle it all with sesame oil to finish.

Ingredients

  • 2 tablespoons coconut oil
  • 3 red (Asian) eschalots, finely chopped
  • 4 cups uncooked cauliflower rice (SEE TIPS)
  • 6 eggs, (4 beaten)
  • 2 teaspoons sesame oil
  • 1⁄2teaspoon salt
  • 2 tablespoons chopped garlic
  • 1medium onion, finely chopped
  • 2 teaspoons finely chopped fresh ginger root
  • 1tablespoon dried shrimp paste
  • 1⁄2 teaspoon fresh ground black pepper
  • 1 -2 teaspoon sambal oelek
  • 1tablespoon oyster sauce
  • 3 tablespoon ketjap manis or 1 tablespoon dark soy or amino sauce
  • 4 boneless skinless chicken thighs, cut into 1/2 inch strips
  • 10 cherry tomatoes, halved
  • 1 cup (80g) bean sprouts, trimmed
  • 8 cooked prawns, peeled (tails intact)
  • 2 cups of selected vegetables chopped or left overs

Garnish

  • 3 tablespoons finely chopped spring onions
  • 1⁄2 cup fresh coriander leaves, chopped
  • lemon or lime wedges

Method

  1. Heat the oil in a wok or a large, deep frypan over medium-high heat. 
  2. Combine eggs with sesame oil and salt, and fry. Put aside
  3. Heat wok again with oil until hot. When hot, almost smoking add eschallots, chilli and garlic and fry the mixture for 2 minutes until eschallots are golden.
  4. Reduce heat to medium, add tomatoes. Toss for 2 minutes or until well combined
  5. Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
    Then add chicken and  the prawns and stir-fry for a further 2 minutes.
  6. By hand add the cauliflower rice, making sure not to have clumps.
    Add the beansprouts until they start to soften.
    Continue to stir-fry for a few minutes, maybe 2 minutes.
  7. Stir in sambal oelek, oyster sauce and ketjap manis or amino sauce and continue to stir-fry for 2 minutes.
  8. Lastly, add egg mixture and continue to stir-fry for another minute.
    Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.

TIPS: Make the cauliflower in the food processor by whizzing florets for a 30 seconds or grate a whole cauliflower.

Serving

Garnish: You can pile the rice on the plate or in a bowl. By packing it tight, then tip onto the plate. Top with the omelet or fried egg, sit the garnish on the finished dish. Serve with the spring onion, lime or lemon  and fresh coriander, and serve hot.

Serve with friends, at breakfast or a snack, in a relaxed chilled environment.