Hainanese Chicken Rice

Serves 1
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Directions

  1. 1Prepare chicken thighs by removing the skin and saving it for later.
  2. 2Prepare chicken thighs by removing the skin and saving it for later.
  3. 3Prepare chicken thighs by removing the skin and saving it for later.
  4. 4Exfoliate the chicken by rubbing it with salt to make the skin soft, then rinse it off.
  5. 5Exfoliate the chicken by rubbing it with salt to make the skin soft, then rinse it off.
  6. 6Exfoliate the chicken by rubbing it with salt to make the skin soft, then rinse it off.
  7. 7Separate the chicken off the bone.
  8. 8Separate the chicken off the bone.
  9. 9Separate the chicken off the bone.
  10. 10Place chicken meat and bones in a pot.
  11. 11Place chicken meat and bones in a pot.
  12. 12Place chicken meat and bones in a pot.
  13. 13Add water to cover the chicken.
  14. 14Add water to cover the chicken.
  15. 15Add water to cover the chicken.
  16. 16Add green onion, ginger, garlic, and a dash of soy sauce to the pot.
  17. 17Add green onion, ginger, garlic, and a dash of soy sauce to the pot.
  18. 18Add green onion, ginger, garlic, and a dash of soy sauce to the pot.
  19. 19Cook for about 10 minutes.
  20. 20Cook for about 10 minutes.
  21. 21Cook for about 10 minutes.
  22. 22Remove the chicken from the pot, lightly brush with sesame oil, and rinse under cold water to stop cooking.
  23. 23Remove the chicken from the pot, lightly brush with sesame oil, and rinse under cold water to stop cooking.
  24. 24Remove the chicken from the pot, lightly brush with sesame oil, and rinse under cold water to stop cooking.
  25. 25Wash the rice until the water runs clear.
  26. 26Wash the rice until the water runs clear.
  27. 27Wash the rice until the water runs clear.
  28. 28In a pot, start with duck fat.
  29. 29In a pot, start with duck fat.
  30. 30In a pot, start with duck fat.
  31. 31Render the saved chicken skin until it gets crispy.
  32. 32Render the saved chicken skin until it gets crispy.
  33. 33Render the saved chicken skin until it gets crispy.
  34. 34Remove the crispy chicken skin and set aside.
  35. 35Remove the crispy chicken skin and set aside.
  36. 36Remove the crispy chicken skin and set aside.
  37. 37Lower the heat and add minced garlic, onion, and ginger to the pot.
  38. 38Lower the heat and add minced garlic, onion, and ginger to the pot.
  39. 39Lower the heat and add minced garlic, onion, and ginger to the pot.
  40. 40Add the washed rice and toast it together for a couple of minutes.
  41. 41Add the washed rice and toast it together for a couple of minutes.
  42. 42Add the washed rice and toast it together for a couple of minutes.
  43. 43Add equal parts of chicken broth to the rice.
  44. 44Add equal parts of chicken broth to the rice.
  45. 45Add equal parts of chicken broth to the rice.
  46. 46Cook the rice as you normally would.
  47. 47Cook the rice as you normally would.
  48. 48Cook the rice as you normally would.
  49. 49For the first sauce, mix green onion, ginger, and salt in a bowl.
  50. 50For the first sauce, mix green onion, ginger, and salt in a bowl.
  51. 51For the first sauce, mix green onion, ginger, and salt in a bowl.
  52. 52Pour sizzling neutral oil over the green onion, ginger, and salt mixture.
  53. 53Pour sizzling neutral oil over the green onion, ginger, and salt mixture.
  54. 54Pour sizzling neutral oil over the green onion, ginger, and salt mixture.
  55. 55For the second sauce, combine dark soy sauce, light soy sauce, oyster sauce, sugar, and chicken broth.
  56. 56For the second sauce, combine dark soy sauce, light soy sauce, oyster sauce, sugar, and chicken broth.
  57. 57For the second sauce, combine dark soy sauce, light soy sauce, oyster sauce, sugar, and chicken broth.
  58. 58Blanch some gai lan in boiling water.
  59. 59Blanch some gai lan in boiling water.
  60. 60Blanch some gai lan in boiling water.
  61. 61Transfer the blanched gai lan to an ice bath to keep it crispy.
  62. 62Transfer the blanched gai lan to an ice bath to keep it crispy.
  63. 63Transfer the blanched gai lan to an ice bath to keep it crispy.
  64. 64Chop up the crispy chicken skin.
  65. 65Chop up the crispy chicken skin.
  66. 66Chop up the crispy chicken skin.
  67. 67In a small bowl, add chopped green onion and the chopped crispy chicken skin.
  68. 68In a small bowl, add chopped green onion and the chopped crispy chicken skin.
  69. 69In a small bowl, add chopped green onion and the chopped crispy chicken skin.
  70. 70Add a portion of the cooked rice to the small bowl and press it to shape.
  71. 71Add a portion of the cooked rice to the small bowl and press it to shape.
  72. 72Add a portion of the cooked rice to the small bowl and press it to shape.
  73. 73In a large plate, place the shaped rice, sliced poached chicken, blanched gai lan, and the prepared sauces.
  74. 74In a large plate, place the shaped rice, sliced poached chicken, blanched gai lan, and the prepared sauces.
  75. 75In a large plate, place the shaped rice, sliced poached chicken, blanched gai lan, and the prepared sauces.

Ingredients

  • Chicken thighs
  • Chicken thighs
  • Chicken thighs
  • Salt
  • Salt
  • Salt
  • Water
  • Water
  • Water
  • Green onion
  • Green onion
  • Green onion
  • Ginger
  • Ginger
  • Ginger
  • Garlic
  • Garlic
  • Garlic
  • Soy sauce
  • Soy sauce
  • Soy sauce
  • Sesame oil
  • Sesame oil
  • Sesame oil
  • Rice
  • Rice
  • Rice
  • Duck fat
  • Duck fat
  • Duck fat
  • Minced garlic
  • Minced garlic
  • Minced garlic
  • Onion
  • Onion
  • Onion
  • Neutral oil
  • Neutral oil
  • Neutral oil
  • Dark soy sauce
  • Dark soy sauce
  • Dark soy sauce
  • Light soy sauce
  • Light soy sauce
  • Light soy sauce
  • Oyster sauce
  • Oyster sauce
  • Oyster sauce
  • Sugar
  • Sugar
  • Sugar
  • Gai lan
  • Gai lan
  • Gai lan

Equipment

KnifeCutting boardTrayPotKettleSpoonBowlRice washerPan

Tips

  • Rinse chicken under cold water to stop the cooking and ensure tenderness.
  • Rinsing chicken skin with salt exfoliates it, making it super soft.
  • Blanching gai lan and then adding it to an ice bath helps it stay crispy.