Hainanese Chicken Rice

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Chicken thighs		2
Chicken stock granules		2 tsp
Garlic		2 cloves
Ginger		2 thumbs
Spring onion greens		2-3
Sake		30ml
Sea salt		as required
Rice		1.5 gou (225g)
Cucumber		1/2
Tomato		1
Chilli sauce		as required
Dipping sauce:
Soy sauce		2 tbsp
Sugar		1 tsp
Sesame oil		1 tbsp
Lemon juice		1 tbsp

Method

Cook

30min

Wash the rice and put into a rice cooker. Add the chicken stock granules, sake and the appropriate amount of water and mix well.

Place the smashed garlic, finely sliced ginger, whole spring onion greens and chicken on the rice. Sprinkle with salt, put the lid on and switch the rice cooker on.

When the rice is cooked, take out the chicken and remove the bones. Cut to bitesize pieces and arrange on a serving dish.

Remove the ginger, garlic and spring onions from the rice. Serve the rice with the chicken alongside the cucumber and tomato.

You can enjoy with the chilli sauce and dipping sauce.

I use this Sriracha Hot Chilli Sauce available in many supermarkets.

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