Hainanese Chicken Rice
Recipe by Chef Michael Lau
Whole chicken 1.8 kg, wash and cleaned
Garlic 30 gm
Chinese rice wine 15 gm
Ginger 10 gm
Sesame oil 5 gm
Spring onion 5 gm
Chicken stock 5 liters
Chicken stock 380 gm
Jasmine rice 300 gm
Garlic 40 gm
Shallots 40 gm
Ginger 25 gm
Chicken fat 35 gm
Oil 20 gm
Pandan leaves 18 gm
Salt 6 gm
Fresh red chili 80 gm
Oil 25 gm
Young ginger 20 gm
Garlic 20 gm
Young ginger 100 gm
Water a little
Dark soy sauce 5 gm
Red chili, Cilantro, Spring onion,
Prepare the chicken:
Peel & smash garlic (30g) and ginger (10g).
In a pot, add chicken stock, spring onion (5g), the smashed garlic & ginger, and bring to a boil. Simmer after it has come to a boil.
Rub Chinese wine over the chicken.
Blanch the chicken into the chicken stock and simmer on low heat for 40 minutes. (Prepare the rice in the meantime.)
When the chicken is cooked, prepare a bowl of iced water. Next, remove the chicken from the pot and shock the chicken in the ice water.
Rub sesame oil (5g) all over the chicken then set it aside. (Prepare the rice & condiments in the meantime).
When the chicken has cooled slightly, chop it up into smaller pieces, garnish it with tomatoes, cilantro, and spring onion and serve it together with the rice and condiments.
Prepare the rice:
In a frying pan, heat 1 tablespoon of oil and fry the chicken fat.
Next, add shallots, garlic (40g), and ginger (25g), fry till fragrant then set aside.
In the same pan, add in Jasmine rice and fry on low heat then add sesame oil and salt, and fry till the grains are well-coated.
Remove the rice from the pan and set it aside.
In the same pan, add chicken stock 380g from blanching the chicken earlier and heat till warm. Then transfer the stock into the rice cooker and add in Pandan Leaf and the fried garlic, ginger, and shallots.
Cook the rice in the rice cooker for 30-45 mins.
When the rice is cooked, remove the pandan leaves, garlic, shallots and ginger and scoop out the rice for serving.
Prepare the condiments:
Roughly slice up the young ginger (100g) and grind it in a food processor until fine, with a little bit of water. Then strain the water away. Set it aside.
Remove seeds from the fresh chili (80g) and chop it up roughly. Next chop up the garlic (20g).
Next, grind the chili and chopped garlic in a food processor. Add oil (25g) and continue to process it until fine. Set it aside.
In a wok, heat up some oil and pour the hot oil over the strained ginger and ground chili and garlic sauce, respectively.
Separately, pour out some dark soy sauce in a saucer. Then set all three dipping sauces aside for serving later.