Hainanese Chicken
Directions
- 1Trim off the excess fat from the chicken thighs and keep it for later.
- 2Add chicken to a pot.
- 3Add enough water to completely cover the chicken (6-7 cups).
- 4Add 3 crushed garlic cloves, ginger, scallion whites, and some of the scallion greens to the pot.
- 5Add salt and 2 chicken bouillon cubes.
- 6Stir and bring it to a boil.
- 7Cover the pot, drop the heat to medium-low, and cook for 30 minutes.
- 8While the chicken is cooking, add 5 peeled garlic cloves and 1.5-2 inch peeled ginger to a food processor.
- 9Process till it's minced.
- 10Add the chicken skins to a cold pan and set the heat to medium to render the fat fully and crisp up properly.
- 11Take the crisped chicken skins off the pan.
- 12Add 1 cup washed rice and 1.5 tbsp of the ginger-garlic mince to the pan with rendered chicken fat.
- 13Cook for a bit till slightly toasted.
- 14Add the toasted rice to a rice cooker.
- 15Add broth from the pot with the chicken to the rice cooker and cook it.
- 16Add the remaining ginger-garlic mince to a bowl.
- 17Add a pinch of salt, 2 tbsp sliced greens of the scallions, and heated oil over it.
- 18Mix the ginger-garlic oil and it's ready.
- 19Take out the cooked chicken from the pot.
- 20Let it rest and cool down before taking the bones out and slicing it.
- 21Strain the broth and add it to a serving bowl.
- 22Add some of the ginger-scallion oil to a plate.
- 23Add chicken skin crumbles and green onions in a bowl.
- 24Followed with the cooked rice.
- 25Smash it down and flip onto the plate to serve.
- 26Add sliced chicken and it's ready to eat.
Ingredients
- 3 Bone-in, skin-on chicken thighs
- 6 Cups Water
- 3 crushed garlic cloves
- 1 piece Ginger
- 1 handful Scallion whites
- 1 handful Scallion greens
- 1 pinch Salt
- 2 Chicken bouillon cubes
- 5 Cloves Peeled garlic
- 1.5 inch Peeled ginger
- 1 Cup Washed rice
- 2 tbsp Sliced greens of the scallions
Equipment
PotKnifeFood processorPanRice cookerServing bowlPlateChopsticksTongsSpoon