Singapore Hainanese Chicken Rice

Name: Singapore Hainanese Chicken Rice
Prep time: 15 min
Cook time: 45 min
Yield: 4
Ingredients: 4 whole Chicken legs or thighs, bone-in, skin-on; 2.5 liters Water (for poaching); 1.5 tsp Salt; 7 cm piece Ginger, sliced; 3 whole Garlic cloves, lightly crushed; 2 stalks Spring onion / green onion, cut in pieces; 1.5 tbsp Sesame oil; 0.5 tsp Salt (for glaze); 500 g Jasmine rice, rinsed well; 3 tbsp Chicken fat or neutral oil; 2 whole Small shallots, finely minced; 5 whole Garlic cloves, minced; 5 cm piece Ginger, minced; 1.5 tsp Light soy sauce; 1.5 tsp Sesame oil (for rice); 2 whole Pandan leaves, knotted (optional but typical); 3 cups Hot chicken broth; 0.5 tsp Salt (for rice); 2 whole Red chilies, roughly chopped; 1 whole Bird's eye Thai chili (optional); 2 cloves Garlic (for sauce); 1 cm piece Ginger (for sauce); 3 tbsp Chicken broth (for sauce); 1 tbsp Lime juice or calamansi juice; 0.5 tsp Sugar; 3 tbsp Light soy sauce (for dressing); 1.5 tsp Sesame oil (for dressing); 1 whole Japanese cucumber or similar, sliced

From: Singapore

Servings: 4

Prep Time: 15 minutes

Cook Time: 45 minutes

Difficulty: Medium

Ingredients

4 whole Chicken legs or thighs, bone-in, skin-on
2.5 liters Water (for poaching)
1.5 tsp Salt
7 cm piece Ginger, sliced
3 whole Garlic cloves, lightly crushed
2 stalks Spring onion / green onion, cut in pieces
1.5 tbsp Sesame oil
0.5 tsp Salt (for glaze)
500 g Jasmine rice, rinsed well
3 tbsp Chicken fat or neutral oil
2 whole Small shallots, finely minced
5 whole Garlic cloves, minced
5 cm piece Ginger, minced
1.5 tsp Light soy sauce
1.5 tsp Sesame oil (for rice)
2 whole Pandan leaves, knotted (optional but typical)
3 cups Hot chicken broth
0.5 tsp Salt (for rice)
2 whole Red chilies, roughly chopped
1 whole Bird's eye Thai chili (optional)
2 cloves Garlic (for sauce)
1 cm piece Ginger (for sauce)
3 tbsp Chicken broth (for sauce)
1 tbsp Lime juice or calamansi juice
0.5 tsp Sugar
3 tbsp Light soy sauce (for dressing)
1.5 tsp Sesame oil (for dressing)
1 whole Japanese cucumber or similar, sliced

Instructions

POACH CHICKEN: Place chicken pieces in large pot and cover fully with 2.5 liters water. Add sliced ginger, crushed garlic, and spring onion. Bring just to gentle boil, then immediately lower to bare simmer and skim scum. Simmer covered 20-30 minutes for thighs/legs until just cooked through (juices run clear at bone). Prepare large bowl of ice water. Lift chicken out and dunk in ice water for 15 seconds to few minutes to stop cooking and keep skin smooth. Pat dry. Mix sesame oil with 0.5 tsp salt and lightly brush or rub over chicken skin as glaze. Keep broth simmering another 30-40 minutes with bones to deepen flavor. Taste broth and adjust salt and pepper; reserve enough for rice (about 3 cups) and soup for serving.
PREPARE FRAGRANT RICE: Rinse jasmine rice several times until water mostly clear; drain well. In second pot, add chicken fat and render over medium heat until crisp and golden; remove solids. In rendered fat, sauté minced garlic, ginger, and shallot until fragrant but not browned. Add drained rice and stir-fry about 1 minute to coat every grain in aromatic fat. Add soy sauce, sesame oil, and pandan leaves; mix briefly. Pour in hot chicken broth (3 cups), add salt to taste, stir once. Cook: on stove: bring to boil, cover and cook on very low until liquid absorbed and holes appear on surface (10-15 minutes); rest covered 10 minutes. Or in rice cooker: transfer rice mixture to cooker, add broth to about 1 knuckle above rice, cook per cooker, rest on 'keep warm' 10 minutes. Fluff rice before serving.
MAKE CHILI-GARLIC SAUCE: In small processor or mortar, blend chilies, garlic, and ginger to paste. Stir in chicken broth, lime juice, sugar, and salt to taste.
MAKE SOY DRESSING: Mix light soy, sesame oil, and spoon or two of hot broth; taste and adjust saltiness.
CARVE AND SERVE: Chop or slice chicken into bite-sized pieces on bone or debone and slice. Plate mound of fragrant rice, arrange chicken slices on top or beside, spoon little soy dressing over chicken. Serve with: Chili-garlic sauce, extra soy dressing, slices of cucumber on side, small bowl of hot chicken broth as soup for each person. Serves around 4; for more people, use larger chicken (about 1.5 kg) and proportionally increase rice and aromatics while keeping technique same.