Say hello to our slow cooker Hainanese-style chicken and rice! Traditionally, this Hainanese recipe is a dish of whole chicken poached in a light garlic and ginger broth, served with rice also cooked in the broth.
To make things easier, our Hainanese chicken rice recipe uses chicken Marylands, instead of a whole bird. Chicken thighs can be used too. Plus microwave coconut rice.
This recipe comes from one of our slow cooker cookbooks, The Year Round Slow Cooker, $39.99. Available from good book sellers and awwcookbooks.com.au.
1.Place green onion, coriander stems, chilli, ginger, garlic, 2 teaspoons of the sesame oil, the sugar and salt in a tall jug. Using a stick blender, blend until smooth.
2.Place chicken in a 6.5-litre (26-cup) slow cooker and rub with half the green onion paste to coat all over; reserve remaining green onion paste. Add soy sauce, Shaoxing wine and 3 cups (750ml) water to cooker; stir to combine. Cook, covered, on LOW
for 3 hours or HIGH for 2 hours.
3.Stir in lime juice, 1 tablespoon water and remaining sesame oil to reserved green onion paste. Add sugar to taste if needed.
4.Using a slotted spoon, carefully transfer chicken to a shallow platter. Strain cooking broth through a large sieve lined with paper towel into a large jug.
5.Serve chicken with green onion sauce, coriander leaves, cucumber, steamed Asian greens, coconut rice, lime wedges and broth on the side.