Homemade Hainanese Chicken Rice Recipes

HAINANESE CHICKEN RICE RECIPE BY TASTY

Steps:

• To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
• Remove any excess fat from the chicken and set aside for later.
• Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
• Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
• Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
• Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
• After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
• In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
• Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
• Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
• While the rice is cooking, carve the chicken for serving.
• Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
• Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
• Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
• Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
• Enjoy!

HAINANESE CHICKEN RICE

Steps:

• Make the Chile Sauce: Combine all the ingredients in a bowl, mix well, and season with salt, to taste. Set aside
• Make the Chicken and Rice: Bring a large pot of salted water to a boil (enough water to immerse the chicken). Stuff the cavity of the chicken with the scallion and ginger. Add the chicken to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 40 minutes.
• Transfer the chicken to an ice water bath for about 5 to 6 minutes. (This is to arrest the cooking and will make the chicken skin crisp.) Drain. De-bone the chicken and cut into bite-sized pieces. Reserve the chicken stock, and keep hot.
• Heat the oil in a wok or saucepan over high heat. Add the garlic and stir-fry until fragrant. Add the rice and stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and lower the heat to low. When steam holes form in the rice, cover the wok, and steam until cooked, about 30 minutes.
• Whisk 1/4 cup of the hot chicken stock into the chile sauce.
• Arrange the rice and poached chicken on a platter and drizzle with the chile sauce.

HAINANESE CHICKEN RICE

Steps:

• Remove fat from the chicken and reserve it for later use. Season chicken, inside and out, with salt.
• Bring a large pot of water to a boil; add chicken, onion, 8 garlic cloves, sliced 1-inch piece ginger, salt, and white pepper. Bring liquid back to a boil, reduce heat, and simmer until chicken is fully cooked, 20 to 25 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Carefully remove chicken and plunge into a large bowl of ice water until cooled. Remove chicken, dry, and cut chicken into bite-size pieces. Strain chicken broth and reserve liquid.
• Wash and drain rice.
• Heat reserved chicken fat in a skillet over medium heat; cook and stir 5 sliced garlic cloves and sliced 1/2-inch piece ginger until fragrant, about 1 minute. Add rice and oil; cook and stir until rice is coated in oil. Pour in enough reserved chicken broth to cook rice, about 6 cups. Add pandan leaves. Cover skillet and cook rice until tender and broth is absorbed, 20 to 30 minutes.
• Pound red chile peppers using a mortar and pestle, adding a small amount of salt, until peppers transform into a fine paste. Stir enough lime juice into paste to make smooth; transfer to a serving dish.
• Pound 4 garlic cloves and 1 slice ginger using a mortar and pestle until paste is formed; transfer to a separate serving dish.
• Place lettuce leaves on a serving plate and arrange cucumber slices and tomatoes around dish. Place the chicken pieces in the center. Mix soy sauce and sesame oil together in a bowl; pour over chicken. Serve a bowl of reserved chicken broth on the side with a bowl of rice and the 2 dipping sauces.

HAINANESE CHICKEN RICE

Steps:

• Trim the excess fat from the hens and reserve at least 2 tablespoons of trimmings and fat. In a 4-quart saucepan or Dutch oven, add the hens, 10 cups water, salt, and 3 scallions. Bring to a simmer and reduce the heat to low so the water just barely bubbles. Simmer for 30 minutes. Remove the hens and allow to cool; strain and reserve the broth.
• In a medium saucepan, melt the reserved fat and the sesame oil over medium heat. Remove any skin or browned bits. Add the garlic and 2 1/2 tablespoons ginger and cook until fragrant, about 1 minute. Stir in the rice and toast until opaque, about 2 minutes. Add 3 cups broth and 3 scallions, cover, and simmer, about 20 minutes.
• Stir together the soy sauce, brown sugar, and 2 tablespoons broth until the sugar dissolves. In a separate bowl, combine the remaining 1 tablespoon ginger and 1/2 cup broth. In a third bowl, combine the Sriracha and 2 tablespoons broth.
• Place half a hen and a small bowl of broth on a plate along with some rice, 1 green onion, and condiments on the side. Spoon the broth and condiments over the rice, or as desired.

HAINANESE CHICKEN RICE | MARION'S KITCHEN

Steps:

• 1.To prepare the chicken, remove as much excess skin and fat from the chicken as possible. Reserve the excess fat and skin trimmings for later. Rub the chicken inside and out with a generous amount of salt.
• 2.Slice the dark green tops from the 6 spring onions and save the pale green and white part of the spring onion for the spring onion & ginger sauce. Place the dark green tops in a large stock pot along with the chicken, chicken stock and ginger. Set over medium-high heat and bring to a gentle simmer. Reduce the heat to medium and gently simmer for 40-60 minutes or until just cooked (juices will run clear or pale pink when the joint is pierced with a knife). You'll need to scoop off some of the foam that rises to the surface every so often.
• 3.For the spring onion & ginger sauce, finely slice the reserved pale parts of the spring onion. You'll need one cup of finely sliced spring onion, so add more spring onion (green and pale parts) as needed. Use a mortar and pestle to pound the spring onion, ginger and salt to a rough paste. Heat vegetable oil and sesame oil until hot (it's hot when a wooden spoon causes bubbles to form when dipped into the oil) then carefully pour over the spring onion mixture. Stir to combine and set aside until ready to serve.
• 4.In the meantime, make the chicken rice. Place the chicken trimmings into a saucepan over medium-high heat and cook for about 10 minutes or until you have a couple of tablespoons of fat and the chicken trimmings are golden brown. Remove and discard (or eat LOL) the chicken trimmings. Add the garlic into the chicken fat left in the pan and cook over a medium heat until the garlic is golden. Add the rice and stir vigorously to scrape up any of the chicken bits from the bottom of the pan. Ladle over 2½ cups of the chicken stock that your chicken is cooking in (top up the cooking liquid with some water if the chicken is no longer covered). Cook for 10 minutes or until the rice is just tender but still a little firm. Then cover with a lid, turn the heat off and rest for 10 minutes to allow the steam to finish cooking the rice. Use a fork to fluff up the rice before serving.
• 5.To prepare the chicken to serve, transfer the chicken to a cutting board and allow to cool slightly. Cut the legs and wings off the chicken. Then remove the breast meat. Drizzle the chicken pieces with sesame oil and rub all over. Slice the chicken meat
• 6.Strain the chicken cooking broth and season with extra salt to taste.
• 7.Serve the chicken meat with the rice, spring onion & ginger sauce, sambal oelek, cucumber and a small bowl of the chicken cooking broth. Drizzle a little sweet soy sauce over the chicken meat just before serving.
• Notes: - Follow the packet instructions for your chicken stock cubes to make up 10 cups of chicken stock.
• - Sambal oelek is a type of chilli paste you can find online or in the Asian aisle of your supermarket. You can also use Chinese chilli & garlic paste.

HOMEMADE HAINANESE CHICKEN RICE

Steps:

• Rub about 1 teaspoon salt all over chicken.
• Fill a large pot with water; add garlic, 15 ginger slices, spring onions, and 1 tablespoon sesame oil. Bring liquid to a boil. Carefully lower chicken into pot. Return liquid to a boil, reduce heat, and simmer over low heat until chicken is fully cooked, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from pot and transfer to a bowl of ice water, reserving chicken broth.
• Combine 3 cups chicken broth, rice, 2 tablespoons sesame oil, pandan leaves, and 1 teaspoon salt in a rice cooker; cook according to manufacturer's instructions until rice is tender.
• Serve rice alongside chicken.