Hainanese Chicken Rice, in 5 Terrifyingly Easy Steps. No fuss. No kidding.

THIS RECIPE HAS NOW BEEN POSTED ON ASIAN FOOD CHANNEL OFFICIAL FACEBOOK PAGE.


I'm a fan of Jamie Oliver and totally support his Food Revolution Day which happens to be today. But he put out this strange recipe on Daily Mail just 10 days ago on Singapore's iconic Hainanese Chicken Rice - here's the link to the article. I suspect you may end up with porridge instead of rice if you follow the recipe.

I have a much simpler solution for you. Here's calling all busy executives, lazy cooks, virgin cooks, and students living overseas who miss our beloved dish. I have combed the internet and found a short-cut way to make this fuss-free. But it gets better. My version is a short-cut of the short-cut I found. You can't find a shorter short-cut than this. It's called Extra Virgin Super Short-Cut, with very little compromise on authenticity and taste. The bonus is it's also a healthier version. Done in five terrifyingly easy steps. Check this out.

Step One: Prick chicken thighs with a fork and rub salt all over. Set aside.  

Step Two: Heat up empty rice cooker. Pour 2 Tbsp oil into cooker.

Step Three: Saute minced shallot, garlic and ginger in cooker till fragrant.

Step Four: Add rice and water as you would normally cook your rice.

Step Five: Place chicken thighs in a single layer on top of uncooked rice. Cover lid, and don't open till 10 minutes after rice is cooked. Done!

Recipe (heavily adapted from Lydia)
Serves 3


Ingredients
3 Free-range Chicken Thighs and Drumsticks
2 Cups Jasmine Rice with 2 Cups Water
1/2 tsp Salt to rub on meat
1-2 tsp each of Minced Shallot, Garlic and Ginger
2 Tbsp Oil
A Pinch of Turmeric Powder for colour (optional)

Method in more detail
1. Prick chicken with a fork and rub salt all over. Set aside for half an hour.
2. Wash and soak rice for 15 minutes.
3. Heat up empty cooker, pour oil in and saute minced shallot, garlic and ginger till fragrant.
4. Add rice and water. If you're using turmeric powder, mix it into the water.
5. Place chicken on top of uncooked rice in a single layer. Cover lid.
6. Don't open the lid so heat and moisture will not escape. Wait another 10 minutes after rice is cooked.
7. Remove chicken and fluff up rice gently so as not to break each grain.

Each grain is maintained whole here - gorgeous. Animal fat is released into the rice as the chicken cooks, giving it a deep flavour and aroma.

Chicken are cooked through and they taste soft and moist as if they are poached or steamed.

Serve this with a vegetable dish for more nutritional balance.

A must-try for anyone who can't cook or want to use only one pot for everything. It's much healthier than those on the streets since there is no MSG or other suspicious ingredients, and it may be the only free-range chicken rice you get.

Between Jamie Oliver and I on this dish, who will you choose to trust? Try both and tell me. Remember to give credit to my post if you like this.


P/S: I blogged about this before - check out the slightly longer version here. Some day, I'll post the super long very traditional and authentic full monty version.

See also how we learned to steam chicken leg, Chinese-style, in the culinary school.