Recipe of Perfect Hainan Chicken Rice (from scratch)

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, hainan chicken rice (from scratch). One of my favorites. For mine, I am going to make it a little bit tasty. 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 a dish of poach chicken and seasoned rice, usually served with chili and soya sauce with cucumber and coriander garnishes. Recipe for Hainanese Chicken Rice & Chili Dipping Sauce.

Hainan Chicken Rice (from scratch) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Hainan Chicken Rice (from scratch) is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have hainan chicken rice (from scratch) using 33 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Hainan Chicken Rice (from scratch):

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

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. Hainanese Chicken Rice. featured in Brilliant Chicken Dishes From Around The World. 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. It consists of steamed chicken that is cut into bite-sized pieces, then served with fragrant white rice.

Steps to make Hainan Chicken Rice (from scratch):

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 👍👍

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. It consists of steamed chicken that is cut into bite-sized pieces, then served with fragrant white rice. 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 is adapted from the Hainanese dish - Wenchang Chicken (Chinese: 文昌雞), and has gained huge popularity in Southeast Asia - Malaysia (nasi ayam), Thailand (khao man kai), Vietnam (Cơm Gà Hải Nam), Hong Kong (海南雞飯)… Hainanese Chicken Rice is a simple.

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