HAINANESE CHICKEN RICE

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HAINANESE CHICKEN RICE

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Ingredients

4 portion(s)

Chook:

1 size 16 free range or organic chicken, 1.6 kilos max
1 handful of course salt
1 bunch spring onion
1 Piece of Ginger (fresh)
1 tablespoon lime juice
1500 grams water

Green Sauce:

greens from the bunch of spring onions
1 large knob fresh ginger, peeled
1/2 green chilli fresh, optional
1 tablespoon lime juice
1 tablespoon light soya sauce
1 tablespoon chinese cooking wine
1-2 tablespoon chicken broth, i.e. the steaming liquid from the chook

Red Sauce:

whites from spring onions
1 red chilli
1 clove garlic
1 small tomato
1 small knob of Ginger
1 level teaspoon paprika
1 tablespoon light soy sauce
1 tablespoon lime juice
1 tablespoon chinese cooking wine
1-2 tablespoon chicken broth, i.e. the steaming liquid from the chook

Soya Sauce:

2 tablespoon light soya sauce
3 tablespoon sesame oil toasted if possible
3 tablespoon garlic infused oil
2 tablespoon chicken broth

Rice:

400 grams white rice
fat trimmed from the chook
1 level teaspoon Veg or peanut Oil
2 cloves garlic
2 shallots
1 small knob of Ginger

Garnish:

1 Small Cucumber sliced
1-2 tomatoes, sliced
reserved spring onion greens

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6

1h 30min

Preparation 1h 30min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
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Recipe's preparation

Salt Exfoliation and Steam

First take the bunch of spring onions and cut the roots and about 4cm of the tips off and reserve for the chicken. Then cut the whites from the greens. Keep the whites for the red sauce and the green ends for the green sauce. Separate a few stalks of the greens to garnish the soup at the end.
Trim the fat around the bum and neck of the chook and place in the freezer, to use for the rice.
Rinse your chook in a clean sink then massage the handful of salt into the skin and exfoliate your chook. Yes exfoliate it! This will yield a springy clean skin. Rinse well including inside the cavity.

In your mixing bowl combine the spring onion roots and tips as well as the ginger and vinegar. Puree on for 5-7 secs/speed 9 or until broken down to a course paste.

Rub this paste inside the cavity of your chook and place breast side down in the Varoma base with the lid underneath to catch drips.
Leave for at least an hour to come to room temperature if you feel comfortable doing so. Or at least while you prepare everything else.

Rice Preparation

Wash the rice until the water runs clear. Leave the rice to soak for ten minutes before straining into the basket and leaving to drain.In the mixing bowl chop the reserved chicken fat 5 secs/speed 6
then add the vegetable oil and sauté for 3 mins/Varoma/speed 2.
Add the garlic, shallots and ginger and chop 5 sec.s/speed 6. Scrape down and repeat if needed. It should be finely diced
Add the rice and sauté for 3 mins/Varoma//speed 2.

Tip back into the basket and set aside. Give the bowl a quick rinse.

Green Sauce

Add all the ingredients except the broth to the mixing bowl and puree 5 secs/speed 7
Scrape down and puree 5 secs./speed 9. Repeat if needed to make as smooth a paste as you can.

Scrape into a serving dish and set aside.When the chicken is cooked you can add the broth to thin the sauce.

No need to wash the bowl for the next sauce.

Red Sauce

Add all the ingredients except the broth to the mixing bowl and puree 5 secs/speed 7
Scrape down and puree 5 secs/speed 9

Scrape into a serving dish and set aside.When the chicken is cooked you can add the broth to thin the sauce.

No need to wash the bowl for the next step.

Steaming the Chook

Add the water and lime juice to the mixing bowl and place the Varoma on top with the chicken,
Set to steam for 30 mins./Varoma/Speed 2.
Add the basket of rice to the mixing bowl and using tongs carefully turn the chook over making sure you tip the liquid in the cavity into the bowl.

Set to steam for 15 mins/Varoma/speed 2.

Remove the rice with the spatular and place into your Thermo Server while you set the chook to cook for another 15 mins./Varoma/speed 2.

Tip the chook so the liquid in the cavity runs into the bowl then remove the Varoma with the chook and set aside to rest.

Serving

Chop your chook Chinese style, into bite size pieces on the bone. I find a pair of kitchen shears works well if you don’t have a cleaver.

Lay alternating slices of tomato and cucumber on small plates and arrange the chopped chicken slightly overlapping the vege. Drizzle some of the soya sauce over the sliced chook.

Grease a small bowl or ramekin with toasted sesame seed oil and pack with rice. Tip out your moulded rice next to the chicken.

Garnish the soups with the reserved thinly sliced spring onion.

Serve the chicken and rice with your Green, Red and Soya Sauces and the soup.

Accessories you need

Varoma
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Simmering basket
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Spatula TM5/TM6
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Tip

You don't have to make all three sauces, but it is outstanding with them

And its easy... just seems long

Left over rice can be used for fried rice.

Left over sauces can keep in the fridge for up to two weeks and served on the side of other asian dishes, used in asian style dressings or added to stir fry's.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.