Authentic Hainanese Chicken Rice

A delicious traditional Hainanese Chicken recipe

Pas encore de notes

Prep Time: 1 20

Cook Time: 1 20

Total Time: 2 40

Course: Input, Main course

Cuisine: Chinese

Servings: people

Calories: 1131kcal

1.5 kg of chicken whole
4 green onions
1 piece of ginger 3cm
3 L Unsalted Chicken Broth or Water Enough to Cover the Chicken, Even If It's Not Completely Submerged 100%, the Steam Will Cook Everything
60 g salt 20g per Liter of Broth/Water, + 1/2 Teaspoon of MSG per Liter If Using Water

Rub the Chicken with Salt Until the Skin Is Smooth and Slippery
1.5 kg of chicken, 100 g salt
Rinse the Salt Off with Cold Running Water
Water
Cut the Chicken Fat Around the Rump and Neck Areas. Set Aside for Rice and Soy Sauce Seasoning
If You're Not Using a Large Pot to Cook the Chicken, Boil a Kettle of Water and Slowly Pour It Over the Chicken and Inside the Cavity
This Process Will Tighten the Chicken Skin and Help Create That Gelatinous Skin We All Love in Hainanese Chicken
Boiling Water
Stuff the Chicken Cavity with Green Onions and Ginger
4 green onions, 1 piece of ginger
If You're Using a Large Pot, Simply Bring the Pot of Broth/Water to a Boil and Dip the Chicken Several Times Before Fully Submerging It. Make Sure the Liquid Is Boiling Before Fully Submerging the Chicken
3 L Unsalted Chicken Broth or Water, 60 g salt
Cover the Pot with a Lid, Bring to a Boil, Reduce Heat to Low and Cook for 30-35 Minutes
Prepare an Ice Bath
To Check If the Chicken Is Cooked, Cut into the Thickest Part of the Thigh. If the Juices Run Clear, the Chicken Is Ready. If There's Still Blood, It Will Need a Few More Minutes
Submerge the Cooked Chicken in an Ice Bath for at Least 15 Minutes, Turning It Every Few Minutes If It's Not Fully Submerged
This Will Stop the Cooking Process and Is the Final Step in Creating the Gelatinous Chicken Skin
Drain on a Rack and Lightly Brush with Some Sesame Oil
Serve at Room Temperature. You Can Reheat It for 1-2 Minutes, but This May Dry Out the Meat

Wash and Drain the Jasmine Rice
600 g of jasmine rice
In a Pan, Melt 4 Tablespoons of Chicken Fat Until the Solids Become Nice and Crispy. Remove the Pieces. If You Don't Have Enough Chicken Fat, Add Sesame Oil and Vegetable Oil or Pork Fat
4 tablespoons of Chicken Fat
In the Same Pan, Sauté the Ginger, Garlic, and Shallots Until Fragrant. 1-2 Minutes.
8 cloves garlic, 2 shallots, 1 Piece of ginger
In the Rice Cooker, Add the Chicken Broth to the Rice After Rinsing It. Use the Chicken Broth in Which We Cooked the Chicken. Add Slightly More (10%) Than You Would Normally Add Water. The Broth Should Be Seasoned Enough That You Don't Need to Add Salt to the Rice
800 ml of chicken broth
Add the Garlic, Ginger, Shallots (with the Remaining Fat in the Pan) to the Rice and Mix Well
Cook According to the Rice Cooker Instructions
Remove All the Aromatics and Mix the Rice to Fluff It Up. Keep Warm

Blend All the Chili Sauce Ingredients Until Smooth. Set Aside
6 red chili peppers, 1 Piece of ginger, 8 cloves garlic, 1 teaspoon rice vinegar, 3 tablespoons of Orange Juice, 1 pinch salt, 2 tablespoons of chicken broth, 1 teaspoon of sugar

Mix All the Soy Sauce Ingredients. Set Aside
60 ml light soy sauce, 2 teaspoons sesame oil, 1 tablespoon of Melted Chicken Fat, 1 teaspoon of sugar

A 1.2 to 1.6 kg chicken will take 30-35 minutes, a 1.6 to 1.8 kg chicken will take about 35-40 minutes

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