Hainanese Chicken Rice- Oh My!

Ingredient for Stock

Cardamon and Anise
cut up Ginger (2 inches)
1/2 chopped Large Onion
3 cloves of garlic minced

2 chicken leg and  1 Chicken Breast

Saute the Cardamon and Anise in a little bit of oil first. Then add all the ingredients except for the chicken. When Onion looks translucent, add water. If you use an 8 qt pot, fill the water up to 3/4. Allow for the water to boil and then add the chicken. Season with salt and pepper to taste. Lower it to medium and let the water boil down about 1 1/2 inch down.  Remove Chicken from the pot.

Chicken and Sauce

Once Chicken is cool. Rub some dark soya sauce and sesame oil on it.  Then brown it on a pan on both side. Set aside. Using the drippings from the pan (after frying), add some butter and a little minced garlic. Sautee a little. Then add some stock and continue cooking. Add  1 tsp of Corn starch to thicken it. Salt and pepper to taste.

Note
I also  use the left over marinade from the chicken and add it to the pan when making the sauce.

Sauce for Chicken

Ingredients for Chilli Sauce

8-9 fresh red chillies (blanched in hot water)
1 inch ginger chopped
5-6 cloves of garlic
1 tbs vinegar
salt to taste
Sugar to taste
4-5 tbs of stock

Blend the chillies, ginger and garlic together, add the vinegar. Once pureed, remove. Add salt, sugar and the stock to the mixture. Refrigerate till ready for use

Rice Ingredients

2 cups of Jasmine Rice
3 cups of Stock
2 tbs minced garlic
1 tbs butter

Sautee the garlic in butter and then add the rice and stock. Bring the rice to a boil, then immediately turn the heat to low, cover tightly and cook for 15 minutes. Remove from heat and let rest (still covered! no peeking!) for 5-10 more minutes. Done.

If you have a rice cooker, just add the garlic and butter into it, add rice and stock and turn it on. 

Serve Chicken on hot rice, top with cucumbers and the 2 types of sauce. A bowl of soup on the side. Enjoy!