hainanese chicken rice

There is both an easy and not-so-easy way to make this Singapore delicacy. The more complicated method is to make the chicken stock and sauce from scratch; the easy method is to use canned or granulated chicken stock, use a microwave to cook the chicken, and sambal olek as the main sauce ingredient. (Let's take a vote. All those in favor of the easy method, raise your mouse. Thought so.)

Makes 4 servings

4 Skinless chicken breasts
2 tsp Sesame oil
1 tsp Soy sauce
1-1/2 Tbs Chicken stock base +
1-1/2 Cups Water
-or-
1/2 Cup Canned chicken stock +
1 Cup Water
1 Cup Thai jasmine rice
1/2 Garlic clove, minced
1 Tbs Ginger root, grated
1 Tbs Peanut oil
 
CHICKEN RICE HOT SAUCE
1 Tbs Sambal olek*
1 Tbs Ginger root, grated
2 Tbs Ketchup
1 Tbs Rice wine vinegar
1 tsp Sugar
1/2 Garlic clove, minced
4 Tbs Chicken stock
 
*this hot chili sauce can be found at any Asian market

Prepare the chicken breasts by painting a mixture of soy sauce and sesame oil on each breast. Place the breasts in a microwaveable baking dish, along with 1 Tbs water. Cover. Microwave on high for 7 minutes. Remove the dish from the microwave but keep covered. The chicken will continue cooking and will remain warm while you prepare the rest of the recipe.

In a small saucepan or rice cooker, combine 1-1/2 Cups water with 1 Tbs granulated chicken soup stock (or, to 1 Cup water add 1/2 Cup canned chicken stock). Stir in the grated ginger, minced garlic and peanut oil. Then add 1 Cup jasmine rice. Cover. Over high heat bring the water to a boil. Reduce heat to low; simmer, covered, for 10 minutes. Turn heat source off, but let rice remain covered for 5 additional minutes. (If using a rice cooker, follow the manufacturer's directions.)

Combine the sauce ingredients together in a small bowl. Mix thoroughly. Set aside.

On each plate, portion out a serving of rice. Remove the chicken breasts from the microwave dish and place one upon each bed of rice. (You can also brush another coating of any remaining sesame/soy sauce across each breast.) Top each breast with 2 Tbs chili sauce. Serve immediately.