Description
What happens when you combine the elements of Hainanese chicken rice with a delicious chicken broth? You get the best 20-minute comfort food! All the flavours of this classic dish, in a matter of minutes.
Ingredients
Ingredients:
-
2 Chicken Breasts, roughly 450-500g total (ideally skin on)
-
1 1/2 cups cooked rice (long grain, jasmin, brown all work well)
-
600ml chicken broth, home made or from concentrate
Scallion Sauce:
-
3 spring onions
-
1 x 2.5 cm knob ginger, peeled and grated
- 4 Tbsp Neutral Oil
Other:
-
Oil and salt as needed
-
Chili crisp for serving
Instructions
- Scrub the ginger, peel with the edge of a teaspoon, and trim. Grate the ginger into a small bowl.
- Wash and thinly slice the spring onions. Add the sliced spring onions to the bowl with the ginger, and set any spring onion and ginger offcuts aside for the broth later.
- Make scallion sauce by heating the 4 tbsp of oil over high heat. Once you can see wisps of smoke, pour the hot oil over the spring onions and ginger, stir, add a pinch of salt and set aside. Once cool taste for seasoning adding more salt if necessary.
- In the same frying pan used for scallion sauce oil, add some fat trimmed from your chicken breasts. If using skinless breasts, simply use oil later for the rice (chicken fat adds the traditional flavor though in this case). Render fat for 2 minutes on medium heat.
- While the fat renders make the broth. In a saucepan, add your chicken broth, spring onion trimmings, and any ginger off-cuts. Bring to a boil. Add chicken breasts, then turn off heat and poach for 15-20 minutes. Adjust time if chicken breasts are larger than 450g. The internal temperature of your chicken breast should read 149°F (65°C).
- While chicken cooks, add cooked rice to the frying pan, along with the fat if using, pressing the rice into an even layer for maximum crisp. Cook on medium-high, allowing it to settle and crisp on the bottom until dark golden before turning. Cook for about 10-12 minutes until you have a mix of golden and crisp and soft rice, then remove from the heat.
- Remove chicken from the broth, and let it rest. Remove the spring onion and ginger offcuts then season the broth to taste.
- Plate up by dividing the crispy rice between 2 bowls. Slice the chicken breast and add it to the bowls. Pour strained broth over the rice and chicken. Spoon over scallion sauce and chili crisp.
- Serve immediately.