Hainanese Chicken
Travel back to Southern China with this classic Hainanese Chicken dish, served with a pot of master stock, made from the freshest ingredients available.
- 31 - 60 Minutes
- Medium
- Serves 2
Method
Ingredients
Ingredients
- Master stock
- 2 chicken Maryland
- 750 ml chicken stock
- ½ large red onion, chopped
- 2 cm ginger, chopped
- 2 tablespoons sugar
- 3 garlic cloves, chopped
- Juice ½ lime
- 2 chillies, chopped
- 1 stalk lemon grass, chopped
- 4 spring onions (green parts only), chopped
- ¼ bunch coriander
- Pinch of salt
- To serve
- 250 g Tilda Steamed Pure Basmati Rice
- 4 spring onions (white parts only), chopped
- 1 tablespoon coriander, chopped
How to make Hainanese Chicken
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Place the master stock ingredients into a saucepan and simmer for 30 minutes. Remove the chicken and place in a dish to cool. Remove the coriander and continue to cook and reduce the stock for a further 2 to 3 minutes or until you are happy with the flavour
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Shred the chicken using 2 forks to pull the meat apart
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Open the packet of Tilda Steamed Pure Basmati Rice and cook in the microwave for 2 minutes
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Place rice on a serving dish. Cover with shredded chicken and top with the whites of the spring onion and sprigs of coriander. Pour the master stock into a small jug and serve alongside the chicken and rice dish
