Hainanese Chicken

Low fibre

Ingredients

• 1.2-1.5 kg whole chicken
• 10-12 cups of chicken stock from chicken stock cubes (follow the directions on the packet)
• 4 slices of ginger
• 6 spring onions
• 2 tsp sesame oil
• Sweet dark soy sauce to serve
• Sea salt to season
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• Chicken Rice:
• 1/2 cup chicken skin and fat (to be removed from the whole raw chicken before cooking)
• 3 cloves of garlic, crushed
• 2 cups of uncooked jasmine rice
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• Ginger and spring onion sauce:
• Extra spring onions as needed
• 1 Tbsp ginger finely grated
• 1 tsp sea salt
• ¼ cup extra virgin olive oil
• 2 tsp sesame oil

Method

Remove all excess skin and fat from the chicken.

Rub the chicken inside and out with sea salt.

In a large stockpot place the stock, chicken, ginger slices and the dark green tops from the spring onions.

Cook on high until the stock starts to simmer.

Reduce to medium heat and gently simmer for 40-60 minutes. Skim the foam from the top of the pot throughout the cook and ensure the chicken remains fully submerged through the cooking time.

The chicken will be just cooked through when the juices run clear from the thigh when it is pierced with a knife.

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Dipping Sauce:

While the chicken is cooking prepare the ginger and shallot dipping sauce.

Finely slice the reserved white part of the spring onions.

Use a mortar and pestle to grind the spring onion, crushed ginger and salt into a paste.

In a small saucepan heat olive oil and sesame oil together.

Add the oil to the spring onion paste and set aside.

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Chicken Rice:

In a saucepan cook the chicken skin and fat over a medium heat for about 10 minutes or until golden.

Discard the remaining skin and fat and reserve the oil, add the crushed garlic to the oil and cook on gently heat until golden.

Increase the heat and add the rice stirring continuously.

Ladle 2.5 cups of hot chicken stock from the cooking liquid.

Cook for 10 minutes over gently heat until the rice is tender but still a little firm. Turn heat off and cover the saucepan to finish steaming the rice.

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Assemble the dish:

Remove the chicken from the stock and allow to cool before cutting.

Cut the thighs and wings first. Cut the breasts away from the bone. Drizzle the meat with sesame oil before slicing.

Strain the cooking liquid and season with extra salt.

Use a fork to fluff up the rice.

Serve the chicken with the rice, ginger and spring onion sauce and a small bowl of the cooking broth. Drizzle with sweet soy before serving.

Nutrition

Type	Quantity
Fiber	1g