Hainanese Chicken Rice is one of the most famous dishes in Singapore, very often favored by Singaporeans for weekday lunches in food courts: simple, tasty and healthy, a Singaporean told me. Originally from the island of Hainan in China, this dish has become an essential Singaporean specialty. So much so that a Michelin star was awarded to two street food stands, preparing this “chicken rice”. In this gluten-free version, each element – the poached chicken, fragrant rice and accompanying sauces – is carefully adapted to suit those with gluten intolerances, while preserving the authenticity of this dish. A treat to enjoy for the whole family.
In a saucepan, heat the vegetable oil. Add the chopped garlic and ginger, and sauté until fragrant. Add the rice and mix well to coat with the flavors. Pour in the hot chicken stock (600 ml) and bring to the boil. Reduce the heat, cover, and cook until the rice is tender. You can also use a ready-made preparation, as I often do for my children who love chicken rice. I buy it in an Asian store.
Cut and serve: Cut the chicken into pieces, following the joints for elegant portions. Serve the chicken on a plate, accompanied by fragrant rice, cucumber slices, and sauces. Sprinkle with spring onions and coriander.