Ingredients:
1 whole raw chicken
a 5cm piece of ginger
4 spring onions
1 tsp salt
2 tsp soya sauce
1/2 bunch fresh coriander
3 star anise
1 cinnamon stick
1 cucumber (sliced)
3 tomatoes (sliced)
Method:
Make the chicken
1. Stuff chicken with 1/4 bunch of coriander, 1 whole spring onion and 5 slices of ginger. Place chicken breast side down in large stock pot with cinnamon stick, star anise and salt.
2. Fill pot with water until chicken is submerged.
3. Put the lid on the pot and place the pot on high heat. When it comes to a rolling boil, reduce to medium high heat and continue to boil for 15 minutes.
4. When 15 minutes has passed, turn off the heat but leave the pot on the hot element for another hour. Do not remove the lid. The chicken will continue to cook gently.
5. After one hour has passed, remove the chicken from the hot broth and allow to cool. Optional: Place chicken in an ice bath to rapidly cool the chicken and to improve the texture of the skin.
6. Carve chicken.
Make the rice
1. Use the chicken broth to steam your rice using a rice cooker or the absorption method. Also add a tsp of crushed garlic before cooking.
Make the spring onion and ginger dressing
1. Finely chop 3 spring onions, remaining coriander and ginger.
2. Heat about 4 tablespoons of oil in a small pot until just smoking. Carefully add ginger and spring onions to the hot oil and remove from heat. Be careful, it will spit and cook very quickly. Add 2 tsp soya sauce.
Serve
Serve Hainan chicken with hot rice, dressing and a simple side of sliced tomato and cucumber or alternatively, steamed green beans or bok choy. Fresh coriander, chill sauce and deep fried shallots are tasty accompanients.
