Hainanese Chicken Rice Recipe
Here's our Hainanese Chicken Rice recipe. All our portion sizes are for 10, so it should be relatively easy to adjust to your gathering size. As I have a day job, I would prepare the chicken the night before and the rice just before the bible study. This also helps with having a nice gelatinous layer under the skin of the chicken formed when refrigerating the chicken.
I grew up eating Hainanese Chicken Rice in Singapore. It is so easily available from almost every hawker centre or food court. We even had it available in school for recess or lunch. Hainanese Chicken Rice was created by Chinese migrants from Hainan Island in the south of China who migrated to Singapore and Malaysia.
The chicken is prepared by poaching chicken in sub-boiling temperatures and the rice is prepared cooking rice in the chicken stock after the chicken is cooked.
A:
4 tbps Light soy sauce 酱油
1 tbs Dark soy sauce 老抽
2 tbps Crushed ginger 姜
1 tbps Diced garlic 蒜头
1 tsp Salt 盐
1 sprig coriander (optional, or you can use dry coriander) 1根 香菜
1 sprig green onion/ shallot/ spring onion (optional) 1根 葱
1 tsp Pepper 胡椒粉
Water 水
B:
3 kg Chicken Drumsticks 鸡腿
2 tbps Shaoxing wine 绍兴酒
For Rice
5.5 cups Rice (Preferably medium grain or Jasmine) 米
3 tbps Sesame oil 麻油
1 tbps Cooking oil 由
1 tbps Crushed garlic (optional)姜
1 tbps Crushed ginger (optional) 蒜头
Chicken stock from poaching the Chicken 鸡汤
1. Using a large stock pot fill half the pot with water and add all the ingredients in List A.
2. Bring the ingredients to a rapid boil (boiling with lots of bubbles).
3. Add all the ingredients in List B to the pot.
4. Add water till all the chicken is covered in water. You can skip this step if all the chicken is covered in the water already.
5. Bring the pot to boil again.
6. Once boiling, turn down the heat to low and allow simmer for 5 minutes. Ensure the lid is kept on at this stage.
7. Switch off the heat. Do not remove the lid. Allow the chicken to poach in the liquid for 30 minutes.
8. Repeat steps 6 and 7 once more.
9. Remove the chicken from the stock.
If you have a thermal pot, you can modify the recipe following steps 1 to 6. Modify step 7 by poaching the chicken in the pot for 1 hour and skip step 8.
Rice
1. Wash the rice.
2. Put the rice into a pan and add the 2 types of oil. (You can use the excess fats from the chicken in lieu of the cooking oil.)
If you are going to add the garlic and ginger, fry the garlic and ginger in the oil till golden brown before adding the rice.
3. Fry the rice and mix the ingredients well for 1-2 minutes.
4. Put the rice into the rice cooker and add the stock from poaching the chicken till the appropriate marking in your rice cooker. (5.5 cup mark for this recipe)
5. Turn on your rice cooker.
Serve the chicken with the rice and the soup stock. In Singapore, chicken rice if often served with a few slices of cucumber and sometimes a slice of tomato. Chicken rice should also be served with dark soy sauce and a special chicken rice chili.
For a more substantial meal, you can also add the following popular sides:
Fried cucumber
Cucumber achar (pickle)
Cucumber, corn and tomato Asian salsa
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To support my blog, please click on one of my sponsor's advertised links :)
I grew up eating Hainanese Chicken Rice in Singapore. It is so easily available from almost every hawker centre or food court. We even had it available in school for recess or lunch. Hainanese Chicken Rice was created by Chinese migrants from Hainan Island in the south of China who migrated to Singapore and Malaysia.
The chicken is prepared by poaching chicken in sub-boiling temperatures and the rice is prepared cooking rice in the chicken stock after the chicken is cooked.
Ingredients
For ChickenA:
4 tbps Light soy sauce 酱油
1 tbs Dark soy sauce 老抽
2 tbps Crushed ginger 姜
1 tbps Diced garlic 蒜头
1 tsp Salt 盐
1 sprig coriander (optional, or you can use dry coriander) 1根 香菜
1 sprig green onion/ shallot/ spring onion (optional) 1根 葱
1 tsp Pepper 胡椒粉
Water 水
B:
3 kg Chicken Drumsticks 鸡腿
2 tbps Shaoxing wine 绍兴酒
For Rice
5.5 cups Rice (Preferably medium grain or Jasmine) 米
3 tbps Sesame oil 麻油
1 tbps Cooking oil 由
1 tbps Crushed garlic (optional)姜
1 tbps Crushed ginger (optional) 蒜头
Chicken stock from poaching the Chicken 鸡汤
Recipe
Chicken1. Using a large stock pot fill half the pot with water and add all the ingredients in List A.
2. Bring the ingredients to a rapid boil (boiling with lots of bubbles).
3. Add all the ingredients in List B to the pot.
4. Add water till all the chicken is covered in water. You can skip this step if all the chicken is covered in the water already.
5. Bring the pot to boil again.
6. Once boiling, turn down the heat to low and allow simmer for 5 minutes. Ensure the lid is kept on at this stage.
7. Switch off the heat. Do not remove the lid. Allow the chicken to poach in the liquid for 30 minutes.
8. Repeat steps 6 and 7 once more.
9. Remove the chicken from the stock.
If you have a thermal pot, you can modify the recipe following steps 1 to 6. Modify step 7 by poaching the chicken in the pot for 1 hour and skip step 8.
Rice
1. Wash the rice.
2. Put the rice into a pan and add the 2 types of oil. (You can use the excess fats from the chicken in lieu of the cooking oil.)
If you are going to add the garlic and ginger, fry the garlic and ginger in the oil till golden brown before adding the rice.
3. Fry the rice and mix the ingredients well for 1-2 minutes.
4. Put the rice into the rice cooker and add the stock from poaching the chicken till the appropriate marking in your rice cooker. (5.5 cup mark for this recipe)
5. Turn on your rice cooker.
Serve the chicken with the rice and the soup stock. In Singapore, chicken rice if often served with a few slices of cucumber and sometimes a slice of tomato. Chicken rice should also be served with dark soy sauce and a special chicken rice chili.
For a more substantial meal, you can also add the following popular sides:
Fried cucumber
Cucumber achar (pickle)
Cucumber, corn and tomato Asian salsa
To subscribe to my blog, please Like on our Facebook page.
To support my blog, please click on one of my sponsor's advertised links :)
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