hainanese

One of my childhood favourite dishes. A poached chicken with fragrant garlic shallot oil. Served with chicken rice, a garlic soy sauce, scallion ginger, and spicy garlic sauce.

Hainanese Chicken Rice | Rice, Soup, 3 Sauces

chicken (3.8- 4lb (preferably organic))

onion

ginger

scallion (washed)

kosher salt (for exfoliating/ scrubbing the chicken)

tbsp kosher salt

tbsp chicken bouillon (optional)

salt (to taste)

garlic (around 8-10 cloves) (minced)

shallots

sesame oil

chicken fat/skin

tsp salt

rice (washed and drained x4)

quinoa (optional)

chicken broth

garlic shallot oil

chicken fat/skin (finely diced)

soy sauce

tbsp sugar (coconut sugar)

oyster sauce

tbsp garlic shallot oil

scallion

avocado oil

tbsp Sambal Chilli Sauce

lemon juice

cilantro

Clean the chicken by rubbing 1/4 cup of kosher salt all around it. Make sure to exfoliate the skin, this is super important to make sure you&#039;re removing all the impurities from the chicken skin and it will taste and look so much better. Remove about 2 pieces of excess skin/fat and set aside. Once you&#039;re finished, rinse and pat dry. Season chicken with 2 tbsp of kosher salt. (Note: if you have time, I would highly encourage to do this the night prior to so that the chicken can marinate overnight for optimal flavour!)

Stuff the chicken with 1/2 onion, 2&quot; ginger slices, and 2 stalks of scallion. Place into a stock pot and add in ~14 cups of cold water or until the chicken is fully submerged in water. Place onto the stove on medium-high heat.

Once the pot boils, turn to a low/simmer and cook for 15 minutes. After 15 minutes, carefully using long chopsticks or a tong, flip the chicken over and cook for another 15 minutes. Season the soup with salt or 1 tbsp of chicken bouillon. After 30 minutes or once the chicken reaches an internal temperature of 165F, remove and submerge in an ice cold bath for 10 minutes. This allows the chicken to stop cooking and to make the skin &quot;springy&quot;.

After 10 minutes, remove the chicken from the ice cold water bath. Discard the onion, ginger, and scallion inside the cavity. Pat down with paper towels and drizzle with sesame oil to prevent the chicken from drying.

Hainanese Chicken

Using a small sauce pan, heat up 1/4 cup sesame oil with 2 pieces of chicken fat/skin. Cook until the skin is crispy and brown (~5 minutes). Remove the pieces of chicken fat/skin and finely dice up. With the rendered fat add in 1 whole minced garlic and 4 shallots minced- cook until fragrant (~3 minutes). Remove from heat and set aside.

Garlic Shallot Oil

Wash your rice and transfer into a rice cooker or pot if using the stovetop. Add in 2 cups of chicken broth from the Hainanese Chicken and add in 2-3 tbsp of the garlic shallot oil with the finely diced chicken fat/skin. If you&#039;re using a stove top, heat the rice until it boils. Once it boils simmer for 25-30 minutes until rice is tender. If you&#039;re using a rice cooker, follow the instructions of your pot.

Hainanese Chicken Rice

Combine 1 tbsp of garlic shallot oil, 2 tbsp soy sauce, 2 tbsp sugar, 1 tbsp oyster sauce, and 2 tbsp chicken broth. Mix together and set aside.

Soy Garlic Sauce

Combine 2 tbsp of Sambal chilli sauce, 2 tbsp lemon juice, 2 tbsp coconut sugar, 2 tbsp chicken broth, and 1 tbsp garlic shallot oil.

Chilli Garlic Sauce

Using a small sauce pan, heat up 1/4 cup avocado oil, 2&quot; ginger minced, and 2-3 stalks of scallion, and 1/2 tsp salt. Cook until fragrant ~5 minutes. Add in 1 tbsp of chicken broth. Set aside.

Ginger Scallion Sauce

Serve with 1 cup of chicken broth with freshly chopped scallions, 1 cup of rice, and some sliced chicken! Dip with your choice of sauces. Enjoy!

Serving

<p>Did you know that you can use your rice cooker for more than just plain rice? Our version of this traditional dish from southern China is super easy to make. Just add the chicken and aromatics to the rice cooker, then set and forget. Serve Hainanese chicken with a variety of sauces to dip.</p>


Rice cooker Hainanese chicken rice recipe

chicken

84.00 gm light soy sauce

(2 1/2 cups) Organic Chicken Liquid Stock

(2 1/2 cups) long-grain rice, rinsed

2cm-piece fresh ginger, peeled, thinly sliced

4.00 garlic cloves, crushed

green shallot,

vegetable oil

green shallots, finely chopped

tsp finely grated fresh ginger

2.00 tsp sesame oil

40.00 gm caster sugar

20.00 ml sambal oelek

lime juice

20.00 gm caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6333420672112&=domain=taste

5348771529001-6333420672112

Top 2 hainanese recipes from across the web

The most viewed hainanese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hainanese Chicken Rice | Rice, Soup...

Rice cooker Hainanese chicken rice ...

Top 2 hainanese recipes from across the web

The most viewed hainanese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hainanese Chicken Rice | Rice, Soup...

Rice cooker Hainanese chicken rice ...

The most viewed hainanese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine