HAINANESE CHICKEN RICE
Hainanese Chicken Rice comes from the Chinese subtropical island of Hainan and many of the sons and daughters of Hainan immigrated to Singapore in the past 100 years. The most-popular dish of Hainan is the Chicken Rice in which a chicken is used in all ways - poached for the meat, the soup is used to make a deliciously flavored rice and to also infuse the chile sauce. This has become one of Singapore's top loved dishes, and you will find Hainanese Chicken Rice in every street corner coffee shop and food court as well as in the coffee houses of all hotels in Singapore.
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Make the Chile Sauce: Combine all the ingredients in a bowl, mix well, and season with salt, to taste. Set aside
- Make the Chicken and Rice: Bring a large pot of salted water to a boil (enough water to immerse the chicken). Stuff the cavity of the chicken with the scallion and ginger. Add the chicken to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 40 minutes.
- Transfer the chicken to an ice water bath for about 5 to 6 minutes. (This is to arrest the cooking and will make the chicken skin crisp.) Drain. De-bone the chicken and cut into bite-sized pieces. Reserve the chicken stock, and keep hot.
- Heat the oil in a wok or saucepan over high heat. Add the garlic and stir-fry until fragrant. Add the rice and stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and lower the heat to low. When steam holes form in the rice, cover the wok, and steam until cooked, about 30 minutes.
- Whisk 1/4 cup of the hot chicken stock into the chile sauce.
- Arrange the rice and poached chicken on a platter and drizzle with the chile sauce.
HAINANESE CHICKEN RICE
After poaching the bird for Hainanese chicken rice, the stock is used to steam the rice and make the soup. The chicken is served with a delicious dipping sauce.
Provided by Tony Tan
Yield Serves 4-6
Number Of Ingredients 19
Steps:
- Remove the pads of fat from the chicken cavity and reserve. Rub the chicken inside and out with 2 tsp. salt. Loop cotton string around and under the wings and across the breast, then set aside for 30 minutes to come to room temperature.
- Meanwhile, to make the chile sauce, pound the ingredients except the lime juice with a mortar and pestle to a grainy paste (not too fine). Add the lime juice, season with salt and chicken fat to taste, if using, and mix well. Set aside.
- Put the ginger, spring onions, 16 cups water and 1 tsp. salt in a large stockpot and bring to the boil. Holding the chicken by the string, lower it into the boiling stock, submerge for 60 seconds, then lift the chicken out, allowing the water to drain from the cavity. Repeat this a couple of times, bringing the stock back to the boil between each submersion. This process ensures the water circulating in the bird is hot enough for even cooking. Submerge the chicken again, bring the stock back to the boil, then reduce to a gentle simmer, cover and cook for 20 minutes.
- Cover the pan with a lid, turn off the heat and leave the chicken for 40 minutes to finish cooking. Lift out the chicken, being careful not to break the skin. Let the stock drain from the cavity, then plunge the bird into a bath of ice water to stop cooking. Leave for 20 minutes, then remove, gently pat dry with paper towel and set aside. Reserve the chicken stock.
- To prepare the rice, chop the reserved chicken fat and stir in a wok over medium heat until the fat renders, then discard the solids (or heat 2 Tbsp. vegetable oil in a wok). Add the shallots and fry until golden, then add the garlic and fry for a further minute. Add the rice and fry until it begins to pop. Transfer to a saucepan (or a rice cooker). Add the pandan leaves and pour in the reserved hot stock to cover the rice by ¾ inch. Increase the heat to high, bring to a simmer, then reduce heat to low, cover with a tightly fitting lid and cook until liquid is absorbed (11-12 minutes). Remove from the heat, remove lid, cover with a tea towel and leave for 5 minutes to steam dry.
- Meanwhile, to make the dressing, combine the ingredients in a bowl. To make the soup, add the watercress to the remaining stock. Adjust the seasoning with salt and white pepper.
- Cut up the chicken Chinese-style: Use a cleaver to split the bird down the middle through the breastplate and backbone, then remove the legs and halve them at the joint. Remove and halve the wings in the same manner. Halve the breasts lengthways and cut into thick slices. Arrange on a platter with the sliced cucumber.
- Pour the dressing over the chicken and garnish with cilantro sprigs, if using. Serve with separate bowls of rice and watercress broth and chile sauce on the side.
HAINANESE CHICKEN RICE
Provided by Food Network Kitchen
Time 1h10m
Number Of Ingredients 10
Steps:
- Trim the excess fat from the hens and reserve at least 2 tablespoons of trimmings and fat. In a 4-quart saucepan or Dutch oven, add the hens, 10 cups water, salt, and 3 scallions. Bring to a simmer and reduce the heat to low so the water just barely bubbles. Simmer for 30 minutes. Remove the hens and allow to cool; strain and reserve the broth.
- In a medium saucepan, melt the reserved fat and the sesame oil over medium heat. Remove any skin or browned bits. Add the garlic and 2 1/2 tablespoons ginger and cook until fragrant, about 1 minute. Stir in the rice and toast until opaque, about 2 minutes. Add 3 cups broth and 3 scallions, cover, and simmer, about 20 minutes.
- Stir together the soy sauce, brown sugar, and 2 tablespoons broth until the sugar dissolves. In a separate bowl, combine the remaining 1 tablespoon ginger and 1/2 cup broth. In a third bowl, combine the Sriracha and 2 tablespoons broth.
- Place half a hen and a small bowl of broth on a plate along with some rice, 1 green onion, and condiments on the side. Spoon the broth and condiments over the rice, or as desired.
Nutrition Facts : Calories 563, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 218 milligrams, Sodium 1713 milligrams, Carbohydrate 42 grams, Fiber 0.5 grams, Protein 46 grams
MUST-TRY HAINANESE CHICKEN RICE
My favorite food of all time! Don't be fooled by the simple ingredients. The secret is in the broth: this is the most amazing, flavorsome Chinese chicken rice dish you've ever tried. Garnish with sliced cucumber, sprigs of spring onions, and cilantro.
Provided by Samantha Tan
Categories World Cuisine Recipes Asian Chinese
Time 2h17m
Yield 4
Number Of Ingredients 24
Steps:
- Trim chicken of all excess fat, reserving fat.
- Place chicken, spring onion, 3 cloves crushed garlic, and one 1-inch piece ginger in a large pot. Pour in enough water to cover. Bring to a boil; reduce heat to low and simmer, skimming any scum off the surface, until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
- Remove chicken from the pot, reserving broth. Rub chicken with salt. Chop into pieces and arrange on a serving plate.
- Combine soy sauce, 3 tablespoons reserved chicken broth, 1 1/2 tablespoon sugar, garlic oil, and sesame oil in a small bowl. Drizzle over chicken pieces.
- Melt reserved chicken fat in a large pot over medium heat. Add rice, 3 cloves minced garlic, crushed 1-inch piece ginger, and salt; cook and stir until rice is glossy and fragrant, 2 to 3 minutes.
- Pour enough reserved chicken broth into the pot to cover rice by half an inch. Cover; bring to a boil. Cook until rice is tender and liquid is absorbed, 20 to 25 minutes. Let rice sit, covered, for 5 minutes. Fluff with a fork.
- Combine red chile peppers, juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1/2-inch piece ginger, 1/4 teaspoon salt, and 1 pinch sugar in a blender; blend until garlic chile dip is smooth.
- Combine juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1-inch piece ginger, and 1/8 teaspoon salt in a blender; blend until ginger dip is smooth.
- Serve garlic chile and ginger dips alongside chicken and rice.
Nutrition Facts : Calories 1047.2 calories, Carbohydrate 129.3 g, Cholesterol 149.4 mg, Fat 29.9 g, Fiber 3.2 g, Protein 60.2 g, SaturatedFat 7.5 g, Sodium 1125.8 mg, Sugar 9 g
HAINANESE CHICKEN RICE
Make and share this Hainanese Chicken Rice recipe from Food.com.
Provided by Liara
Categories Whole Chicken
Time 1h27m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Pound ginger and rub all over chicken.
- Boil water, add chicken and boil for 15 minutes, cover pot tightly and turn heat off and let it cook slowly for 1 hour.
- Turn on flame again, when it start to boil take out chicken and rinse it under cold water, then set aside Wash rice and drai n.
- Heat oil and fry garlic and celery for 2 minutes.
- Add rice and stir until rice is covered with oil.
- Pour in broth and reduce heat to cook.
- Mix all the sauce ingredients together to make sauce.
Nutrition Facts : Calories 333.2, Fat 24.2, SaturatedFat 6, Cholesterol 86.2, Sodium 1334.3, Carbohydrate 5.7, Fiber 0.4, Sugar 4.4, Protein 22.2
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- Wash the chicken clean and remember to set aside the piece of chicken fat at the back cavity. Transfer the chicken to a plate and pat dry with a paper towel. Lightly rub the chicken with the salt. This will give the chicken skin a nice sheen. Set it aside.
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- Lightly rub salt on the outer part of the chicken. Rinse and pat dry with a paper towel. Pour soy sauce into the chicken and spread it evenly. Then, stuff chicken with ginger and scallions. Secure drumsticks with a string.
- Boil chicken in a pot with enough water covering it. Add spring onions and radish. Once soup boils, turn the chicken over. Cover the pot and let the soup simmer for 20 minutes.
- Remove chicken from pot and dip it into a bowl of iced water for 10 seconds. Leave aside. Mix sesame oil and 1/2 tablespoon of salt to glaze the skin of the chicken. Meanwhile, continue simmering the broth for at least another 40 minutes. Add salt and pepper to taste.
- Render some chicken fats for its oil at medium heat. Then, sauté garlic, ginger and shallots until fragrant. Add soy sauce, sesame oil, pandan leaf and rice to the pot. Mix well.
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