Simple
-
INGREDIENTS
-
Boiled Chicken
-
20 portions
-
10 litres(A) Water
-
300 gm(B) Hainanese Chicken Rice Premix *
-
(C) Chicken Pullet (2.2-2.5kg each)
-
Chicken Rice
-
3 litres(D) Hot Water / Hot Chicken Stock
-
3 kg(E) Rice
-
1 kg(F) Fragrant Hainanese Chicken Rice Paste *
-
135 g(G) Cooking Oil
-
Garnishes & Condiments
-
Chilli Sauce *
-
as desired (per portion)
-
as desired (20 portions)
-
Chicken Rice Ginger Sauce *
-
as desired (per portion)
-
as desired (20 portions)
-
Sesame Soya Sauce Oil *
-
15 gm (per portion)
-
300 gm (20 portions)
-
Cucumber
-
20 gm (per portion)
-
400 gm (20 portions)
-
Coriander Leaves
-
1.5 gm (per portion)
-
30 gm (20 portions)
-
Recommended Chicken Soup Garnishes
-
Tau Hu (Beancurd), Shredded Lettuce, Coriander Leaves, Spring Onion
-
* Items available from Prima Taste
-
Note: Garnishes & Condiments are up to individual preferences.
Steps
- Step A: Boiled Chicken
- 1. Wash (C) Chicken Pullet and ensure that the cavity is thoroughly cleaned.
- 2. Fill pot with (A) Water and (B) Hainanese Chicken Rice Premix. Cover the pot and bring to boil on high heat.
- 3. When water boils, remove cover. Gently lower the (C) Chicken Pullet into the pot with its back facing up. Ensure it is submerged fully. Lower the fire till water is simmering. Keep the cover off. Simmer for 45 mins.
- (If chicken is 1.8 to 2 kg, simmer for only 40 mins.)
- 4. Remove the (C) Chicken Pullet from stock pot and chill in ice water for 15 - 20 mins.
- 5. After chilling, hook up the (C) Chicken Pullet to drip off excess water.
- 6. The chicken is ready to be served. See Serving Suggestion.
- 7. Keep (D) Hot Chicken Stock for Step B2. The balance can be used for soup servings.
- Step B: Chicken Rice
- 1. Wash (E) rice once and drain well.
- 2. Add (E) rice, (F) paste, (D) hot water or hot chicken stock and (G) cooking oil into rice cooker and mix well.
- 3. Cover and cook for 12 mins.
- 4. Open cover and stir evenly. Cover and continue cooking for 19 mins.
- 5. Use chopstick to loosen rice, rest at "Keep Warm" setting for 15 mins before serving.
- Note: You may adjust the amount of water for different types of rice at your own preference.
- Step C: Preparation Procedures
- Sesame Soya Sauce Oil
- 1. Put the packet of Sesame Soya Sauce Oil into a pot of boiling water and boil for 5 mins.
- 2. Pour Sesame Soya Sauce Oil from packet into bowl and leave at room temperature.
- Step D: Serving Suggestion
- Hainanese Chicken Rice
- 1. Chop up Chicken Pullet and place on a plate with sliced Cucumber. Lace the chicken with Sesame Soya Sauce Oil and garnish it with Coriander Leaves.
- 2. Serve Chicken Pullet separately with Rice, Chilli Sauce, Chicken Rice Ginger Sauce and Chicken Rice Dark Soya Sauce.
- STORAGE
- Hainanese Chicken Rice Premix
- Fragrant Hainanese Chicken Rice Paste
- Sesame Soya Sauce Oil
- Chicken Rice Ginger Sauce
- Chicken Rice Dark Soya Sauce
- Chilli Sauce
- Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
- Estimated Yield Per Packet
- for 3 kg rice
- Hainanese Chicken Rice Premix per packet (300 gm) - No. of Portions: 2 whole boiled chicken
- Fragrant Hainanese Chicken Rice Paste per packet (1 kg) - No. of Portions: 36
- Sesame Soya Sauce Oil per packet (500 gm) - No. of Portions: 33
- Chicken Rice Ginger Sauce (24 gm per packet x 4 pkts) - No. of Portions: 24
- Chicken Rice Dark Soya Sauce (27 gm per packet x 4 pkts) - No. of Portions: 24
- Chilli Sauce (30 gm per packet x 4 pkts) - No. of Portions: 24
-