Hainanese Chicken Rice
Ingredients:
Hainanese Rice
- ¼ cup sesame oil (60 mL)
- 2 tablespoons chicken fat, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon kosher salt
- 2 cups long grain rice (400 g), rinsed and drained (Jasmine Rice)
- 2 cups reserved chicken poaching broth (480 mL)
Hainanese Chicken
- 1.3 kg whole chicken, giblets removed
- ¼ cup salt (60 g), divided
- 4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices
- 1 bunch fresh scallion
- 3.7 Liters cold water (3.7 L), plus more as needed
- 2 tablespoons sesame oil
Chili Sauce
- 2 tablespoons sambal
- 2 tablespoons sriracha
- 2 teaspoons sugar
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon lime juice
- 2 tablespoons reserved chicken poaching broth
Ginger Garlic Sauce
- 2 tablespoons fresh ginger, grated
- 2 tablespoons garlic, finely minced
- salt, to taste
- 3 tablespoons peanut oil
- 1 tablespoon rice vinegar
Soy Dipping Sauce
- reserved fried garlic and ginger
- 1 tablespoon oyster sauce
- 3 tablespoons dark sweet soy sauce
- 1 tablespoon light soy sauce
- 2 tablespoons reserved chicken poaching broth
- 2 cucumbers, thinly sliced, for serving
- 1 bunch fresh cilantro, for serving
Instructions:
- Rub and season the chicken with generous amount of salt, get rid of any loose skin. Rinse well inside and out.
- Remove any excess fat from the chicken and set aside for later.
- Stuff the chicken with ginger slices and scallions.
- Place the chicken in a large stock pot, cover with cold water by 2cm, season with salt to taste.
- Bring to boil over high heat. When it's boiling, reduce the heat to low and simmer for 30 minutes.
- Remove the chicken from the pot, reserve the liquid for later, transfer to an ice bath for 5 minutes to stop the cooking process, keep the chicken skin springy. Discard the ginger and green onion from inside of the chicken.
- Once it cooled down, pat the chicken dry with paper towels and rub all over with sesame oil.
- 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
Nutrition Information:
Calories - 810
Fat - 30g
Carbs - 63g
Fiber 1g
Sugar - 5g
Protein - 69g