Hainanese Chicken Rice 海南鸡饭
Hainanese Chicken Rice 海南鸡饭
Hainanese Chicken Rice is one of Singapore’s national dishes despite originating from the Hainan province in southern China. It is served everywhere from school cafeterias to street vendors to major restaurants. Singapore aside, this dish is also popular in Malaysia and Thailand where there are large populations of Chinese.
Yes, Hainan Chicken Rice takes time and there are a lot of moving parts. So what if the amount of time it takes to eat this is ⅙ of time required to cook it? Personally, I think it’s worth it. The highlight of the dish is the rice soaked in chicken fat then cooked in chicken broth. So much yum. Don’t forget the slow cooked chicken which is tender and moist. And the sauces? Use as much or as little as you want, only on the chicken or over everything. Yes. Now.
Servings: 2
Chicken Ingredients:
1 ½ to 2 lb chicken
1 tbsp of sea salt
Enough water to cover chicken
2 scallions, rough chopped
4” piece of ginger sliced
Ice bath
Rice Ingredients:
Chicken fat
1 ½ tbsp of minced garlic
1 cup of rice
1 ½ cups of chicken broth
Ginger Garlic Sauce Ingredients:
3 scallions, rough chopped
4” piece of ginger, rough chopped
2 tbsp of garlic, minced
¼ cup of oil
Sweet Dark Soy Sauce Ingredients:
½ cup of water water
⅓ cup of dark soy sauce
2 large chunks of rock sugar
Optional Ingredients:
Chili garlic sauce for dipping
Chicken Directions:
1. Trim as much fat as possible from the chicken. Reserve for later use.
2. Rub sea salt all over the chicken and set aside.
3. In a heavy pot, bring scallions, ginger and water to a boil. Once boiling, carefully place your chicken into the pot, breast side up. The water should just cover the chicken, if not, top off with more water. Bring back to a boil. Cover and turn off the heat. Let it sit and cook in the residual heat for 50 minutes to an hour.
4. When 50 minutes to an hour are up, dunk the chicken into an ice bath to stop the cooking and lock in the juices. Let it sit in the ice bath for 15 minutes. Remove and set aside until ready to portion out.
Rice Directions:
1. While the chicken is cooking, start making the rice. Render the reserved chicken fat in a frying pan for about 5 minutes. Remove the chicken fat. Add the minced garlic and fry until fragrant.
2. Add the uncooked rice and stir to make sure the rice is coated in the chicken fat.
3. Transfer the rice to your rice cooker. Pour over chicken stock and cook according to your rice cooker settings. Let it sit in your rice cooker until you’re ready to portion.
Ginger Garlic Sauce Directions:
1. Blend scallions, ginger and garlic together until you have a medium paste.
2. Heat oil in a saucepan and add the scallion, ginger and garlic paste. Gently fry until the garlic pieces in the paste have slightly browned. Pour into your dipping bowl and set aside.
Sweet Dark Soy Sauce Directions:
1. Dissolve the rock sugar in water over medium heat. Once the sugar water is bubbling, stir in the dark soy sauce. Pour into your dipping bowl and set aside.
Put It All Together Directions:
1. Divide the chicken into two servings. Serve with the rice, dipping sauces (chili garlic sauce is optional) and a bowl of the scallion-ginger chicken broth. Enjoy!
Notes:
The amount of time your chicken sits in the boiled water will depend on the size of your chicken. If you want to test the doneness of your chicken, poke the thickest part with a toothpick. If the juices running out is clear, the chicken is done. If it’s bloody, let the chicken sit for another 10 minutes.
If you don’t have rock sugar, you can replace with 3 tbsp of sugar.
The ice bath is essential to stop the cooking and lock in the juices. The ice bath will also make the skin texture better.
(Optional) Reheat the scallion-ginger chicken broth before serving, salt to taste and garnish with chopped scallions.
Background Music:
"Crushed Ice" by DJ Grumble
/ tracks
grumble.bandcamp.com
/ grimelab
Пікірлер: 42
Another great cooking video! I love the new box texts. Love the simple style. Please keep making videos!!
I don't know what it is about this video, but it made me very happy and excited.
Great video presentation. We must cook with your instructions. Yummy, Thanh kyêu!
Really like your videos man!! Addictive and you deserve your own TV show
Love this I failed many times before lol maybe I should try your video :)
Chicken looks under cooked at 3:28? Either way, great video.
@makefoodeatfood
9 жыл бұрын
+JosieTanPhotography Yeah, it looks pink, but when I pricked it with a toothpick, the juices ran clear. I know some people might be uncomfortable with it, so you can always dip it in boiling broth for a few more minutes. :)
@shuangshuangguo
8 жыл бұрын
the chicken will be tasted tender when undercooked. so we normally not make it completely cooked we can even see the blood.
@fjeisdivoojlk
8 жыл бұрын
+shuang guo obviously.. but you can still get tender and moist without blood running. I finish the last moments after chopping the chicken in the rice cooker.
@shuangshuangguo
8 жыл бұрын
the traditional one is not cooked in my country. so this is quite normal. but it depends, if the chicken is not fresh, it'd be better make it completely cooked.
@fjeisdivoojlk
8 жыл бұрын
+shuang guo What country are you from? Yes, free range fresh chicken is always a must but even then I wouldn't take the chance. I've learned to cook it just right and comes out perfectly juicy moist every time.
Is the chicken stock for the rice from the pot that the chicken was sitting in? Or did you buy it?
Looks good. So you mix everything together then eat it?
Love this. Question, there is no salt added to the scallion ginger oil?
@makefoodeatfood
9 жыл бұрын
+Jaymes Nguyen I didn't think it needed any salt, but feel free to add a pinch.
love it!
Traditionally, sliced cucumber and tomato pieces have to be added to make it complete.
I wonder if the chicken can be fully cooked by doing this way since I failed before:( I understood the purpose of turning off the heat to make the chicken nice and tender:( but the chicken thigh part is still raw not cooked:( so I put it in the microwave :( I don't know where I did wrong:(
@makefoodeatfood
8 жыл бұрын
+Hooson Liao Maybe it's the pot you're using. Heavy bottom pots retain the heat the best. I've used stewing pots before and can never get the chicken cooked as well as I would like.
@huchencourouleau7304
8 жыл бұрын
+Make Food. Eat Food. Gotcha!!!! If i use a pot which cannot keep heat well, I think I have to turn on the burner with very low heat to keep the temperature
@annainspain5176
7 жыл бұрын
Dip the chicken in the boiling water once, take it out and bring the water back to the boil. Then put the chicken in the water again, and let it cook for about 10 minutes. Cover and turn off the water as shown in the video. Depending on how big your chicken is, sometimes the 50 min just isn't quite enough. Also if you take the chicken straight out of the fridge, it's cold so the heat doesn't penetrate right away.
@ThePurseseiner
6 жыл бұрын
+Hooson liao Maybe Your chicken is frozen..50 minute is already overcook..
Have been cooking hainanese chook and rice for 50+ years ..... this recipe and preparations don't seemed to be of its name HAINANESE CHICKEN AND RICE
Which brand of chilli garlic sauce did you use?
@makefoodeatfood
8 жыл бұрын
+lacqueredhearts I used the rooster brand with the green cap, the same company that makes sriracha.
@lacqueredhearts
8 жыл бұрын
+Make Food. Eat Food. Perfect thanks!
Now I understand why your camera skill is on point. Cause u were with Buzzfeed Tasty and now Tasemande
@makefoodeatfood
7 жыл бұрын
Thank you. BuzzFeed Tasty and Tastemade hired me based on what I've done with my own channel, glad that I've been able to contribute to and learn from both companies.
@PhuongHoang-tc4xh
7 жыл бұрын
Make Food. Eat Food. Then you are even better than what I thought. Keep doing what you are doing maam. It's great that a channel like yours exist.
2:02
Why do you off the fire and let it sit for 50min instead of continuing boiling?
@annainspain5176
7 жыл бұрын
Because you want to keep the meat juices in. If you continue to boil it you get chicken soup, which is good but not what's wanted here. All the flavour stays in the chicken this way.
The music made this a real food porn.
Its alex
i tot chicken rice was created by the chinese settlerts at malaya
Kill the heat😁😁😁
OMG its raw! Still bloody.
Good looking but definitely not good to eat
ahhh dude your chicken need some more cooking time I see blood