Hainanese Chicken Rice with Novice Kitchen Sichuan Crunch Chilli Oil

If there is one dish that makes me want to go travel and explore new flavours it is this Hainanese Chicken rice. Something so seemingly easy but packs so much flavour is one of the wonders of the world. 

I first had this dish in Singapore at an unassuming hawkers stall, where I fell in love. It was only right for me to recreate this dish to the best of my ability. Here is my love letter to one of the greatest food countries in the world.

Ingredients:

For the Chicken:

• 4 chicken drumsticks (about 500g)
• 4 cups water (for poaching)
• 1 teaspoon of Turmeric
• 3-4 slices of ginger (about 1-inch thick)
• 1 stalk of green onion (scallion), cut into large pieces
• A pinch of salt
• 1 tablespoon sesame oil (for rubbing)
• 1 Stock Cube
• 1tsp MSG

For the Rice:

• 1 cup Basmati rice
  
• 1 ½ cups chicken stock (from poaching chicken)

For the Dipping Sauces:

• Chili Sauce:
  • Novice Kitchen Kitchen Sichuan Crunch Chilli Oil
• Spring onion & Ginger Sauce:
  • 2 tablespoons ginger, finely minced
    
  • 3 tablespoons vegetable oil
  • 1 tablespoon chicken stock (from poaching chicken)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon of MSG

Instructions:

Poach the Chicken:

1. In a pot, add the chicken drumsticks, 4 cups of water, 3-4 slices of ginger, Turmeric, Salt, Stock Cube, MSG and the green onion pieces. Bring to a boil over medium-high heat, then reduce the heat to low.
2. Simmer the chicken for about 30-40 minutes, or until cooked through and tender.
3. Once cooked, remove the drumsticks and set them aside. Retain the broth for cooking the rice.
4. Rub the cooked chicken with 1 tablespoon of sesame oil and Set aside.

Prepare the Rice:

1. Rinse the rice thoroughly under cold water until the water runs clear.
   
2. Add the rinsed rice and 1 ½ cups of the chicken stock (from poaching the chicken) to the rice and bring to a simmer.
3. Cover the pan, reduce the heat to low, and let it cook for about 15 minutes, or until the rice is cooked and tender.
4. Once cooked, fluff the rice with a fork.

Make the Sauces:

• Chili Sauce: Use Novice Kitchen Sichuan Crunch Chilli Oil

• Ginger Sauce: In a small saucepan, heat the vegetable oil over medium heat. Add the ginger and garlic and sauté for about 1-2 minutes until fragrant. Add 1 tablespoon of chicken stock, a pinch of MSG and 1 teaspoon of sesame oil. Stir to combine, then remove from heat.

Serve:

1. Plate the rice on a serving dish. Place the poached chicken drumsticks on top of or beside the rice.
2. Drizzle the ginger sauce over the chicken, and serve the Sichuan Crunch on the side for dipping.
3. Garnish with extra chopped Spring onions or coriander if desired.

Enjoy your delicious, flavourful Hainanese Chicken Rice with tender poached chicken and aromatic rice!