Singaporean Specialty
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Hainanese Chicken RicePreptime: 30 minutes
Cook time: 1.5 hours wait time: 0 hours Serving: 4 |
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Ingredients
4 Chicken Thighs, skin and bone in 5 tbs salt 2 garlic cloves 1 thumb size ginger 1/2 medium onion 5 cups water 2.5 tbs light soy sauce 2 cups white rice 2 cloves garlic finely chopped 1/2 thumb size ginger - finely chopped 1/2 medium red onion chopped. 2 tbs chicken fat or vegetable oil 2 tbs sesame oil For Dipping Sauce 6 Red Thai Chilli 1 thumb size ginger. roughly chopped 4 cloves garlic 2 tbs sweet black soy sauce. 1 tbs Cilantro stalks + roots chopped 1 1/2 tbs white vinegar 2 tbs fermented bean 2 tbs chicken stock 1 cup fresh cilantro for serving Equipment 1 large non stick pan 1 large stewing pot. 1 rice cooker Food processor Knife/cutting board measuring cups/spoons |
Direction
Prepare the chicken, trim the fatty part, reserve for later use. Wash the chicken outside and inside. Pat dry. Rub with salt and leave to dry out for an hour. Wash the chicken, pat dry and add a sprinkle of salt and white pepper. Mean while, Boil 5-8 cups of water in a large pot that is able to hold the chicken. Add 2 garlic cloves, sliced ginger, 1/2 onion, and 2.5 tbs soysauce. Let boil and then add the chicken. Cook for about 1/2 hour, spooning the gunk out every once in a while. Remove the Chicken, Rub with sesame oil all over. cover and rest. (This will make the chicken tender and the skin looking shiny. Wash the rice. In a large non stick pan, add the vegetable oil, and chicken fat, render the fat on low heat until the skin are crispy. Remove the skin. Add the 2 cloves of chopped garlic, 1/2 thumb sized ginger, chopped and 1/2 medium chopped red onion. Cook on medium for about 2 minutes, then add the uncooked, washed rice. Cook on medium heat, stirring until the rice is well mixed. Add the rice to the rice cooker, add chicken stock along with the stewed onion, garlic and ginger. Cook according to rice cooker instruction. Add all the dipping sauce ingredients in the food mixer and mix on pulse until the garlic and ginger is roughly chopped. Prep the chicken for serving. Serve with hot rice and sprinkles of cilantro. Serve 4 |