Hainanese Chicken Rice

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Ingredients:

  • 1pcs chicken around 1kg
  • 4cup rice (soak beforehand 20mins)
  • 10 thin sliced ginger (5 for boiling chicken, 5 for cooking rice)
  • 2tbsp grated ginger
  • 4 cloves thin sliced garlic
  • 3pcs long cut spring onion 
  • 1pcs thin sliced spring onion
  • 1 lemon grass
  • Soy sauce
  • Sesame oil
  • Salt
  • White pepper
  • Iced water
  • Optional: pandan leaves
To-do:

Part 1: Chicken
Ingredients: 1pcs chicken, 5 thin sliced ginger, 3 pcs long cut spring onion, 1 lemon grass, 2tsp salt and salt for rubbing the chicken
  1. Rub chicken with salt, take out fat parts at chicken bottom (chicken fat)
  2. Boil water in the pan until small bubble pop out or around 70 degree celsius (water not boiling!)
  3. Add ginger, spring onion, lemon grass and salt
  4. Lift chicken in and out the pan around 4 times and then let it cook for 30mins in low heat (water not boiling!)
  5. Water should cover the chicken
  6. After 30 mins check by popping chopstick inside the chicken, whether blood still comes out. If yes, let it cook for another few minutes. If no blood comes out, that means the chicken is ready to have ice bath
  7. Prepare ice water and ice cubes. Let the chicken cool inside the water bath for at least 15 mins
  8. Then cut into chunks, brush with sesame oil
Part 2: Rice
Ingredients: 4 cup soaked rice, chicken fat, 5 thin sliced ginger, 4 cloves thin sliced garlic, salt, white pepper, chicken stock from boiling chicken, Pandan leaves
  1. Cut chicken fat to small pieces
  2. Stir fry chicken fat, ginger and garlic until golden brown.
  3. Add soaked rice and stir fry until no water left
  4. Add salt, white pepper and mix well
  5. Cook rice with chicken stock from boiling the chicken earlier (water volume is a little bit more than usual), add pandan leaves (optional) and cook in the rice cooker
Part 3: Sauces
Ingredients: 
Black sauce: 2tbsp soy sauce, 1tbsp sesame oil, 1 cup chicken stock 
Spring onion sauce: 2tbsp grated ginger, 1pcs thin sliced spring onions, 1/2tsp salt, 1/4 cup hot oil
  1. For black sauce: mix all the ingredients.
  2. For spring onion sauce: Cook oil until smoke level. In another bowl, mix all the ingredients then pour the hot oil into the mixture.

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