hainanese chicken rice.
Ingredients:
chicken & broth:
1 whole chicken.
water.
kosher salt.
4” knob ginger.
6 cloves garlic.
6 spring onions.
1 tbsp sesame oil.
3-4 dried shiitake mushrooms.
optional: 1/2 tbsp monosodium glutamate (msg).
rice:
1.5 cups jasmine rice.
2.5 cups chicken broth.
2 tbsp rendered chicken fat.
2 tbsp peanut oil.
1 shallot, minced.
4 garlic cloves, minced.
optional: 1-2 pandan leaves.
ginger chili sauce:
3” ginger, peeled.
6 garlic cloves.
4-5 birds eye chillies, stems removed.
1.5 tbsp rock sugar/palm sugar.
1-2 tbsp chicken broth.
1-2 tbsp rendered chicken fat.
1 tbsp dark soy sauce.
1 lime, juiced and zested.
kosher salt.
cucumber salad:
1 English cucumber, sliced.
kosher salt.
white sugar.
1.5 tbsp rice vinegar.
1 tsp sesame oil.
1 tsp chili crisp or oil.
1 tsp chili powder.
3-4 tbsp roasted peanuts, chopped.
herbs: (mint, coriander, nigella seeds.)
Equipment:
large pot, big enough to fit the chicken with water.
mortar and pestle or a food processor.
rice cooker.
wire rack & sheet tray.
Yield:
1 whole cooked chicken, rice and broth.
about 1/2 cup of ginger chili sauce.
Execution:
trim & season the chicken.
Remove any excess fat or skin off the chicken and set aside, season the entire bird generously with kosher salt, and begin massaging the chicken to exfoliate the skin. Messaging the skin well with salt will result in a smoother more gelatinous texture on the finished product.
Add the chicken to a pot, fill the pot with cold water and then drain the water to remove any excess blood/impurities. Fill again with water until the chicken is fully submerged, add ginger, garlic, spring onion, shiitake mushroom and msg.
Bring the water up to a boil on medium-high heat then reduce the heat to low and bring to a gentle simmer for 30-45 minutes or until the chicken is fully cooked through, (an instant read thermometer placed into the thickest part of the breast should read 150°F), remove the chicken from the pot and place into a large bowl filled with ice water.
Tip: generously season the ice bath with salt.
Remove the chicken from the ice bath after 5 minutes, onto a tray.
Massage the chicken with sesame oil and cover with aluminum foil.
Strain the broth through a fine mesh sieve and set aside.
2. rendered chicken fat.
While the chicken is cooking, add the excess fat/trim of the chicken into a small saucepan and add about 1/4 cup of water.
Simmer over medium heat until all of the water is evaporated, cook until the chicken has rendered all of its fat and the trim is golden brown.
Strain and keep the fat, chop the trim/skin into small chunks.
3. rice.
Wash the rice until the water runs clear.
Add chicken fat and peanut oil to a sauté pan, alongside the garlic and shallot, let fry over medium heat until the garlic is golden brown.
Add the rice and stir, once all of the rice is covered with fat, add the broth and pandan leaves, transfer to a rice cooker and cook. Add a a pinch of salt here as well.
If you don’t have a rice cooker, bring to a boil, then reduce to low, cover with a lid, and let cook for 10-15 minutes.
Once finished, let rest for 5 minutes and fluff.
4. ginger chili sauce.
Pound ginger, garlic, chillies, sugar and salt in a mortar and pestle until you form a paste, add the rest of the ingredients and season to taste.
Or just throw everything in a food processor.
5. cucumber salad.
Combine all the ingredients, season to taste.
6. serve.
Break down the chicken removing the breast, legs and wings. Pick off any meat on the chicken carcass and discard the bones.
Serve the chicken with a side of rice, ginger chili sauce and a bowl of broth.