hainanese chicken rice

Unlike my other recipes, this one relies on a pre-made spice pack, but it is totally worth it for the ease and the taste it produces.&nbsp;

Instant Pot One Step Hainanese Chicken Rice

Basmati Rice (rinsed and drained)

Water

Boneless Skinless Chicken Thighs (or chicken breasts) (boneless)

pack Asian Gourmet Hainanese Chicken Rice Mix

tbsp Sriracha Sauce

tsp Minced Ginger

tsp Minced Garlic

tsp Sesame Oil

tsp Sugar Or Other Sweetener Equivalent

lime juice

I don't even know why I'm bothering to write a proper recipe for this because basically you put everything in your Instant pot or pressure cooker.

Mix together water and rice.

Cut chicken breast into 3 pieces and lay on top of rice.

Add seasoning packet.

Set your cooker on high pressure for 6 minutes, and allow pressure to release naturally for 10 minutes, and then release all remaining pressure.

Make this Classic Favorite Singaporean Instant Pot Hainanese Chicken Rice (Hainan Chicken; 海南鷄)! A budget complete chicken and rice meal with a rich chicken soup &amp; 3 homemade dipping sauces done in an hour.

Instant Pot Hainanese Chicken Rice

chicken legs

green onions (, cut 2 inches long)

shallot (, roughly minced)

garlic (, roughly minced)

ginger (, sliced)

unsalted chicken stock

sea salt

olive oil

jasmine rice

chicken stock (from the pot of chicken legs)

water

garlic (minced)

chicken stock

Lettuce or cabbage

green onions

soy sauce

Shaoxing wine

sugar

sesame oil

onions

ginger (, grated)

peanut oil (, heated)

Salt

hot sauce

garlic (, minced)

lime (, juiced)

Sauté Green Onions, Shallot, Ginger, Garlic: Heat up pressure cooker (Instant Pot: press Sauté). Make sure your pot is as hot as it can be when you pour olive oil into the pot (Instant Pot: wait until the indicator says HOT). Pour 1 tbsp olive oil in Instant Pot. Add in green onions, minced shallot, minced garlic, and sliced ginger, then sauté for roughly 2 minutes.

Pressure Cook Chicken Legs: Pour 1 ½ cup of unsalted chicken stock or water in Instant Pot, then deglaze the bottom of the pot with a wooden spoon. Add in 1 tbsp sea salt, then mix well. Add all the chicken legs in Instant Pot. Close lid and Pressure Cook at High Pressure for 8 minutes + Full Natural Release (roughly 10 – 15 mins).

Firm up Chicken Skins: Open the lid and carefully remove the chicken legs from the pot with a pair of kitchen tongs. Plunge the chicken legs in an ice bath or place them under running cold tap water. Then, place them on a metal cooling rack to firm up the chicken skin.

Filter Chicken Stock: Pour the chicken stock from the pot through a strainer to filter out the solid ingredients. In a measuring cup, mix ½ cup of chicken stock and ½ cup of water together. *Pro Tip: Please ensure it is not too salty as this stock will be used to cook the chicken rice.

Pressure Cook Hainanese Chicken Rice: Heat up your clean pressure cooker (Instant Pot: press Sauté), pour in 1 tbsp olive oil, then sauté 2 cloves of minced garlic in the pot. Add in a cup of jasmine rice, then immediately add in the 1 cup chicken stock + water mixture (from Step 4). Close lid and Pressure Cook at High Pressure for 3 minutes + Full Natural Release (roughly 10 mins).

Make Hainanese Chicken Ginger Sauce: Place the freshly grated ginger in a small bowl. Pour in 1 ½ tbsp HOT peanut oil, 1 stalk of finely chopped green onions, then mix well. Add salt to taste (roughly ½ tsp).

Make Hainanese Chicken Soy Sauce: Mix all the listed ingredients together.

Make Hainanese Chicken Chili Sauce: Mix all the listed ingredients together.

Make Chicken Soup: Do not let the remaining chicken stock go to waste! It is both tasty and healthy. Heat the chicken stock in a sauce pan. Dilute the chicken stock with water until it is not too salty. Bring it to a light boil and cook your favorite lettuce or cabbage in it for roughly 1 minute. Garnish with chopped green onions and serve on the side. Enjoy this deliciously comforting Hainanese Chicken Rice Meal!~ :)

Using homemade chicken stock as a soup as well as to cook your rice and veggies ties together this light and flavorful meal that is a true Singapore staple.

Hainanese Chicken Rice Set Recipe

For the Chicken:

chicken,

rice wine

soy sauce, divided

Kosher salt

white pepper

ginger,

scallions, roughly chopped

leaves,

For the Rice:

rice,

For the Bok Choy:

vegetable oil

shallots, peeled,

baby bok choy, washed, trimmed, halved vertically

Chili sauce to serve on the side

Kecap manis

cucumber, sliced

For the Chicken: Place chicken in large stock pot and add rice wine, 2 tablespoons soy sauce, 2 teaspoons salt, white pepper, ginger, green onions, and pandan leaves (if using). Cover chicken with water (10 to 12 cups).

Heat over medium-high heat to simmer. Reduce heat to a bare simmer and poach the chicken until just cooked through (155°F) for breasts, (165°F for legs), 35 to 50 minutes. Transfer chicken to plate. Stir sesame oil and remaining tablespoon soy sauce in a small bowl. When chicken is cool enough to handle, rub sesame sauce onto chicken. 

Strain broth and continue to simmer over medium-low heat until reduced to approximately 9 cups (do not skim fat). Season to taste and let cool 15 minutes to allow the fat to rice to the surface.

For the Rice: Place 2 cups rice and 3 1/2 cups broth (use as much of the fat as possible from the broth) into rice cooker and cook rice. 

For the bok choy: Heat oil and shallots in medium saucepan over medium heat, stirring, until deep golden brown, 3 to 5 minutes. Using slotted spoon, transfer shallots to small bowl.

Heat 3/4 cup broth to simmer over medium-high heat in 10-inch straight sided skillet with lid. Add bok choy and cover. Cook until just tender but still green, 8 to 10 minutes. Transfer to serving dish and sprinkle with shallots.

Reheat remaining broth and ladle into bowls. Slice chicken meat into bite size portions and arrange on plate, spooning a small amount of broth over the top. Serve with rice, bok choy, sliced cucumber, cilantro, chili sauce, and kecap manis. 

Hainanese Chicken Rice was listed as one of the “world’s 50 best foods” by CNN in 2018.

Besides all the recognition received across the globe, serving Hainanese chicken rice is deceptively simple. The chicken is poached in sub-boiling temperature, serve with chili sauce and ginger-garlic sauce, and with flavored rice.

Hainanese Chicken Rice

5cm length unpeeled ginger, sliced

Garlic

scallion

chicken (about 1.8kg)

salt

Water just enough to submerge the chicken

long grain rice

tbsp chicken fat oil

garlic, chopped

tbsp ginger, grated

tsp salt

Pandan leaves

chick broth

red chili (100 grams)

bird’s eye chili (optional

(30 grams) garlic

cm (25 grams) ginger

tsp sugar

chicken broth

ginger

garlic

cooking oil or chicken fat

tbsp light soy sauce

tbsp dark soy sauce

tbsp oyster sauce

Sesame oil

cucumber,

Chicken feet and neck for making the stock

Fill up the pot with enough water to...

Fill up the pot with enough water to submerge the entire chicken. Bring the water to a boil. 

Exfoliate the chicken with salt. Then clean the...

Exfoliate the chicken with salt. Then clean the whole chicken with running water.

Add the ginger, garlic, and scallion to the...

Add the ginger, garlic, and scallion to the pot.  Alternatively, put them inside the cavity of the chicken and secure with toothpicks. 

Ladle some boiling water to the chicken until...

Ladle some boiling water to the chicken until the skin contracts and cooked. Hook up the chicken.

Simmer the chicken for twenty minutes at sub...

Simmer the chicken for twenty minutes at sub boiling temperature.

After twenty minutes, switch off the stove and...

After twenty minutes, switch off the stove and let the chicken continue cooking for another twenty minutes.

Soak it in cold water until it is...

Cut the chicken into pieces.

Garnish with scallion and coriander leaves. Cut some...

Garnish with scallion and coriander leaves. Cut some fresh cucumber to serve together. 

Rinse and drain the rice as for the...

Rinse and drain the rice as for the regular steamed rice. 

Sauté the garlic and ginger with the chicken...

Sauté the garlic and ginger with the chicken fat.

Add the drained rice and stir-fry for a...

Add the drained rice and stir-fry for a minute or until aromatic. Pour the rice, garlic, and ginger into the rice cooker.

Add the salt, and the chicken broth from...

Add the salt, and the chicken broth from the pot, and a bunch of pandan leaves. Cook the rice with the rice cooker.

When the rice is cooked, fluff the rice...

When the rice is cooked, fluff the rice to avoid it from clumping together.

Chili sauce. Blend all the ingredients until it...

Chili sauce. Blend all the ingredients until it forms a paste.

Ginger garlic sauce. Blend all the ingredients until...

Ginger garlic sauce. Blend all the ingredients until it forms a paste.

Soy sauce. Mix all the ingredients until it...

Soy sauce. Mix all the ingredients until it is homogenous. 

Simmer the chicken broth with the chicken feet...

Simmer the chicken broth with the chicken feet for 20 minutes. Remove the feet.

Add the old cucumber pieces and boil until...

Add the old cucumber pieces and boil until it becomes soft.

Season with salt and pepper.

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A classic Singaporean / Malaysian dish of succulent poached chicken and flavored rice served with chilli-garlic sauce, soy sauce and a clear chicken soup.

Chicken thighs (small), skin

½ tbsp Soy sauce

Ginger ((Sliced))

Onion(s)

Water ((Enough

Salt ((To taste))

Pepper ((To taste))

Ice cubes

White Rice

Chicken fat ((Set aside when cleaning the chicken))

Garlic clove(s) ((minced))

½ inch Ginger ((minced))

Shallot ((minced))

1½ tsp Soy sauce

Pandan / screwpine leaves ((Refer to note#4))

Chicken Broth ((Used to cook chicken))

Sugar

tsp Warm water

tsp Soy sauce

tsp Rice vinegar ((Refer

tsp Chicken Broth ((Used to cook chicken))

Red bird's eye chilli pepper (Thai Chilli) ((Refer to note#6))

Garlic clove(s) ((Refer to note#6))

inch Ginger

tsp Rice Vinegar / White Vinegar

((Adjust

tsp Chicken Broth ((Adjust

Green Onion(s) ((Chopped))

Cilantro ((Chopped))

Cucumber slices

Rinse the chicken well. Remove excess fat from the chicken and set aside. If using chicken thighs, trim off the excess fat from the underside by cutting and scraping, If using a whole chicken, you can cut fat from the back cavity.

Lightly rub the chicken with coarse or kosher salt to exfoliate it. Keep rubbing till you get all the loose skin off and the skin shines. Rinse the chicken under running water to remove the salt, and pat dry.

Fill a stock pot with water and add chicken. Ensure that the water covers the chicken. If using a whole chicken, place the chicken such that the breast side faces down. Leave to boil.

Add green onions and ginger into the pot.

Once the soup boils, turn the chicken over. If using full chicken, turn it over so the breast side is on top. Remove some water from the stock pot so that the chicken breast just peeps out of the water. (This is because breast cooks faster than other parts of chicken, and may dry out if overcooked.)

Cover the pot and let the  stock / broth simmer for around 20 minutes.

Close to the 20 minute mark, prepare a large bowl of ice water.

Remove the chicken from the pot, but don&#039;t switch the stove off. Let the stock continue simmering. Dip the chicken in the ice bath for 15 seconds and then keep it aside.

Mix sesame oil and salt to prepare the glaze for the chicken. Coat this on the skin of chicken. (I use a basting brush for this)

Continue simmering the broth for at least 40 minutes. The more you simmer, the tastier the broth.

Taste, and add salt and pepper, if required.

To cook the chicken and broth

Wash rice and keep aside.

After the broth is ready, heat a second pot to medium heat. To this pot, add the chicken fat that you had previously set aside. Render the fat till all the oil is released and the solids turn brown and crispy.

With a slotted spoon, remove the solids from the rendered chicken fat.

Add minced garlic, ginger and shallot to the the pot. Sauté them in chicken fat until fragrant.

Now, add the washed rice and sauté for about a minute.

Add soy sauce, sesame oil and pandan leaves to the rice. Mix well.

Pour in broth (used to cook chicken) to the rice. Stir to mix and leave to cook over high heat.

To cook the rice

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