Hainanese Kateh Rice

Ingredients

In the original Iranian Kateh, the rice is cooked with water and salt, resulting in a simple and plain rice dish. However, in the Hainanese adaptation, the rice is cooked in a flavorful broth infused with ginger, garlic, and pandan leaves, giving it a fragrant and aromatic taste. Additionally, the Hainanese version includes tender and succulent chicken, accompanied by a tangy chili sauce and aromatic chicken broth, adding depth and complexity to the dish. We alse have the original recipe for Kateh, so you can check it out.

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 pandan leaves, tied into a knot 2 pandan leaves, tied into a knot
• 1 whole chicken, about 1.5kg 1 whole chicken, about 1.5kg
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 cucumber, sliced 1 cucumber, sliced
• 1 bunch cilantro, chopped 1 bunch cilantro, chopped
• 1 lime, cut into wedges 1 lime, cut into wedges

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 1g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced ginger, and sauté until fragrant.
3. 3.
   Add the jasmine rice to the pot and stir well to coat the grains with the oil, garlic, and ginger.
4. 4.
   Pour in the chicken broth and water. Add the pandan leaves and salt. Stir gently to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the rice simmer for about 15-20 minutes, or until the liquid is absorbed and the rice is cooked.
6. 6.
   While the rice is cooking, prepare the chicken. Rub the chicken with salt and sesame oil.
7. 7.
   In a separate pot, bring water to a boil. Add the chicken and cook for about 40-50 minutes, or until the chicken is fully cooked.
8. 8.
   Remove the chicken from the pot and let it cool slightly. Then, chop the chicken into serving pieces.
9. 9.
   Serve the Hainanese Kateh Rice with the chicken pieces, cucumber slices, chopped cilantro, lime wedges, and chili sauce.

Treat your ingredients with care...

• Jasmine rice — Rinse the rice well to remove excess starch for fluffier results.
• Chicken — Make sure to fully cook the chicken to ensure it is safe to consume.

Tips & Tricks

• For a richer flavor, you can use homemade chicken broth instead of store-bought.
• To make the chili sauce spicier, add more chili peppers or a dash of chili oil.
• If pandan leaves are not available, you can substitute with a few drops of pandan essence for a similar aroma.
• Serve the rice and chicken with a bowl of the aromatic chicken broth on the side for a more flavorful experience.
• Leftover chicken and rice can be used to make delicious Hainanese chicken rice balls the next day.

Serving advice

Serve the Hainanese Kateh Rice with the chicken pieces arranged on top of the rice. Garnish with cucumber slices and chopped cilantro. Squeeze fresh lime juice over the dish for an extra tangy kick. Serve the chili sauce on the side for dipping.

Presentation advice

To enhance the presentation, mold the rice into a round shape using a small bowl or rice mold. Place the chicken pieces neatly on top of the molded rice. Garnish with cucumber slices and chopped cilantro. Serve the chili sauce in a small dish alongside the main dish.