Hainan Chicken Rice (from scratch). 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 a dish of poach chicken and seasoned rice, usually served with chili and soya sauce with cucumber and coriander garnishes.

Hainan Chicken Rice (from scratch) When the chicken is cooked through, turn off the heat and remove the pot from the burner. Either I make it myself, or drive for an hour each. Hainanese Chicken Rice. featured in Brilliant Chicken Dishes From Around The World. Hainan Chicken Rice (from scratch) most diverse and have mind sense that unique. Few kinds of Hainan Chicken Rice (from scratch) recipes are also enough easy to process and dont pick up long. Even though not everybody likes Hainan Chicken Rice (from scratch) food, currently several people are getting attached and like the various Hainan Chicken Rice (from scratch) foods on hand. This can be seen than the number of restaurants that prepare Hainan Chicken Rice (from scratch) as one of the serving. You can have Hainan Chicken Rice (from scratch) using 33 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Hainan Chicken Rice (from scratch)

  1. It's 1 of Whole Chicken.
  2. It's 2 cups of White Rice (unwashed, not soaked).
  3. It's 30 g of Garlic (minced).
  4. You need 40 g of Ginger (1 knob).
  5. You need 40 g of Spring Onions (3 stalks).
  6. You need 1/2 of Yellow Onion.
  7. It's 3 Litres of Water (for Stock).
  8. Prepare 0.5-1 cup of Water (for Schmaltz).
  9. Prepare 150 g of Nai Bai (Baby Bok Choy).
  10. You need as needed of Cooking Oil.
  11. You need as needed of Sesame Oil.
  12. You need as needed of Salt (1 tsp).
  13. Prepare of Pickles (mix well in a bowl);.
  14. You need 1 pc of Carrot (cut into matchsticks).
  15. You need 1 pc of Radish (cut into matchsticks).
  16. Prepare 1 pc of Cucumber (cut into matchsticks).
  17. It's 1/3 cup of Rice Vinegar.
  18. Prepare 2 tsp of Sugar.
  19. You need 1/2 tsp of Salt.
  20. You need of Chilli & Garlic Dip (blend in a Food Processor);.
  21. It's 3 pc of Fresh Red Chillies (deseed, rough chop).
  22. Prepare 30 g of Garlic (rough chopped).
  23. It's 2 Tbsp of Cooking Oil.
  24. You need 1/4 tsp of Salt.
  25. You need of Spring Onion & Ginger Dip (mix in a bowl);.
  26. It's 30 g of Spring Onion (minced).
  27. You need 20 g of Ginger (minced).
  28. Prepare 1/4 tsp of Salt.
  29. Prepare of Ice Bath Marinade (mix in a bowl);.
  30. It's 3 Tbsp of Fish Sauce.
  31. Prepare 2 Tbsp of Rice Vinegar.
  32. You need 1.5 cup of Stock.
  33. It's 2 of trays Ice.

Hainanese Chicken Rice (海南鸡) originated--perhaps unsurprisingly--in Hainan, China, a tropical island located at the southern tip of the country. In recent years, it has become one of the top tourist destinations in China, probably due at least in part to the abundance of delicious plates of Hainanese. For those new to it, Hainanese Chicken Rice is a dish primarily attributed to Malaysia and Singapore although versions exist in Thailand (khao man gai) Vietnam (com ga) and Indonesia as well. It was created by migrants from the island of Hainan in China's far south who arrived in Southeast Asia.

Hainan Chicken Rice (from scratch) step by step

  1. PICKLES; once you've cut the cucumber, radish and carrots into matchsticks, put them in a bowl and add 1/3 cup of rice vinegar, 2 tsp sugar and 1/2 tsp Salt. Mix well and serve in a saucer..
  2. SPRING ONION & GINGER DIP; Finely chop the Spring Onions, Ginger and then add 1/4 tsp Salt. Mix well in a bowl. In a saucepan, heat up 3 Tbsp of Cooking Oil until hot and then TURN OFF THE HEAT. Add the veggies to the oil and mix well. Serve it in a dipping bowl..
  3. CHILLI & GARLIC DIP; combine 3 fresh Red Chillies (deseeded), 30g of Garlic, 2 Tbsp of Cooking Oil and 1/4 Salt in a food processor or chopper extension and blitz until fine. Serve in a dipping bowl. FUN FACT; this is also a version of a Spicy Aioli Dip..
  4. BUTCHERING; A simpler way is to parboil the chicken and then debone it but then the cooking time will take too long. Instead, debone the entire chicken first; separate the bones, the extra skin and fats from the carcass, and the meat. Keep the skin on with the meat cuts and discard the head, the feet and the innards. SEASON the Chicken Meat with 1 tsp Salt and set aside..
  5. STOCK; In a stock pot, add 3 litre of water, yellow onion, 1 knob of Ginger, 3 stalks spring onion and chicken bones. Bring it to a boil and let it cook on a rolling boil for 10 minutes. Remember to skim off the scum from the surface..
  6. POACH; After 10 minutes, turn down the heat to a simmer (80 Celcius/180 Fahrenheit). Put in the chicken and cover with a lid. Poach the chicken meat for 10-15 minutes. To check whether the chicken is done, take a skewer and poke the thickest middle part. Place the skewer on your lips to test the heat. If it's hot then it's done. Remove and proceed to the Ice Bath..
  7. ICE BATH; Prepare a bowl with Ice, 1.5 cup Stock, Fish Sauce, Rice Vinegar and marinate the Chicken Meat for 20 minutes. The ice bath will shock the skin and give it a better texture as well as marinating the chicken..
  8. SCHMALTZ; Cut up the Chicken Skin into pieces. In a wok, heat up the chicken fats with with 1/2 cup water (or more) and cook until the liquid has turned yellow, the skins have browned, the water has evaporated and the fats are sizzling. Discard the skins and proceed to saute the garlic..
  9. SAUTE GARLIC & RICE; add 30g of Garlic into the pot with Schmaltz and fry it until fragrant. Then add 2 cups of White Rice. Mix well and toss for a minute..
  10. COOK THE RICE; add 2 cups of Stock in the rice pot with 1/4 tsp of Salt (2 pinches). Cook on low heat until all the moisture has left. When the liquid is gone, turn off the heat and comb the rice. Cover with a lid and let it rest for 10 minutes..
  11. BABY BOK CHOY; Discard the Bones, Yellow Onion, Spring Onions and Ginger from the Stock. Season the stock with 1/4 tsp of Salt. Blanch the Baby Bok Choy in the simmering stock for 30 seconds. Remove and set aside. The Stock can be served as soup accompanying the Chicken Rice..
  12. ASSEMBLY; Remove the Chicken from the ice bath, cut into serving pieces, brush with sesame oil and serve it on a plate. Serve the Rice in a serving bowl and garnish it with chopped spring onions. Pair the Chicken Rice with Pickles, Chilli & Garlic Dip, Spring Onion & Ginger Dip..
  13. Bless you and your house for reading this far 👍👍.

Hainan chicken rice is a gloriously subtle dish. At the core, it is simply gently poached chicken served with rice that has been cooked in the liquid. When the timer goes off, remove the bag from the water bath. Use tongs to carefully remove the chicken breast from the bag and transfer it to a cutting board. Originally invented on Hainan, a tropical island located south of China, the humble Hainanese chicken rice has evolved into one of the most popular dishes in Singapore.

To get ingredients for production Hainan Chicken Rice (from scratch) recipes is also not hard. You can easily get the main ingredients at the proximate supermarket and even on the market. There are many kinds of Hainan Chicken Rice (from scratch) that are convenient and quick to process into delicious dishes. You can constantly practice this Hainan Chicken Rice (from scratch) recipe at home, and can provide it to your children and extended family. If you wish to cook different foods on our website, we prepare various types of food recipes which are of certainly very delicious and enjoyable to enjoy, please try them.