Hakka Steamed Chicken and Hainanese Chicken Rice

Ingredients

• Ingredients for Steamed Chicken:
• 1 Whole Chicken
• 1 1/2 sachets of Chinese Chicken Seasoning (available at Asian grocery stores)
• 1 tsp Chicken Stock (powder)
• 1 tsp Salt
• 1 tsp Pepper
• 5 cm Ginger, grated
• 3 cloves Garlic, chopped finely
• 5 tbsp Vegetable Oil
• Ingredients for Steamed Rice:
• 2 cups Basmati Rice
• 4 cups Liquid Chicken Stock
• 1 tbsp Ginger, grated
• 5 cloves Garlic, finely chopped
• 1 1/2 tbsp Lee Kum Kee Oyster Sauce
• 2 tsp Lee Kum Kee Soy Sauce
• 1/4 cup Shao Xing Wine
• 1 tbsp Chicken Stock (powder)
• Cucumbers, sliced (optional)
• Thai chillies, sliced (optional)
• Coriander leaves, finely chopped
• 3 tsp Sesame Oil
• 5 tbsp Fish Sauce

Method

1. Season chicken with all the ingredients (except ginger, garlic & vegetable oil) and leave chicken (covered) in the fridge for at least 24 hours to develop flavours.
2. Steam chicken in a steamer for 1.5 hours and let it cool down. While chicken is cooling down, combine ginger, garlic and vegetable oil in a small fry pan. Sautee ginger and garlic until fragrant. Add 1 tsp of salt and set aside in a small bowl. Drizzle this mix on chicken upon serving.
3. To cook the rice, sauté garlic and ginger until fragrant in a small fry pan. Set aside.
4. Wash basmati rice as per packet instruction and transfer it into a rice cooker. Add sautéed ginger and garlic, liquid chicken stock, oyster sauce, soy sauce, wine and chicken stock powder into a rice cooker. Cook rice for 12 minutes.
5. Once done, drizzle sesame oil into the rice and stir evenly. Combine sliced chillies and fish sauce in a small saucer. Drizzle this mix into the chicken upon serving to add some heat into the dish, if preferred.
6. Serve chicken and rice together in a bowl. Add some sliced cucumbers and garnish with chopped coriander leaves, if desired.

Product used in recipe

• LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML
• LEE KUM KEE - LKK PANDA OYSTER SAUCE 255G