Hainanese Chicken Rice

30 mins
Serves 1
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Directions

  1. 1Trim the fat and extra skin off your chicken and reserve for the rice. Then, exfoliate the skin using salt.
  2. 2Trim the fat and extra skin off your chicken and reserve for the rice. Then, exfoliate the skin using salt.
  3. 3Trim the fat and extra skin off your chicken and reserve for the rice. Then, exfoliate the skin using salt.
  4. 4Rinse well and pat the chicken dry.
  5. 5Rinse well and pat the chicken dry.
  6. 6Rinse well and pat the chicken dry.
  7. 7Slice ginger, smash garlic and separate the whites from green onions.
  8. 8Slice ginger, smash garlic and separate the whites from green onions.
  9. 9Slice ginger, smash garlic and separate the whites from green onions.
  10. 10Add the chicken, aromatics, chicken bouillon, and enough water to cover the chicken to a stock pot.
  11. 11Add the chicken, aromatics, chicken bouillon, and enough water to cover the chicken to a stock pot.
  12. 12Add the chicken, aromatics, chicken bouillon, and enough water to cover the chicken to a stock pot.
  13. 13Bring to a boil, then reduce heat to medium-low and cover for 30 minutes.
  14. 14Bring to a boil, then reduce heat to medium-low and cover for 30 minutes.
  15. 15Bring to a boil, then reduce heat to medium-low and cover for 30 minutes.
  16. 16Meanwhile, add ginger and garlic to a food processor and portion into thirds.
  17. 17Meanwhile, add ginger and garlic to a food processor and portion into thirds.
  18. 18Meanwhile, add ginger and garlic to a food processor and portion into thirds.
  19. 19Save two portions for sauces and one for rice.
  20. 20Save two portions for sauces and one for rice.
  21. 21Save two portions for sauces and one for rice.
  22. 22In a separate pot with no oil, add the chicken trimmings and cook until skin is crispy and fat has rendered out.
  23. 23In a separate pot with no oil, add the chicken trimmings and cook until skin is crispy and fat has rendered out.
  24. 24In a separate pot with no oil, add the chicken trimmings and cook until skin is crispy and fat has rendered out.
  25. 25Remove pieces, then add washed rice and garlic ginger sauté to the pot.
  26. 26Remove pieces, then add washed rice and garlic ginger sauté to the pot.
  27. 27Remove pieces, then add washed rice and garlic ginger sauté to the pot.
  28. 28Fry until lightly toasted.
  29. 29Fry until lightly toasted.
  30. 30Fry until lightly toasted.
  31. 31Add 2 cups of chicken broth to the rice.
  32. 32Add 2 cups of chicken broth to the rice.
  33. 33Add 2 cups of chicken broth to the rice.
  34. 34Cook on medium-high until there is no more liquid on top, then reduce heat to low, cover, and simmer for 10 minutes.
  35. 35Cook on medium-high until there is no more liquid on top, then reduce heat to low, cover, and simmer for 10 minutes.
  36. 36Cook on medium-high until there is no more liquid on top, then reduce heat to low, cover, and simmer for 10 minutes.
  37. 37Massage the cooked chicken with sesame oil before carving.
  38. 38Massage the cooked chicken with sesame oil before carving.
  39. 39Massage the cooked chicken with sesame oil before carving.
  40. 40Serve with rice, chili sauce, ginger scallion oil, broth, cucumbers and cilantro.
  41. 41Serve with rice, chili sauce, ginger scallion oil, broth, cucumbers and cilantro.
  42. 42Serve with rice, chili sauce, ginger scallion oil, broth, cucumbers and cilantro.

Ingredients

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

Equipment

knifecutting boardfood processorstock potsmall bowlmeasuring cuptongswooden spoonplates