Com Ga Hai Nam (Hainanese Chicken Rice), Made with Monk Fruit Sweetener

Method

1. Wash 700g chicken and blanch it in boiling water for 3 minutes.
2. Put the chicken in a pot with 10g garlic, 10g ginger, 20g spring onion, 1 tablespoon salt and 1 liter water. Cover and poach it for about 20 minutes.
3. Put 50g chicken fat in a hot pan and render it. Add 10g garlic, 10g shallot and 10g ginger and fry them until golden and fragrant.
4. Add 200g washed rice to the pan and stir with a wooden spoon over medium high heat for about 5 minutes.
5. Tip the fried rice into a rice cooker, add 350ml of the poaching liquid and switch it on.
6. Mix the garlic chili sauce: put 10g minced garlic, 5g minced ginger, 10g minced chili, 1 tablespoon kOBE Monk Fruit Blend, 1/2 tablespoon salt, 10ml lime juice and 40ml poaching liquid in a bowl. Stir until everything dissolves.
7. Mix the soy sauce dip: put 30ml soy sauce, 10ml sesame oil and 20ml poaching liquid in a bowl and stir.
8. Serve the rice on plates with the chopped chicken arranged on top and both sauces alongside.

Tips

• Blanching the chicken for 3 minutes before poaching cleans the meat and keeps the poaching liquid clear.
• Frying the rice in chicken fat for 5 minutes is the step that decides how light and separate the grains turn out.
• Cooking the rice in the poaching liquid rather than plain water is what carries the flavor into the grains.
• Hold the poaching pot at a bare simmer, since a hard boil splits the skin and leaves the meat mealy.
• Let the chicken cool a little before chopping and the pieces stay neat with the skin intact.