recipe by Lori Ross
From Hainan, an island off the coast of Singapore comes this poached chicken with rice, garlic and scallions. The poached chicken is dipped into a delicious ginger scallion sauce and accompanied by a small salad of cucumber, tomatoes and cilantro.
1 whole cut-up chicken
2 inch piece of fresh ginger, peeled then crushed
2 spring onions bruised and chopped
1 tbsp salt
1 tbsp sesame oil
3 1/3 cups uncooked rice
2 tsps salt
4 ½ cups chicken stock (from poached chicken)
2 chopped scallions
2 in. piece fresh ginger chopped then crushed (in garlic press)
½ t. salt
2 green onions finely chopped
2 tbsps peanut oil
Mix sauce ingredients and let marinate while the chicken cooks.
Fill a stockpot with enough water to cover chicken; add ginger, green onions and salt. Bring to a boil and add chicken; cook on high until pot boils again then reduce heat to low and cover, cooking for 35-40 minutes until just cooked (don’t overcook). Remove chicken and set aside.
Place rice in pot of broth with 2 tsps of salt and bring to a boil. Cook uncovered on medium high heat until surface liquid is absorbed, then cover the pot, reduce heat to low and cook for 20 minutes undisturbed. Take off heat, add chicken back to pot to reheat and let rest for 10 minutes before serving. Serve on large platter and top with chives. Serve ginger sauce on the side.