Hainanese Chicken Rice
This recipe is an awesome version if you want to feed a whole family happily!! Not too much prep required and totally worth the little extra effort. All you need is one pot for the chicken stock and a reliable rice cooker. But some people even use a rice cooker to fry the fat, shallots & ginger before putting in the rice. Give it a go and be the next amazing kitchen warrior in town.
Prep Time
20 min.
Cook Time
60 min.
Total Time
80 min.
Type
Family Faves
Difficulty
Novice
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Ingredients
Chicken Stock: | |
1 whole Chicken | |
2 tsp Salt | |
2 inch Ginger (cut) | |
2 Spring Onion (cut) | |
2 Lemongrass (bruised) | |
Rice: | |
Chicken fat (save from when cleaning chicken) | |
Cooking Oil | |
4 cloves Garlic (bruised) | |
2 Shallots (sliced) | |
2 inch Ginger (cut) | |
½ tsp Salt | |
4 cups Rice | |
6 cups of Chicken broth |
Instructions
- Clean the chicken well and then rub it with some salt all over (this helps make the skin smooth and shiny)
- Place the chicken into a big pot and add in enough water to cover it, then add garlic, ginger, spring onion & lemongrass - boil for about 35-45mins (you can add other vegetables as you like also into the stock eg. carrot)
- Once the chicken is cooked remove from the broth (keep broth for later) and submerge the chicken in ice-cold water for 10mins. Then drain chicken and set aside.
- Fry the chicken fat in a pan then remove the remnants, then add in the shallots & garlic till fragrant, set aside
- Rinse and drain the rice, then put it into the rice cooker
- Add in the cooked oil from earlier into the cooker, and add in the ginger and salt
- Cook rice as normal
Notes:
- Cut the chicken and put onto a serving dish
- Serve the rice with some chicken soup, cucumbers, chili sauce and soya sauce