Chicken and Rice

We all love a healthy dish of chicken and rice...but there is a very specific kind that I think could end them all as one of the best in the game. I'm talking real deal Hainanese Chicken.

SUPPLIES USED:

Rice Cooker

Induction Cooktop


INGREDIENTS:

Chicken:

  • 1 whole chicken

  • Kosher Salt to taste

  • Water to cover

  • 4 inch knob ginger

  • 6 cloves garlic

  • 1 bunch green onion

  • 1.5 tbsp sesame oils

  • 1 oz dried shiitake


Rice:

  • 2.5 Tbsp vegetable oil

  • Excess fat from earlier, chopped

  • 4 cloves garlic, minced

  • 1 shallot, minced

  • 3 inch knob ginger, minced

  • Chicken skin of two thighs

  • 2 cups WASHED rice

  • 2 cups chicken broth from earlier


Chili sauce:

  • 3 Tbsp samball

  • 1 Tbsp sriracha

  • 1.5 Tbsp sugar

  • Juice and zest of 1 lime

  • 3 cloves grated garlic

  • 2 inch knob grated ginger

  • 2 Tbsp chicken poaching broth


Ginger Garlic Sauce:

  • 2 Tbsp oil

  • 2 Tbsp rice vinegar

  • 3 cloves garlic, finely chopped

  • 3 inch knob ginger, finely chopped

  • Pinch of salt


Seasoned Soy:

  • 1/3 cup dark soy sauce

  • 1 Tbsp honey

  • 1 Tbsp sesame oil


INSTRUCTIONS:

Method:

  1. Start by removing any excess skin or fat from the chicken. Place to the side.

  2. Cover the chicken with a lot kosher salt. Gently massage salt into the chicken.

  3. Rinse the chicken off completely.

  4. Place the chicken into a large pot and bring to a boil. Skim out any scum that floats to the top.

  5. Once boiling, reduce the heat to a gentle simmer. Add in green onions, garlic cloves (peeled), and a knob of sliced ginger. Season with salt and let simmer for 30 minutes. Optionally add shiitake mushrooms.

  6. While simmering, cut the excess skin and fat and place into a hot oiled medium pan set over medium.

  7. Let cook, stirring often, until all the fat has rendered. Remove skin from pan and chop finely.

  8. Add back to the pan and turn the heat to medium and add chopped ginger, minced shallot, and minced garlic. Season with salt and saute until softened.

  9. Add washed rice to the pan and cook over medium heat for 30 seconds, stirring often. Add all the rice to a rice cooker. Don’t cook until chicken is done simmering.

  10. If chicken is ready, remove and place into an ice bath to chill (do not throw away the broth).

  11. Rub the chicken down with sesame oil. Tent with foil and place to the side.

  12. Add broth to the rice before cooking in a rice cooker to cook.

  13. When the rice is finished, remove from the cooker, break down and slice up the chicken, plate and enjoy.


Sauce Methods:

  1. For the garlic chili, combine in a small bowl granulated sugar, hot broth, samball, sriracha, zest and juice of lime, grated garlic, and grated ginger. Whisk to combine.

  2. For the seasoned soy, combine in a small bowl soy sauce, honey, and sesame oil. Whisk to combine.

  3. For garlic ginger dressing, combine in a small bowl minced ginger, minced garlic, salt for taste, neutral tasting oil, juice of 1 lime, and rice vinegar. Whisk to combine.