Hainanese Chicken Rice

I first had Hainanese Chicken during a Family trip to Singapore in May 1990. My older sister first tried it at a Hawker Center and it became our favorite dish. I didn’t know why we never did try to make it at home. It was only after all of us got married that we thought of preparing it ourselves. My sisters back home always served it for their families, but I was daunted by it.

Until I recently discovered an easy way to make it. This is adapted from the recipe on the website Marion’s Kitchen , I did make some modifications of my own.

To make I used two pieces Bill Evans Whole Chicken Legs. Traditional recipe calls for using a whole chicken but I find using parts is easier. First Rub your chicken all over with kosher salt and rinse well. Trim excess fat and set it aside to be used for the rice.

Place your chicken legs in a wide enough pot and add 4-5 slices ginger and 4 spring onions and pour enough water to cover. Place over medium-high heat and bring to a boil then immediately lower heat. Cover and continue cooking at a gentle simmer for about 35 – 40 minutes. Once chicken is done, immediately plunge in an ice bath for around 3 minutes to stop cooking. Pat dry with paper towels and rub chicken with sesame oil.

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While the chicken is cooking, prepare your rice. Heat 4 Tbsp. vegetable oil and 1 tsp Sesame oil in a pot or skillet. Then add your chicken skin trimmings, three cloves minced garlic, 1 Tbsp. Minced ginger and 1 tsp salt. Cook until spices are fragrant. Add two cups of Jasmine rice and cook until it’s coated with the aromatics. Transfer the rice mixture to a rice cooker, add two cups of the poaching broth, and cook until done.

Carfefully remove bones before slicing your chicken. To serve place chicken pieces on a plate around a cup of rice and some cucumber slices. Serve with a ginger scallion and soy dipping sauce.

To make ginger sauce, place 1/2 cup finely chopped scallions, 2 Tbsp finely minced ginger in a bowl and add 1 tsp. salt. Heat 1/4 cup vegetable oil and 1 tsp. sesame oil until hot. Then carefully pour over the ginger and scallions. Stir until well combined.

For the soy dipping sauce, combine one tablespoon oyster sauce, three tablespoons dark sweet soy sauce, one tablespoon light soy sauce, and two tablespoons reserved chicken poaching broth in a saucepan, heat until slightly thickened.

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