電飯煲海南雞飯 Rice Cooker Hainanese Chicken Rice

I grew up with Hainanese Chicken Rice. My Hainanese grandfather used to make this dish every year during Chinese New Year. Live chickens were bought from the market 2 weeks before and fed till it come to size, then he slaughtered it and make this dish. 

In 2008 I flew to Sabah to meet up with my Aunt just to learn this dish the Hainanese way. Hoping that I can start a small business selling our authentic dish. Well it didn't happen yet as I have still not perfected it. Anyway I will share with you a simple way and it can be as close to our ancestor dish. 

Serving for 2

Ingredient 

4 pcs of shallot slice

3 cloves garlic smashed

1 pcs ginger smashed

1/2 cube Kross Chicken Stock

3 pcs Pandan Leaves bundle

1 cup of rice soaked 

1 tsp soy sauce

2 pcs Chicken Drumsticks

1 tsp of salt

2 tsp of pork lard 

Seasoning

1 tsp soy sauce and 2 tsp water mix

1 tsp sesame oil

Steps 

1. Wash the chicken drumsticks and marinate it with salt. Leave it for 20mins
2. Wash the rice and let it soak for 20mins
3. Place the pork lard (must be in oil form otherwise it will be too oily) in a pan and add shallot, ginger garlic. Stir fry in low heat till shallot almost brown.
4. Add rice grain to the pan and stir fry till it is almost dry
5. Add soy sauce and continue stir fry till rice grain gives out a fragrance smell
6. Place the rice grain in rice cooker
7. In a small bowl, mix the Kross chicken cube with hot water till it dissolves and add in the rice cooker
8. Add water but just below the rice cooker marking, add Pandan Leaves and Chicken drumsticks
9. Start cooking in rice cooker, when the rice cooker is ready, allow it to preheat for anther 20mins
10. Once ready open the cooker and use the chopstick to poke the drumsticks to check if there is any blood flowing out. 
11. Once Chicken drumstick is cooked, place it a ice cold water to cool it down for 15mins
12. In the rice cooker, stir the rice around so that the flavour is all mix up. 
13. To de-bone the Chicken drumstick, use the back of the knife and break the lower drumstick. Cut a slit on the inner drumstick and slow peel the meat off the bone till the upper joint. There is a soft bone at the upper joint, cut it off and the drumstick is de-boned except for the lower part 
14. Slice the drumstick in 4 parts and dress it with the seasoning. The dish is ready to served

Making the Chilli Sauce

This chilli sauce I have already made months ago and kept in the freezer.

Ingredients to blend

• 3 Chillies, chopped 
• 1 slice Ginger
• 4 cloves Garlic, skin removed
• Juice of 3 limes
• 5 Tbsp of chicken broth oil 

The Chicken broth comes from the chicken I boiled, you can use chicken bone so long the broth has an oily layer.