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HAINAN CHICKEN RICE
Okay GetRealLive friends it’s time to revisit a Sohn family favorite dinner which is approved by family and guests and I’m pretty sure you will love it. Anyone I have made this meal for always asks about for the recipe and comes back for more.
A little warning… this dish is super easy to make and promises to please ever palate, from young to old.
Ingredients: Serves 4
- Chicken – You can either use 4 Organic Chicken breasts or the chicken strips that are prepared for stir fry (cuts down on your prep time. You might need to cut them in half as I do to make them bite size pieces). The trick with the chicken is to keep it moist.
- 3 cups Chicken Stock
- 2 cloves chopped Garlic
- Green Onions/Shallots
- 1 Full knob of Ginger
- Olive Oil
- Approx 10 Green onions finely chopped and placed in a bowl.
- 1 good sized knob of ginger peeled and grated and mixed with onion (you may use the entire ginger root)
- 1-1.5 cups Olive Oil
- Salt to taste
- Mix all together and set aside in individual sauce dishes or in one dish for the table with a spoon for distribution.
Chicken Cooking Method:
If you choose to poach your chicken, place the breasts or strips in the chicken stock and let it poach slowly (remember you want to make sure you don’t dry the chicken out).
Once Chicken is poached place it on a serving plate. If you want to dress the meal up serve the chicken on a bed of lettuce. Alternatively, you can plate each meal as per photo. If you’ve poached, reserve the stock and give each person a bowl of soup (the stock….it’s so yummy).
The Rice: (This is important)
Cook your rice in Chicken Stock (follow your usual rice cooking directions and just use broth instead of plain water). So tasty, you’ll love your rice cooked this way.
Our family loves Baby Bok Choy. I have made this as a simple stir fry it in a little olive oil a lot of garlic (we’re a garlic family – don’t be scared it’s really good for your health and if everyone eats it no one can tell anyone has the dreaded…’garlic breath’). Or, recently I have been blanching the Bok Choy in the broth which adds flavour to the broth and keeps the dish less oily which some prefer.
Typically I will put the Chicken and Veggies on a big platter in the middle of the table. I then use a rice bowl for the rice and an asian soup bowl for the soup. However, in the picture above I kept things simple and used a white dinner plate. Created the rice block by using a square sauce dish and inverting the rice onto the plate. placed the chicken near the rice then drizzled the sauce over. The soup was in a Korean tea cup (easy to drink and dip your veggies in. Next time I would opt for a rice bowl, easier for dipping and still drinkable). Lastly, after blanching the veggies I simply cut them in 3 and piled them on the plate to add a dimension to the dish.
This dish is perfect on a chilly, rainy day or as a light option on a hot day. Whatever the weather it promises to delight the palate and soothe the soul. It is definitely one of the Sohn Family Soul foods.