Hainanese Chicken Rice
Serves 4
15 mins prep
45 mins cook
60 mins total
My take on the popular and classic Malaysian and Singaporean rice dish. The poached chicken is juicy and eaten with a flavorful rice cooked in chicken broth. Paired perfectly with the tastiest ginger scallion sauce and spicy sauce.
Poached Chicken
Chicken Soy Sauce Drizzle
Ginger Scallion Sauce
Spicy Sauce
Rice
Others
Poaching Chicken
Exfoliate the chicken skin gently with salt and rinse under water. Trim off some of the chicken skin/fats for the rice.
Place chicken in a pot and add the green onions, ginger, garlic and salt. Cover the chicken with water. Bring to a boil with the pot lid on.
Once boiling, skim as much of the scum as possible and turn down the heat to low. Cover the pot with the lid and let it simmer for 20 minutes.
Once the 20 minutes are up, turn off heat and leave the chicken for another 10 minutes.
Prepare an ice bath in the meantime and once the the 10 minutes are up, put the chicken in the ice bath to stop the cooking process. Leave for 10-15 minutes.
Make the chicken soy sauce drizzle.
Debone the chicken and slice the chicken into 1 inch slices. Drizzle over the chicken soy sauce and some sesame oil.
Chicken Rice
Add the chicken skin and/or fat trimmings to a pan over medium heat. Let it cook for 4-5 minutes or until there's oil in the pan.
Add the washed uncooked rice and lightly fry it for 3-5 minutes so that the flavor of the rendered chicken fat infuses the rice.
Transfer to a rice cooker and remove the chicken skin and fats.
Use the chicken broth from the poached chicken to cook the rice. If you use 3 cups of rice, add 6 cups of chicken broth.
Ginger Scallion Sauce
Add the ginger, green onions, garlic, salt and sugar to a bowl.
Heat up the oil in a sauce pan and once it's hot, turn off heat and pour over the the raw ingredients in the bowl. Mix well.
Spicy Sauce
Add all the ingredients to a bowl and mix well.
