The Devonshire at home – Hainanese Chicken Rice
Celebrate Chinese New Year 2021 with Head Chef at the Brasserie Restaurant, Ross Forder’s adaptation of Hainanese chicken rice.
This taste sensation of a dish is a fabulous healthy meal choice for you and the family to prepare and enjoy together at home! Chinese New Year started on February 11th with the lantern festival and finishes on February 26th, 2021 is the year of the Metal Ox bringing success in business and prosperity.
You will need for the chicken,veg and rice:
1kg of chicken thigh
1 litre of chicken stock
1 litre of water
1 garlic bulb
1 large piece of ginger
1 lemon grass
1 pandan leaf
1 large shallot finely sliced
2 pak choi
4 sliced brown mushrooms
200g sprouting/tender stem broccoli
400g basmati rice
800ml chicken stock (from cooking the chicken)
You will need for the sauce and dressing:
50g fresh chilli seeds in chopped
50g garlic peeled
30ml shaoxing wine
100ml light reduced salt soy
100ml shaoxing wine
Cucumber to garnish
Clean your chicken thighs, peel and mince the garlic and ginger mix together and rub into the chicken leaving to rest over night
Sweat shallot in large heavy based pan and add the chicken, lemongrass, pandan leaf, water and chicken stock
Simmer until the chicken is tender and ready to fall away from the bone, remove chicken and set aside
Pass the stock and use half for the rice and reserve the rest to be served with the meal as tea / broth
Rinse the rice twice under water, bring to the boil and simmer for 20 minutes until all moisture has evaporated and the rice is a little sticky.
Blend 50g fresh chilli seeds, 50g of the peeled garlic and 30ml of Shaoxing wine to a rough paste to make your chill sauce
For the soy dressing mix 100ml light reduced salt soy, 100ml Shaoxing wine and a few drops of sesame oil
Once the rice is ready turn the heat right down and cover.
In a hot pan place all the vegetables and lightly fry in a teaspoon of oil, once they start to cook add the soy sauce mix and cover until the vegetables have wilted and just cooked through. For garnish fry slowly in oil the remainder of your shallot and 4 cloves of garlic sliced very finely until they are golden and crispy, remove and place on a towel to cool.
Now let’s serve! Once your rice, chicken and vegetables are cooked you can arrange on the plate and add the chilli garlic sauce either on the side or mix through depending on your love of spice.
Take the remaining stock and split into cups on the side, sprinkle in some chopped spring onions and your crispy garnish, add a dash of the soy mix to each broth and serve the rest of the soy sauce on the table.
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