Does anyone remember the very sweet, modest winner of Master Chef Dhruv Baker? He was a fantastic contestant. Anyway, ages ago in delicious. magazine they featured a recipe by Dhruv that is now nowhere to be seen on the internet. Can’t find it on the delicious website or anywhere. But luckily I have a copy I ripped out of the magazine, because it was a really tasty, light meal. Perfect for all those New Year resolutions and fad diets everyone is on at the moment.
I have made a couple of tiny amendments. I’ve listed the recipe as it appeared for four people. For two you can either do what I did which was do 1 litre of stock then fiddle about and ad-lib with the other ingredients, because they aren’t easily halved. Or make the whole lot and freeze half the stock.
Hainanese chicken with rice
4 chicken breasts
2 litres chicken stock
3 spring onions (1 trimmed and halved, 2 halved and finely shredded)
4cm piece of ginger, chopped
4 garlic cloves, peeled but whole
1tsp each of Szechuan peppercorns, black peppercorns and fennel seeds
2 star anise
2 green chillies, deseeded and finely chopped
50ml rice vinegar
1tbsp soy sauce
1tbsp honey (optional – my added ingredient)
1. Put chicken in a saucepan, then cover with the stock. Add the halved spring onion, ginger, garlic and dried spices. Place over a high heat, bring to the boil, then simmer gently for 10-12 minutes, covered, until chicken is cooked through.
2. Remove the chicken with a slotted spoon and set aside covered in foil. Sieve the stock into a bowl to get rid of the bits and pieces then return to the pan and boil to reduce by half.
3. Meanwhile in a separate bowl mix the chillies, vinegar and soy sauce (and honey, if like me you want it a little sweeter) and mix.
4. Spoon some rice onto the plates. Slice the chicken and place on top. Spoon a little of the flavoured stock over and place the rest in a little bowl for people to help themselves. Serve with the dipping sauce and shredded spring onion on top. In the photo I had mine with some stir-fried home grown runner beans, from my freezer, in some ginger, garlic and soy sauce.
5. The stock, before you boil it down, would make a lovely soup with some noodle and shredded vegetables or chicken.