Ping Coombes’ One Pot Hainanese Chicken Rice, Mums’s Chilli Sauce and Seasoned Soy
Ingredients
- CHICKEN RICE:
- 4 skin on, medium boneless chicken thighs
- ½ tsp salt
- ½ tbs veg oil
- 1 spring onion, cut into 3 pieces
- 3 slices ginger, skin on
- 400g jasmine rice
- 50g salted butter
- 95g Woh Hup Singapore Hainanese Chicken Rice Paste
- 350g water
- Half cucumber, cut into slices
- SEASONED SOY:
- 2 tbs light soya sauce
- 2 tbs water
- 1 tbs sesame oil
- 1½ tsp caster sugar
- CHILLI SAUCE:
- 4 red chillies (about 70 - 75g), roughly chopped
- 25g ginger, roughly chopped
- 2 garlic cloves
- 2 tbs water
- 1 lime, juice and zest
“This is a hugely popular dish well loved by locals in Malaysia and Singapore as well as anyone who has had the opportunity to taste it. A seemingly plain looking dish but one that requires skill and years of experience to master. Everything on this dish has to be right from the rice to the accompaniments to produce a perfect mouthful. I have simplified this dish so you can make it your everyday dish with my mum’s chilli sauce and a quick seasoned soy.” Ping Coombes
PREPARATION
- Sprinkle the meat side of the chicken thighs with salt and drizzle with oil.
- Lightly smash the spring onion and ginger slices. Add to the chicken and give them a mix. Cover and marinate for at least half hour in room temperature or 2 hrs in the fridge.
- Wash the rice with water and drain well. Repeat 2 more times.
- In a saucepan big enough to place the chicken on a single layer, melt the butter on medium heat.
- Add the rice, chicken rice paste, water and mix well. Bring it to boil.
- Place the chicken thighs skin side up along with the ginger and spring onions on top of the rice in a single layer. They will be partly submerged which is normal.
- Turn down the heat to low and place the lid on. Cook on low for 30 minutes.
- Whilst the rice and chicken are cooking, make the chilli sauce.
- Blitz the chillies, ginger and garlic with water. Place in a small saucepan, add sugar and lime zest and juice. Simmer for 5 minutes. Cool.
- Make the seasoned soy by mixing all the ingredients and warm them through a small saucepan to dissolve sugar. Set aside.
- After 30 minutes, lift the chicken thighs out. They should be cooked through. Pierce the thighs and the juices should run clear. Discard the spring onions and ginger slices.
- Using a fork, fluff the rice and place the lid back on until you are ready to serve.
- Cut the chicken into thick slices, place on top of rice and drizzle with seasoned soy. Serve with cucumber slices and chilli sauce.
