Hainanese Chicken Rice
It is originated from Hainan, Southern China.
Here I show you the easier part of making the rice and chicken. Besides that, you will get the juicy chicken breast.
The ingredients are below:
2 kg whole chicken, 2 pcs @ 1kg
2 and 1/2 ltr water
150 gr ginger chopped
50 gr onion chopped
100 gr spring onion
50 gr coriander leaves (garnish in soup)
50 gr green chili (depends on yourself)
3 tbsp sesame oil
1 tbsp oil
2 cups rice
Salt
Pepper
Chicken powder seasoning (optional)
1. Soak your whole chicken in water and 5 tbsp salt (brine) in a bowl overnight, keep in refrigerator. It gives good texture of chicken the next day.
2. Debone your chicken, keep the breast and thigh aside.
In this recipe, I use the chicken breast only. You may use the thigh as well or keep it for other recipes such as pan fried chicken thigh or minced chicken or in pasta sauce.
3. Cook the chicken bone with enough water, you may add any vegetables such as carrot, rest spring onion, parsley stem (if you have, I always keep it). After boiling, simmer it for minimum 1 hour.
Below is the chicken stock that I cooked and kept in fridge overnight and the chicken breast.
4. While simmering your chicken, you may do other preparation, chopping onion, ginger, spring onion, green chili.
5. soak the rice in water for around 30 minutes. Strain it out. Keep it aside.
6. Remove out the bone and strain the chicken stock. Keep it aside
7. Get your rice pot, heat 1 tbsp oil and 1 tbsp sesame oil, add 50 gr onion, 2 tbsp chopped ginger, stir it for 2 minutes, add 2 cups of soaked rice. Stir it evenly. Add 4 cups of chicken stock. Boil it on the stove for 10 minutes, close the lid and turn off heat, let it steam.
8. Prepare the chili condiment: mix the rest ginger, sliced spring onion, chopped green chili together, add 2 tbsp sesame oil, add salt, pepper, pinch chicken powder. Mix it well. Keep aside
9. Boil the chicken stock. When it is boiled, add in the chicken breast. Let it boiled for 5 to 7 minutes and turn down the heat. Poach it for another 3 minutes. Check the doneness of chicken. Remove it out and slice it.
10. serve the soup, chicken and rice with the condiment. Garnish the soup and rice with fresh coriander leaves.
Here was the Sunday meal that I prepared. I pan fried the chicken thigh into crispy chicken.
It is originated from Hainan, Southern China.
Here I show you the easier part of making the rice and chicken. Besides that, you will get the juicy chicken breast.
The ingredients are below:
2 and 1/2 ltr water
150 gr ginger chopped
50 gr onion chopped
100 gr spring onion
50 gr coriander leaves (garnish in soup)
50 gr green chili (depends on yourself)
3 tbsp sesame oil
1 tbsp oil
2 cups rice
Salt
Pepper
Chicken powder seasoning (optional)
1. Soak your whole chicken in water and 5 tbsp salt (brine) in a bowl overnight, keep in refrigerator. It gives good texture of chicken the next day.
2. Debone your chicken, keep the breast and thigh aside.
In this recipe, I use the chicken breast only. You may use the thigh as well or keep it for other recipes such as pan fried chicken thigh or minced chicken or in pasta sauce.
3. Cook the chicken bone with enough water, you may add any vegetables such as carrot, rest spring onion, parsley stem (if you have, I always keep it). After boiling, simmer it for minimum 1 hour.
Below is the chicken stock that I cooked and kept in fridge overnight and the chicken breast.
4. While simmering your chicken, you may do other preparation, chopping onion, ginger, spring onion, green chili.
5. soak the rice in water for around 30 minutes. Strain it out. Keep it aside.
6. Remove out the bone and strain the chicken stock. Keep it aside
7. Get your rice pot, heat 1 tbsp oil and 1 tbsp sesame oil, add 50 gr onion, 2 tbsp chopped ginger, stir it for 2 minutes, add 2 cups of soaked rice. Stir it evenly. Add 4 cups of chicken stock. Boil it on the stove for 10 minutes, close the lid and turn off heat, let it steam.
8. Prepare the chili condiment: mix the rest ginger, sliced spring onion, chopped green chili together, add 2 tbsp sesame oil, add salt, pepper, pinch chicken powder. Mix it well. Keep aside
9. Boil the chicken stock. When it is boiled, add in the chicken breast. Let it boiled for 5 to 7 minutes and turn down the heat. Poach it for another 3 minutes. Check the doneness of chicken. Remove it out and slice it.
10. serve the soup, chicken and rice with the condiment. Garnish the soup and rice with fresh coriander leaves.
Here was the Sunday meal that I prepared. I pan fried the chicken thigh into crispy chicken.
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