Hainanese Chicken Rice with Ginger Sauce. This chicken, rice, and soup combo is just amazing! Hainanese Chicken Rice is considered one of the national dishes of Singapore but also very popular in Malaysia and other neighboring countries too. Apart from Hainanese chicken rice, the ginger sauce goes well with steamed chicken too.
For example, for a more watery and finer sauce like mine, add more broth and/or blend a bit more. Hainanese chicken rice is an ultimate comfort food. Simple ingredients like ginger, garlic, chillies can give such a delicious end product. You can cook Hainanese Chicken Rice with Ginger Sauce using 15 ingredients and 3 steps. Here is how you cook that.
Ingredients of Hainanese Chicken Rice with Ginger Sauce
- You need 1 of garlic.
- You need 3 of sping onion cut into.
- It's 2 of ginger.
- You need To taste of salt.
- It's 1 tsp of soy sauce.
- You need 1 Tsp of sesame oil.
- Prepare 8 of whole garlic.
- You need 2 T of soy sauce.
- You need 2 T of sesame oil.
- You need To taste of ginger.
- Prepare To taste of chicken.
- It's As needed of olive oil.
- Prepare To taste of spring onion chopped.
- Prepare to taste of salt.
- It's to taste of grated ginger.
Make the Hainanese chicken dipping sauce. There are three dipping sauces for the Hainanese chicken rice, which are all straightforward to make. Blend the ginger, garlic, oil, salt, and some chicken stock until homogenous. Use the mortar and pestle for a small amount.
Hainanese Chicken Rice with Ginger Sauce instructions
- Boil chicken with 8 cloves garlic, 2 Teaspoon of soy sauce, 2 Teaspoon of sesame oil and ginger till ready.
- Use chicken soup boiled for rice cooking with 1 garlic, spring onion, 2 ginger, salt, 1T soy sauce, 1T sesame oil.
- Ginger sauce: grated ginger, chopped spring onion, olive oil, salt.
This is the sauce that you should never skip in this dish. The combination of ginger and garlics, lots of them, is just amazing when eaten together with the chicken and rice. My husband is nuts about this sauce 😀 How To Eat Hainanese Chicken Rice. Reserve the excess fat and skin trimmings for later. Rub the chicken inside and out with a generous amount of salt.
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