Hainanese Chicken

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Hainanese Chicken

Ingredients

Poached Chicken

  • 1.5kg whole chicken
  • 3.5L water
  • 4 - 5 slices ginger
  • 2 spring onions
  • 1/2 tbsp salt

Chicken Rice

  • Reserved chicken fat
  • 4 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 3 cups jasmine rice, washed
  • 3.5 cups chicken poaching broth
  • 2 tsp salt

Fried Garlic Soy

  • 60ml vegetable oil
  • 4 medium cloves of garlic, minced finely
  • 1 - 2 chilli, finely sliced
  • 125ml light sauce

Ginger + Spring Onion Oil

  • 2 spring onion, finely chopped
  • 1 thumb piece ginger, finely grated
  • 1 tsp salt
  • 100ml vegetable oil
  • 1 tbsp sesame oil

Chilli Sauce

  • 4 cloves garlic, finely grated
  • 1 thumb piece ginger, finely grated
  • tbsp caster sugar
  • 4 tbsp siracha
  • 1 tbsp lime juice
  • 2 - 3 tbsp chicken poaching broth
  1. Remove chicken from the fridge about 1 hour before cooking to bring down to room temp. Slice off any excess fat and set aside. Pat the chicken dry and exfoliate the skin with salt to give that light sheen ten rinse to remove. Fill a port with water, ginger, spring onion and salt and place over high heat. Bring to a boil then carefully lower the chicken into the water, breast side up. Once boiling again, turn the heat down to a simmer and let cook for 30 minutes with the lid ajar. Turn the heat off and cover with a lid completely and let sit for a further 30 minutes. Dunk the chicken into an ice bath and let sit for 10 minutes. Scoop out ginger and spring onion from the broth.
  2. To cook the rice, place a port over medium heat and add the chicken fat. Cook until the fat has rendered. Add the minced garlic and shallot and cook until fragrant, about 1 minute followed by the jasmine rice. Cook, stirring for about two minutes then add chicken broth and salt. Bring to the boil then reduce the heat to a simmer and cover with a lid to cook for 20 minutes. Turn the heat off and let sit for a further 10 minutes. Serve with chicken and 3 sauces.
  3. To make fried garlic and soy, heat vegetable oil in a small pan over medium-low heat. Add in minced garlic and cook until fragrant and golden, about 5 minutes. Stir if required to avoid edges from browning to much. Remove from heat and transfer to a small bowl. Mix in remaining ingredients.
  4. To make the ginger and spring onion sauce, place spring onion, ginger and salt into a heat proof bowl. Heat oil in a small pan until smoking then pour over to sizzle. Mix in sesame oil.
  5. To make the chilli sauce, combine all ingredients in a small bowl.