Directions
- 1Heat water in a pot.
- 2Add spring onions, 4 slices of ginger, and 6 crushed garlic cloves to the hot water.
- 3Trim excess fat and skin from the chicken; reserve them.
- 4Season the inside of the chicken cavity with 1 tbsp of salt.
- 5Place the chicken into the pot and cook on low heat for 45 minutes until cooked through.
- 6Remove the cooked chicken and immerse it in a bowl of ice water for 10 minutes.
- 7Rub the chicken with a little sesame oil.
- 8Cut the chicken into pieces and set aside for serving.
- 9In a frying pan, cook the reserved chicken skin until oil is rendered.
- 10Add 2 tablespoons of margarine to the rendered chicken oil.
- 11Sauté 6 crushed garlic cloves, 3 slices of ginger, and knotted spring onions until aromatic and the spring onions wilt.
- 12Add 4 pots of washed rice and stir-fry for 1 minute.
- 13Transfer the rice mixture to a rice cooker.
- 14Add 4.5 pots of chicken stock, 3 knotted pandan leaves, 1 tablespoon of chicken stock powder, and salt to taste.
- 15Stir well and cook the rice in the rice cooker.
- 16For the chili sauce, combine 6 crushed garlic cloves, 3 slices of ginger, 8 large chilies, 2 bird's eye chilies, a little chicken stock, salt, sugar, and vinegar.
- 17Blend all chili sauce ingredients until smooth.
- 18Briefly boil the chili sauce in a pot to make it last longer.
- 19For the soy sauce, mix 4 tablespoons of light soy sauce, 4 tablespoons of dark soy sauce (or 1 tbsp caramel dark soy sauce), 1 tablespoon of sweet soy sauce, 2 ladles of chicken stock, and 1 tablespoon of sesame oil.
- 20Stir the soy sauce mixture until well combined.
- 21For the ginger-spring onion sauce, finely pound 3 inches of ginger.
- 22Add sliced spring onions, a pinch of salt, and 1 teaspoon of sesame oil to the pounded ginger.
- 23Pour hot oil over the ginger and spring onion mixture.
- 24Mix well.
- 25Serve the Hainan chicken rice with sliced cucumber, chicken soup, chili sauce, soy sauce, and ginger-spring onion sauce.
Ingredients
- 1 whole chicken
- 1 tbsp salt
- spring onions
- 6 cloves garlic, crushed
- 4 slices ginger, sliced
- water
- chicken skin, trimmed from thighs
- 2 tbsp margarine
- 6 cloves garlic, crushed
- 3 slices ginger, sliced
- spring onion, knotted
- 4 pot rice
- 4.5 pot chicken stock
- 3 leaves pandan leaves, knotted
- 1 tbsp chicken stock powder
- salt
- 6 cloves garlic
- 3 slices ginger, sliced
- 8 stalks large chilies
- 2 stalks bird's eye chilies
- chicken stock
- salt
- sugar
- vinegar
- 4 tbsp light soy sauce
- 4 tbsp dark soy sauce
- 1 tbsp sweet soy sauce (Cendera Hati)
- 2 ladles chicken stock
- 1 tbsp sesame oil
- 3 inches ginger
- sliced spring onions
- salt
- 1 tsp sesame oil
- hot oil
Equipment
potfrying panrice cookerbowl with ice waterblendermortar and pestle
Tips
- Do not discard chicken fat and skin, use them to render oil for the rice.
- Cook chicken on low heat without strong boiling to keep it tender.
- Soak cooked chicken in ice water for 10 minutes for better texture.
- Use chicken stock for cooking rice instead of plain water.
- Boil the chili sauce briefly to make it last longer.
- For the dark soy sauce, if using caramel dark soy sauce, 1 tbsp is enough.
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