Hainanese Chicken Rice

30m
Serves 1
tiktok.com

Directions

  1. 1Trim the fat and extra skin off your chicken and reserve for the rice. Then, exfoliate the skin using salt.
  2. 2Rinse well and pat the chicken dry.
  3. 3Slice ginger, smash garlic and separate the whites from green onions.
  4. 4Add the chicken, aromatics, chicken bouillon, and enough water to cover the chicken to a stock pot.
  5. 5Bring to a boil, then reduce heat to medium-low and cover for 30 minutes.
  6. 6Meanwhile, add ginger and garlic to a food processor and portion into thirds.
  7. 7Save two portions for sauces and one for rice.
  8. 8In a separate pot with no oil, add the chicken trimmings and cook until skin is crispy and fat has rendered out.
  9. 9Remove pieces, then add washed rice and garlic ginger sauté to the pot.
  10. 10Fry until lightly toasted.
  11. 11Add 2 cups of chicken broth to the rice.
  12. 12Cook on medium-high until there is no more liquid on top, then reduce heat to low, cover, and simmer for 10 minutes.
  13. 13Massage the cooked chicken with sesame oil before carving.
  14. 14Serve with rice, chili sauce, ginger scallion oil, broth, cucumbers and cilantro.

Ingredients

  • 1 whole chicken
  • 3 Tbsp salt
  • 1 bunch green onions
  • 3.5 quarts water
  • 3 Tbsp chicken bouillon powder
  • 1 thumb ginger
  • 3 cloves garlic
  • 1 Tbsp sesame oil
  • 2 Tbsp sweet soy sauce
  • 2 cups rice
  • 1 chicken fat trimmings
  • 2 Tbsp minced garlic & ginger
  • 2 cups broth from chicken
  • 1 scallion ginger oil
  • 1 Tbsp minced garlic & ginger
  • 1 tsp salt
  • 0.25 cup neutral oil
  • 1 Tbsp sesame oil
  • 1 chili sauce
  • 2 Birds Eye chilies
  • 1 Tbsp minced garlic & ginger
  • 1 tsp sriracha or sambal
  • 0.25 tsp salt
  • 0.25 tsp pepper
  • 1 lime juice
  • 1 cucumbers
  • 1 cilantro

Equipment

knifecutting boardfood processorstock potsmall bowlmeasuring cuptongswooden spoonplates

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