About the Recipe
This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more.
Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site.
Ingredients
Hainanese Chicken
1 kg free-range chicken
2 stalks of spring onion
1 thumb-sized ginger
1 cucumber
salt
coriander (optional)
Sesame Soy Sauce
2 tbsp soy sauce
1 tbsp sesame oil
Ginger/Spring Onion Sauce
3 tbsp olive oil
1:2 ratio ginger/spring onion
salt
Chilli Sauce
2 red chillies
6 garlic cloves
half lime
1 tsp sugar
salt
Preparation
Hainanese Chicken
Step 1
Rub the whole chicken with salt.
Step 2
Slice the ginger and cut the spring onion into long sections.
Step 3
Place the chicken in a pot of boiling water together with the aromatics. Simmer for 30 minutes.
Step 4
Put the boiled chicken into a cold water bath for 15 minutes.
Step 5
Cut the chicken and cucumber, Serve it with a bowl of chicken soup.
Step 6
Garnish with coriander (optional).
Sesame Soy Sauce
Step 1
Combine soy sauce and sesame oil in a bowl.
Step 2
Add 2 tbsp (30mL) of chicken stock and mix well.
Ginger/Spring Onion Sauce
Step 1
Dice ginger (2 slices) and slice spring onion (2 stalks) thinly.
Step 2
Combine them together in a bowl and sprinkle some salt.
Step 3
Cook the oil until you start to see some smoke appearing above the pan. Drizzle the hot oil into the mixture and mix well.
Chilli Sauce
Step 1
Finely dice red chillies and garlic.
Step 2
Combine sugar, salt, diced chillies and garlic together. Squeeze lime juice then add 2 tbsp (30mL) of chicken stock. Mix and adjust taste accordingly with sugar/lime for more sweet/tangy taste.