Hikers Hainanese Chicken Recipe

There’s a huge craze surrounding Hainanese Chicken all around the world and we reckon there’s a good reason why it has come the dish to have when you’re craving that salty and spicy comfort meal. It’s got that fresh zing from the ginger and umami from the soy and chilli. Put all this in your mouth and you’ll get a big hit of some bloody good stuff.

Now, most of us can relate to minimising weight in our packs for hiking the trails. It can be tough choosing what to bring and we have come to the conclusion that finding a balance between healthy, tasty food and quality camping gear doesn’t have to be difficult for when you’re out hiking. Here’s our two reasons why. Food fuels your adventures – nothing worse than being hangry, and get something that will boil water fast – it’s a huge time saver.

Being on the trails or on the road with limited time and camp cooking equipment; means we need to look for lightweight, portable, tasty and ready to eat meals. Here’s one of our favourites. Granted we have taken a few shortcuts, but we have spent a long time perfecting our trail version recipe of the traditional Hainanese Chicken.

We are totally behind the Back Country Cuisine complement range because it gives you the option to mix and match staple ingredients to create your own meals. The freeze dried chicken dices and instant rice packets are just the ticket. Being freeze-dried, the chicken loses none of its natural oils or meaty flavour, while the rice becomes fluffy when rehydrated, which is the perfect match for this cook up. The extra ingredients we have added do not require much attention and is open to being bashed and bruised wherever you take it.

This recipe, shows how easy it is to be able to have a LUXE meal on your adventure in under a few minutes, as well as keeping your pack nice and light.

Time: 15 minutes

Serve: 2

RECIPE

Ingredients:

1. 1 cup Back Country Cuisine Freeze-Dried Chicken
2. 1 packet Back Country Cuisine Instant Rice
3. 1 tbsp ginger diced
4. 3 tbsp spring onion diced
5. ¼ cup grapeseed oil
6. 1 tsp sesame oil
7. 1 chicken stock cube
8. 1 cup cucumber sliced (for serving)
9. Tbsp fried ginger (for serving)
10. 2 tbsp soy sauce (for serving)
11. Pinch of dried chilli (for serving)
12. Pinch of salt

Method:

1. Rehydrate BCC chicken (as per instructions), then set aside.
2. Add stock cube to the boiling water and stir until dissolved. Then add stock to rice and rehydrate (as per instructions). Set aside.
3. In the meantime, to make the ginger oil, combine grapeseed oil, ginger, spring onion, sesame oil, salt and mix well.
4. To serve, plate up rice, chicken, top with ginger dressing, chilli, cucumber and fried ginger.

Tips:

1. Ginger oil and fried ginger can be made in advance. If you have time on your hands or are keen to prep beforehand, you can heat up oil and cook ginger and scallion to extract more flavour.
2. If you don’t mind carrying soy sauce add a little to your meal – it’ll go a long way.
3. Go nuts and add some Back Country Cuisine Instant Vegetables – go wild.