Egyptian-style Hainanese Chicken Rice

Ingredients

In this Egyptian adaptation of Hainanese Chicken Rice, we infuse the rice with saffron, a prized spice in Egyptian cuisine. The traditional dipping sauces are also modified to include Egyptian flavors, such as garlic, chili, and coriander. These changes add a unique twist to the dish while still maintaining the essence of the original recipe. We alse have the original recipe for Hainanese Chicken Rice, so you can check it out.

• 1 whole chicken (about 1.5 kg / 3.3 lbs) 1 whole chicken (about 1.5 kg / 3.3 lbs)
• 2 cups (400g) Egyptian rice 2 cups (400g) Egyptian rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon butter 1 tablespoon butter
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 45g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a boil. Add the chicken, salt, and black pepper. Reduce the heat to low and simmer for about 40 minutes, or until the chicken is cooked through. Remove the chicken from the pot and set aside to cool.
2. 2.
   Rinse the rice under cold water until the water runs clear. In a separate pot, heat the vegetable oil and butter over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the rice to the pot and stir to coat it with the garlic-infused oil. Add the saffron threads and stir well. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and let the rice simmer for about 20 minutes, or until cooked.
4. 4.
   While the rice is cooking, prepare the dipping sauces. For the garlic sauce, mix minced garlic with a pinch of salt and lemon juice. For the chili sauce, blend chili peppers, garlic, vinegar, and a touch of sugar. For the coriander sauce, blend fresh coriander leaves, garlic, lemon juice, and olive oil.
5. 5.
   Once the chicken has cooled, rub it with soy sauce, fish sauce, and sesame oil. Cut the chicken into serving pieces.
6. 6.
   Serve the chicken on a bed of saffron-infused rice, garnished with fresh coriander leaves. Serve the dipping sauces on the side.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the rice.
• Egyptian rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For a spicier version, add more chili peppers to the chili sauce.
• To save time, use store-bought chicken broth instead of making it from scratch.
• If you prefer a milder garlic flavor, blanch the minced garlic in boiling water for a few seconds before making the garlic sauce.
• Serve the dish with a side of Egyptian pickles for an extra burst of flavor.
• Leftover chicken can be used in sandwiches or salads the next day.

Serving advice

Serve the Egyptian-style Hainanese Chicken Rice with a side of fresh cucumber slices and a bowl of clear chicken broth for a complete and satisfying meal.

Presentation advice

Arrange the chicken pieces on top of the saffron-infused rice, garnish with fresh coriander leaves, and drizzle the dipping sauces around the plate for an appetizing presentation.