Cravings were on an all time high for hainanese chicken but we’re white meat eaters and going to an oriental restaurant means getting either a half or whole but my husband would sacrifice, yet again, in having to eat the dark meat. As usual, the weekly ads from Albertson’s came with our favorite 99 cents per pound chicken breast. We went rushing to the grocers and went crazy over the frozen meat section.
WHAT YOU NEED
chicken breasts (preferably skinless if you want to be healthy about it)
tons of ginger and I mean A LOT!
rice (if you want to make the hainanese rice)
chicken cube (optional)
COOKING AND PREP TIME: 30 minutes or more depending on how big your steamer is
- Set up the steamer. Place enough water on the main vessel and add some salt. I added salt to the water so I don’t need to season my chicken (because I am lazy that way). My husband would place one chicken cube in place of salt since he feels it makes the chicken more tasty. Totally up to you. If you’re going to make rice, make sure you have tons of water and I would suggest using the chicken cube.
- Mince all the ginger you have.
- Heat up a small sauce pan and place your sesame oil. Dunk the minced ginger and saute.
- Cut your chicken into strips. Any size you want as long as it fits the steamer.
- Place the chicken on the steamer and wait for them to cook. I just poke the chicken to check.
- Once done, serve with ginger and sesame oil on top.
HAINANESE RICE There’s really nothing to it, just use the left over water from the steamer and cook your rice with it in the rice cooker.