Hainanese Chicken Rice

Name: Hainanese Chicken Rice
Cuisine: Chinese
Ingredients: chicken thighs; salt; green onion; ginger; garlic; soy sauce; sesame oil; rice; duck fat; dark soy sauce; light soy sauce; oyster sauce; sugar; neutral oil; gai lan

Serves 1

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Hainanese Chicken Rice

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Serves 1

Directions

1Remove the skin from the chicken thighs and save it for later.
2Rub the chicken with salt to make the skin super soft.
3Rinse the salted chicken off.
4Separate the chicken off the bone.
5Add chicken bones and chicken thighs to a pot.
6Pour water into the pot to cover the chicken and bones.
7Add green onion, ginger, garlic, and a splash of soy sauce to the pot.
8Let the chicken and broth cook for about 10 minutes.
9Remove the chicken from the pot and rinse it under cold water to stop the cooking.
10Lightly brush the cooked chicken with sesame oil.
11Wash the rice until the water runs clear.
12Add duck fat to a pot and render the chicken skin saved from earlier until it gets crispy.
13Remove the crispy chicken skin from the pot.
14Lower the heat and add minced garlic, onion, and ginger to the pot with the rendered fat.
15Add the washed rice to the pot and toast it for a couple of minutes.
16Add an equal part of chicken broth to the rice.
17Cover the pot and let the rice cook as you normally would.
18For the first sauce, mix green onion, ginger, and salt in a small bowl.
19Pour sizzling neutral oil over the green onion, ginger, and salt mixture.
20For the second sauce, combine dark soy sauce, light soy sauce, oyster sauce, sugar, and chicken broth in a separate bowl.
21Optionally, blanch some gai lan in boiling water.
22Transfer the blanched gai lan to an ice bath to keep it crispy.
23Chop up the crispy chicken skin.
24Slice the cooked chicken.
25Place green onions and chopped crispy chicken skin into a small bowl or mould.
26Add cooked rice on top of the green onions and crispy chicken skin in the mould.
27Invert the rice mould onto a plate.
28Arrange sliced chicken next to the rice.
29Add blanched gai lan next to the rice and chicken.
30Drizzle the ginger and green onion sauce over the chicken.
31Drizzle the dark soy sauce mixture over the chicken.

Ingredients

chicken thighs
salt
green onion
ginger
garlic
soy sauce
sesame oil
rice
duck fat
dark soy sauce
light soy sauce
oyster sauce
sugar
neutral oil
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

Serves 1

instagram.com

Hainanese Chicken Rice

instagram.com

Serves 1

Directions

1Remove the skin from the chicken thighs and save it for later.
2Rub the chicken with salt to make the skin super soft.
3Rinse the salted chicken off.
4Separate the chicken off the bone.
5Add chicken bones and chicken thighs to a pot.
6Pour water into the pot to cover the chicken and bones.
7Add green onion, ginger, garlic, and a splash of soy sauce to the pot.
8Let the chicken and broth cook for about 10 minutes.
9Remove the chicken from the pot and rinse it under cold water to stop the cooking.
10Lightly brush the cooked chicken with sesame oil.
11Wash the rice until the water runs clear.
12Add duck fat to a pot and render the chicken skin saved from earlier until it gets crispy.
13Remove the crispy chicken skin from the pot.
14Lower the heat and add minced garlic, onion, and ginger to the pot with the rendered fat.
15Add the washed rice to the pot and toast it for a couple of minutes.
16Add an equal part of chicken broth to the rice.
17Cover the pot and let the rice cook as you normally would.
18For the first sauce, mix green onion, ginger, and salt in a small bowl.
19Pour sizzling neutral oil over the green onion, ginger, and salt mixture.
20For the second sauce, combine dark soy sauce, light soy sauce, oyster sauce, sugar, and chicken broth in a separate bowl.
21Optionally, blanch some gai lan in boiling water.
22Transfer the blanched gai lan to an ice bath to keep it crispy.
23Chop up the crispy chicken skin.
24Slice the cooked chicken.
25Place green onions and chopped crispy chicken skin into a small bowl or mould.
26Add cooked rice on top of the green onions and crispy chicken skin in the mould.
27Invert the rice mould onto a plate.
28Arrange sliced chicken next to the rice.
29Add blanched gai lan next to the rice and chicken.
30Drizzle the ginger and green onion sauce over the chicken.
31Drizzle the dark soy sauce mixture over the chicken.