After battling through many conversations on the making of our local Hainanese chicken rice, I’ve decided to try out a couple of recipes before concluding the final version. This version is immersed into a cold water bath and the results did give a much crispier skin.
Without further ado, let’s get cooking.
For the chicken
- 1 x small free range chicken (kampong chicken)
- 3 slices of ginger
- 2 stalks of spring onion
- 2 teaspoons of sesame oil
- 4 tablespoon of salt
- Parsley for garnish
- Cold water with ice
For the rice
- 5 cloves of garlic (minced)
- 1 tablespoon of ginger (grated)
- 2 stalks of pandan leaves (tied in a bundle)
- 2 bowls of Jasmine Thai rice
- Chicken fats (from the chicken)
- 2 bowls of chicken stock (from the chicken)
- 2 tablespoons of vegetable oil
For the chilli sauce
- 8 red chillies
- 2 limes
- 3 cloves of garlic
- 1/2 vegetable stock cube
- 1 teaspoon of palm sugar (or white sugar)
- 1 cup of water
For the chicken :
- Bring a pot of water to boil (enough water to cover the whole chicken). Add 2 tablespoons of salt to water.
- Rub the chicken thoroughly (inside and outside) with salt. This is to remove impurities and makes the skin smoother. Rinse when it’s ready.
- Remove chicken fats and set aside.
- Stuff the ginger and spring onions into the chicken cavity.
- When the water is boiling, dip the chicken in and out of the water 2-3 times. (this is to sear the chicken meat to prevent from drying while it is cooking)
- Immerse the chicken into pot and let simmer on low heat for 10 minutes.
- Turn off fire and continue to let simmer for another 25 minutes.
- Get ready a pot of cold water with ice.
- Transfer the chicken from the pot to the cold water with ice and let it bathe inside for another 10 minutes (this process is to stop the chicken from cooking further)
- Rub sesame oil all over chicken.
- Once ready, debone the chicken accordingly.
For the rice :
- Soak Jasmine Thai rice for 20 minutes and let drain for 20 minutes.
- In a frying pan, add oil, chicken fats ginger, garlic and rice. Stir fry gently over small fire.
- Transfer all ingredients to a rice cooker.
- Add chicken stock to rice cooker.
- Add pandan leaves.
- Start rice cooker.
For the chilli :
- Add stock to 1 cup of water and add sugar. Bring to a light boil and let cool.
- In a blender, add all ingredients and blend.
P/S : You can also add white cabbage and dried ikan bilis to the remaining chicken stock to create a flavourful and light soup as a side dish.
Hope you enjoy this recipe 😉