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  • Writer's pictureSulhee Jessica

Hainanese Chicken and Rice


Ingredients

1 whole chicken (about 1.5 kg)

2 inches ginger, sliced

6 garlic cloves, peeled and smashed

5 scallion greens, cut into thirds

1 tablespoon sesame oil

2 tablespoon kosher salt, for cleaning

1 tablespoon kosher salt, for seasoning

4 1/2 cups chicken stock

4 1/2 cups water


For the rice:

Chicken fat from whole chicken trimmings

3 1/2 cups uncooked jasmine rice

2 cups chicken broth

2 cups water

4 tablespoons onion, chopped

4 cloves garlic, minced

2 tablespoon scallion oil



For the scallion oil:

2 tablespoons ginger, minced

3 tablespoons scallions, chopped

2 tablespoons garlic, minced

1 tablespoon rice vinegar

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 cup neutral oil


For the red hot chili sauce:

4 red Fresno chilis, cut

3 garlic cloves

1 inch ginger, sliced

1 teaspoon sugar

1/2 teaspoon salt

1/2 tablespoon sesame oil

3 tablespoon chicken broth


Preparation

  1. Add kosher salt to your chicken and exfoliate the skin. Washing it well. Rinse the chicken with cold water and pat dry with paper towels.

  2. Trim excess fat and set aside. Season the whole chicken with salt.

  3. In a large pot add in your chicken, ginger, garlic, and scallion greens.

  4. Add in equal parts water and chicken stock to cover the chicken.

  5. Bring the water to a boil then reduce the heat to a med simmer. Cover the pot and let the chicken simmer for 40 minutes.

  6. Turn off the heat and let the chicken sit in the pot, covered, for another 20 minutes. Internal temp should be 165°F. Remove the chicken from the pot and place it in a large bowl of ice water. Let the chicken cool in the ice water for 2-3 minutes.

  7. Remove the chicken from the ice water and pat dry with paper towels. Cut and debone the chicken.


To make the rice.

  1. Wash the rice in cold water until the water runs clear. In a pot, heat the chicken fat and scallion oil over medium heat. Add the minced onions and garlic and sauté for 1-2 minutes.

  2. Add the rice to the pot and stir to combine. Sauté for 2-3 minutes and add in turmeric. Sauté for another minute.

  3. Transfer to your rice cooker.

  4. Add the chicken broth and water. Cook in your rice cooker.


To make the hot chili sauce.

  1. Blend together the chilies, ginger, garlic, soy sauce, sesame oil, rice vinegar, salt, sugar, and chicken broth.


Brush on sesame oil on the chicken. Serve the chicken with rice and sauces on the side. I like adding cucumbers, tomatoes, and limes to eat with this dish as well. Enjoy!

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