Hainanese Chicken Rice

16



Poached Chicken served with Chicken Broth, Fragrant Rice and Traditional Condiments at Tsim Sha Tsui Restaurants

Chilli Sauce:
500 g ( Red chilli )
250 g ( Chilli padi )
250 g ( Shallot, peeled )
250 g ( Garlic, peeled )
125 g ( Young ginger, peeled )
65 g ( Small lime, seeded, cut ½ )
700 ml ( White vinegar )
185 g ( Salt )
750 g ( Sugar )
250 g ( Sesame oil )
300 g ( Lemon juice )
Soya Sauce:
250 ml ( Water )
10 ml ( Light soya sauce )
2 ml ( Dark soya sauce 2ml )
6 g ( Salt )
15 g ( Sugar )
(10 g) ( Chicken stock 10g )
1 ( Angelica, Tang Kui )
5 g ( Sesame oil )
Ginger Puree:
300 ml ( Corn oil )
1 kg ( Young ginger, peeled )
( Water - able to run the blender )
120 g ( Spring onion, sliced )
40 g ( Chicken stock )
20 g ( Sesame oil )
10 g ( Sugar )
Rice :
1 kg ( Rice )
14 g ( Chicken powder )
1.25 L ( Water )
10 g ( Salt )
6 ( Panda leaves )
3 ( Lemon grass )
20 g ( Ginger )
20 g ( Garlic, peeled )
20 g ( Shallot, peeled )
100 ml ( Chicken fat, melted )
Chicken:
1.8 kg ( White Chicken whole )
50 ml ( Sesame oil )
5 L ( water )

Chilli Sauce

1. Blend (A) ingredient in a food process until fine puree. Add in the rest of the ingredients and
check seasoning. Adjust the colour by adding red...
See the full directions on my site

Nutritions

Calories
13196

Sodium
11461mg
477% DV

Fat
1090g
1677% DV

Protein
130g
261% DV

Carbs
648g
220% DV

Fiber
121g
484% DV