Hainanese Chicken Rice
Ingredients
The Chicken
-
1
whole
chicken, preferably small
-
2
stems
cilantro roots, or 6 cilantro stems
-
4
cloves
garlic, crushed
-
½
onion
roughly chopped
-
3
inches
daikon, cut in chunks (optional)
-
½
teaspoon
white peppercorns, crushed or ground
-
2
slices
ginger
-
1
tablespoon
fine grain salt
The Rice
-
2
cups
jasmine rice, uncooked
-
2⅔ - 3
cups
chicken broth, from cooking the chicken
-
2
tablespoons
chopped garlic
Sauce Option 1: The Classic Dipping Sauce
-
2
tablespoons
finely chopped ginger
-
2
Thai chilies
-
3
tablespoons
Taojiew (Thai fermented soybean paste)
-
1
tablespoon
sugar
-
1-2
tablespoons
black soy sauce
-
1
tablespoon
soy sauce
-
1
teaspoon
white vinegar
-
2
sprigs
cilantro, chopped (optional)
Sauce Option 2: Spicy & Sour Dipping Sauce
-
4
cloves
garlic
-
3
red Thai chilies
-
3
sprigs
cilantro, stems and leafy parts separated and chopped
-
2
tablespoons
soy sauce
-
2
tablespoons
lime juice
-
2
teaspoons
sugar
Instructions
- Prepare the chicken by cutting off the head, neck, and feet, and place them in a stock pot with the other ingredients for the broth.
- Simmer the broth for 20 minutes to infuse the flavors.
- Trim excess fat from the chicken and save it for cooking the rice.
- Season the broth and add the chicken, ensuring it is submerged, then cook until the chicken reaches the proper internal temperature.
- While the chicken cooks, wash the rice and sauté it in the rendered chicken fat with garlic until heated.
- Once the chicken is cooked, remove it and let it cool, then use the broth to cook the rice until done.
- Prepare the dipping sauces while the rice is cooking.
- Carve the chicken and serve it over the rice with cucumber slices and both sauces on the side.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
15g
Total carbohydrates
60g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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