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Hainanese Chicken Rice

Name: Hainanese Chicken Rice
Prep time: 30 minutes
Total time: 70 minutes
Yield: 4
Cuisine: World
Ingredients: 1 whole chicken (3-4 lbs); 2 inches fresh ginger, sliced; 4 scallions, cut into 2-inch pieces; 2 tsp salt; 2 tbsp Shaoxing wine; 2 cups jasmine rice; 3 tbsp chicken fat or vegetable oil; 4 cloves garlic, minced; 1 inch ginger, minced; 3 cups chicken stock; 1 tsp salt; 2 pandan leaves (optional); 6 cloves garlic; 2 inches fresh ginger; 4 scallions, white parts only; 1/2 tsp salt; 2 tbsp chicken stock; 1 tbsp vegetable oil; 6-8 red chilies; 4 cloves garlic; 1 inch ginger; 2 tbsp rice vinegar; 1 tbsp sugar; 1/2 tsp salt; 2 tbsp chicken stock; Dark soy sauce for serving; Cucumber slices for garnish; Cilantro for garnish

Prep

30 minutes

Total

70 minutes

Serves

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Ingredients

Units

1 whole chicken (3-4 lbs)
2 inches fresh ginger, sliced
4 scallions, cut into 2-inch pieces
2 tsp salt
2 tbsp Shaoxing wine
2 cups jasmine rice
3 tbsp chicken fat or vegetable oil
4 cloves garlic, minced
1 inch ginger, minced
3 cups chicken stock
1 tsp salt
2 pandan leaves (optional)
6 cloves garlic
2 inches fresh ginger
4 scallions, white parts only
1/2 tsp salt
2 tbsp chicken stock
1 tbsp vegetable oil
6-8 red chilies
4 cloves garlic
1 inch ginger
2 tbsp rice vinegar
1 tbsp sugar
1/2 tsp salt
2 tbsp chicken stock
Dark soy sauce for serving
Cucumber slices for garnish
Cilantro for garnish

Instructions

1
Clean chicken thoroughly and pat dry. Rub inside and out with salt and Shaoxing wine.
2
Bring a large pot of water to boil with ginger slices and scallions. Gently lower chicken into water breast-side down.
3
Return to boil, then reduce heat to maintain gentle simmer. Cook for 45-50 minutes until internal temperature reaches 165°F.
4
Remove chicken and immediately plunge into ice water bath for 10 minutes to stop cooking and tighten skin.
5
Reserve 4 cups of poaching liquid for rice and sauces. Set chicken aside to cool completely.
6
Rinse jasmine rice until water runs clear. Heat chicken fat or oil in heavy-bottomed pot over medium heat.
7
Add minced garlic and ginger, stir-fry for 30 seconds until fragrant. Add rice and stir for 2-3 minutes until grains are coated.
8
Add chicken stock, salt, and pandan leaves. Bring to boil, then reduce heat to low, cover and simmer for 18-20 minutes.
9
Remove from heat and let stand 10 minutes. Remove pandan leaves and fluff with fork.
10
For ginger-scallion sauce: blend garlic, ginger, scallions, salt, chicken stock, and oil until smooth paste forms.
11
For chili sauce: blend chilies, garlic, ginger, vinegar, sugar, salt, and chicken stock until smooth. Adjust seasoning to taste.
12
Carve chicken into serving pieces, removing skin if desired. Arrange on platter.
13
Serve chicken with rice, both sauces, dark soy sauce, cucumber slices, and cilantro garnish.
14
"title": "Hainanese Chicken Rice",
15
"total_time": "70 minutes",
16
"prep_time": "30 minutes",