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Haianese Style Chicken Rice

This dish brings the essence of Haianese Chicken Rice to the steam oven and will surely become a family favourite.

Serve this with your choice of sauces.

First rinse rice and leave to dry.
Place coriander root, halved spring onion, smashed garlic, grated ginger and lemon grass in a steam proof container and add water and chicken breast. Chicken will be partially or completely submerged depending on the vessel used to cook it in
Set your oven to 100C full steam and cook until chicken is cooked through (approx 25-30 minutes)  Use your oven’s meat thermometer if it has one, set to 76C. When cooked, remove chicken and strain stock which will be used to cook the rice.

While the chicken is cooking , in a frying pan, add the oil and second measure of garlic and ginger, and shallot and saute until golden.
Add rice and saute until the rice becomes fragrant.

Transfer to a steam oven proof dish.  Add 1.5c of the chicken stock  and a little salt and pepper, and steam in oven for 25 minutes or until rice is cooked and tender, and liquid is absorbed

Add remainder of stock to a saucepan and reduce to create a soup. Season to taste with salt and pepper

To serve mound rice onto individual plates add sliced chicken breast which can be served cold or warm.  Serve Broth separately in small soup bowls sprinkled with coriander and spring onion. Serve chili sauce of choice on side. 

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Ingredients

1 c Jasmine Rice, rinsed and left to dry
2 large chicken Breast – about 600gms

Roots of two coriander well washed
Two spring onions halved
Two cloves of garlic smashed
Thumb of ginger smashed or shredded
One lemongrass smashed 
6 cups water 
Salt and Pepper 

For the Rice
 2 tbsps of plain oil
2 cloves garlic finely chopped
Thumb of ginger finely chopped 
1 large red shallot or small onion finely chopped