Hainanese Chicken Rice

Serves 1
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Directions

  1. 1Remove the skin from the chicken thighs and save it for later.
  2. 2Remove the skin from the chicken thighs and save it for later.
  3. 3Remove the skin from the chicken thighs and save it for later.
  4. 4Rub the chicken with salt to make the skin super soft.
  5. 5Rub the chicken with salt to make the skin super soft.
  6. 6Rub the chicken with salt to make the skin super soft.
  7. 7Rinse the salted chicken off.
  8. 8Rinse the salted chicken off.
  9. 9Rinse the salted chicken off.
  10. 10Separate the chicken off the bone.
  11. 11Separate the chicken off the bone.
  12. 12Separate the chicken off the bone.
  13. 13Add chicken bones and chicken thighs to a pot.
  14. 14Add chicken bones and chicken thighs to a pot.
  15. 15Add chicken bones and chicken thighs to a pot.
  16. 16Pour water into the pot to cover the chicken and bones.
  17. 17Pour water into the pot to cover the chicken and bones.
  18. 18Pour water into the pot to cover the chicken and bones.
  19. 19Add green onion, ginger, garlic, and a splash of soy sauce to the pot.
  20. 20Add green onion, ginger, garlic, and a splash of soy sauce to the pot.
  21. 21Add green onion, ginger, garlic, and a splash of soy sauce to the pot.
  22. 22Let the chicken and broth cook for about 10 minutes.
  23. 23Let the chicken and broth cook for about 10 minutes.
  24. 24Let the chicken and broth cook for about 10 minutes.
  25. 25Remove the chicken from the pot and rinse it under cold water to stop the cooking.
  26. 26Remove the chicken from the pot and rinse it under cold water to stop the cooking.
  27. 27Remove the chicken from the pot and rinse it under cold water to stop the cooking.
  28. 28Lightly brush the cooked chicken with sesame oil.
  29. 29Lightly brush the cooked chicken with sesame oil.
  30. 30Lightly brush the cooked chicken with sesame oil.
  31. 31Wash the rice until the water runs clear.
  32. 32Wash the rice until the water runs clear.
  33. 33Wash the rice until the water runs clear.
  34. 34Add duck fat to a pot and render the chicken skin saved from earlier until it gets crispy.
  35. 35Add duck fat to a pot and render the chicken skin saved from earlier until it gets crispy.
  36. 36Add duck fat to a pot and render the chicken skin saved from earlier until it gets crispy.
  37. 37Remove the crispy chicken skin from the pot.
  38. 38Remove the crispy chicken skin from the pot.
  39. 39Remove the crispy chicken skin from the pot.
  40. 40Lower the heat and add minced garlic, onion, and ginger to the pot with the rendered fat.
  41. 41Lower the heat and add minced garlic, onion, and ginger to the pot with the rendered fat.
  42. 42Lower the heat and add minced garlic, onion, and ginger to the pot with the rendered fat.
  43. 43Add the washed rice to the pot and toast it for a couple of minutes.
  44. 44Add the washed rice to the pot and toast it for a couple of minutes.
  45. 45Add the washed rice to the pot and toast it for a couple of minutes.
  46. 46Add an equal part of chicken broth to the rice.
  47. 47Add an equal part of chicken broth to the rice.
  48. 48Add an equal part of chicken broth to the rice.
  49. 49Cover the pot and let the rice cook as you normally would.
  50. 50Cover the pot and let the rice cook as you normally would.
  51. 51Cover the pot and let the rice cook as you normally would.
  52. 52For the first sauce, mix green onion, ginger, and salt in a small bowl.
  53. 53For the first sauce, mix green onion, ginger, and salt in a small bowl.
  54. 54For the first sauce, mix green onion, ginger, and salt in a small bowl.
  55. 55Pour sizzling neutral oil over the green onion, ginger, and salt mixture.
  56. 56Pour sizzling neutral oil over the green onion, ginger, and salt mixture.
  57. 57Pour sizzling neutral oil over the green onion, ginger, and salt mixture.
  58. 58For the second sauce, combine dark soy sauce, light soy sauce, oyster sauce, sugar, and chicken broth in a separate bowl.
  59. 59For the second sauce, combine dark soy sauce, light soy sauce, oyster sauce, sugar, and chicken broth in a separate bowl.
  60. 60For the second sauce, combine dark soy sauce, light soy sauce, oyster sauce, sugar, and chicken broth in a separate bowl.
  61. 61Optionally, blanch some gai lan in boiling water.
  62. 62Optionally, blanch some gai lan in boiling water.
  63. 63Optionally, blanch some gai lan in boiling water.
  64. 64Transfer the blanched gai lan to an ice bath to keep it crispy.
  65. 65Transfer the blanched gai lan to an ice bath to keep it crispy.
  66. 66Transfer the blanched gai lan to an ice bath to keep it crispy.
  67. 67Chop up the crispy chicken skin.
  68. 68Chop up the crispy chicken skin.
  69. 69Chop up the crispy chicken skin.
  70. 70Slice the cooked chicken.
  71. 71Slice the cooked chicken.
  72. 72Slice the cooked chicken.
  73. 73Place green onions and chopped crispy chicken skin into a small bowl or mould.
  74. 74Place green onions and chopped crispy chicken skin into a small bowl or mould.
  75. 75Place green onions and chopped crispy chicken skin into a small bowl or mould.
  76. 76Add cooked rice on top of the green onions and crispy chicken skin in the mould.
  77. 77Add cooked rice on top of the green onions and crispy chicken skin in the mould.
  78. 78Add cooked rice on top of the green onions and crispy chicken skin in the mould.
  79. 79Invert the rice mould onto a plate.
  80. 80Invert the rice mould onto a plate.
  81. 81Invert the rice mould onto a plate.
  82. 82Arrange sliced chicken next to the rice.
  83. 83Arrange sliced chicken next to the rice.
  84. 84Arrange sliced chicken next to the rice.
  85. 85Add blanched gai lan next to the rice and chicken.
  86. 86Add blanched gai lan next to the rice and chicken.
  87. 87Add blanched gai lan next to the rice and chicken.
  88. 88Drizzle the ginger and green onion sauce over the chicken.
  89. 89Drizzle the ginger and green onion sauce over the chicken.
  90. 90Drizzle the ginger and green onion sauce over the chicken.
  91. 91Drizzle the dark soy sauce mixture over the chicken.
  92. 92Drizzle the dark soy sauce mixture over the chicken.
  93. 93Drizzle the dark soy sauce mixture over the chicken.

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
  • sesame oil
  • sesame oil
  • sesame oil
  • rice
  • rice
  • rice
  • duck fat
  • duck fat
  • duck fat
  • 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
  • neutral oil
  • neutral oil
  • neutral oil
  • gai lan
  • gai lan
  • gai lan

Equipment

potcutting boardknifestrainerladlebowlplatewokmeasuring cup

Tips

  • No part of the chicken is wasted in this dish.
  • Rubbing chicken with salt ensures super soft skin.
  • Rinsing chicken under cold water stops the cooking.
  • Using an ice bath for blanched gai lan keeps it crispy.
Hainanese Chicken Rice | Clip Recipe