Hainanese Chicken Rice 海南雞飯
NomRecipes.com
NomRecipes.com
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Ingredients

  • 10 minutes
  • 4 whole chicken legs 3 stalks green onions, cut 2 inches long 1 shallot, roughly minced 4 cloves garlic, roughly minced 6 pieces ginger 1 cup chicken stock 1 tablespoon salt 1 tablespoon olive oil Rice 2 cups long grain rice 1¾ cup chicken stock from the chicken legs pot 2 tablespoons olive oil 2 cloves garlic, minced Sea salt to taste Sweet Soy Sauce 2 drops sesame oil 1 teaspoon sugar 1 tablespoon dark soy sauce 1 tablespoon Shaoxing wine ½ tablespoon chicken stock from the chicken legs pot Green Onion Ginger Sauce 1 ½ tablespoon peanut oil 1 stalk green onions, finely chopped 2 tablespoons ginger, minced Salt to taste Chicken Chili Sauce 2 tablespoons hot sauce 2 tablespoons ginger 3 cloves garlic 1 lime, juiced 1 teaspoon chicken stock from the chicken legs pot Instructions Chicken Heat a large Dutch oven over medium-high heat. First, add one tablespoon of olive oil, and stir fry garlic, shallot, and ginger for roughly 30 seconds. Then, add green onions and stir fry for another 30 seconds. Add 1 cup of chicken stock and roughly 2.5 liters of water or until 80% full. Cover the Dutch oven with lid and boil. Open the lid and add the chicken legs. When the water is brought to a boil again, cover the pot, turn off the heat, and cook for 35 minutes. DO NOT open the lid! Remove the chicken legs and make sure the color of the juice coming out of the chicken is clear. Please use a food thermometer to ensure the internal temperature is 165F (75C). This will confirm that it’s not undercooked. Put the chicken legs in running cold tap water, then set aside to dry and cool on a rack. Rice Heat a large pan over medium heat. First, add one tablespoon of olive oil, and stir the garlic until fragrant. Then, add 2 cups of long grain rice, and stir until fragrant. Transfer the rice to a rice cooker, add 1 ¾ cup of chicken stock (made from cooking the chicken legs in the previous step), and press cook. When the rice is cooked, mix in 1 tablespoon of olive oil and sea salt to taste. Green Onion Ginger Sauce Heat 1 ½ tablespoon of peanut oil in a small saucepan over medium heat. Pour the hot oil onto the minced ginger, mix in the green onions, and add salt to taste (roughly ½ teaspoon of salt). Chicken Chili Sauce Blend 2 tablespoons of hot sauce, ginger, garlic and lime juice in a blender. Then, mix well with 1 teaspoon of chicken stock. Enjoy! 3.5.3208

Instructions

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