Ching's Hainan chicken rice
Ching's in the kitchen with a Chinese chicken dish perfect for the sunshine!
Serves 4
Ingredients:
For the rice:300g Jasmine rice, rinsed until water runs clear
For the liquid to poach the chicken:Pinch of salt4 free range organic chicken thighs, skin off, deboned2 star anise1 inch knob of fresh root ginger, peeled and sliced1 tbsp Shaosing rice wine or dry sherry3 spring onions, sliced to 1 inch pieces½ tsp whole white peppercorns½ tsp Sichuan peppercorns
For the Chinese ginger onion salsa verde dressing:2 tbsp rapeseed oilPinch of salt1 inch piece of fresh root ginger, peeled and grated2 spring onion, washed, top and tailed, finely chopped1 medium green chilli, deseeded and finely chopped1 tsp toasted sesame oil
To serve:Jasmine RiceGreen salad – baby spinach leaves, cucumber, gem lettuce, rocket, lambs lettuce and watercress
OR:
½ cucumber, washed, peeled with a potato peeler into long thin slices “raw noodles” top with the chicken and dressingPot of low sodium light or dark soy saucePot of black rice vinegar
Method:
Place the washed rice in a medium pan. Fill with 500ml of water. Bring to boil, then turn the heat to low, put the lid on and keep on a gentle simmer for 20 minutes until the grains are cooked and fluff with a fork.
In a wok (or medium pan) add a litre of water, a pinch of salt, chicken thighs, star anise, ginger, Shaosing wine, spring onions and season with ground white pepper and Sichuan peppercorns. Cook on a gentle simmer for 15-20minutes, until the chicken is cooked and opaque. Keep the chicken warm in the liquid until ready to serve. Reserve the cooking liquid.
Heat a small wok, add the rapeseed oil and pinch of salt and give the wok a swirl. Add the ginger, spring onion, green chilli, toasted sesame oil and 50ml of the reserved poaching liquid. The dressing should be bright green and not overcooked, as long all the ingredients have been mixed well.
Remove the chicken from the pan, drain, and shred on a board. To assemble, portion rice onto a plate with the cucumber ribbons or green salad. Place the chicken on the side and drizzle with dressing over the top. Serve with small pots of black rice vinegar, soy sauce and a bowl of the poaching broth if liked to moisten the rice.