Hainanese Chicken
Directions
- 1Trim off the excess fat from the chicken thighs and keep it for later.
- 2Trim off the excess fat from the chicken thighs and keep it for later.
- 3Trim off the excess fat from the chicken thighs and keep it for later.
- 4Add chicken to a pot and add enough water to completely cover it.
- 5Add chicken to a pot and add enough water to completely cover it.
- 6Add chicken to a pot and add enough water to completely cover it.
- 7Add ginger, 3 crushed garlic cloves, scallion whites, and some of the greens.
- 8Add ginger, 3 crushed garlic cloves, scallion whites, and some of the greens.
- 9Add ginger, 3 crushed garlic cloves, scallion whites, and some of the greens.
- 10Add salt to taste.
- 11Add salt to taste.
- 12Add salt to taste.
- 13Add 2 chicken bouillon cubes.
- 14Add 2 chicken bouillon cubes.
- 15Add 2 chicken bouillon cubes.
- 16Stir and bring it to a boil.
- 17Stir and bring it to a boil.
- 18Stir and bring it to a boil.
- 19Cover it, drop the heat to medium low, and cook for 30 minutes.
- 20Cover it, drop the heat to medium low, and cook for 30 minutes.
- 21Cover it, drop the heat to medium low, and cook for 30 minutes.
- 22Add 5 peeled garlic cloves and 1.5-2 inches of peeled ginger to a food processor and process till it's minced.
- 23Add 5 peeled garlic cloves and 1.5-2 inches of peeled ginger to a food processor and process till it's minced.
- 24Add 5 peeled garlic cloves and 1.5-2 inches of peeled ginger to a food processor and process till it's minced.
- 25Add chicken skins to a cold pan and set the heat to medium.
- 26Add chicken skins to a cold pan and set the heat to medium.
- 27Add chicken skins to a cold pan and set the heat to medium.
- 28This will allow the fat to render fully and crisp up properly.
- 29This will allow the fat to render fully and crisp up properly.
- 30This will allow the fat to render fully and crisp up properly.
- 31Take the crispy skin off and add 1 cup of washed rice and 1.5 tbsp of ginger garlic mince.
- 32Take the crispy skin off and add 1 cup of washed rice and 1.5 tbsp of ginger garlic mince.
- 33Take the crispy skin off and add 1 cup of washed rice and 1.5 tbsp of ginger garlic mince.
- 34Cook for a bit till slightly toasted and add it to a rice cooker.
- 35Cook for a bit till slightly toasted and add it to a rice cooker.
- 36Cook for a bit till slightly toasted and add it to a rice cooker.
- 37Add broth from the pot and cook it.
- 38Add broth from the pot and cook it.
- 39Add broth from the pot and cook it.
- 40Add the remaining ginger garlic, a pinch of salt, and 2 tbsp of sliced greens of the scallions in a bowl.
- 41Add the remaining ginger garlic, a pinch of salt, and 2 tbsp of sliced greens of the scallions in a bowl.
- 42Add the remaining ginger garlic, a pinch of salt, and 2 tbsp of sliced greens of the scallions in a bowl.
- 43Add heated oil over it and mix.
- 44Add heated oil over it and mix.
- 45Add heated oil over it and mix.
- 46Take the cooked chicken out, let it rest and cool down before taking the bones out and slicing it.
- 47Take the cooked chicken out, let it rest and cool down before taking the bones out and slicing it.
- 48Take the cooked chicken out, let it rest and cool down before taking the bones out and slicing it.
- 49Strain the broth and add it to a serving bowl.
- 50Strain the broth and add it to a serving bowl.
- 51Strain the broth and add it to a serving bowl.
- 52Add chicken skin crumbles and green onions in a bowl followed with the cooked rice.
- 53Add chicken skin crumbles and green onions in a bowl followed with the cooked rice.
- 54Add chicken skin crumbles and green onions in a bowl followed with the cooked rice.
- 55Smash it down and flip onto the plate to serve.
- 56Smash it down and flip onto the plate to serve.
- 57Smash it down and flip onto the plate to serve.
- 58Add sliced chicken and it's ready to eat.
- 59Add sliced chicken and it's ready to eat.
- 60Add sliced chicken and it's ready to eat.
Ingredients
- 3 Bone-in, Skin on Chicken thighs
- 3 Bone-in, Skin on Chicken thighs
- 3 Bone-in, Skin on Chicken thighs
- 6 Cups Water
- 6 Cups Water
- 6 Cups Water
- 3 crushed garlic cloves
- 3 crushed garlic cloves
- 3 crushed garlic cloves
- 1 inch Ginger
- 1 inch Ginger
- 1 inch Ginger
- Scallion whites
- Scallion whites
- Scallion whites
- to taste Salt
- to taste Salt
- to taste Salt
- 2 Chicken bouillon cubes
- 2 Chicken bouillon cubes
- 2 Chicken bouillon cubes
- 5 Cloves peeled garlic
- 5 Cloves peeled garlic
- 5 Cloves peeled garlic
- 1.5 inch peeled ginger
- 1.5 inch peeled ginger
- 1.5 inch peeled ginger
- 1 Cup washed rice
- 1 Cup washed rice
- 1 Cup washed rice
- 1.5 tbsp ginger garlic mince
- 1.5 tbsp ginger garlic mince
- 1.5 tbsp ginger garlic mince
- 2 tbsp sliced greens of the scallions
- 2 tbsp sliced greens of the scallions
- 2 tbsp sliced greens of the scallions
Equipment
Potfood processorPanRice cookerbowl
Tips
- Trimming off the excess fat from the chicken thighs and rendering it will allow the fat to render fully and crisp up properly, adding extra flavor to the dish.
- Adding the remaining ginger garlic, a pinch of salt, sliced greens of the scallions, and heated oil over it takes the dish to the next level.
- Allow the chicken to rest and cool down before taking the bones out and slicing it for better texture and easier handling.
- Straining the broth before serving ensures a clear and flavorful broth.
- Smashing down the cooked rice with chicken skin crumbles and green onions onto the plate helps create a uniform and appealing presentation for serving, mimicking a traditional Hainanese chicken rice plating style with a flavorful base