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Hainan Chicken Rice (from scratch)
Hainan Chicken Rice (from scratch)

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We hope you got insight from reading it, now let’s go back to hainan chicken rice (from scratch) recipe. To make hainan chicken rice (from scratch) you need 33 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to prepare Hainan Chicken Rice (from scratch):
  1. Provide 1 Whole Chicken
  2. Use 2 cups White Rice (unwashed, not soaked)
  3. You need 30 g Garlic (minced)
  4. Provide 40 g Ginger (1 knob)
  5. Get 40 g Spring Onions (3 stalks)
  6. Take 1/2 Yellow Onion
  7. Get 3 Litres Water (for Stock)
  8. Use 0.5-1 cup Water (for Schmaltz)
  9. You need 150 g Nai Bai (Baby Bok Choy)
  10. Prepare as needed Cooking Oil
  11. Take as needed Sesame Oil
  12. Use as needed Salt (1 tsp)
  13. Get Pickles (mix well in a bowl);
  14. You need 1 pc Carrot (cut into matchsticks)
  15. Take 1 pc Radish (cut into matchsticks)
  16. Get 1 pc Cucumber (cut into matchsticks)
  17. Provide 1/3 cup Rice Vinegar
  18. Take 2 tsp Sugar
  19. Take 1/2 tsp Salt
  20. Provide Chilli & Garlic Dip (blend in a Food Processor);
  21. Provide 3 pc Fresh Red Chillies (deseed, rough chop)
  22. You need 30 g Garlic (rough chopped)
  23. Take 2 Tbsp Cooking Oil
  24. Use 1/4 tsp Salt
  25. Get Spring Onion & Ginger Dip (mix in a bowl);
  26. Take 30 g Spring Onion (minced)
  27. Use 20 g Ginger (minced)
  28. You need 1/4 tsp Salt
  29. Use Ice Bath Marinade (mix in a bowl);
  30. Take 3 Tbsp Fish Sauce
  31. Prepare 2 Tbsp Rice Vinegar
  32. Use 1.5 cup Stock
  33. Prepare 2 trays Ice
Steps to make Hainan Chicken Rice (from scratch):
  1. PICKLES; once you've cut the cucumber, radish and carrots into matchsticks, put them in a bowl and add 1/3 cup of rice vinegar, 2 tsp sugar and 1/2 tsp Salt. Mix well and serve in a saucer.
  2. SPRING ONION & GINGER DIP; Finely chop the Spring Onions, Ginger and then add 1/4 tsp Salt. Mix well in a bowl. In a saucepan, heat up 3 Tbsp of Cooking Oil until hot and then TURN OFF THE HEAT. Add the veggies to the oil and mix well. Serve it in a dipping bowl.
  3. CHILLI & GARLIC DIP; combine 3 fresh Red Chillies (deseeded), 30g of Garlic, 2 Tbsp of Cooking Oil and 1/4 Salt in a food processor or chopper extension and blitz until fine. Serve in a dipping bowl. FUN FACT; this is also a version of a Spicy Aioli Dip.
  4. BUTCHERING; A simpler way is to parboil the chicken and then debone it but then the cooking time will take too long. Instead, debone the entire chicken first; separate the bones, the extra skin and fats from the carcass, and the meat. Keep the skin on with the meat cuts and discard the head, the feet and the innards. SEASON the Chicken Meat with 1 tsp Salt and set aside.
  5. STOCK; In a stock pot, add 3 litre of water, yellow onion, 1 knob of Ginger, 3 stalks spring onion and chicken bones. Bring it to a boil and let it cook on a rolling boil for 10 minutes. Remember to skim off the scum from the surface.
  6. POACH; After 10 minutes, turn down the heat to a simmer (80 Celcius/180 Fahrenheit). Put in the chicken and cover with a lid. Poach the chicken meat for 10-15 minutes. To check whether the chicken is done, take a skewer and poke the thickest middle part. Place the skewer on your lips to test the heat. If it's hot then it's done. Remove and proceed to the Ice Bath.
  7. ICE BATH; Prepare a bowl with Ice, 1.5 cup Stock, Fish Sauce, Rice Vinegar and marinate the Chicken Meat for 20 minutes. The ice bath will shock the skin and give it a better texture as well as marinating the chicken.
  8. SCHMALTZ; Cut up the Chicken Skin into pieces. In a wok, heat up the chicken fats with with 1/2 cup water (or more) and cook until the liquid has turned yellow, the skins have browned, the water has evaporated and the fats are sizzling. Discard the skins and proceed to saute the garlic.
  9. SAUTE GARLIC & RICE; add 30g of Garlic into the pot with Schmaltz and fry it until fragrant. Then add 2 cups of White Rice. Mix well and toss for a minute.
  10. COOK THE RICE; add 2 cups of Stock in the rice pot with 1/4 tsp of Salt (2 pinches). Cook on low heat until all the moisture has left. When the liquid is gone, turn off the heat and comb the rice. Cover with a lid and let it rest for 10 minutes.
  11. BABY BOK CHOY; Discard the Bones, Yellow Onion, Spring Onions and Ginger from the Stock. Season the stock with 1/4 tsp of Salt. Blanch the Baby Bok Choy in the simmering stock for 30 seconds. Remove and set aside. The Stock can be served as soup accompanying the Chicken Rice.
  12. ASSEMBLY; Remove the Chicken from the ice bath, cut into serving pieces, brush with sesame oil and serve it on a plate. Serve the Rice in a serving bowl and garnish it with chopped spring onions. Pair the Chicken Rice with Pickles, Chilli & Garlic Dip, Spring Onion & Ginger Dip.
  13. Bless you and your house for reading this far πŸ‘πŸ‘

Remove fat from cavity of chicken and reserve for rice. Place rice into a large bowl, and fill with water. Use your hands to swish the water around, cleaning the rice. Hainanese Chicken Rice (桷南鸑) originated–perhaps unsurprisingly–in Hainan, China, a tropical island located at the southern tip of the country. In recent years, it has become one of the top tourist destinations in China, probably due at least in part to the abundance of delicious plates of Hainanese chicken rice.

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