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. 

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