Chicken · Chinese · Fast & Easy · Mains · One Dish Meals · Rice · Sauces/Condiments · Singapore local favourites · Thermal Cooking · Uncategorized

Hainanese Chicken Rice with Thermal cooker

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I swear the thermal pot makes the most tender, smoothest and silkiest hainanese chicken. Paired with the most fragrant chicken rice and cripsy tofu, i am in food heaven! This is not only my country’s national dish, it is my favourite food, and my proudest signature dish ❤️

Ingredients: (Serves 2 – 3)

  • Soup and Chicken
  1. 1 Litre of homemade chicken stock (natural store bought ones works too)
  2. 4 tbsp sesame oil
  3. 2 tbsp hua diao wine
  4. 3 tbsp light soy sauce
  5. Pepper
  6. 2 large chicken legs
  • Rice
  1. 3 tbsp liquid chicken / duck fat
  2. 5 cloves garlic, chopped
  3. Small ginger, sliced
  4. 1 cup jasmine rice
  5. 375ml (reserve stock from cooking the chicken legs)
  6. Pandan leaves, knotted
  • Drizzling sauce (combine everything)
  1. 1 tbsp sesame oil
  2. 1tbsp soy sauce
  3. 1 tbsp huadiao wine
  4. 1tbsp oyster sauce
  5. 1/2 cup reserve chicken stock
  • Chilli Sauce
  1. 6 chilli padi / 2 spur chillies for a less spicy sauce
  2. 1-2 cloves garlic
  3. 2 tbsp reserve chicken stock
  4. Pinch of salt
  5. 5 tbsp white vinegar
  6. 1 heaped tsp ginger sauce / 3 slices ginger

Method:

  1. In a 3L thermal pot, combine chicken stock with sauces and seasonings. Bring to boil.
  2. Add in chicken legs and bring to boil again.
  3. Cook over medium low heat for about 5 – 7 mins depending on the size of the chicken.
  4. Turn off fire and transfer to  outer pot. Set aside for 30mins. Do not leave it longer than that as it will affect the texture of the chicken.
  5. Remove chicken and transfer into a bowl of ice water.
  6. To cook rice, in a 1.6L thermal pot, heat chicken fat and saute garlic and ginger until fragrant. Add in rice and fry until opaque.
  7. Pour in chicken stock. Top with pandan leaves bring to rapid boil.
  8. Cook for about 2 minutes and transfer to outer pot. Leave for about 1 hour before opening.
  9. Debone chicken and slice. Pour some drizzling sauce over it. Serve with cucumbers and top with coriander.
  10. To make chilli sauce, blend all ingredients until well combined.
  11. Best served with good quality thick dark soy sauce.

Note: to cook rice in a rice cooker, reduce liquid by about 100ml.

 

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