Hainanese Chicken Rice
Hainanese Chicken Rice - Hainanese chicken rice is a very famous dish in Southeast Asia. It mainly consists of the main dish poached chicken, fragrant rice cooked with chicken fat and poaching liquid, and a soup made from the poaching liquid with dried vegetables and chicken innards. Served with dark soy sauce, chili sauce, and ginger sauce, it is a beloved dish. To achieve tender and smooth poached chicken, use the 'immersion' method: place the chicken in cold water, with water level about 3 cm above the chicken. Bring to a boil, then reduce to very low heat and cook for 30-40 minutes until the chicken is fully cooked. This keeps the meat tender and ensures it is cooked through.
Ingredients
Instructions
Poach the chicken in boiling water - Prepare ice water in the fridge. Rub the chicken with coarse salt, then rinse off the salt. Stuff the ginger slices, scallions, and star anise into the chicken cavity. Place the chicken in a pot and fill with water until the chicken is fully submerged, with water level about 3 cm above the chicken. Cook over medium heat until boiling. Reduce to low heat and continue cooking for 30-40 minutes, depending on the size of the chicken. Transfer the chicken to a large bowl of ice water for a few minutes. Brush the chicken with sesame oil. Chop into pieces and serve.
Cook the fragrant rice - In a pot, render the chicken fat. Add minced ginger and minced garlic, stir-fry for 1-2 minutes. Add the rice and 250 ml of chicken broth (i.e., the poaching liquid). The ratio of rice to broth should be 1:1. Cover and cook for about 15-20 minutes.
Make the soup - Add the soaked dried vegetables to the poaching liquid and cook for 20-30 minutes. Skim off the fat. Serve together with the chicken.
Serve - Garnish with cilantro. Prepare dark soy sauce, chili sauce, and minced ginger. Serve with the soup and fragrant rice.
Nutrition
- Calories
- 191 calories
- Protein Content
- 9.2g
- Carbohydrate Content
- 8.7g
- Fat Content
- 14.3g
- Fiber Content
- 2.1g
- Sodium Content
- 96mg
