Hainanese Chicken

Serves 3
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Directions

  1. 1Trim off the excess fat from the chicken thighs and keep it for later.
  2. 2Trim off the excess fat from the chicken thighs and keep it for later.
  3. 3Trim off the excess fat from the chicken thighs and keep it for later.
  4. 4Add chicken to a pot and add enough water to completely cover the chicken.
  5. 5Add chicken to a pot and add enough water to completely cover the chicken.
  6. 6Add chicken to a pot and add enough water to completely cover the chicken.
  7. 7Add ginger, garlic, scallion whites, and some of the greens to the pot.
  8. 8Add ginger, garlic, scallion whites, and some of the greens to the pot.
  9. 9Add ginger, garlic, scallion whites, and some of the greens to the pot.
  10. 10Add salt and chicken bouillon cubes to the pot, stir, and bring it to a boil.
  11. 11Add salt and chicken bouillon cubes to the pot, stir, and bring it to a boil.
  12. 12Add salt and chicken bouillon cubes to the pot, stir, and bring it to a boil.
  13. 13Cover the pot, drop the heat to medium low, and cook for 30 minutes.
  14. 14Cover the pot, drop the heat to medium low, and cook for 30 minutes.
  15. 15Cover the pot, drop the heat to medium low, and cook for 30 minutes.
  16. 16While the chicken is cooking, add peeled garlic and ginger to a food processor and process till it's minced.
  17. 17While the chicken is cooking, add peeled garlic and ginger to a food processor and process till it's minced.
  18. 18While the chicken is cooking, add peeled garlic and ginger to a food processor and process till it's minced.
  19. 19Add the chicken skins to a cold pan and set the heat to medium to allow the fat to render fully and crisp up properly.
  20. 20Add the chicken skins to a cold pan and set the heat to medium to allow the fat to render fully and crisp up properly.
  21. 21Add the chicken skins to a cold pan and set the heat to medium to allow the fat to render fully and crisp up properly.
  22. 22Take the crisped chicken skins off the pan.
  23. 23Take the crisped chicken skins off the pan.
  24. 24Take the crisped chicken skins off the pan.
  25. 25Add washed rice and some of the ginger garlic mince to the pan and cook for a bit till slightly toasted.
  26. 26Add washed rice and some of the ginger garlic mince to the pan and cook for a bit till slightly toasted.
  27. 27Add washed rice and some of the ginger garlic mince to the pan and cook for a bit till slightly toasted.
  28. 28Add the toasted rice to a rice cooker, add broth from the pot, and cook it.
  29. 29Add the toasted rice to a rice cooker, add broth from the pot, and cook it.
  30. 30Add the toasted rice to a rice cooker, add broth from the pot, and cook it.
  31. 31Add the remaining ginger garlic, a pinch of salt, sliced greens of the scallions, and heated oil over it in a bowl.
  32. 32Add the remaining ginger garlic, a pinch of salt, sliced greens of the scallions, and heated oil over it in a bowl.
  33. 33Add the remaining ginger garlic, a pinch of salt, sliced greens of the scallions, and heated oil over it in a bowl.
  34. 34Mix the ingredients in the bowl.
  35. 35Mix the ingredients in the bowl.
  36. 36Mix the ingredients in the bowl.
  37. 37Take the cooked chicken out of the pot and let it rest and cool down before taking the bones out and slicing it.
  38. 38Take the cooked chicken out of the pot and let it rest and cool down before taking the bones out and slicing it.
  39. 39Take the cooked chicken out of the pot and let it rest and cool down before taking the bones out and slicing it.
  40. 40Strain the broth and add it to a serving bowl.
  41. 41Strain the broth and add it to a serving bowl.
  42. 42Strain the broth and add it to a serving bowl.
  43. 43Add chicken skin crumbles, green onions, and cooked rice to a bowl, smash it down, and flip onto the plate to serve.
  44. 44Add chicken skin crumbles, green onions, and cooked rice to a bowl, smash it down, and flip onto the plate to serve.
  45. 45Add chicken skin crumbles, green onions, and cooked rice to a bowl, smash it down, and flip onto the plate to serve.
  46. 46Add sliced chicken and ginger scallion oil to the plate.
  47. 47Add sliced chicken and ginger scallion oil to the plate.
  48. 48Add sliced chicken and ginger scallion oil to the plate.

Ingredients

  • 3 Bone-in, Skin on Chicken thighs
  • 3 Bone-in, Skin on Chicken thighs
  • 3 Bone-in, Skin on Chicken thighs
  • 6 Cups Water
  • 6 Cups Water
  • 6 Cups Water
  • 3 crushed garlic cloves
  • 3 crushed garlic cloves
  • 3 crushed garlic cloves
  • Ginger
  • Ginger
  • Ginger
  • Scallion whites
  • Scallion whites
  • Scallion whites
  • Salt
  • Salt
  • Salt
  • 2 Chicken bouillon cubes
  • 2 Chicken bouillon cubes
  • 2 Chicken bouillon cubes
  • 5 Cloves peeled garlic
  • 5 Cloves peeled garlic
  • 5 Cloves peeled garlic
  • 1.5 inch peeled ginger
  • 1.5 inch peeled ginger
  • 1.5 inch peeled ginger
  • 1 Cup washed rice
  • 1 Cup washed rice
  • 1 Cup washed rice
  • 1.5 tbsp ginger garlic mince
  • 1.5 tbsp ginger garlic mince
  • 1.5 tbsp ginger garlic mince
  • 2 tbsp sliced greens of the scallions
  • 2 tbsp sliced greens of the scallions
  • 2 tbsp sliced greens of the scallions
  • heated oil
  • heated oil
  • heated oil

Equipment

PotFood processorPanRice cookerserving bowl

Tips

  • Adding chicken skin crumbles, green onions, and cooked rice to a bowl, smashing it down, and flipping onto the plate for serving is an optional step that takes the dish to the next level.