Hainanese chicken

Updated at: Thu, 17 Aug 2023 00:09:39 GMT

Step 1

1. Pat dry the chicken thighs and season with salt. Place the chicken thighs in a large cooking pot

Step 2

with a small amount of oil on medium heat. Cook for about 12mins, flipping halfway.

Step 3

2. Remove the chicken from the pot and set aside. Turn the heat down to medium-low and add the

Step 4

majority of the minced garlic and ginger, leaving a bit leftover for the sauce. Cook until fragrant

Step 5

and stir often to prevent burning.

Step 6

3. Add the uncooked brown rice and stir constantly for about 1min, until the rice is warm.

Step 7

4. Add in ½ tbsp soy sauce and the chicken stock, and stir to combine. Place the chicken back into

Step 8

the pot on top of the rice, skin side up, and reduce the heat to low. Place a lid on the pot and

Step 9

cook for 40mins. Once the rice is cooked, remove the pot from the heat and let it sit for an

Step 10

additional 10mins.

Step 11

5. Whilst the chicken is cooking, make the sauce by combining the chillies (if using), the remaining

Step 12

garlic, ginger, soy sauce, lime juice, peanut butter (or soybean paste), and water to achieve your

Step 13

desired thickness.

Step 14

6. When you remove the chicken from the heat, bring a medium pot of water to boil and blanch the

Step 15

pak choi for 1-2mins.

Step 16

7. Slice a cucumber into thin coins to compliment your chicken and rice.

Step 17

8. Plate the chicken, rice, and vegetables, and pour on your sauce. Sprinkle with coriander and spring onion

Step 18

spring onions.

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