Ingredients for Hainanese Chicken Rice

• 1 (3- to 3 1/2-lb) chicken

• 3 teaspoons salt

• 4 qt water

• 4 (1/8-inch-thick) slices fresh ginger, smashed

• 6 (3- to 3 1/2-inch-long) fresh hot red Thai chillies or serrano chillies, chopped

• 1 shallot, chopped

• 2 cucchiai di zenzero fresco sbucciato e tritato

• 2 medium garlic cloves, chopped

• 1/2 cucchiaini di sale

• 80ml succo di lime fresco

• 475 ml di riso jasmine

• 4 shallots, thinly sliced

• 2 large garlic cloves, minced

• 1 English cucumber

• 1 cucchiaio di salsa di soia

• 2 teaspoons Asian sesame oil

• 1 bunch or 1 (110g) bag watercress, coarse stems discarded

• Special equipment: a mini food processor and a U-shaped vegetable peeler

• 1 U-shaped vegetable peeler

• Garnish: fresh coriander leaves or sprigs

Remove fat from cavity of chicken and reserve for rice. Rub chicken inside and out with 1 teaspoon salt.

Bring water with remaining 2 teaspoons salt and ginger to a boil in a 6- to 8-quart pot wide enough to hold chicken. Put chicken, breast down, in water and return to a boil, covered. Simmer chicken, partially covered, 20 minutes and remove from heat. Let chicken stand in hot broth, covered and undisturbed, until just cooked through, 15 to 20 minutes.

Letting broth drain from chicken cavity into pot, transfer chicken to a large bowl of ice and cold water and reserve broth for rice and soup. Cool chicken completely, turning once. Drain chicken and pat dry with paper towels. Cut into serving pieces.

Pulse chilli-sauce ingredients to a coarse paste in mini food processor.

Cook reserved chicken fat in a 3-quart heavy saucepan over moderate heat, stirring, until rendered, then discard solids. Add vegetable oil if necessary to make 2 tablespoons fat.

Wash rice under cold running water until water runs clear and drain well.

Cook shallots in fat over moderate heat, stirring, until browned. Add garlic and cook, stirring, 1 minute. Add rice and cook, stirring gently, 1 minute.

Add 725ml reserved broth and bring to a boil. Boil until liquid on surface is evaporated and small bubbles appear from holes in rice, 3 to 4 minutes.

Cover and cook over very low heat until rice is tender and liquid is absorbed, about 15 minutes more. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff rice with a fork and cover.

Shave as many long ribbons as possible from cucumber with a U-shaped vegetable peeler and chill ribbons in another bowl of ice and cold water 15 minutes. Drain well.

Stir together soy sauce and sesame oil.

Bring 6 cups reserved broth and watercress to a boil in a 3-quart saucepan and simmer 1 minute. Remove pan from heat and let stand until watercress is a shade darker, about 3 minutes.

Drizzle soy-sesame mixture over chicken. Serve chicken with cucumber ribbons and individual bowls of rice, soup, and chilli sauce.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.