Jimmy Choo for H&M winner and Malaysian/Singaporean hainanese chicken rice for dinner {recipe}

A new week, a new winner!  The winner of the Jimmy Choo for H&M bracelet is...

...Dawn, the Alternative Wife (thanks for being a Bloglovin' follower - that was her winning entry!).  Please contact me at cncliving{@}gmail.com within 3 days with your mailing address.


Now onto a new staple recipe in our house - chicken rice!  This chicken rice is one you'll find all over Singapore and Malaysia and is somewhat of a national dish in both countries (also known as Hainanese chicken rice in Malaysian restaurants).   The simple, poached chicken (or roasted which I actually prefer) is paired wonderfully with the most fragrant and tasty rice accentuated with hints of garlic, onion, and the aroma of pandan leaves.  I just made it yesterday and am glad I have tons of rice left (this recipe will make rice for at least four people!)  I combined a Mark Bittman recipe with a more traditional one.  The sauce is very sour and spicy but provides a nice tang when paired with the chicken and rice.  


Most importantly, this recipe is easy, affordable, and not too unhealthy (if you remove the chicken fat from the stock).  Enjoy!

Malaysian/Singaporean Hainanese Chicken Rice

Serves 4 to 6

Chicken and stock
- Salt and freshly ground pepper
- 1 whole (2.5 - to 4-pound) chicken, trimmed of excess fat
- 5-7 cloves smashed garlic
- Several 1/4" slices fresh ginger

Rice
- 1-2 tablespoons vegetable oil
- 3 shallots, roughly chopped, or a small onion

- 5 cloves minced garlic
- Several 1/4" slices fresh ginger, minced
- 3 cups long-grain rice (I used one part brown rice but this needs to either soak or more stock is needed)

- 8 pandan leaves, tied in a knot (I know this may be hard to get and this will still be tasty without it!)
- chicken stock (about 6 or so cups)

Sauce
- 1/4" slice fresh ginger, minced

- 4 cloves garlic, minced

- juice of 3 limes (or equivalent in calamansi)

- 5 tablespoons of chicken broth

- 1/2 teaspoon of sugar
- dash of hot sauce (optional because this will be hot!)

Garnish
- one cucumber, sliced
- one tomato (or several cherry tomatoes), sliced

1. Chop all ingredients and set aside - I sectioned off the portions for the soup, rice, and sauce.

2. Bring a large pot of water to a boil and salt it. Add chicken to pot along with smashed garlic and sliced ginger. Bird should be completely submerged, but only just. Cover, reduce heat to medium, and cook for 10 minutes. Turn off heat and let bird remain in water for 45 minutes to an hour, covered, or until it is cooked through.

3. Remove chicken from pot, reserve stock, and let bird cool to room temperature. Taste test stock and flavor by adding salt 1/2 teaspoon at a time (salt should really come through in order to flavor the rice appropriately). 

4. Put 1-2 tablespoons vegetable oil in a skillet over medium heat; you may add trimmed chicken fat to this also (err for chicken fat lovers but don't do this if you didn't skim your broth too much, it will already be somewhat oily). When oil is hot, add remaining garlic, ginger, along with shallots/onion; cook, stirring occasionally, until lightly browned, about 3-5 minutes. 

5. Put rice and enough stock to fully cook rice (about 6 cups or so) into rice cooker along with the bundle of pandan leaves if you have it.  

6. Combine the ginger, garlic, pepper, and other sauce ingredients.

7. Shred or chop chicken, discarding skin. Put rice on a large platter and mound chicken on top of it; decorate platter with cucumbers, tomatoes, and serve.