Hey everyone, welcome to my recipe page, looking for the perfect Hainan Chicken Rice (from scratch) recipe? look no further! We provide you only the best Hainan Chicken Rice (from scratch) recipe here. We also have wide variety of recipes to try.
Before you jump to Hainan Chicken Rice (from scratch) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Healthy eating is today much more popular than it used to be and rightfully so. There are numerous diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. Even though we’re constantly being advised to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. It is likely that many people feel it will take lots of effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, just making some small changes can positively impact everyday eating habits.
In order to see results, it is definitely not essential to drastically alter your eating habits. If you would like to commit to a wholesale change, that is OK but the main thing at first is to try to make sure that you are making more healthy eating choices. Eventually, you will see that you actually prefer to eat healthy foods after you have eaten that way for a while. As you continue your habit of eating healthier foods, you will find that you will not want to eat the old diet.
As you can see, it is not difficult to start to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to hainan chicken rice (from scratch) recipe. You can cook hainan chicken rice (from scratch) using 33 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to cook Hainan Chicken Rice (from scratch):
- Provide 1 Whole Chicken
- Use 2 cups White Rice (unwashed, not soaked)
- You need 30 g Garlic (minced)
- You need 40 g Ginger (1 knob)
- Get 40 g Spring Onions (3 stalks)
- Provide 1/2 Yellow Onion
- You need 3 Litres Water (for Stock)
- Prepare 0.5-1 cup Water (for Schmaltz)
- Provide 150 g Nai Bai (Baby Bok Choy)
- Provide as needed Cooking Oil
- You need as needed Sesame Oil
- Get as needed Salt (1 tsp)
- Provide Pickles (mix well in a bowl);
- Provide 1 pc Carrot (cut into matchsticks)
- Get 1 pc Radish (cut into matchsticks)
- Take 1 pc Cucumber (cut into matchsticks)
- Use 1/3 cup Rice Vinegar
- Take 2 tsp Sugar
- Provide 1/2 tsp Salt
- Use Chilli & Garlic Dip (blend in a Food Processor);
- You need 3 pc Fresh Red Chillies (deseed, rough chop)
- You need 30 g Garlic (rough chopped)
- Provide 2 Tbsp Cooking Oil
- Prepare 1/4 tsp Salt
- Prepare Spring Onion & Ginger Dip (mix in a bowl);
- Provide 30 g Spring Onion (minced)
- You need 20 g Ginger (minced)
- Use 1/4 tsp Salt
- Use Ice Bath Marinade (mix in a bowl);
- Use 3 Tbsp Fish Sauce
- You need 2 Tbsp Rice Vinegar
- Take 1.5 cup Stock
- Use 2 trays Ice
Steps to make Hainan Chicken Rice (from scratch):
- PICKLES; once you've cut the cucumber, radish and carrots into matchsticks, put them in a bowl and add 1/3 cup of rice vinegar, 2 tsp sugar and 1/2 tsp Salt. Mix well and serve in a saucer.
- SPRING ONION & GINGER DIP; Finely chop the Spring Onions, Ginger and then add 1/4 tsp Salt. Mix well in a bowl. In a saucepan, heat up 3 Tbsp of Cooking Oil until hot and then TURN OFF THE HEAT. Add the veggies to the oil and mix well. Serve it in a dipping bowl.
- CHILLI & GARLIC DIP; combine 3 fresh Red Chillies (deseeded), 30g of Garlic, 2 Tbsp of Cooking Oil and 1/4 Salt in a food processor or chopper extension and blitz until fine. Serve in a dipping bowl. FUN FACT; this is also a version of a Spicy Aioli Dip.
- BUTCHERING; A simpler way is to parboil the chicken and then debone it but then the cooking time will take too long. Instead, debone the entire chicken first; separate the bones, the extra skin and fats from the carcass, and the meat. Keep the skin on with the meat cuts and discard the head, the feet and the innards. SEASON the Chicken Meat with 1 tsp Salt and set aside.
- STOCK; In a stock pot, add 3 litre of water, yellow onion, 1 knob of Ginger, 3 stalks spring onion and chicken bones. Bring it to a boil and let it cook on a rolling boil for 10 minutes. Remember to skim off the scum from the surface.
- POACH; After 10 minutes, turn down the heat to a simmer (80 Celcius/180 Fahrenheit). Put in the chicken and cover with a lid. Poach the chicken meat for 10-15 minutes. To check whether the chicken is done, take a skewer and poke the thickest middle part. Place the skewer on your lips to test the heat. If it's hot then it's done. Remove and proceed to the Ice Bath.
- ICE BATH; Prepare a bowl with Ice, 1.5 cup Stock, Fish Sauce, Rice Vinegar and marinate the Chicken Meat for 20 minutes. The ice bath will shock the skin and give it a better texture as well as marinating the chicken.
- SCHMALTZ; Cut up the Chicken Skin into pieces. In a wok, heat up the chicken fats with with 1/2 cup water (or more) and cook until the liquid has turned yellow, the skins have browned, the water has evaporated and the fats are sizzling. Discard the skins and proceed to saute the garlic.
- SAUTE GARLIC & RICE; add 30g of Garlic into the pot with Schmaltz and fry it until fragrant. Then add 2 cups of White Rice. Mix well and toss for a minute.
- COOK THE RICE; add 2 cups of Stock in the rice pot with 1/4 tsp of Salt (2 pinches). Cook on low heat until all the moisture has left. When the liquid is gone, turn off the heat and comb the rice. Cover with a lid and let it rest for 10 minutes.
- BABY BOK CHOY; Discard the Bones, Yellow Onion, Spring Onions and Ginger from the Stock. Season the stock with 1/4 tsp of Salt. Blanch the Baby Bok Choy in the simmering stock for 30 seconds. Remove and set aside. The Stock can be served as soup accompanying the Chicken Rice.
- ASSEMBLY; Remove the Chicken from the ice bath, cut into serving pieces, brush with sesame oil and serve it on a plate. Serve the Rice in a serving bowl and garnish it with chopped spring onions. Pair the Chicken Rice with Pickles, Chilli & Garlic Dip, Spring Onion & Ginger Dip.
- Bless you and your house for reading this far 👍👍
If you find this Hainan Chicken Rice (from scratch) recipe useful please share it to your good friends or family, thank you and good luck.
