Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, hainan chicken rice. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. It was created by immigrants from Hainan in southern China and. Hainanese chicken rice is one of Singapore and Malaysia's most popular dishes. Here's how to get it right.

Hainan chicken rice is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Hainan chicken rice is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook hainan chicken rice using 30 ingredients and 20 steps. Here is how you can achieve that.

The ingredients needed to make Hainan chicken rice:

1. Take 1 large whole chicken about 1.7 kg, at room temperature
2. Make ready 5 cm fresh unpeeled ginger
3. Prepare 2 tsp salt
4. Get 1 tsp chicken stock powder
5. Take 1 tbsp sesame oil
6. Prepare Coriander, to serve
7. Take Sliced cucumber, to serve
8. Take Ginger and spring onion oil:
9. Prepare 2 tbsp fresh grated ginger
10. Get 1 tsp salt
11. Make ready 4 spring onions, thinly sliced, green tops reserved
12. Prepare 1/4 cup peanut oil
13. Make ready Chicken rice:
14. Get 3 1/3 cups jasmine rice
15. Make ready 1/4 cup sesame oil
16. Prepare 2 spring onion, roughly sliced
17. Make ready 2-3 pandan leaves (optional)
18. Prepare Dressing:
19. Make ready 1 tbsp sesame oil
20. Take 1 tbsp light soy sauce
21. Prepare 1 cup chicken stock from poaching chicken
22. Get Chilli sauce for chicken:
23. Prepare 4-6 birds eye chilles
24. Take 6 thick slices of peeled fresh ginger
25. Make ready 6 garlic cloves
26. Prepare 2 tsp sugar
27. Take 1/2 tsp salt
28. Make ready 1/2 cup chicken stock from poaching chicken
29. Take 2 tbsp calamansi lime juice (or other tart citrus juice)
30. Prepare 2 tbsp rendered chicken fat (or other oil)

Recipe with step by step photos for Hainanese Chicken Rice and soup. Hainanese Chicken Rice (海南鸡) originated–perhaps unsurprisingly–in Hainan, China, a tropical As if the rice weren't enough, the Hainan chicken is perfectly cooked, emerging from the stock pot. Chicken rice is the food that can bring me back to my childhood and transport me to some of my favorite Hainanese chicken is deceptively simple but somehow complex. This three-in-one dish (chicken, rice, and soup) originated in Hainan, a tropical island off China's Remove fat from cavity of chicken and reserve for rice.

Instructions to make Hainan chicken rice:

1. For the ginger and spring onion oil, pound the ginger and salt to a rough paste with a heatproof mortar and pestle.
2. Add the spring onion and pound lightly to combine. Heat the peanut oil in a small frypan until it is smoking then pour the hot oil over the ginger mixture. Stir, then set aside until ready to serve.
3. For the chilli sauce, pound the chilli, ginger, garlic, sugar and salt together in a mortar and pestle until very smooth.
4. Pounding chilli can take some time so to speed up the process you can start it in a blender or food processor and pound to finish, or grate the ingredients into the mortar using a rasp grater.
5. Add the boiling stock to the pounded mixture. You can vary the amount of stock depending on the consistency of the chilli sauce you’re after. Stir in the juice, then adjust the seasoning if necessary so that the balance of sweet, sour and salty tastes is pleasant.
6. Heat the chicken oil in a small saucepan until hot, the pour over the chilli mixture and stir to combine.
7. Remove the fat deposits from inside the cavity of the chicken, near the tail. Roughly chop the fat and place in a small frying pan over very low heat to render. Render the chicken fat, stirring occasionally for about an hour until you all the fat is rendered and the solids are crisp. Remove the solids and use them for another purpose. Reserve the chicken oil.
8. To begin poaching the chicken, pound the unpeeled ginger in a mortar and pestle and add to a large pot containing about 4 litres of water, along with the tops of the spring onions used for the ginger and spring onion oil.
9. Add the salt and MSG or chicken stock powder (if using) and bring to the boil over high heat. Taste the water and adjust the amount of salt so that it tastes savoury and a little salty. Reduce the heat to very low and add the chicken to the pot.
10. There should be enough water in the pot so that the chicken doesn’t touch the bottom of the pot, as that will cause the skin to tear. Lift the chicken in and out of the water a couple of times to change the liquid in the chicken’s cavity.
11. If you have poultry hooks, use them to hang the chickens in the pot. The water should now be steaming but not bubbling. Keep the heat low at this level and cook the chicken for 45 minutes.
12. Using the poultry hook (or slotted ladle), carefully lift the chicken out of the pan, ensuring you don’t break the skin, and plunge into a large bowl or sink of salted iced water.
13. Reserve the stock and stand the chicken in the iced water for at least 10 minutes, turning once. This will stop the cooking and give the skin its delicious gelatinous texture.
14. Remove from the iced water and hang over a bowl or the sink to drain well. Rub the skin all over with the sesame oil. The chicken should be cooked very lightly, pink inside the bones and with a gelatinous skin.
15. To make the chicken rice, pound the garlic and eschallot (or onion) to roughly bruise with a mortar and pestle.
16. Combine the rendered chicken oil with vegetable oil to make ½ a cup of oil. Heat in a wok over medium heat. Add the garlic and ginger stir until starting to brown, then strain through a sieve.
17. Reserve the oil and discard the solids. Place the rice in a rice cooker or heavy-based saucepan. Add about 1.2L of the reserved stock from the chicken (strained) and the reserved flavoured chicken oil (or use the proportions as indicated on your rice cooker).
18. Tie the pandan leaves in a knot (if using) and add to the rice. If cooking in a pot, bring to the boil over high heat and continue to boil for about 5 minutes until the level of the liquid reaches the top of the rice, then reduce the heat to very low, cover the pan with a tight fitting lid and cook for 12 minutes, then remove from the heat and stand for another 10 minutes.
19. For the dressing, combine the ingredients with about half a cup of the stock from cooking the chicken. When the rice is ready, use a cleaver to slice and debone the chicken Chinese-style and pour the dressing over it.
20. Scatter with the coriander sprigs, and serve with sliced cucumber, tomato and serve with the rice and sauces.

Chicken rice is the food that can bring me back to my childhood and transport me to some of my favorite Hainanese chicken is deceptively simple but somehow complex. This three-in-one dish (chicken, rice, and soup) originated in Hainan, a tropical island off China's Remove fat from cavity of chicken and reserve for rice. Hainan chicken rice isn't called that there, and it's not served the way we've come to expect it Hainan chicken rice as we know it actually has its claim to fame in Malaysia and Singapore. Place the chicken trimmings into a saucepan over medium-high heat and cook for. Hainan chicken rice is a chicken dish originated from, you guessed it, Hainan (Southernmost province of China), and is a variation of their well know dish called 文昌雞 WenChang chicken.

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