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Most of you must know that to cook a good Hainanese Chicken Rice (海南雞飯) or White Cut Chicken (白斬雞) involves a lot of work. These are the dishes that we can easily order in a Chinese restaurant but not to cook by yourself. This  is why we haven’t had a chance to make the Hainanese Chicken Rice yet. But to satisfy the craving for Chicken Rice, this is a trick that we learn to do. We only buy the chicken breast and thighs, not the whole chicken, then just steam or boil the chicken parts. Cool down in a icy bath and chop up the chicken into pieces.

You can either choose to steam the chicken or boil the chicken. The appearance might not be as nice as what you can get from the restaurant, however this is definitely an easy chicken dish that you want to learn. The most important thing is to make a dipping sauce to go with it. You can serve the chicken with chicken flavored rice or plain white rice.

Ingredients:

2 chicken breast
2″ ginger (sliced)
2 stalks scallion (cut into 2″ in length)
Few drips cooking oil

Dipping Sauce
2 tbsp minced ginger
2 stalks scallion
3 tbsp oil
Few drips of soy sauce
Few dashes of Salt

Cooking Method:

1. Bring a pot of water to boil, enough to cover the chicken, add in sliced ginger, scallions and few drips of cooking oil. Add in the chicken breast or thighs. Turn off the heat, cover for 30 minutes. Check the chicken for doneness. If it is still pink, bring the water to boil again and turn off, cover for another 15 minutes.
2. Once the chicken is cooked, soak in a nice ice cold water bath.
3. Set chicken on the cutting board and slice/chop the chicken into pieces. Place it nicely on a platter.
4. Heat up a sauce pan with cooking oil, add in minced ginger and scallion. Stir fry quickly till fragrant. Note: you don’t have to stir fry ginger to turn brown, just heating up basically. Add in salt and combine. Remove.
5. Serve chicken with ginger scallion dipping sauce on the side.