Hainanese Chicken
Source: 1, 2, 3
1 whole chicken (3.5 lbs, 1.8kg), preferably organic
kosher salt
4'' section of fresh ginger, in 1/4'' slices
2 stalks green onions, cut into 1" sections (both the green and white parts)
1 teaspoon sesame oil
3 cloves of garlic
FOR THE RICE
2 tablespoon chicken fat or 2 tbsp vegetable oil
3 cloves garlic, finely minced
1'' section of ginger, finely minced
3 shallots, minced
2 cups long-grain uncooked rice, washed
2.75 cups reserved chicken poaching broth
1/2 teaspoon sesame oil
1 teaspoon kosher salt
FOR THE CHILI SAUCE
1 tablespoon lime juice
2 tablespoon reserved chicken poaching broth
2 teaspoon sugar
4 tablespoon sriracha chili sauce
4 cloves garlic
1'' ginger
a generous pinch of salt, to taste
Directions:
Overcooked it because the juices were red when the breasts were 155 :\ Probably not make it again, it was alright. The rice is flavorful and the stock (+ a dash of chicken stock base) is yummy, like chicken soup. Maybe will make instead of chicken soup in the future.
Hawaii recipe
https://foodbycherie.wordpress.com/2015/05/03/steamed-chicken-with-ginger-and-spring-onion-sauce/
1 whole chicken (3.5 lbs, 1.8kg), preferably organic
kosher salt
4'' section of fresh ginger, in 1/4'' slices
2 stalks green onions, cut into 1" sections (both the green and white parts)
1 teaspoon sesame oil
3 cloves of garlic
FOR THE RICE
2 tablespoon chicken fat or 2 tbsp vegetable oil
3 cloves garlic, finely minced
1'' section of ginger, finely minced
3 shallots, minced
2 cups long-grain uncooked rice, washed
2.75 cups reserved chicken poaching broth
1/2 teaspoon sesame oil
1 teaspoon kosher salt
FOR THE CHILI SAUCE
1 tablespoon lime juice
2 tablespoon reserved chicken poaching broth
2 teaspoon sugar
4 tablespoon sriracha chili sauce
4 cloves garlic
1'' ginger
a generous pinch of salt, to taste
Directions:
- Set a pot of water to boil. Salt it.
- Chop up the green onion into 3" pieces
- Slice the ginger into 1/8" thin slices
- Dice the 3 shallots
- Clear them off to the side
- Clean the chicken, remove the giblets, and stuff with ginger, green onions, and garlic
- When the water boils, put in the chicken.
- Cook for 30 minutes
- Meanwhile, brown the garlic and shallots.
- Rinse the rice out and add it to the garlic and shallots. Stir for 30s then pour into the rice cooker.
- Pull out when the breasts are at 160 degrees, even if the juices are red. Cut open to check.
- Reserve stock and use 2.75 cups for the rice. Add in a dash of the chicken stock base to the stock.
- Blend the chili sauce ingredients. I'd use a little more sugar next time.
Overcooked it because the juices were red when the breasts were 155 :\ Probably not make it again, it was alright. The rice is flavorful and the stock (+ a dash of chicken stock base) is yummy, like chicken soup. Maybe will make instead of chicken soup in the future.
Hawaii recipe
https://foodbycherie.wordpress.com/2015/05/03/steamed-chicken-with-ginger-and-spring-onion-sauce/