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