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

Hainanese Chicken Rice with Thermos

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I swear thermos 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, skin on and pressed
  3. Small ginger, sliced
  4. 1 cup jasmine rice
  5. 1 cup chicken stock + a small splash (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 chicken stock
  • Chilli Sauce
  1. 6 chilli padi
  2. 3-4 cloves garlic
  3. 2 tbsp chicken stock
  4. Pinch of salt
  5. 5 tbsp white vinegar
  6. 1 heaped tsp ginger sauce / grated ginger

Method:

  1. In a 3L thermos, 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 thermos 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, heat chicken fat and saute garlic and ginger until fragrant. Add in rice and fry until opaque.
  7. Transfer to rice cooker and pour in chicken stock. Top with pandan leaves and cook rice as per normal.
  8. Debone chicken and slice. Pour some drizzling sauce over it. Serve with cucumbers and top with coriander.
  9. To make chilli sauce, blend all ingredients until well combined.
  10. Best served with good quality thick dark soy sauce.

 

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