Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

We've taken a specialty of Singapore, Hainanese chicken, and adapted it for a quick dinner without sacrificing its succulence. Fresh vegetables and an intense cilantro sauce add crunch and flavor.

Julia Lee
This Story Originally Appeared On sunset.com

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Recipe Summary

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whirl shallots, 2 slices ginger, and 1 garlic clove in a food processor until well chopped. Heat vegetable oil in a 5- to 6-qt. dutch oven over medium heat. Add shallot mixture and cook, stirring, until garlic begins to brown, about 2 minutes. Add rice and stir until well coated in oil.

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  • Stir in broth and place chicken on top of rice. Cover and cook, without stirring, until chicken is cooked through and rice is tender, 15 to 20 minutes.

  • Meanwhile, purée green onions, remaining ginger and garlic, the cilantro, lime juice, green jalapeño, soy sauce, sesame oil, and 2 tbsp. water in a blender. Transfer to a bowl. Cut limes into wedges.

  • Lift chicken from pot and slice. Transfer rice to a platter and arrange chicken on top. Serve with limes, sliced red jalapeño and cucumber, and cilantro-ginger sauce.

  • Note: Nutritional analysis is per serving, with 2 tbsp. sauce

Nutrition Facts

730 calories; calories from fat 27%; protein 48g; fat 22g; saturated fat 3.5g; carbohydrates 82g; fiber 2.4g; sodium 1214mg; cholesterol 109mg.
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