Singaporean Hainanese Chicken & Rice

This is definitely a top 10 favorite recipe for me and I think the simplicity of a one-pot meal, might make it one of yours too! It’s packed full of flavor and the fresh cilantro, mint, peanuts and dressing make it scrumptious.

*Beware that turmeric stains whatever it touches. Consider placing a paper towel on your chopping board and cutting on that and washing your knife immediately. Baking soda (bicarbonate) and vinegar are both great at removing turmeric stains. A recipe tester (see comment) alerted me to the need to remove the plastic knob if you’re using a Le Creuset Dutch oven to prevent it from melting in the oven with this recipe. I highly recommend buying a metal replacement knob that Le Creuset sells so you don’t have to worry about that again.

STEP: 1

1 3lb. (1.5kg) whole chicken

2 large garlic cloves, lightly bashed - skin removed

1” piece of fresh ginger, thinly sliced

3” piece of fresh turmeric, sliced into large chunks

2 1/2 cups (600ml) hot boiled water

Maldon sea salt

Method:

1. Preheat the oven to 400F/200C.

2. In a Dutch oven place the garlic, ginger (ok if skin is still on) and turmeric in the bottom of the pot.

3. Place the chicken on top of the aromatics.

4. Carefully, pour the boiling water over the chicken , top with sea salt and Dutch oven lid. Cook in the oven for 1 hour.

STEP 2:

1 cup (200g) basmati rice, rinsed

Method:

1. Remove the Dutch oven from the oven and carefully pour in the basmati rice around the edges of the chicken. Place lid back on and bake for an additional 25-35 minutes.

2. Slice the roast chicken into pieces for serving.

3. Discard the ginger, garlic and turmeric solids before serving.

STEP 3:

handful cilantro

handful mint leaves

1/3 cup roasted peanuts

3 Tablespoons toasted sesame oil

3 Tablespoons soy sauce

3 Tablespoons lime juice

1 teaspoon red chili flakes

1 garlic clove, thinly sliced

Method:

1. Roughly chop the cilantro and thinly slice the mint leaves. Set aside the cilantro, mint and peanuts to top each serving.

2. In a small bowl whisk up the dressing (sesame oil through garlic clove) to drizzle over individual servings of the chicken and rice.