Hunnanese chicken rice
Boiled chicken and rice, served with condiments.
Ingredients
- 1.1 kg chicken whole with skin for roast
- 2 tsp salt
- 3 gram green onion
- 3-4 gram ginger
- 15 gram garlic
- 70 gram onion
- 2-2.5 litre litre water
Soya Sesame Sweet Sauce-
- 100 ml soya
- 5 tsp sugar
- 200 ml water or broth
- 25 ml seasame oiḻ
Ginger Scalion Oil-
- 3 gram green onion
- 3-4 gram ginger
- 1/4 tsp salt
- 25 ml neutral oil
Chilli Garlic Tangy Sauce-
- 1/2 tsp lemon juice or vinegar
- 15 gram garlic
- 2 Kashmiri/byadgi chilli
- 1/4 tsp salt
- water or broth to soak
For the rice-
- chicken neck with skin
- 2 bay leaf medium
- 2 pandan leaf
- 200 gram rice soaked, Basmati, Jasmin or Jeeraga samba/Gobindo Bhog
- 500 ml broth from the boiled chicken
Garnish-
- 1 cucumber sliced
Instructions
- Add the chicken with the aromatics, salt and water.
- Let it simmer with lid on for 45 to 50 minutes with the breast side on top.
- Take out the chicken and plunge it into cold water for 1-2 minutes.
- Let the chicken dry.
- Put the neck on high heat in a sauce pan.
- When the fat renders, add the ,pandan leaf, bayleaf, salt and the broth from the chicken and let it boil.
- Drain the rice and add it to the.boiling broth.
- Cook on high heat until 90% of moisture is absorbed.
- Turn the heat to low and put the lid on.
- Cook 2 more minutes then turn the heat off and let it rest for 15 minutes.
- For the ginger scalion oìl, grind the ginger, green onion and salt then add smoking hot oil to that.
- For the soy sesame sauce, heat the soy sauce with the sugar and sesame oil until it thickens a bit.
- For the garlic chilli sauce, soak the chilli and garlic in hot water or the chicken broth then grind, add salt and vinegar or lemon.
- Chop the chicken, serve it with rice, the sauces, the broth and sliced cucumber.
Notes
- The rice should be silghtly sticky hence it requires a bit extra broth otherwise the broth can be just 1.5 times the amount of rice.