Name: Hainanese Inspired Chicken Rice and Broth
Total time: 1 h
Yield: 1 servings
Ingredients: 1 chicken breast, cut into two; 2 Birds Eye chillies, finely chopped (deseeded if you want); 5 cm piece of ginger, grated; 2 garlic cloves, minced; 15 ml siracha; 5 ml white sugar; 5 ml rice wine vinegar; 5 ml Sesame oil; 15 ml chicken stock; neutral oil for frying; 5 cm piece of ginger, grated; 2 spring onions, white part, finely chopped; 240 ml washed jasmine rice; 360 ml chicken stock; Neutral oil; 480 ml chicken both; 30 ml soy sauce; 2 spring onion, green parts only; 15 ml Sesame oil; 2 garlic cloves, finely chopped; 1 Birds Eye chilli, finely chopped; 60 ml neutral oil; 23 ml soy sauce; 5 ml sesame oil; Juice of 1 lime; 1 bok choy , cooked in the left over chicken stock; 1 spring onion; 1 cucumber

Hainanese Inspired Chicken Rice and Broth

Lucy Rosenberg · 60 min · 1 servings

1servings

chicken

1 chicken breast, cut into two
2 Birds Eye chillies, finely chopped (deseeded if you want)
5 cm piece of ginger, grated
2 garlic cloves, minced
15 ml siracha
5 ml white sugar
5 ml rice wine vinegar
5 ml Sesame oil
15 ml chicken stock
neutral oil for frying

rice

5 cm piece of ginger, grated
2 spring onions, white part, finely chopped
240 ml washed jasmine rice
360 ml chicken stock
Neutral oil

broth

480 ml chicken both
30 ml soy sauce
2 spring onion, green parts only
15 ml Sesame oil

Lime chilli sauce

2 garlic cloves, finely chopped
1 Birds Eye chilli, finely chopped
60 ml neutral oil
23 ml soy sauce
5 ml sesame oil
Juice of 1 lime

To serve

1 bok choy , cooked in the left over chicken stock
1 spring onion
1 cucumber

1
Start with the broth, add all the ingredients to a pot and simmer with the lid on.
2
For the rice, saute the ginger and spring onion in the neutral oil for 1-2 minutes before adding in the washed rice and sesame oil.
3
Mix, then add in the chicken stock. Cook using the absorption method until it is nice and fluffy.
4
For the chicken, mix together all the ingredients except the chicken breast. Coat the chicken in the marinade.
5
Fry both sides of the chicken in neutral oil until charred on medium heat. Add in the left over sauce once chicken is cooked. Cook for a further 1 minute.
6
Remove the chicken from the pan and cook the bok choy plus the remaining chicken stock in it.
7
For the chilli lime sauce, heat the neutral oil and carefully pour over the garlic and chilli. Add in the sesame oil, soy sauce and lime juice. Mix.
8
To assemble, place rice on the bottom, pour in the broth, place chicken and bok choy on top, garnish with spring onions and cucumber, and spoon over the chilli lime sauce.

Calories (kcal)870

44% of RDA*

Protein (g)62

41% of RDA*

Carbohydrates (g)107

36% of RDA*

Fat (g)32

46% of RDA*

Calories (kcal)

44% of RDA*

Protein (g)

41% of RDA*

Carbohydrates (g)

36% of RDA*

Fat (g)

46% of RDA*

Details

Sugar (g)6 g(7% of RDA*)

Fiber (g)3 g(10% of RDA*)

Saturated fat (g)5 g(25% of RDA*)

Salt (g)7 g(117% of RDA*)

*These nutritional values are estimates and can vary based on the specific products you use. Take these as an indication. The RDAs (recommended dietary allowances) are averages, so check your own requirements and goals.

Recipes from the community

Bonchef is the freshest recipe community. Add and collect recipes from anywhere.

Ingredients