The Hainanese Chicken rice is widely famous and loved by many especially people in Singapore😁 It is just too delicious until you can eat it all day everyday 😍 This classic dish never gets old and let us share you the recipe of this tasty Hainanese Chicken Rice today 😋❗ Stay healthy with Mazola✨

INGREDIENTS

For the rice:

• 3 cups uncooked washed rice
• 5 tbsp Mazola oil
• 4 cloves finely chopped garlic
• 4 finely chopped shallots
• 2 + 1/2 cups + 2 tbsp chicken broth
• 4-6 blades of pandan leave, screwpine leaves
• 1 small thumb of ginger, cleaned and bruised
• 1 tbsp of the garlic and shallot oil
• 70 g chicken fats
• 1 tsp salt, to taste

For the chicken:

• 1 whole chicken, preferably free range organic chicken
• 1 small thumb of ginger, cleaned and bruised
• 5-6 stalks of scallion, washed
• 10 bowls chicken stock, adjust accordingly
• 4 blades of pandan leaves, screwpine leaves
• 1 carrot, roughly chopped
• 2 tsp of salt
• 10 bowls of cold water
• 1 cucumber, peeled, halved and sliced diagonally

For the sauce:

• 2 tbsp light soy sauce
• 2 tbsp chicken broth
• 3 tsp Mazola Sesame oil
• 3 tsp garlic and shallot oil

For chili sauce:

• 90 g (3 oz.) red chillies, you may add in some bird’s eye chilli
• 15 g garlic
• 50 g (2 oz.) ginger
• 1 tsp salt
• 1 tsp sugar
• 50 ml (2 oz.) chicken broth
• 60 ml (2 oz.) lime juice, to taste

To garnish:

• Few sprigs of cilantro

INSTRUCTIONS

For the chicken:

1. Wash chicken, drain well, stuff ginger and scallion into the chicken’s cavity. Using 2 tsp of salt as scrub, rub the salt all over the chicken for smooth looking skin.
2. In a not too large stockpot which fits the chicken perfectly, boil the chicken stock (enough to cover the whole chicken) together with pandan leaves, carrot and salt.
3. Submerge the whole chicken, breast side down in the boiling water for 35-45 minutes depending on the size of the chicken. Lower the heat to a gentle simmer immediately.
4. When chicken is cooked, remove chicken and plunge it into prepared cold water at once for 10 minutes. Keep the chicken broth for later use.
5. Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size.

For the rice:

1. Heat Mazolaa oil in wok, fry chopped shallots and garlic till fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to the rice cooker.
2. Once transferred, add chicken broth, pandan leaves, ginger, garlic and shallot oil, chicken fats and salt into the rice mixture. 
3. Cook according to rice cooker’s manual instructions.

To prepare chicken rice:

1. Line a serving plate with cucumber slices
2. Arrange chicken pieces on top, pour in the prepared sauce before garnishing with cilantro.
3. Serve with chicken rice, side soup and chicken rice chilli sauce.
4. Any leftover chicken broth can be served as side soup, garnish with cilantro or chopped scallions.