Yield 6 servings Number Of Ingredients 32 Steps:
To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels. Remove any excess fat from the chicken and set aside for later. Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions. Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste. Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat. Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion. After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out. In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes. Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes. Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender. While the rice is cooking, carve the chicken for serving. Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate. Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate. Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate. Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro. Enjoy!
Time 2h10m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Make the Chile Sauce: Combine all the ingredients in a bowl, mix well, and season with salt, to taste. Set aside Make the Chicken and Rice: Bring a large pot of salted water to a boil (enough water to immerse the chicken). Stuff the cavity of the chicken with the scallion and ginger. Add the chicken to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 40 minutes. Transfer the chicken to an ice water bath for about 5 to 6 minutes. (This is to arrest the cooking and will make the chicken skin crisp.) Drain. De-bone the chicken and cut into bite-sized pieces. Reserve the chicken stock, and keep hot. Heat the oil in a wok or saucepan over high heat. Add the garlic and stir-fry until fragrant. Add the rice and stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and lower the heat to low. When steam holes form in the rice, cover the wok, and steam until cooked, about 30 minutes. Whisk 1/4 cup of the hot chicken stock into the chile sauce. Arrange the rice and poached chicken on a platter and drizzle with the chile sauce.
Time 2h17m Yield 4 Number Of Ingredients 24 Steps:
Trim chicken of all excess fat, reserving fat. Place chicken, spring onion, 3 cloves crushed garlic, and one 1-inch piece ginger in a large pot. Pour in enough water to cover. Bring to a boil; reduce heat to low and simmer, skimming any scum off the surface, until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Remove chicken from the pot, reserving broth. Rub chicken with salt. Chop into pieces and arrange on a serving plate. Combine soy sauce, 3 tablespoons reserved chicken broth, 1 1/2 tablespoon sugar, garlic oil, and sesame oil in a small bowl. Drizzle over chicken pieces. Melt reserved chicken fat in a large pot over medium heat. Add rice, 3 cloves minced garlic, crushed 1-inch piece ginger, and salt; cook and stir until rice is glossy and fragrant, 2 to 3 minutes. Pour enough reserved chicken broth into the pot to cover rice by half an inch. Cover; bring to a boil. Cook until rice is tender and liquid is absorbed, 20 to 25 minutes. Let rice sit, covered, for 5 minutes. Fluff with a fork. Combine red chile peppers, juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1/2-inch piece ginger, 1/4 teaspoon salt, and 1 pinch sugar in a blender; blend until garlic chile dip is smooth. Combine juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1-inch piece ginger, and 1/8 teaspoon salt in a blender; blend until ginger dip is smooth. Serve garlic chile and ginger dips alongside chicken and rice.
Time 1h Yield 2-3 serving(s) Number Of Ingredients 8 Steps:
Mince ginger and garlic, if needed. Place all the ingredients for the chicken - chicken breasts, ginger, garlic and chicken broth - in a pot (if needed, add water until chicken is covered) and boil until chicken is done. It is done when it comes apart with a fork. Take the chicken breasts out of the pot, place on a plate and coat in sesame oil. Cool stock. Add rice to rice cooker and 3 1/2 cups liquid from the pot to the rice cooker and cook rice according to manufacturer’s directions. Cut chicken breasts into thin slices, serve on rice with shrimp paste.
More about “hainanese chicken rice made easy for two recipes”
Time 1h10m Number Of Ingredients 10 Steps:
Trim the excess fat from the hens and reserve at least 2 tablespoons of trimmings and fat. In a 4-quart saucepan or Dutch oven, add the hens, 10 cups water, salt, and 3 scallions. Bring to a simmer and reduce the heat to low so the water just barely bubbles. Simmer for 30 minutes. Remove the hens and allow to cool; strain and reserve the broth. In a medium saucepan, melt the reserved fat and the sesame oil over medium heat. Remove any skin or browned bits. Add the garlic and 2 1/2 tablespoons ginger and cook until fragrant, about 1 minute. Stir in the rice and toast until opaque, about 2 minutes. Add 3 cups broth and 3 scallions, cover, and simmer, about 20 minutes. Stir together the soy sauce, brown sugar, and 2 tablespoons broth until the sugar dissolves. In a separate bowl, combine the remaining 1 tablespoon ginger and 1/2 cup broth. In a third bowl, combine the Sriracha and 2 tablespoons broth. Place half a hen and a small bowl of broth on a plate along with some rice, 1 green onion, and condiments on the side. Spoon the broth and condiments over the rice, or as desired.
