Authentic Hainanese chicken rice is a simple dish of poached chicken and rice cooked in ch from www.pinterest.com
Description
Hainanese Chicken Rice is a popular dish in Singapore, Malaysia, and Thailand. It is a simple dish that is made from poached chicken served with flavorful rice and a variety of condiments. This recipe is easy to make and is perfect for a family meal or a dinner party. In this article, we will provide you with a step-by-step guide on how to make Hainanese Chicken Rice, with a video tutorial to help you along the way.
Prep Time
The prep time for this recipe is around 1 hour.
Cook Time
The cook time for this recipe is around 1 hour.
Ingredients
For the chicken: - 1 whole chicken, about 1.5kg - 2 stalks of spring onion - 3 slices of ginger - 1 tsp salt - 1 tsp sugar - 2 liters of water For the rice: - 2 cups of jasmine rice - 2 cloves of garlic, minced - 1 inch of ginger, sliced - 2 pandan leaves - 1 tbsp of chicken fat or vegetable oil - 2 cups of chicken stock - 1 tsp salt For the sauce: - 3 tbsp of light soy sauce - 2 tbsp of dark soy sauce - 3 tbsp of sesame oil - 3 tbsp of chicken stock - 1 tbsp of sugar - 2 cloves of garlic, minced - 2 red chillies, chopped For the garnish: - Cucumber slices - Coriander leaves - Fried shallots
Equipment
- Large pot - Rice cooker - Cutting board - Knife - Mixing bowl
Method
1. Rinse the chicken and pat dry. Stuff the chicken with 2 stalks of spring onion and 3 slices of ginger. 2. In a large pot, add 2 liters of water, 1 tsp of salt, and 1 tsp of sugar. Bring to a boil. 3. Carefully lower the chicken into the pot, breast side down. Cover and let simmer for 30 minutes. 4. Turn off the heat and let the chicken sit in the pot for another 30 minutes, covered. 5. Remove the chicken from the pot and put it in a bowl of iced water for 10 minutes. This will help to stop the cooking process and make the skin firmer. 6. Reserve 2 cups of chicken stock from the pot and set aside. 7. Rinse the rice and drain. 8. In a pan, heat up 1 tbsp of chicken fat or vegetable oil. Add minced garlic and sliced ginger. Stir-fry until fragrant. 9. Add in the drained rice and stir-fry for 1 minute. 10. Transfer the rice into a rice cooker. Add 2 cups of chicken stock, 2 pandan leaves, and 1 tsp of salt. Give it a stir and cook according to the rice cooker instructions. 11. In a mixing bowl, combine 3 tbsp of light soy sauce, 2 tbsp of dark soy sauce, 3 tbsp of sesame oil, 3 tbsp of chicken stock, 1 tbsp of sugar, minced garlic, and chopped red chillies. Stir well. 12. Once the chicken is cool, chop it into bite-sized pieces. 13. Serve the chicken with the rice and sauce. Garnish with cucumber slices, coriander leaves, and fried shallots.
Notes
- You can use chicken thighs instead of a whole chicken if you prefer. - You can substitute chicken fat with vegetable oil if you don't have any chicken fat. - You can use a rice cooker or cook the rice on the stovetop.
Nutrition Info
This recipe makes 4 servings. Calories per serving: 679 Total Fat: 28g Saturated Fat: 7g Cholesterol: 156mg Sodium: 1655mg Total Carbohydrates: 57g Dietary Fiber: 1g Sugar: 5g Protein: 48g
Recipe Tips
- Make sure to rinse the rice to remove excess starch. - Use high-quality jasmine rice for the best flavor. - You can adjust the amount of sugar and salt in the sauce to suit your taste. - For a spicier sauce, add more chopped red chillies.
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