I intend many would concur that Hainanese Chicken Rice 海南鸡饭 is almost similar a national dish of Singapore. We consider them, breathe them, consume them as well as savor them from heartlands to 5-star hotels. Many of us would hold upward able to tell at showtime sight as well as showtime seize amongst teeth - whether the dish meets our high expectations. Be it abode cooked or those served inwards hawker centres, java shops, cafes as well as restaurants.
The chicken choice procedure determines largely whether the meat would hold upward prissy as well as tender. In my family, nosotros would exclusively purpose Kampong Chicken (free make chicken) for making Hainanese Chicken Rice 海南鸡饭. The to a greater extent than yellowish the chicken skin, the better! 黄油鸡 or the "yellowish pare chicken" almost guarantee juicy as well as succulent meat when cooked.
The traditional agency of preparing Hainanese Chicken Rice 海南鸡饭 is using the poaching method. As nosotros larn busier amongst other things inwards life as well as every bit kitchen appliances advances, nosotros at nowadays accept to a greater extent than feasible methods to ready the dish. I accept listed three methods inwards this post. Namely, the poaching method, the steaming method as well as the sous vide method.
I accept attempted all three as well as each has its pros as well as cons. If y'all are detail virtually achieving smoothen chicken skin, become for the poaching method. If y'all desire a to a greater extent than fuss gratuitous method, become for steaming. If y'all desire absolutely tender as well as juicy chicken meat, y'all cannot become incorrect amongst the sous vide method.
The essential elements of a tasty Hainanese Chicken Rice Meal 海南鸡饭餐 include the chicken, the soup, the rice as well as the condiments. The absence of whatsoever chemical constituent would brand the repast incomplete! And the sense would non hold upward thence fulfilling.
The chicken choice procedure determines largely whether the meat would hold upward prissy as well as tender. In my family, nosotros would exclusively purpose Kampong Chicken (free make chicken) for making Hainanese Chicken Rice 海南鸡饭. The to a greater extent than yellowish the chicken skin, the better! 黄油鸡 or the "yellowish pare chicken" almost guarantee juicy as well as succulent meat when cooked.
The traditional agency of preparing Hainanese Chicken Rice 海南鸡饭 is using the poaching method. As nosotros larn busier amongst other things inwards life as well as every bit kitchen appliances advances, nosotros at nowadays accept to a greater extent than feasible methods to ready the dish. I accept listed three methods inwards this post. Namely, the poaching method, the steaming method as well as the sous vide method.
I accept attempted all three as well as each has its pros as well as cons. If y'all are detail virtually achieving smoothen chicken skin, become for the poaching method. If y'all desire a to a greater extent than fuss gratuitous method, become for steaming. If y'all desire absolutely tender as well as juicy chicken meat, y'all cannot become incorrect amongst the sous vide method.
The essential elements of a tasty Hainanese Chicken Rice Meal 海南鸡饭餐 include the chicken, the soup, the rice as well as the condiments. The absence of whatsoever chemical constituent would brand the repast incomplete! And the sense would non hold upward thence fulfilling.
The Chicken
Ingredients :
- 1 kampong/free make chicken (I used a 1.5 kg inwards my photos)
- 8 slices ginger (pressed)
- 8 cloves garlic (peeled as well as pressed)
- 2 stalks saltation onion
- salt (to taste)
- sesame crude oil (to taste)
- water
(tsp = teaspoon; tbsp = tablespoon)
Methods (I accept tried all three methods. I was using the Sous Vide Method inwards my photos) :
- Rub a picayune tabular array salt on surface of chicken to take away impurities on skin.
- Wash as well as construct clean chicken as well as pat dry.
- Pre-marinate chicken beforehand yesteryear rubbing body of body of water tabular array salt on the surface as well as the cavity.
- Use a deep pot to boil plenty H2O to soak inwards the whole chicken. Toss inwards or thence ginger slices, garlic cloves as well as saltation onions to boil every bit well.
- Turn off burn when H2O is boiled. Immediately dip chicken into hot H2O (let entire chicken soak in).Poach chicken inwards hot H2O for five minutes.
- Meanwhile, ready a large bowl of H2O ice water.
- When ready, take away chicken from pot as well as forthwith dip it into H2O ice H2O bowl.
- Turn on burn again. Dip chicken dorsum into hot H2O (let entire chicken soak in).
- Poach chicken for 20-25 minutes (depending on size of chicken, the smaller size, the shorter fourth dimension needed) until chicken is 90% cooked.
- When chicken is 90% cooked, take away chicken from pot as well as forthwith dip into H2O ice H2O bowl for H2O ice bathroom again. Let it remain for 10 minutes.
- Remove chicken from H2O ice bath. Allow chicken to residue on plate for thirty minutes to 1 sixty minutes before chopping as well as serve amongst dressing (dressing is a mixture of calorie-free soy sauce as well as sesame oil).
Steamed Chicken Method 蒸煮白斩鸡
- Insert ginger slices, garlic cloves as well as saltation onions into chicken carcass/cavity.
- Steam chicken for 20-30 minutes (depending on size of chicken) till 90% cooked.
- Meanwhile, ready a large bowl of H2O ice water.
- Remove chicken from pot as well as dip into H2O ice H2O for H2O ice bathroom for 10 minutes.
- Remove chicken from H2O ice bath. Allow chicken to residue on plate for thirty minutes to 1 sixty minutes before chopping as well as serve amongst dressing (dressing is a mixture of calorie-free soy sauce as well as sesame oil).
Sous Vide Chicken Method
- Insert ginger slices, garlic cloves as well as saltation onions into vacuum purse together amongst chicken.
- Add a few drops of sesame crude oil into the bag.
- Vacuum seal bag(s).
- Cook inwards sous vide at 68C or 155F for 2.5 hours or 90% cooked.
- Remove chicken from sous vide water oven.
- Remove chicken from sealed purse as well as allow to residue on plate for thirty minutes to 1 sixty minutes before chopping as well as serve amongst dressing (dressing is a mixture of calorie-free soy sauce as well as sesame oil).
The Chicken Soup/Stock
Ingredients :
- Chicken feet, cervix as well as other chicken parts that y'all create non desire to serve
- 2 pollex sized ginger
- 5 cloves garlic
- 2 stalks saltation onion (for fragrance as well as garnish)
- salt (to taste)
- 1/2 chicken stock cube
- sesame crude oil (to taste)
- water
(tsp = teaspoon; tbsp = tablespoon)
Methods :
- At medium heat, quick stir fry aromatics (ginger slices, garlic) inwards pot amongst a picayune cooking crude oil as well as chicken fat.
- Toss inwards chicken bone/parts for a quick stir fry.
- Add H2O as well as chicken stock cube into pot as well as allow it to boil.
- Upon reaching boiling point, plough to low-medium rut as well as simmer for minimum 1 hour.
- Add tabular array salt (to taste), chopped saltation onions as well as few drops of sesame oil before serve.
The Chicken Rice
Ingredients :
- Rice grains (enough for your family/guests)
- Chicken fat
- 4 to five slices ginger
- 4 cloves garlic
- 1 onion
- 5 pandan leaves (tied inwards a knot)
- Chicken stock/soup (to supervene upon H2O for steaming rice)
- 1/2 tsp tabular array salt (or to taste)
- sesame crude oil (to taste)
(tsp = teaspoon; tbsp = tablespoon)
Methods :
- Wash as well as drain rice grains.
- Add a picayune cooking oil, sesame crude oil as well as chicken fatty to stir fry for few minutes until the chicken fatty renders as well as fragrance emits.
- Toss inwards ginger slices as well as garlic as well as quick stir fry till aromatic.
- Fold inwards rice grains for a quick stir fry until the grains plough translucent. This would hateful the rice grains are soaking upward the aromas from the chicken fatty as well as aromatics.
- Transfer rice as well as aromatics to rice cooker.
- Instead of using H2O to ready rice inwards rice cooker, supervene upon H2O amongst the chicken stock/soup that were prepared earlier.
- Add pandan leaves as well as a picayune tabular array salt (to taste) into rice cooker.
- Cook rice every bit per your rice cooker’s instructions.
- When rice is fully cooked, give the rice a thorough stir to ensure the fragrance are evenly infused.
- Serve whilst hot.
The Ginger Dip
Ingredients :
- 1 pc half-palm size ginger
- 3 stalks saltation onions (finely chopped)
- 2 shallots (finely chopped)(optional)
- 3 to iv tbsp cooking oil
- salt (or to taste)
- sesame crude oil (to taste)
(tsp = teaspoon; tbsp = tablespoon)
Methods :
- Peel ginger as well as grate.
- Finely chop saltation onions.
- Combine grated ginger as well as finely chopped saltation onions into a bowl.
- Boil 3-4 tbsp cooking crude oil inwards pan/pot (I used crude oil from deep frying my onions).
- Pour hot boiled crude oil onto bowl that contains ginger as well as saltation onions. You should take heed a sizzling audio when pouring the oil. Be careful of splattering oil.
- Allow to cool down, add together a picayune sesame crude oil as well as tabular array salt (to taste). Serve every bit ginger dip for chicken.
The Chili Sauce
Blend the next ingredients as well as seasonings together as well as serve :
Blend the next ingredients as well as seasonings together as well as serve :
- 4-5 finger long crimson chilies (deseed)
- 2 aeroplane optic chilies/chili padi (no quest deseed)
- 4-5 cloves garlic
- 5 sparse slices ginger
- 4 tbsp chicken soup/stock
- ½ tsp vinegar
- Juice from ii limes
- ½ tsp tabular array salt (or to taste)
(tsp = teaspoon; tbsp = tablespoon)
Other Sides :
- Cucumber (sliced)
- Coriander (for garnish as well as fragrance)
- Tomatoes (sliced)
This Hainanese Chicken Rice 海南鸡饭 meal was definitely enjoyable as well as fulfilling for my family. The fragrance emitted from the chicken as well as rice, summation the pairings of condiments were but mouthwatering!
Hainanese Chicken Rice Repast 海南鸡饭餐
4/5
Oleh Admin
