Steamed Chicken Rick Stein Style has to be one of my favorite ways to cook chicken it sounds and looks bizarre while you are cooking it but tastes amazing and really so simple to do, it will change the way you cook a whole chicken forever.
It’s is also amazingly healthy and Fussy Foodie friendly.
Rick Stein’s Hainanese Chicken Rice (Khao Man Gai) – Recipe adapted from Rick Stein’s Far Eastern Odyssey
Rick Stein says: “This chicken rice, like babi guling, the slow-roasted pig from Bali, is a dish I would cross continents for. It appears in various forms all over the Far East, especially Malaysia and Singapore. There are people who wouldn’t let a day go by without a plate of chicken rice, and I can perfectly understand why. It’s the moistness of the chicken that gets to you”
Ingredients for Hainanese Chicken Rice:
- 1 x 1.5kg free-range chicken
- Freshly ground white pepper
- 25g peeled ginger, thickly sliced
- 15g garlic cloves
- 6 spring onions, trimmed
- Ginger and chilli dipping sauce (see recipe below)
- ½ cucumber, peeled, halved lengthways and sliced
- Handful of roughly chopped fresh coriander
For the rice:
- 1 tbsp vegetable oil
- 350g Thai jasmine rice, rinsed
- 1 tsp sesame oil
- 1 pandan leaf, tied into a knot (optional) ( I use a couple of kaffir lime leaf’s as easier to find)
For the chilli sauce (Fussy Foodie style):
- A teaspoon of dried chilli flakes
- Salt and pepper
- Half a lime juiced
- Small glove of garlic (crushed)
- 1/2 tsp of grated fresh ginger
- Squeeze of Agave Nectar
This is my sugar and wheat free version of the chili sauce:
In a small bowl mix all the ingredients and taste for seasoning you may need to adjust with more lime or salt, for your taste.
Steamed Chicken Rick Stein Style Preparation:
- Remove any fat from the cavity of the chicken and set aside. Season the chicken inside and out with salt and white pepper. Lightly bruise the ginger, garlic and 4 of the spring onions with a rolling pin and push inside the cavity. Set aside for 1 hour (I am not a big planner, so tend to just get the chicken in the pan at this stage).
- Bring 4–5 litre of water (enough to cover the chicken) to the boil in a large, deep pan in which the chicken will fit snugly. If the pan is too large, the amount of water needed to cover the bird will produce a watery stock. Immerse the chicken in the water, bring almost back to the boil and leave to simmer very gently for 15 minutes. Turn off the heat (yes turn it off), cover and leave for 30 minutes, then remove the chicken, cover and set it aside. Skim the fat from the stock and boil until reduced to 1.2 litres.
- For the rice, heat the vegetable oil in a medium-sized pan over a medium heat. Add the reserved chicken fat and leave for 2–3 minutes until melted. Remove from the heat, and lift out and discard any bits. You should be left with about 3 tablespoons fat. (This bit is not for me). Add the rice and stir-fry for a couple of minutes to coat the grains. Add 600ml of the hot chicken stock and bring back to the boil. Add the sesame oil and half teaspoon salt. Stir once, add the pandan leaf if using, cover, lower the heat and leave to cook for 10 minutes. Turn off the heat and leave to sit, still covered, for 10 more minutes, while you remove the chicken from the bones and cut it up into small pieces. Halve the remaining spring onions and thinly shred them lengthways.
- Divide the ginger and chilli sauce between dipping bowls.
- Spoon some of the cooked rice onto each plate, top with the cooked chicken and garnish with the cucumber. Reheat the remaining chicken stock and season to taste. Ladle into small soup bowls and sprinkle in the coriander and the shredded spring onion. Place a plate of chicken rice, a wedge of lime ( I love lime my little addition), dipping sauce and a bowl of soup in front of each person, and tuck in.
Steamed Chicken Rick Stein Style is my favorite recipe so far from Rick Stein Far Eastern Odyssey – give it a try love to know what you think.