Hainanese Chicken with Garlic Ginger Sauce

hainanese-chicken

Hainanese Chicken dish draws origin from Hainan Island of Southern China. This dish had become one of the most popular dishes to make, due to its simplicity. You can make Hainanese Chicken and make chicken stock at the same time in one process.

Hainanese Chicken comes with many varieties of sauces. This recipe provides two kinds of dipping sauces, the classic Soy sauce and the Malaysian style Garlic ginger sauce.

Serving: 6

Ingredients:

  • 1 whole chicken
  • 5 lt water
  • 1 thumb-size ginger, sliced
  • 2 sticks shallots
  • 1 onion, sliced
  • Salt and pepper to taste

Soy sauce:

  • 2 tbsp soy sauce
  • 1/2 sesame oil

Garlic ginger sauce:

  • 2 cloves garlic, grated
  • 1 thumb-size ginger, grated
  • 2 tbsp coriander leaves, finely chopped
  • 4 tbsp extra virgin olive oil
  • Salt to taste
  • Read instruction here

Instructions:

  1. Rub the chicken in salt and pepper, inside and outside.
  2. Stuff ginger, shallot, onion inside the cavity of the chicken.
  3. Using cotton string bind the legs together closing the cavity. Tie the chicken on four sides and tie a long piece of string on the chicken, so the chicken can dangle down on a string.
  4. Store chicken in the fridge overnight.
  5. Place chicken in a large pot, fill it up with water until it just covers the chicken. Make sure the long piece string sits outside the pot, as you need to pull the chicken out of the hot water by the string.
  6. Bring water to a roaring boil and immediately turn the heat down to simmer.
  7. Simmer chicken for 30 mins with closed lid.
  8. Have a cold (icy) water ready in a large bowl (that fits the chicken).
  9. Using the string, pull the chicken out of the water and immediately dunk it in the cold water. The cold water will quickly firm up the skin of the chicken, preventing it from ripping apart when cutting.
  10. Chop the chicken into small pieces. Serve with the sauce of your choice.

Tips:

  • Keep the water as it is now a chicken stock.
  • Use the chicken stock to make chicken rice.

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hainanese-chicken

Hainanese Chicken comes with many varieties of sauces. This recipe provides two kinds of dipping sauces, the classic Soy sauce and the Malaysian style Garlic ginger sauce. Conveniently, you can make Hainanese Chicken and make chicken stock at the same time in one process.

Serving: 6

Ingredients:

  • 1 whole chicken
  • 5 lt water
  • 1 thumb-size ginger, sliced
  • 2 sticks shallots
  • 1 onion, sliced
  • Salt and pepper to taste

Soy sauce:

  • 2 tbsp soy sauce
  • 1/2 sesame oil

Garlic ginger sauce:

  • 2 cloves garlic, grated
  • 1 thumb-size ginger, grated
  • 2 tbsp coriander leaves, finely chopped
  • 4 tbsp extra virgin olive oil
  • Salt to taste
  • Read instruction here

Instructions:

  1. Rub the chicken in salt and pepper, inside and outside.
  2. Stuff ginger, shallot, onion inside the cavity of the chicken.
  3. Using cotton string bind the legs together closing the cavity. Tie the chicken on four sides and tie a long piece of string on the chicken, so the chicken can dangle down on a string.
  4. Store chicken in the fridge overnight.
  5. Place chicken in a large pot, fill it up with water until it just covers the chicken. Make sure the long piece string sits outside the pot, as you need to pull the chicken out of the hot water by the string.
  6. Bring water to a roaring boil and immediately turn the heat down to simmer.
  7. Simmer chicken for 30 mins with closed lid.
  8. Have a cold (icy) water ready in a large bowl (that fits the chicken).
  9. Using the string, pull the chicken out of the water and immediately dunk it in the cold water. The cold water will quickly firm up the skin of the chicken, preventing it from ripping apart when cutting.
  10. Chop the chicken into small pieces. Serve with the sauce of your choice.

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