Story: Lilydale Free-range Chicken - Hainanese Chicken and Rice
Episode: 8
Presenter: Brendan Pang
Air Date: 27th November 2022

Brendan Pang whips up a delicious Chicken and Rice dish using the freshest and tastiest chicken available in WA

• For nearly 20 years, passionate Lilydale farmers have been perfecting free range farming based on one simple belief: chicken that's raised better, tastes better. Today, their commitment to quality and to the welfare of our chickens is what sets them apart.
• Lilydale work hard to raise Australia's favourite free-range chicken, but that kind of devotion makes all the difference.
• From their WA farm to your plate. Lilydale. Dedication you can taste!

Hainanese Chicken and Rice

CHICKEN

• 1.5kg whole Lilydale Free Range Chicken
• 3.5L water
• 5 slices ginger
• 2 spring onions
• ½ tbsp salt

1. Place pot over high heat and fill with water, ginger, spring onion and salt. Bring to a boil then carefully lower the chicken into the water, breast side up.
2. Once boiling again, turn the heat down to a simmer and let cook for 30 minutes with the lid ajar.
3. Turn the heat off and cover with a lid completely and let sit for a further 30 minutes.
4. Remove chicken and scoop out ginger and spring onion from the broth.

RICE

• Chicken fat from back cavity of chicken
• 4 cloves garlic, finely chopped
• 1 shallot, finely chopped
• 3 cups jasmine rice, washed
• 3.5 cups reserved chicken poaching broth
• 2 tsp salt

1. Place a pan over medium heat and add the chicken fat. Cook until the fat has rendered.
2. Add the minced garlic and shallot and cook until fragrant, about 1 minute followed by the jasmine rice.
3. Cook, stirring for about two minutes then transfer to the rice cooker and add the chicken stock and salt.
4. Turn on and let cook.

CHILLI SAUCE

• 1 tbsp lime juice
• tbsp reserved chicken poaching broth
• 2 tsp caster sugar
• 4 tbsp sriracha
• 4 cloves garlic, finely grated
• 1 thumb piece ginger, finely grated

Combine all ingredients in a small bowl.

GINGER & SPRING ONION SAUCE

• 2 spring onion, finely chopped
• 1 thumb piece ginger, finely grated
• 100ml grapeseed oil
• 1 tbsp sesame oil
• 2 tsp salt

Method

1. Place spring onion and ginger into a heat proof bowl.
2. Heat oil in a small pan until smoking then pour over the spring onion and ginger to sizzle.
3. Add salt and sesame oil.

TO SERVE

• Cucumber, sliced
• Coriander or Spring onion

Enjoy!

For more information:
https://www.cookingwithlily.com.au