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Hainanese chicken platter

Discover why this bright and fragrant dinner is one of Singapore’s national dishes

EVERYDAY EASY

Serves 4

Ready in about 50 minutes


4 skinless and boneless chicken breasts

1 litre chicken stock

8cm piece fresh root ginger, peeled and sliced

4 garlic cloves

2 shallots, sliced

1 lemongrass stalk, bashed and bent

300g dried jasmine rice

1 cucumber, thinly sliced

2 spring onions, sliced

300g pak choi

2 tbsp rice vinegar

Soy sauce, to serve

1 Place the chicken breasts in a lidded saucepan or casserole dish so they sit on the base in a single layer. Pour in the stock, then scatter over the ginger, garlic, shallots and lemongrass. Bring to the boil, then turn off the heat. Cover and leave for 20 minutes to poach the chicken.

2 Remove the chicken, cover and set aside. Drain the poaching liquid through a sieve into a bowl or jug and remove 1 tbsp of the shallots and 2 garlic cloves from the sieve. Slice the garlic and set aside with the shallots, discarding what’s left in the sieve.

3 Put the rice in a lidded saucepan with 500ml of the chicken poaching liquid. Bring to the boil, cover and cook for 4 minutes. Turn off the heat and leave for 20 minutes.

4 Meanwhile, arrange the cucumber on a platter. Shred the chicken into large chunks and scatter over the cucumber, followed by the onions.

5 Put 200ml of the chicken poaching liquid in a frying pan with the pak choi. Stir-fry to soften, then stir through the reserved shallots and garlic. Pour the vinegar over the rice and fluff up with a fork. Serve with the chicken platter, pak choi and soy sauce for drizzling over.

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