Hainanese Chicken Rice is one of Singapore's most famous dishes, a popular choice for weekday lunches in the food courts: simple, tasty, and healthy, as one Singaporean woman told me. Originating from Hainan Island in China, this dish has become a must-try Singaporean specialty. So much so that two street food stalls preparing this chicken rice have been awarded a Michelin star. In this gluten-free version, every element—the poached chicken, the fragrant rice, and the accompanying sauces—is carefully adapted to suit those with gluten intolerance, while preserving the dish's authenticity. A treat for the whole family to enjoy.
In a saucepan, heat the vegetable oil. Add the minced garlic and ginger, and sauté until fragrant. Add the rice and stir well to coat it with the flavors. Pour in the hot chicken broth (600 ml) and bring to a boil. Reduce the heat, cover, and simmer until the rice is tender. You can also use a ready-made mix, as I often do for my children who love chicken rice. I buy it at an Asian market.
Carve and serve: Cut the chicken into pieces, following the joints for elegant portions. Serve the chicken on a platter, accompanied by fragrant rice, cucumber slices, and sauces. Garnish with scallions and cilantro.