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Singaporean Hainanese Chicken Rice (海南雞飯)

Making the full set of Hainanese Chicken Rice, we will enjoy the “chicken feast” in different ways – chicken itself, chicken oil rice and chicken soup. Pairing up with “Jiang Young”, sour chili sauce and dark soy sauce, let taste the freshness of this dish at home in this hot hot summer!
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Course Main Course
Cuisine Singaporean

Equipment

  • 1 Large Pot
  • 1 Rice Cooker

Ingredients
  

Main Ingredients

  • 1 piece Chicken (About weight of 1kg)
  • 1 bunch Pandan Leaves
  • 5 pieces Ginger
  • 3 gloves Garlic
  • 3 pieces Shallots
  • 1 tbsp Turmeric Powder
  • 1000 ml Water
  • Salt

Chicken Oil Rice

  • 2 cups Chicken Stock
  • 2 cups Indica Rice
  • ½ piece Shallot (Sliced)
  • Turmeric Powder

Chili Sauce

  • 1 piece Chili
  • 2 gloves Garlic
  • 3 tbsp Lemon Juice/ Lime Juice
  • 1 White vinegar
  • 1 tsp Salt
  • Sugar

Ginger and Spring Onion Sauce

  • ½ bunch Spring Onion
  • 1 tbsp Grinded Ginger
  • 1½ tbsp Oil
  • 1 tsp Salt

Dark Soy Sauce

Ice Water Bath

  • 300 g Ice Cubes
  • 500 ml Boiled Cold Water
  • 1 piece Cucumber

Instructions
 

Hainanese Chicken

  • Prepare all ingredients. Pat the garlic gloves and shallots. Tie a knot on pandan leaves with knot.
  • Chop off the chicken feets at 3cm below the hock joint to prevent shrinkage of chicken thighs. Cut off a a piece of chicken fat for later use.
  • Boil 1000ml water with patted garlic gloves, shallots, pandan leaves and salt with medium heat for 20 mins.
  • Soap the chicken into the boiling water for 5 seconds, then lift the chicken up to drain off the water. Repeat this step for 3 times to ensure the chicken surface is evenly heated.
  • Turn the stove to lowest heat and leave the chicken in the water for 30 minutes. After that, lift up the chicken and reserve the left over chicken soup for later use.
    Tips: To check if the chicken is done or not, pricks the chicken thigh with bamboo stick to see if there is any watery blood leak out. If yes, soap it for longer time to make sure the chicken is done.
    Also, turn the chicken in different position to make sure the whole chicken is evenly cooked.
  • Prepare the ice water bath, soap the chicken into the ice water bath and soap for at least 20 minutes.
    Tips: This move can keep the chicken in shrink and tender.
  • Chop the chicken into different parts and then small pieces.

Chicken Oil Rice

  • Use fry pan to fry the reserved chicken fat. Then add 2 cups of rice grains, sliced shallot and turmeric powder
  • Add 2 cups of the reserved chicken soup into the rice and cook

Chili Sauce

  • Remove the seed and capsaicin glands of the chili. Mince the garlic and chili.
  • Add lemon juice/lime juice, white vinegar, salt and sugar into the minced mixture.

Ginger and Spring Onion Sauce

  • Mince the spring onion root (white part). Mix the minced spring onion, grinded ginger and salt.
  • Heat the oil with pan until vapor. Pour the oil into the mixture and mix it well
Keyword chicken, Hainanese Chicken Rice, national rice, Singaporean Signature Dish, Soup