Atlas Masterclass

Hainanese chicken rice, Chinese broccoli, ginger & spring onion sauce

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INGREDIENTS‭:‬

Chicken breast (kiev cut)

Hainanese soup concentrate

Jasmine rice

Cucumber

Tomato (1/2 supplied)

Chinese broccoli

Long red chilli

Ginger

 

WHAT YOU’LL NEED‭:‬ 2 medium saucepans, sieve or strainer, knife, chopping board, vegetable peeler, small rice bowl (optional)

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed)

ALLERGENS: Garlic, onion, gluten, wheat, soy

These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly.

 

METHOD:

1. Prepare the vegetables: Wash the vegetables. Halve the Chinese broccoli to separate the leaves from the stems. Chop the stems into 5cm pieces. Slice the cucumber thinly on the diagonal. Slice the tomato into thin rounds. Peel the ginger using a spoon or peeler. Finely chop the ginger and chilli.

2. Cook the chicken and the broccoli: Place the chicken, Hainanese soup and one cup of water in a medium saucepan. Bring to the boil and cook for two minutes. Turn off the heat and cover. Set aside for approximately six minutes or until cooked through.  Add the Chinese broccoli and cook for one minute.

3. Cook the rice: Bring a medium saucepan of salted water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water and boil for eight  minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked, strain through a sieve. Fluff with a fork and set aside.

4. Make the sambal: Combine the ginger and chilli. Squeeze lemon over the top.

5. Get ready to serve: Press a serve of rice into a small bowl then turn over onto the serving plate (optional).  Finely chop a little of the ginger, garlic and spring onion from the soup. Remove the chicken from the soup and slice thickly. Bring the soup to the boil to reheat. Strain the soup to remove aromatics.

6. To serve: Divide the Chinese broccoli, sambal, tomato, cucumber and sliced chicken between the serving plates. Top the chicken with the chopped ginger, garlic and spring onion from the soup. Serve the soup on the side.

 

VEGETARIAN METHOD:

1. Prepare the vegetables: Wash the vegetables. Halve the Chinese broccoli to separate the leaves from the stems. Chop the stems into 5cm pieces. Slice the cucumber thinly on the diagonal. Slice the tomato into thin rounds. Peel the ginger using a spoon or peeler. Finely chop the ginger and chilli.

2. Cook the rice: Bring a medium saucepan of salted water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Boil for eight minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked, strain through a sieve. Fluff with a fork and set aside.

3. Cook the tofu and the broccoli: Place the Hainanese soup and one cup of water in a medium saucepan and bring to the boil. Add the Chinese broccoli and cook for one minute. Remove the broccoli, reduce heat to very low. Gently lower the tofu into the stock to heat through.

4. Make the sambal: Combine the ginger and chilli. Squeeze lemon over the top.

5. Get ready to serve: Press a serve of rice into a small bowl and turn over onto the serving plate (optional).  Finely chop a little of the ginger, garlic and spring onion from the soup. Gently remove the tofu from the soup and slice thickly. Bring the soup to the boil to reheat. Strain the soup to remove the aromatics.

6. To serve: Divide the Chinese broccoli, sambal, tomato, cucumber and sliced chicken between the serving plates. Top the tofu with the chopped ginger, garlic and spring onion from the soup. Serve the soup on the side.

 

For downloadable pdf version, click here.