Hainanese Chicken Rice

Serves 1
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Directions

  1. 1Prepare your chicken thighs by removing the skin and saving this for later.
  2. 2Prepare your chicken thighs by removing the skin and saving this for later.
  3. 3Prepare your chicken thighs by removing the skin and saving this for later.
  4. 4Exfoliate the chicken with salt.
  5. 5Exfoliate the chicken with salt.
  6. 6Exfoliate the chicken with salt.
  7. 7Rinse the chicken with salt off.
  8. 8Rinse the chicken with salt off.
  9. 9Rinse the chicken with salt off.
  10. 10Separate the chicken from the bones and add both to a pot.
  11. 11Separate the chicken from the bones and add both to a pot.
  12. 12Separate the chicken from the bones and add both to a pot.
  13. 13Pour hot water over the chicken.
  14. 14Pour hot water over the chicken.
  15. 15Pour hot water over the chicken.
  16. 16Add green onion, ginger, garlic, and a glug of soy sauce to the pot with the chicken.
  17. 17Add green onion, ginger, garlic, and a glug of soy sauce to the pot with the chicken.
  18. 18Add green onion, ginger, garlic, and a glug of soy sauce to the pot with the chicken.
  19. 19Let the chicken cook for around 10 minutes.
  20. 20Let the chicken cook for around 10 minutes.
  21. 21Let the chicken cook for around 10 minutes.
  22. 22Remove the chicken from the pot.
  23. 23Remove the chicken from the pot.
  24. 24Remove the chicken from the pot.
  25. 25Rinse your chicken under cold water to stop the cooking and lightly brush with sesame oil.
  26. 26Rinse your chicken under cold water to stop the cooking and lightly brush with sesame oil.
  27. 27Rinse your chicken under cold water to stop the cooking and lightly brush with sesame oil.
  28. 28Wash your rice until the water turns clear.
  29. 29Wash your rice until the water turns clear.
  30. 30Wash your rice until the water turns clear.
  31. 31Start off with a bit of duck fat and render your chicken skin from earlier until it gets crispy.
  32. 32Start off with a bit of duck fat and render your chicken skin from earlier until it gets crispy.
  33. 33Start off with a bit of duck fat and render your chicken skin from earlier until it gets crispy.
  34. 34Remove the crispy chicken skin.
  35. 35Remove the crispy chicken skin.
  36. 36Remove the crispy chicken skin.
  37. 37Lower the heat and then add in some minced garlic, onion, and ginger.
  38. 38Lower the heat and then add in some minced garlic, onion, and ginger.
  39. 39Lower the heat and then add in some minced garlic, onion, and ginger.
  40. 40Add in the washed rice.
  41. 41Add in the washed rice.
  42. 42Add in the washed rice.
  43. 43Toast the rice together for a couple of minutes.
  44. 44Toast the rice together for a couple of minutes.
  45. 45Toast the rice together for a couple of minutes.
  46. 46Add in equal parts of your chicken broth.
  47. 47Add in equal parts of your chicken broth.
  48. 48Add in equal parts of your chicken broth.
  49. 49Let the rice cook as you normally would.
  50. 50Let the rice cook as you normally would.
  51. 51Let the rice cook as you normally would.
  52. 52For the first sauce, mix green onion, ginger, and salt.
  53. 53For the first sauce, mix green onion, ginger, and salt.
  54. 54For the first sauce, mix green onion, ginger, and salt.
  55. 55Pour over some sizzling neutral oil.
  56. 56Pour over some sizzling neutral oil.
  57. 57Pour over some sizzling neutral oil.
  58. 58For the second sauce, combine some dark soy sauce, light soy sauce, oyster sauce, sugar, and chicken broth.
  59. 59For the second sauce, combine some dark soy sauce, light soy sauce, oyster sauce, sugar, and chicken broth.
  60. 60For the second sauce, combine some dark soy sauce, light soy sauce, oyster sauce, sugar, and chicken broth.
  61. 61Blanch some gailan.
  62. 62Blanch some gailan.
  63. 63Blanch some gailan.
  64. 64Add the blanched gailan to an ice bath.
  65. 65Add the blanched gailan to an ice bath.
  66. 66Add the blanched gailan to an ice bath.
  67. 67Chop up that crispy chicken skin from earlier.
  68. 68Chop up that crispy chicken skin from earlier.
  69. 69Chop up that crispy chicken skin from earlier.
  70. 70Slice the chicken.
  71. 71Slice the chicken.
  72. 72Slice the chicken.
  73. 73Add green onion and crispy chicken skin to a small bowl.
  74. 74Add green onion and crispy chicken skin to a small bowl.
  75. 75Add green onion and crispy chicken skin to a small bowl.
  76. 76Add rice to the bowl and invert onto a plate.
  77. 77Add rice to the bowl and invert onto a plate.
  78. 78Add rice to the bowl and invert onto a plate.
  79. 79Assemble the chicken next to the rice and enjoy.
  80. 80Assemble the chicken next to the rice and enjoy.
  81. 81Assemble the chicken next to the rice and enjoy.

Ingredients

  • chicken thighs
  • chicken thighs
  • chicken thighs
  • salt
  • salt
  • salt
  • green onion
  • green onion
  • green onion
  • ginger
  • ginger
  • ginger
  • garlic
  • garlic
  • garlic
  • soy sauce
  • soy sauce
  • soy sauce
  • duck fat
  • duck fat
  • duck fat
  • chicken skin
  • chicken skin
  • chicken skin
  • rice
  • rice
  • rice
  • sesame oil
  • sesame oil
  • sesame 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
  • chicken broth
  • chicken broth
  • chicken broth
  • gailan
  • gailan
  • gailan
  • neutral oil
  • neutral oil
  • neutral oil

Equipment

potcutting boardknifestrainerspoonplatebowl

Tips

  • The chicken gets an exfoliating treatment by rubbing it with salt to make sure the skin is super soft.
  • Separate the chicken off the bone so that the broth can continue cooking after the chicken is done.
  • Rinse your chicken under cold water to stop the cooking.
  • Add the blanched gailan to an ice bath so it stays crispy.