Hainanese Chicken Rice 海南鸡饭
Prep: 30 minutesCook: 1 hourServings:6🟡 Medium
Dinner🌍 Malaysianchickenricespicygingergarlicasian
Ingredients
- 2 kg whole chicken
- 5 slices (15g) ginger
- 1 green onion
- 2 tbsp salt
- 1 pot of water
- 4 cups of rice
- 2 tbsp chicken oil
- 5 slices (15g) ginger
- 20 g garlic
- dash of salt
- dash of white pepper
- 3 red chili
- 3 bird's eye chili (chili padi)
- 60 g ginger
- 25 g garlic
- 2 tsp vinegar
- pinch of sugar
- dash of salt
- dash of soy sauce
Instructions
- 1Clean the chicken, do not cut off the tail. Rub chicken with coarse salt, before salt wash the chicken clean.
- 2Stuff the chicken feet into the cavity of the chicken.
- 3Boil a pot of water large enough to cover the chicken. Add green onion and ginger.
- 4Add the chicken to the pot and cook on low heat for half an hour.
- 5Remove the chicken and shock it in cold water for 2-3 hours. This stops cooking and make the skin firm.
- 6Cook the rice by frying ginger and garlic in chicken oil until fragrant. Then add rice and stir until dry. Add dash of salt and dash of white pepper. Transfer to a rice cooker.
- 7Add chicken stock to the rice cooker up to the fill line. Cook the rice as usual.
- 8To make the chili sauce, grind ginger, garlic, red chili, and bird's eye chili together in a mortar. Mix in soy sauce, sugar, salt, and vinegar.
- 9Chop the chicken into bite-sized pieces, then serve with rice, chicken broth, chili sauce, and a soy sauce dipping sauce.
Tips
- *You may add a pandan leaf and lemongrass to the broth. This is not a traditional method.
- *Adding a little turmeric powder to the rice can make the rice appear more yellow.
- *Make sure to take chicken oil on top of the chicken broth and add into the chili sauce for maximum flavour. If more colour needed use butter
- *Use a fresh chicken that has not been frozen.
- *Can add little bit chicken oil and spring onion