Hainanese Chicken With Rice Recipes

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!

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.

Steps:

• Prepare chicken and broth:
• Remove fat from cavity of chicken and reserve for rice. Rub chicken inside and out with 1 teaspoon salt.
• Bring water with remaining 2 teaspoons salt and ginger to a boil in a 6- to 8-quart pot wide enough to hold chicken. Put chicken, breast down, in water and return to a boil, covered. Simmer chicken, partially covered, 20 minutes and remove from heat. Let chicken stand in hot broth, covered and undisturbed, until just cooked through, 15 to 20 minutes.
• Letting broth drain from chicken cavity into pot, transfer chicken to a large bowl of ice and cold water and reserve broth for rice and soup. Cool chicken completely, turning once. Drain chicken and pat dry with paper towels. Cut into serving pieces.
• Make chile sauce while chicken is cooking:
• Pulse chile-sauce ingredients to a coarse paste in mini food processor.
• Make rice:
• Cook reserved chicken fat in a 3-quart heavy saucepan over moderate heat, stirring, until rendered, then discard solids. Add vegetable oil if necessary to make 2 tablespoons fat.
• Wash rice under cold running water until water runs clear and drain well.
• Cook shallots in fat over moderate heat, stirring, until browned. Add garlic and cook, stirring, 1 minute. Add rice and cook, stirring gently, 1 minute.
• Add 3 cups reserved broth and bring to a boil. Boil until liquid on surface is evaporated and small bubbles appear from holes in rice, 3 to 4 minutes.
• Cover and cook over very low heat until rice is tender and liquid is absorbed, about 15 minutes more. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff rice with a fork and cover.
• Assemble dishes:
• Shave as many long ribbons as possible from cucumber with a U-shaped vegetable peeler and chill ribbons in another bowl of ice and cold water 15 minutes. Drain well.
• Stir together soy sauce and sesame oil.
• Bring 6 cups reserved broth and watercress to a boil in a 3-quart saucepan and simmer 1 minute. Remove pan from heat and let stand until watercress is a shade darker, about 3 minutes.
• Drizzle soy-sesame mixture over chicken. Serve chicken with cucumber ribbons and individual bowls of rice, soup, and chile sauce.

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.

Steps:

• Pound ginger and rub all over chicken.
• Boil water, add chicken and boil for 15 minutes, cover pot tightly and turn heat off and let it cook slowly for 1 hour.
• Turn on flame again, when it start to boil take out chicken and rinse it under cold water, then set aside Wash rice and drai n.
• Heat oil and fry garlic and celery for 2 minutes.
• Add rice and stir until rice is covered with oil.
• Pour in broth and reduce heat to cook.
• Mix all the sauce ingredients together to make sauce.

Steps:

• Remove the pads of fat from the chicken cavity and reserve. Rub the chicken inside and out with 2 tsp. salt. Loop cotton string around and under the wings and across the breast, then set aside for 30 minutes to come to room temperature.
• Meanwhile, to make the chile sauce, pound the ingredients except the lime juice with a mortar and pestle to a grainy paste (not too fine). Add the lime juice, season with salt and chicken fat to taste, if using, and mix well. Set aside.
• Put the ginger, spring onions, 16 cups water and 1 tsp. salt in a large stockpot and bring to the boil. Holding the chicken by the string, lower it into the boiling stock, submerge for 60 seconds, then lift the chicken out, allowing the water to drain from the cavity. Repeat this a couple of times, bringing the stock back to the boil between each submersion. This process ensures the water circulating in the bird is hot enough for even cooking. Submerge the chicken again, bring the stock back to the boil, then reduce to a gentle simmer, cover and cook for 20 minutes.
• Cover the pan with a lid, turn off the heat and leave the chicken for 40 minutes to finish cooking. Lift out the chicken, being careful not to break the skin. Let the stock drain from the cavity, then plunge the bird into a bath of ice water to stop cooking. Leave for 20 minutes, then remove, gently pat dry with paper towel and set aside. Reserve the chicken stock.
• To prepare the rice, chop the reserved chicken fat and stir in a wok over medium heat until the fat renders, then discard the solids (or heat 2 Tbsp. vegetable oil in a wok). Add the shallots and fry until golden, then add the garlic and fry for a further minute. Add the rice and fry until it begins to pop. Transfer to a saucepan (or a rice cooker). Add the pandan leaves and pour in the reserved hot stock to cover the rice by ¾ inch. Increase the heat to high, bring to a simmer, then reduce heat to low, cover with a tightly fitting lid and cook until liquid is absorbed (11-12 minutes). Remove from the heat, remove lid, cover with a tea towel and leave for 5 minutes to steam dry.
• Meanwhile, to make the dressing, combine the ingredients in a bowl. To make the soup, add the watercress to the remaining stock. Adjust the seasoning with salt and white pepper.
• Cut up the chicken Chinese-style: Use a cleaver to split the bird down the middle through the breastplate and backbone, then remove the legs and halve them at the joint. Remove and halve the wings in the same manner. Halve the breasts lengthways and cut into thick slices. Arrange on a platter with the sliced cucumber.
• Pour the dressing over the chicken and garnish with cilantro sprigs, if using. Serve with separate bowls of rice and watercress broth and chile sauce on the side.

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.

Steps:

• First of all wash the rice then place it on to a tea towel or colander to dry. Then, prepare the chicken.Bring enough water to boil in a large pot.Once boil, add in the salt, ginger,garlic and chicken. Lower the heat and cook chicken for about 20 - 25 minutes, uncovered. It is very important to boil the chicken very slowly over low flame.Turn of flame and cover the pot. Allow the chicken to steep inside for another 20-25 minutes. Remove chicken and immerse it into a basin of cold water for 5-6 minutes.Take chicken out and drain in a colander to drip dry before cutting it into serving pieces.
• While the chicken is drip drying, prepare the rice.Heat up wok and add in the chicken fat and water.Bring to a low simmering boil until oil is released from the fat. Add in the ginger and garlic and fry well (without burning the garlic) Remove and discard the chicken fat and skin. Add in the rice that has been dried and salt and stir fry briskly about 1 - 2 minutes.Transfer rice into an electric rice cooker or pot. Add in the chicken broth from the boiled chicken together with the screwpine leaves if using.If cooking in a pot, cook over low flame stirring occasionally so as not to let the bottom of the rice burn.Boil until rice is cook.
• While the rice is cooking, you can prepare the chilli garlic sauce. Just add all ingredients into a blender or food processor, and give it a good whizz, until ingredients are well blended. Adjust the seasoning with more salt or sugar to taste.The chili garlic sauce can be kept in the refrigerator for about 2-3 days only.
• To prepare the ginger sauce is the same.give the ingredients a good whiz in the blender.What gives the extra oomph for the sauces is the stock from the chicken broth -- so, do not omit this ingredient.
• Lastly combine all the ingredients for the chicken sauce and pour it all over the cut up chicken. You can add more soya sauce and chicken broth to the chicken if you prefer. Just adjust the taste of the sauce with soya sauce and chicken broth.If you do not have garlic oil,you can fry a few cloves of garlic in oil for few minutes then take out oil and garlic pour it into a jar, and let the garlic steep inside the oil.
• Finally, garnish the chicken with the coriander leaves, spring onions and cucumbers.
• Enjoy meal with the rice and dipping sauces!