Hainanese Dresil

Ingredients

In the original Swiss Dresil, the dish is made with beef, vegetables, and spices like cloves and nutmeg. However, in this Hainanese adaptation, chicken is used instead of beef, and the flavors are influenced by the herbs and spices commonly found in Hainan cuisine, such as ginger and garlic. The rice porridge consistency is also different, with the Hainanese version being thicker and creamier. We alse have the original recipe for Dresil, so you can check it out.

• 500g (1.1 lb) chicken thighs, bone-in and skin-on 500g (1.1 lb) chicken thighs, bone-in and skin-on
• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 4 cups (950ml) water 4 cups (950ml) water
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 spring onions, chopped 2 spring onions, chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• Crispy fried shallots, for garnish Crispy fried shallots, for garnish
• Chili sauce, for serving Chili sauce, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2.5g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, ginger slices, and chopped spring onions. Sauté until fragrant.
2. 2.
   Add the chicken thighs to the pot and cook until they are browned on all sides.
3. 3.
   Pour in the chicken broth and water. Bring to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the chicken is cooked through and tender.
4. 4.
   Remove the chicken from the pot and shred the meat using two forks. Set aside.
5. 5.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
6. 6.
   Add the rinsed rice to the pot with the chicken broth. Stir well to combine.
7. 7.
   Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for about 40 minutes, or until the rice has broken down and the porridge has thickened.
8. 8.
   Return the shredded chicken to the pot and stir to combine. Season with salt and white pepper.
9. 9.
   Serve the Hainanese Dresil hot, garnished with crispy fried shallots. Serve with chili sauce on the side.

Treat your ingredients with care...

• Chicken thighs — To ensure tender and juicy chicken, use bone-in and skin-on chicken thighs. The bones and skin add flavor to the broth while cooking. Remove the skin before shredding the chicken.
• Jasmine rice — Rinse the rice thoroughly under cold water to remove excess starch. This will help achieve a creamy consistency in the porridge.

Tips & Tricks

• For added flavor, you can use homemade chicken broth instead of store-bought.
• Customize the level of spiciness by adjusting the amount of chili sauce added.
• Top the porridge with additional herbs like cilantro or Thai basil for a fresh and aromatic touch.
• If you prefer a smoother consistency, use an immersion blender to partially blend the porridge before adding the shredded chicken.

Serving advice

Serve the Hainanese Dresil hot in individual bowls. Garnish each bowl with a generous sprinkle of crispy fried shallots for added texture and flavor. Serve with a side of tangy chili sauce for those who enjoy a bit of heat.

Presentation advice

To enhance the presentation, place a few slices of ginger and spring onion on top of the porridge before serving. The vibrant green color of the herbs will add visual appeal to the dish.