Hainanese chicken rice

Serves 4-6
ingredients:
 
chicken pieces or a whole bird - I used a leg per person plus a few thighs on the bone
2 tbsp light soy sauce
1 tbsp Chinese rice wine or dry sherry
2 tbsp fresh ginger, peeled and very finely chopped or grated
5 x garlic cloves, finely chopped
3 x spring onions
1.5 litres good quality chicken stock
2 tsp sesame oil
225g uncooked rice (jasmine or basmati)
salt and freshly ground black pepper
 
sambal
 
10 x red chillies, de-seeded and chopped
6 x garlic cloves, chopped
1 tbsp + 1 tsp fresh ginger, peeled and chopped
1 tbsp sesame or vegetable oil
1 tsp fish sauce (nam pla)
1-2 tbsp fresh lime juice
1-2 tsp sugar
half tsp salt
 
ginger and spring onion sauce

 6 x spring onions, finely chopped (white part only)
1-2 tsp fresh ginger, very finely chopped
1 tbsp light soy sauce
2 tsp sesame oil
a pinch of sugar
salt
 
salad
 
200g tomatoes, thinly sliced
1 x cucumber, sliced in half, de-seeded, then sliced into half moons
spring onions, thinly sliced on the diagonal
fresh coriander, chopped, to serve
dark soy sauce, to serve  
 
directions:

1. Combine the light soy sauce with the Chinese rice wine. Add the ginger, garlic and spring onions, then pour over the chicken pieces and set aside for 1 hour. (If you are using a whole chicken, then stuff the chicken cavity with the ginger, garlic and onions).
2. Bring the chicken stock to the boil, then add the chicken pieces. Reduce the stock to a simmer and simmer gently for 30 minutes. Turn off the heat, cover with a tight fitting lid and leave to continue poaching in the ambient heat.
3. While the chicken is poaching, prepare the sambal by grinding all the ingredients together, either with a pestle and mortar or in an electric grinder.
4. When the chicken has cooked, remove the chicken pieces and set aside, covered in foil.
5. Bring the stock back to the boil and skim off any fat. Check the seasoning, then set aside.
6. Put the rice in large saucepan and add 1 and half amounts of the chicken stock. Bring the stock to the boil. Stir once. Cover with the saucepan lid and reduce the heat as low as possible and allow to simmer for 12 minutes. Turn off the heat, stir again and recover. Allow to continue to steam for another 10 minutes.
7. Prepare the ginger and spring onion salad by combining all the ingredients.
8. Prepare the fresh salad by combining all the ingredients.
9. To serve, take the chicken off the bone and cut into large bite-sized pieces. Drizzle over a little sesame oil and a little chopped coriander.
10. Bring the stock back to the boil and ladle into small bowls. Sprinkle over chopped spring onions.
11. Serve the chicken stock with the chicken and small bowls of rice, together with individual portions of sambal, ginger and spring onion sauce, cucumber salad and dark soy sauce.

tips:

• It is nice to put the rice in a small bowl or teacup and invert it so that you get a small, but perfectly formed mound of rice, to serve.
• Serve individual bowls of pungent sambal, so your guests can make their chicken rice as spicy as they like.

 
From http://marmadukescarlet.blogspot.cz/2012/11/hainanese-chicken-rice-proud-to-be.html?m=1

Chicken katsu curry

 

 Serves 2

Ingredients

• 1 onion, diced
• 2 cloves garlic, crushed
• thumb sized piece of ginger, chopped
• pinch of chilli flakes
• 1 tbsp mild curry powder
• 1 tbsp plain flour
• mug of chicken stock (250ml)
• squeeze of honey (2 tsp)
• splash of light soy sauce (1 tbsp) 
• 
  
•  2 chicken breasts
• 1 egg, beaten
• handful of plain flour
• handful of breadcrumbs (panko are best)
• 2 spring onions, sliced
• mixed shredded salad, to serve

Recipe

For the sauce:

fry the onion, garlic, ginger and chilli flakes in a shot of oil for a few minutes to soften.
spoon the flour and curry powder into the pan and stir for a minute.
gradually pour in the chicken stock as you stir, then add the honey and soy.
simmer for 10 minutes, then blend with a stick blender for smooth consistency.  

For the chicken:

slice into each chicken breast and open like a book into a thinner butterfly shape.
season the chicken breasts with salt and pepper, then dip into the flour, then beaten egg mixture and finally the breadcrumbs
fry the chicken breasts for 3-4 minutes on each side in a generous glug of oil in a pan over a gentle heat until golden brown and cooked right through.

cut the chicken breast into strips, double checking that it’s cooked through, then place on the rice, spoon over the sauce and sprinkle with the spring onions.

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