Hainanese chicken rice is a favourite of my family. We love the simplicity of this dish with its tender poached chicken in aromatic broth and dipped with the fragrant spring onion oil and punchy chilli sauce.
Poaching the whole chicken for Hainanese chicken can be time consuming and very easy to overcook the chicken breast. These days I prefer to create a fuss free version of the Hainanese chicken by steaming chicken Marylands. Spring onion and slices of ginger stuffed under skin create beautiful flavour and aroma. The steamed chicken is so moist and tender. Dipped this with the usual condiments of spring onion oil and chilli sauce and you have a fuss free Hainanese chicken.
Steamed Chicken with Dry Egg Noodles Recipe
4 chicken Marylands
fresh egg noodles
bunch of choy sum (or bok choy/ choy sum), washed and cut
10 thin slices of ginger
2 stalks of spring onion, cut into 10cm lengths
1/2 tablespoon salt to rub chicken
Spring onion and ginger oil
10 spring onion stalks, finely sliced
2 tablespoon grated ginger
1/2 teaspoon salt
3 tablespoons vegetable oil
Chilli and garlic sauce
6 red bird-eye chillies
2 cloves garlic, finely minced
1 teaspoon sugar
1/4 teaspoon salt
1 tsp vinegar
3 tablespoon garlic oil (3 tablespoons oil fried with 3 cloves of garlic)
3 tablespoons soy sauce
3 tablespoons dark soy sauce
4 tablespoons sweet soy sauce
2 tablespoons oyster sauce
1/2 teaspoon white pepper
1 tablespoon sugar
Steam the Chicken. Rub the skin of each chicken Maryland with salt. Place a couple of slices of ginger and spring onion under the skin of each chicken pieces. Please chicken pieces in a steamer and bring to a high boil. May sure you fill the pot with plenty of water for the steaming process. Depending on the the amount of chicken pieces you’re cooking and how big your steamer the cooking times will varies. Let it steam for 25 minutes before checking if the chicken is cooked through. If continue cooking don’t forget to check the water level in the steamer as well as you don’t want to pot to dry out.
Chilli Sauce.Combine chillies, garlic, sugar and salt into a mortar and pound to a paste. Add the vinegar and pound again. Set aside or refrigerate for later use.
Spring onion and ginger oil. Combine the spring onion, ginger and salt into a small bowl. Heat oil in a small pan over high heat until smoking. Place the spring onion bowl into a sink. Pour the hot oil into the spring onion and ginger bowl. Remember to stand back as the oil will spit. Use a spoon mix the oil and spring onion mixture until all the spring onion has wilted. Taste test and add more salt if required.
Noodle sauce. In a small bowl combined all the ingredients for the noodle sauce. Set aside.
Blanch vegetables. Bring a pot of water to a boil. Blanched the choy sum into boiling water for about 5 seconds and remove veggies.
Prepare the noodles. Bring a large pot of water to a boil. Add the noodles to the boiling water and separate the noodles out with a pair of long chopsticks or thongs so they don’t stick. The noodles should take about 40 seconds to cook. You want a springy texture so don’t over cook it. Once the noodles are done, remove from heat and drain them in a colander. Rinse the noodles under cold running water.
Serve noodles. Divide the cooked noodles into plates. Stir through with a couple of spoons of the noodle sauce. Mix and taste the noodles. Add the steamed chicken Maryland and blanched vegetables to the plate. Garnish with spring onion and coriander. Serve with the chilli sauce and spring onion and ginger oil.
The chicken Maryland is quite big and may not fit in the steamer. If it doesn’t on the one tray then use a double layer steamer.