Hainanese Chicken Rice

On Saturday, my wife had decided to cook Hainanese chicken rice and so she went to Aldi to buy a free range whole chicken. My task to complete the meal, was to harvest our chilli to make a blended chilli paste and also to blend the ginger my wife was going to fry. I also had to choose a bottle of white wine to go with the meal.

To cook the chicken, I’m told by my wife that you bring a pot of water to boil. The chicken is then immersed in the water and allowed to simmered for 15 minutes. After this, the fire is turned off and you leave the chicken to continue to cook for another 10 minutes. Then comes the critical step, which is to take the whole chicken out and immerse in ice cold water to stop the overcooking of the chicken, which will make the meat dry – roughly 5-10 minutes will do. Then you have a chicken ready to be chopped and served.

Cooked whole chicken
Cooked whole chicken

My wife used a packet of ready-made seasoning for the Hainanese chicken rice. We added pandan leaves to give more flavour to the rice. This is what the rice looks like when cooked.

Hainanese chicken rice
Hainanese chicken rice

To go with the chicken, we blended our home grown chillies with lime juice, garlic and salt. This year we had mainly Bird’s eye chillies and only two Trinidad Moruga Scorpion chillies, so not quite as big a harvest as last year’s Ghost chilli which was grown indoors. But it is still reasonably spicy.

Chilli blend - Bird's eye chillies and Trinidad Moruga Scorpion chilli
Chilli blend – Bird’s eye chillies and Trinidad Moruga Scorpion chilli

For the blended ginger, my wife chopped ginger and spring onion and fried it in oil with salt until fragrant. Then came my job of blending it to the final product.

Bottled blended ginger and spring onion
Bottled blended ginger and spring onion

Next comes the process of chopping the chicken and plating it up with the various sauces. The chillis sauce and ginger complemented the chicken very well and made it really delicious.

Hainanese chicken rice all plated up
Hainanese chicken rice all plated up
Close-up of chicken, vegetables and chilli paste
Close-up of chicken, vegetables and chilli paste
Close-up of chicken and blended ginger
Close-up of chicken and blended ginger

For the wine, I chose a 12 year old bottle of Petaluma Chardonnay from Australia. The colour was golden yellow and it was very fragrant – definitely aromas of nectarine and honey. Somehow we both felt it was even better than the Leeuwin Art Chardonnay – but it may very well be because of the use of the better wine glass with this wine (we did not have the Riedel Ouverture Magnum wine glass when drinking the Leeuwin Art Chardonnay).

Petaluma Chardonnay 2003 - 12 year old wine
Petaluma Chardonnay 2003 – 12 year old wine
Glass of Petaluma Chardonnay
Riedel Ouverture wine Glass holding the  Petaluma Chardonnay

Overall, it was a very enjoyable meal, food, sauces and wine all working well together. Definitely one of the best meals I have had.

Boon