Lazy Hainanese Chicken Rice

I simply had to satisfy my craving for rice. And I want Chicken Rice! Honestly I cannot remember the last time I had chicken rice and I wanted some right now!

The recipe I am using is a super easy one which I bookmarked since 2012. Yeah, it took me almost 3 years before I got into action. What attracted me to this recipe was the blog post title - Hainanese Chicken Rice, in 5 Terrifyingly Easy Steps. No Fuss. No Kidding. I mean, how could you ignore something like that? It's a pity that Luan Ee bade farewell to Extra Virgin Chef as she has moved on to greater things. But we can still hop ever to her blog to enjoy her recipes and stories.

The simplicity lies in cooking the rice and chicken at the same time in a rice cooker. What you need to do is saute some shallots, garlic and ginger until fragrant and add the rice to that. Then transfer the rice into the rice pot, add water and top with the chicken.

After that, just cook the rice as you normally would. When the rice is cooked, don't dig in straight away. Leave the rice pot alone for about 10 minutes. Then remove the chicken legs and fluff up the rice.

OK, I have to confess that I did not saute the garlic and ginger adequately. I was not focused and was brain dead because I had a busy week. This month and the next few months is my peak period. There's a lot of stress and pressure in meeting deadlines. Due to the inadequate sauteing, the rice was not as fragrant as it should be. And one more thing. I am hopeless at chopping chicken. My chicken leg was in tatters.

As far as taste is concerned, I am sorry I am not able to vouch for authenticity. Luan Ee had this to say about her method "It's called Extra Virgin Super Short-Cut, with very little compromise on authenticity and taste". One fine day, I must go and eat a good proper Hainanese  chicken rice before I can make a fair comparison. Any recommendations? Whatever it is, I enjoyed the chicken rice very much. "Kei Pui" rocks!

Hainanese Chicken Rice

Recipe source : Extra Virgin Chef

Serves 3 (Mine serves 2)
(My notes and adaptations in red)

Ingredients :
- 3 Free-range Chicken Thighs and Drumsticks (I used 2)
- 2 Cups Jasmine Rice with 2 Cups Water (I used 1.5 cups Basmati rice with 3 cups water)
- 1/2 tsp Salt to rub on meat
- 1-2 tsp each of Minced Shallot, Garlic and Ginger (I used 2 tsp)
- 2 Tbsp Oil
- A Pinch of Turmeric Powder for colour (optional) (I omitted)

Method in more detail :
1. Prick chicken with a fork and rub salt all over. Set aside for half an hour.
2. Wash and soak rice for 15 minutes. (I did not soak)
3. Heat up empty cooker, pour oil in and saute minced shallot, garlic and ginger till fragrant. (I did this in a wok)
4. Add rice and water. If you're using turmeric powder, mix it into the water. (I added the rice to mix with the oil and then transferred into rice pot)
5. Place chicken on top of uncooked rice in a single layer. Cover lid.
6. Don't open the lid so heat and moisture will not escape. Wait another 10 minutes after rice is cooked.
7. Remove chicken and fluff up rice gently so as not to break each grain.

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.