chicken rice recipe

Here's what you need: whole chicken, kosher salt, fresh ginger, fresh scallion, cold water, sesame oil, sesame oil, chicken fat, garlic, fresh ginger, kosher salt, long grain rice, reserved chicken poaching broth, sambal,  sriracha, sugar, garlic, fresh ginger, lime juice, reserved chicken poaching broth, fresh ginger, garlic, kosher salt, peanut oil, rice vinegar, reserved fried garlic and ginger, oyster sauce, dark sweet soy sauce, light soy sauce, reserved chicken poaching broth, cucumbers, fresh cilantro

Hainanese Chicken Rice Recipe by Tasty

lb whole chicken, giblets removed

kosher salt, divided

scallion

gal cold water, plus more as needed

sesame oil

chicken fat, chopped

garlic,

fresh ginger, minced

salt

long grain rice,

chicken poaching broth

sambal

sriracha

sugar

garlic, minced

lime juice

ginger,

garlic, finely minced

kosher salt,

peanut oil

rice vinegar

fried garlic and ginger

oyster sauce

soy sauce

cucumbers, thinly sliced,

cilantro,

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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. 

https://vid.tasty.co/output/92892/landscape_480/1525713119

This chicken fried rice is so easy! Fire up the griddle and get it sizzling because we&#x27;re going to make take-out at home!

Blackstone Chicken Fried Rice

canola oil, divided

mixed peas and carrots

onion

chicken breast

jasmine rice

eggs

MSG (optional)

Preheat your gas griddle over high heat. Let...

Preheat your gas griddle over high heat. Let it really get hot. 10-15 minutes is usually necessary to make sure it is fully preheated.

Put 1 tablespoon of oil and a few...

Put 1 tablespoon of oil and a few shakes of sesame oil on the griddle. Stir fry peas, carrots, onion, and chicken until hot and the chicken is no longer pink. Move to the side of the griddle to keep warm. If you have the ability, reduce the temperature on that side of the griddle to medium.

Put another tablespoon of oil down and several...

Put another tablespoon of oil down and several more shakes of sesame oil. Stir fry cold rice over high heat for 3-4 minutes. Stir in chicken and vegetables.

Add soy sauce to taste and stir well....

Add soy sauce to taste and stir well. Scoot rice over to one side of griddle and quickly cook the scrambled eggs. Gently mix eggs into rice mixture.

Sprinkle the whole thing with MSG and stir,...

Sprinkle the whole thing with MSG and stir, if you are using it.

Serve hot.

Vegan Hainanese Chicken Rice is an innovative plant-based twist on the classic Singaporean dish! The vegan chicken is made from king oyster mushrooms wrapped in delicate tofu skin, creating a remarkably realistic chicken-like texture. 

Vegan Hainanese Chicken Rice

rice

tbsp ginger

tbsp sesame oil

vegetable broth cube

white pepper

kombu dashi

pandan leaves

tbsp light soy sauce

150 king oyster mushrooms (4)

⅛ tsp Chinese 5-spice powder

black pepper

large sheet of tofu skin (yuba)

red chillies

garlic ginger

limes

tbsp dark soy sauce

tbsp veg oyster sauce

tsp sweetener

Cucumber

Tomatoes

Cilantro scallions

Rinse rice 3 to 4 times and drain the starchy water it produces. 

To a pot, add sesame oil. Saute ginger paste until fragrant for 30 seconds. 

Add rice to the pot and saute for a few minutes. 

Add 3.5 cups of water, followed by kombu dashi, salt, white pepper. Then add in a tied bunch of pandan leaves. 

If you’re using a pressure cooker, let it cook on high flame until you hear the whistle. Switch off your stove and let it remain in the steam for 10-15 minutes. 

If you’re using a rice cooker, add the rice and water, then close the lid and press the button to start the cooking process. 

Making the Rice:

Boil King Oyster Mushrooms in 4 cups of water. Add a vegetable stock cube and let the mushrooms boil for 10 minutes. (Add salt if you’re not using vegetable stock.)

Remove the mushrooms and transfer to an ice bath. Gently squeeze the mushrooms to drain off excess water. 

Soak your tofu skin in hot water until it becomes soft (about 1 minute)

Slit your mushrooms vertically and slice them open so they form a flat cutlet shape. Prepare the salt rub using mushroom seasoning, pepper and 5-spice powder. Rub the mushrooms with the spice mix.

Wrap the mushroom cutlets in tofu skin. This will be our vegan chicken.

To a pan, add some oil and fry the vegan chicken on both sides until lightly browned. Keep them aside and chop them into slices. 

For the chili sauce, combine all the ingredients required in a high-speed blender. 

For the sweet soy sauce, combine the ingredients and give them a good mix. 

Once the rice is cooked, mix in soy sauce and sesame oil for extra flavor. 

Plate the rice with the vegan chicken, sliced cucumber, tomatoes and coriander (or scallions). Serve with chili sauce and sweet soy sauce. 

Make the vegan 'Chicken':

This recipe is heavily inspired by a soy-glazed roasted version of a chicken dish which Chloe ate at a Hainanese chicken place in Kuala Lumpur. Now, this is in no way authentic, but you have got to try it.

Caramelised Soy Chicken in Garlic Ginger Broth with Rice

Fresh Ginger

Garlic Clove

Chicken Stock

Spring Onion

Boneless Skinless Chicken Thigh

Kecap Manis

Ground White Pepper

Sesame Oil

Toasted Sesame Seed

Water

Rice

Sambal

Bash the ginger and garlic, then transfer to a saucepan with the stock and place over a medium heat. Trim the spring onions, then thinly slice the green parts and halve the whites lengthways. Add the spring onion whites to the stock. Let the stock simmer away until hot while you make the rest of the recipe.

Put the chicken thighs into a bowl with the kecap manis, then season with salt and white pepper. Set aside to marinate.

Add the neutral oil to a frying pan with the spring onion greens and place over a high heat. Once the spring onions have wilted, tip them into a bowl. Stir through the sesame oil and toasted sesame seeds. Set aside.

Return the frying pan to a medium-high heat and cook the chicken for 7-8 mins until golden brown, caramelised and charring in spots. Pour water into the leftover marinade and pour over the chicken. Cook until reduced to a thick sauce.

Meanwhile, trim and thinly slice the cucumber and season with salt before serving. Reheat the cooked rice.

Share the rice between bowls. Ladle over the stock and top with the sliced chicken and cucumber. Drizzle with sambal/chilli sauce and the sesame spring onion oil. 

 Chicken was amazing. The broth was pretty good. We did add a bit more garlic than what was in the recipe as I found the ginger was a bit overpowering. 

I seem to be the outlier in the reviews here, but personally I didn’t think this dish was great at all. I followed the recipe as best as I was able (other than making my own kecap manis as others have also done), but the broth was bland! Couldn’t taste the garlic and ginger at all. The chicken marinade was tasty, but wasn’t enough to save the dish and make me want to do again.

The flavour of the chicken was insane. I didn’t have kecap maris but it’s easy to make. You just boil up brown sugar, soy sauce, garlic,ginger and star anise. Fab recipe. 

Really nice. We added Calamansi as a squeeze on top. Loved the sesame oil.with onions - would make a bit more of that next time. Overall really nice!

Put my own twist on it but unreal! The broth didn’t taste too much of garlic and ginger don’t know what I did wrong or maybe I’m just greedy 😍

One of the best recipes I’ve made from mob! Added Pak Choi for some green. Perfect bowl of comfort if feeling run down!

My girlfriend says this is the best thing I’ve made so far. Didn’t have the kecap manis so I made it from scratch. Really amazing recipe.

My husband said he could eat this everyday for the rest of his life xD

This recipe popped up in my IG feed and looked so good, I decided to subscribe to Mob so I could try it. Just cooked it and it was so easy and DELICIOUS. My hubby inhaled his portion lol. Excited to try more recipes!

Absolute winner. Added some sliced radish for some extra veg and some red chillis to the broth for a little heat.

I think maybe the onion whites should be wilted and the greens should be used as garnish? It's not clear what to do with the whites otherwise but usually you don't want to cook the green parts...

Stunning. Warming and comforting. We added some gochujang paste

This was so yummy! Such a warming dish and beautiful flavours, can tell this is a recipe that we will keep coming back to

Added a carrot when the chicken was ready and then brocccoli alwhen adding the water to add some more veggies to the dish. Tasted great! Family didn’t really see added benefit/flavour of the sesame oil/spring onion condiment. Will make again!

Bloody amazing recipe. We used chicken breast instead of thighs to make it slightly healthier. We also used half soy half honey to replace kecap menis. Next time would make slightly more broth but it was absolutely mega. Finished with crispy chilli.

i did 4 boneless skinless chicken thighs and 32 oz of broth and it was perfect

amazing recipe, full of flavours. i made only two portions so i scaled everything down, but i felt like there was not enough stock in the end for two people so next time i would make a bit more of it.

When I say this dish is insane I mean it - perfect balance of flavours and great for winter. Easily my favourite mob recipe to date.

Swapped rice for rice noodles and added some chilli oil - the gingery garlic broth is warming and delicious

I was missing a few ingredients (kecap manis and ginger) so improvised a little but it was absolutely delicious!

YUM!!!! I added a little rice vinegar, soy and MSG to the cucumbers for a little extra tang, and some crispy onions for an extra likkle crunch

Lovely and feels really nourishing, I don’t think I like sambal so was slightly put off but my husband gave it 10/10

This was really really delicious!
I’d agree with one of the comments below that it would be helpful to have had a step or mention around cooking the rice.
I think I might actually dice the garlic and ginger in the broth next time so that I can ladle those over within the broth - but this is because I really love strong garlic and ginger flavours :)

A rich and umami dish that's got layers and layers of flavour. Rice doesn't get better than this.

Dark Soy Chicken & Mushroom Pot Rice

Shiitake Mushroom

Oyster Sauce

Dark Soy Sauce

Shaoxing Wine

Rice Wine Vinegar

Sugar

Chicken Stock Cube

Cornflour

Salt

Jasmine Rice

Pak Choi

Fill a large bowl with cold tap water, then add the shiitake mushrooms. Leave to soak.

Use scissors to cut the chicken into thumb-sized chunks. Transfer to a medium-sized mixing bowl. Drain the mushrooms and discard the stems. Cut the tops into similar thumb-sized pieces then add them into the mixing bowl. Finely grate the ginger and add to the chicken, along with all the other marinade ingredients. Mix well and set aside.

Put the rice in a sieve and use your fingers to rinse all the grains under cold tap water. Shake the sieve to release all the starch, then set aside in the sieve to drain.

For the rice: Cut the spring onion whites into small chunks (reserve the green tops for later). Mince the garlic and ginger. Add the spring onion whites, garlic, and ginger into a large deep lidded frying pan with a drizzle of oil. Cook for 1 min over a low heat, or until lightly golden. Add the rice, mix well, and cook for another minute. Add the water, sugar and salt, then mix everything very well. Bring up to the boil, then pop the lid on, turn the heat down to low-medium and cook for 5 mins.

Pour all the marinated chicken and mushrooms on top of the rice (don’t mix it) then pop the lild back on. Turn the heat down to low and cook for 30 mins.

Turn the heat off, but keep the lid on for 10 mins to finish cooking. To serve, drizzle over some sesame oil and scatter over the finely sliced spring onion green tops and toasted sesame seeds. Use a rice paddle or spatula to reveal the rice beneath the sauce, then gently mix before serving. Eat with any steamed greens on the side, if you like.

Hiya! This used to be one of our favourites but it wasn’t quite the same when we made it yesterday - has the recipe for the marinade changed or did we maybe forget to add an ingredient?!

What happened to the frying the chicken skin step? I used to make this all the time last year but that step has now disappeared but it’s still in the video?

Didn’t work, chicken had not cooked through. Left it longer to cook and the rice went to mush and burnt to the pan. Was hard to tell if the chicken was cooked. In the end we had to get Deliveroo.

I cooked this on the lowest setting (1) of my 6 hob stove and the chicken wasn't finished, so I whacked it on to (2) for another 15 and then let it steam again and it was fine. Overall, loved the recipe, lots of yield and tasted amazing.

Marinade went crazy! Cooked this for my partner and she told me this was the best meal I've ever made. Told me I had to make the marinade just to keep in the fridge and put on all types of stuff. Will be making again!

Love this one-made it a couple of times and it’s always great.  Last time I swapped up the water for some chicken stock only cos I had some made in the fridge and kept the chicken skin after it was rendered and chopped it and sprinkled over at the end.  It’s a keeper

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6348481948112

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