Hainan Chicken and Rice

Name: Hainan Chicken and Rice
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: Asian, Chinese
Ingredients: 1 whole chicken; 1 box chicken broth; 12 cups filtered water; 2 pieces (size of index finger) ginger; smashed; 5-6 pieces white parts of green onion; smashed; 1 tbsp. chicken powder; 2 tsp. sugar; 1 tbsp. kosher salt; 2 tsp sesame oil; Cilantro for soup and garnish; White pepper; • 2 cups rice, rinsed and drained; • 3 cups reserved broth from chicken; • 4-5 cloves garlic; minced; • 1 shallot; minced; • 1 tsp chicken powder; • Pinch of salt; • 5 pieces of ginger (size of index finger); • 4-5 Green onion (use whole thing); • ¼ tsp sugar; • 1 tsp salt; • ½ cup of avocado oil or canola oil; • ½ cup filtered water; • ¼ cup fish sauce; • ¼ cup sugar; • ¼ cup fresh lime juice; • 7 cloves garlic; minced; • 1 tbsp. Garlic Chilli paste (use less if you don’t like it too spicy); • 1/3 cup water; • 3 tbspn. Sugar

18 steps

Prep:1hCook:1h

My husband grew up in HK and used to eat this all the time. When he moved to the states, he couldn't find this dish anywhere that was as good as the one in HK....until I made it for him! Here's my recipe!

Updated at: Thu, 17 Aug 2023 00:19:47 GMT

Ingredients

2 servings

Instructions

For the Scallion ginger sauce

Step 1

To a food processor, add in scallion, ginger, salt and sugar and pulse until fine.

Step 2

Heat up ½ cup neutral oil in a small pot until its hot (test it by dropping a piece of scallion in oil. If it sizzles, its ready).

Step 3

Place minced garlic and ginger in a heat safe bowl and pour hot oil carefully into bowl. Mix, set aside and let it cool.

For the Fish Sauce Vinaigrette

Step 4

Mince garlic and chilies in a food processor

Step 5

In a separate bowl, mix water, sugar, fish sauce and lime juice to combine and sugar is dissolved. Stir in garlic and chilies.

For the Dark Soy Sauce

Step 6

Heat water in small sauce pan, add sugar and bring it to boil until melted and turns into syrup-y consistency. Add in dark soy sauce and mix until combined.

For the Chicken/Broth

Step 7

Pat whole chicken dry then rub 3 tbsp. kosher salt all over the chicken and let it sit on the counter for 30 min until it comes to room temperature.

Step 8

To a large stock pot, add 12 cups water and 1 box chicken broth.

Step 9

Season with chicken powder, salt, sugar, smashed ginger, white parts of scallion and a drizzle of sesame oil. Bring broth to a boil.

Step 10

Once broth is boiling, carefully submerge whole chicken into the pot for 60 seconds.

Step 11

Carefully remove chicken and set on plate.

Step 12

Bring broth to boil again and submerge chicken it once more. Bring broth and chicken to a gentle rolling simmer and cover with lid for 20 minutes. Turn off heat and cover to continue to cook for another 40 minutes until internal reaches 165 degrees Fahrenheit. Remove from pot and submerge in ice bath for 1 min to stop cooking and make the skin springy. Remove and place on clean cutting board.

For the Reserved Broth (aka soup)

Step 13

Broth should be delicious as is, but taste it and adjust seasonings accordingly. More chicken powder, salt, pinch of sugar if needed. I like to season with a little white pepper. Chop a small handful of cilantro and sprinkle into soup. Mix around and set aside.

For the Rice

Step 14

Rinse 2 cups of rice and drain.

Step 15

Fry up minced garlic and shallots until golden in neutral oil until fragrant.

Step 16

Add rice to the pot and fry it up for extra flavor.

Step 17

Add in 3 cups broth from chicken to cook the rice. Bring it to a boil, reduce to low simmer and cover with lid. Let rice cook for 15 minutes until fluffy and broth is absorbed

Step 18

Carefully cut up the chicken as neatly as you can, keeping the skin on. You should have 2 breasts, 2 thighs/drumsticks, 2 wings. Plate chicken on a platter. Garnish with cilantro for color. Serve with rice, sauces on the side. Serve with hot broth garnished with white pepper and cilantro.