When my second daughter moved out of home last year, the first recipe she requested was for Hainanese rice. It's a dish I often cooked for my children as they grew up so when I got my Thermomix, I was immediately impressed by how quickly and easily the Thermomix could produce this family favourite. My recipe doesn't include the traditional chicken soup that many restaurants serve with their Hainanese rice, but I always found it to be too oily. Plus I don't think you really need it but that's just my opinion. Don't be fooled by the long recipe - it really is simple and delicious!
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Rice Ingredients
- 400 g jasmine rice
- 1 clove of garlic
- 20 g oil (I use rice bran oil)
- Salt to taste
Rice Preparation Method
- Chop garlic for 2-3 seconds on speed 7
- Add oil and sauté for two minutes at varoma temperature on speed 1
- Add rice and salt then sauté for one minute at 100 degrees on Reverse on speed 1
- Remove ingredients from TM bowl and place into rice basket and set aside
Chicken Ingredients
- 1 clove of garlic
- 20 g oil (I use rice bran oil)
- Salt to taste
Rice Preparation Method
- Chop garlic for 2-3 seconds on speed 7
- Add oil and sauté for two minutes at varoma temperature on speed 1
- Add rice and salt then sauté for one minute at 100 degrees on Reverse on speed 1
- Remove ingredients from TM bowl and place into rice basket and set aside
Chicken Ingredients
- 50 g Chinese cooking wine (Shao Xing wine)*
- 20 g ginger cut into thin slices
- 1 spring onion
- 1 red chilli (optional)
- 1500g boiled water, + some extra
*Shao Xing wine can be purchased at any Chinese shop
- 1500g boiled water, + some extra
*Shao Xing wine can be purchased at any Chinese shop
Chicken & Chicken rice Method
- Pour Chinese cooking wine over the Chicken to marinate it
- Place marinated chicken onto the Varoma and water into TM bowl
- Steam chicken for 30 minutes on Varoma temperature on speed 4
- Insert basket with rice and cook for 13 minutes at Varoma temperature on speed 4
- Check the chicken to ensure it is cooked (as every chicken is different) before serving
- Place marinated chicken onto the Varoma and water into TM bowl
- Steam chicken for 30 minutes on Varoma temperature on speed 4
- Insert basket with rice and cook for 13 minutes at Varoma temperature on speed 4
- Check the chicken to ensure it is cooked (as every chicken is different) before serving
Ginger Sauce Ingredients
- 30g ginger
- 1 lime or lemon, juiced
- 50g sugar or 1/2 tsp salt
Optional: fresh chilli finely chopped and 1 tsp sesame oil
- 1 lime or lemon, juiced
- 50g sugar or 1/2 tsp salt
Optional: fresh chilli finely chopped and 1 tsp sesame oil
Ginger Sauce Method
- Place ginger in TM bowl and chop for 3 seconds on speed 7. Remove ginger into small bowl for serving
- Add lemon juice, sugar, chilli and oil and mix together
- Serve the sauce with the chicken and rice (Serve sliced cucumber with the meal as a side dish). Garnish with spring onions.
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