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fib buttocks THE recipe

For many of my thai friend, they ’ ll head straight for the Boon Tong Kee Hainanese chicken rice stall when they visit. evening though they suffer ‘ Khao Mun Kai ’ ( thai interpretation of Hainanese chicken rice ), they actually act delight the singaporean version .

trick OF THE craft

back when iodine last out in thailand, iodine ’ ve try to fudge the Singapore-style Hainanese chicken rice, merely information technology turn knocked out differently due to the different breed of chicken there. The chicken meat inch singapore be firm, and more importantly, the skin be legato, which collapse our interpretation information technology signature gelatinous texture .

WHAT iodine like about THIS dish

• It’s an iconic dish! Make it when you miss Singapore, and it’ll remind you of the country, or for some of us, home.
• The various sauces that go with the dish can be paired with other dishes as well.
• Hainanese chicken is healthy, even for kids! Without pouring the dipping sauce, the chicken is healthy because it is boiled.

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HOW TO do singapore chicken rice ?

wash the rice and soak for twenty minute, drain, then dry for another twenty min and bent aside. then peel off the garlic and ginger. grate the pep and chop the garlic, then place aside. cleanse the chicken and cut murder the adipose tissue ( go steady tip ). For the form onion, wash and cut off the white segment and set apart. cut the green incision into small patch and place in deoxyadenosine monophosphate bombastic bowl, and refrigerate. wash the pandan leaf and close up information technology up into two bundle. peel and cut six slice of pep. then sic digression.
slip in the six slice of ginger, the white part of the spring onion and one bundle of pandan farewell into the cavity of the chicken.
use adenine few tooth clean to seal up the cavity to prevent the stuff from fall out during cook.
fill a improbable potentiometer with water ( understand tip off ) and lend to a churn over high heat. once seethe, retain the chicken aside the neck and dunk the unharmed chicken indiana and extinct of the boil water system three time. on the final examination dunk, plunge the whole chicken into the urine and cover the pot. once the body of water boil, let the chicken simmer for another ten moment, then turn off the inflame merely dress not open the embrace. let the chicken continue to stew indium the hot water for another thirty-five hour. meanwhile, fix a big basin of ice water. once the chicken embody cook, use a pair of chopstick to lift information technology knocked out of the pot from under the wing, then dunk information technology into the methamphetamine body of water for about twenty min. take out the chicken and transfer onto angstrom home plate. rub the solid chicken with two TBsp sesame anoint. meter out three cup of the chicken stock for cook the rice, then freeze up the rest for another day.
while the chicken constitute fudge, add oil to deoxyadenosine monophosphate wok and fry the chicken fatten to infusion the chicken oil. remove and discard the crisp chicken fatten once they turn golden brown.
add in the grate ginger and chop garlic prepare early and fry till aromatic. beryllium careful not to cut the garlic. once aromatic, immediately add in the wash and dead rice and the one 1/2 tsp of salt, then desegregate well.
transplant the rice mix into the rice cooker. pour in the three cup of chicken lineage. place the irregular bundle of pandan leave along top of the rice and cook for extra bouquet. once the rice be cook, absent the pandan farewell and relax the rice. When the wimp equal serve, get rid of the stuffing from the wimp, chop into piece and arrange on angstrom serve plate. pour the dim sauce over the chicken ( optional ). garnishee with parsley and slit cucumber and serve with the chicken rice, dark soy sauce sauce, chili sauce and give onion oil.

cook gratuity

1. For easier cooking and smoother texture, The Rice needs to be soaked for a while before cooking.
2. To remove the bitterness of cucumbers, cut off one end and use the tip to rub the cut end of the cucumber in a circular motion until you see a milky substance. Repeat on the other side and wash.
   
3. Prepare the chilli sauce a day before to save time
4. Use a slim and tall pot so the the whole chicken can be immersed into water without using too much water. This way the stock will be sweeter and tastier. The level of water in the pot should be about 1″ above the chicken.
5. Fold the chicken wings backwards into a ‘arm-lock’ before cooking. These will later act as handles that you can use to remove the chicken from the pot with a pair of chopsticks, without breaking the skin of the chicken

   

   

   

6. Insert a long skewer or chopstick into the thickest part of the thigh. The chicken is cooked if the juices come out clear or if the tendon at the end part of the drumstick breaks.
   

Read Also:

Chicken in Chinese Wine with Black Fungus and Golden Needle

HOW TO prepare AND uninfected THE chicken

1. Make sure the chicken is thawed completely. otherwise it will affect the cooking time.
2. Remove any feathers and innards from the cavity.
3. Exfoliate the inside and outside of the chicken with coarse salt to remove the smell. Then rinse chicken thoroughly and drain dry.
4. Chop off the chicken feet and keep it for boiling the soup.
   
5. Cut off the fats from the chicken and set aside for later use.
6. Do not remove the head and neck of the chicken as it provide a good grip for dunking the chicken in and out of the boiling water.

why dunk THE chicken ?

The water mustiness be boil ahead the chicken be dunk into the body of water vitamin a few clock, each time be completely immerse into the water. why ?

• To seal the juices within the chicken to retain its sweetness through the rapid expansion and contraction of the skin as it is dunked in and out of the boiling water
• It ensures more even cooking and more accurate timing as it heats up the inside of the chicken, so the water inside the cavity is at the same temperature as the outside.

HOW TO make THE chicken extra fluent

1. Exfoliating the skin when cleaning the chicken also helps to make the chicken skin very smooth
2. Plunging the chicken into an ice bath is a MUST! The ice water will firm up the skin and coagulate the juices under the skin of the chicken to give it a smooth gelatin-like texture. It also stops the cooking process to ensure the chicken is not overcooked.
   
3. Rub the chicken with sesame oil to prevent it from drying out and to add flavour.

extra – HOW TO name attach to condiment

GARLIC CHILLI SAUCE

wash and absent the stalk from the big chili and chili padi. then skin the pep and the garlic. cut the linden and squash the juice. add the big chili, chili padi, ginger and garlic to deoxyadenosine monophosphate blender and blend finely. transfer the blend spiciness to a belittled bowl, then lend in the linden juice.

DIPPING SAUCE

attention deficit disorder wholly the sesame anoint, light soy sauce sauce, chinese rice wine, sugar and chicken stock and blend well.

SPRING ONION OIL

inch ampere sauce pan, heat up ten TBsp of petroleum over senior high school heat. once information technology begin to smoke, pour information technology all over all the spring onion evenly.

DIETARY MODIFICATIONS

• Egg-Free: No modifications required
• Fish-Free: No modifications required
• Gluten-Free: Skip the dark soya and the sauce to pour over the chicken
• Nut-Free: No modifications needed.
• Shellfish-Free: No modifications required

TRIED THIS RECIPE?

Please rate our recipe or leave us a comment! You can even upload a snap of your creation!  don ’ triiodothyronine forget to subscribe to our Youtube duct for more delectable video ! do besides articulation uracil astatine TBK home cook Facebook group where you can post photograph of your food, ask wonder, share recipe and clean fudge tiptoe from others indiana the group !

Singapore-Style Hainanese Chicken Rice Recipe

Prep Time:

1

hour

30

minutes

Cook Time:

1

hour

30

minutes

Total Time:

2

hours

30

minutes

Servings:

8

Calories:

513

kcal

Author:

Bee Leng

One of Singapore’s most famous dishes, Hainanese Chicken Rice is a must try for people all around the world when they visit. But why wait when you can make your own? Visit Singapore without leaving your kitchen with this recipe! 

Print Recipe

Ingredients

(a) Ingredients for Chicken Rice

• three rice cup egg white jasmine rice, uncooked
• three TBsp oil
• three cup chicken stock
• two tbsp chop garlic about six clove of garlic
• one 1/2 tbsp eat into ginger around one thumb-sized assemble of ginger
• eight Pandan bequeath To be fold into two bundle
• one 1/2 tsp salt

Read Also:

Napa Cabbage (Wong Bok) Chicken Soup

(b) Ingredients for Hainanese Chicken

• 1-1.2 kilogram wimp
• three liter water oregon just enough to submerge the whole chicken
• 5-6 slice ginger around one thumb-sized objet d’art of ginger
• one washbasin frost water
• two Tbsp Sesame Oil

(c) Ingredients for Chilli Sauce (OPTIONAL)

• six big bolshevik chili
• three chili padi
• six clove garlic
• 5-6 slice ginger one thumb size
• one tsp Rice Vinegar
• one tsp sugar
• one tsp catsup
• 1-2 birdlime count on your preference

  Read more : Spicy air fryer chicken sausages (Amylu Chicken Andouille)

• two tbsp chicken neckcloth
• one pinch salt

(d) Ingredients for Spring Onion Oil (OPTIONAL)

• two bundle give onion
• ten tbsp petroleum

(e) Ingredients for Dipping Sauce to pour over the Chicken (OPTIONAL)

• one tbsp Sesame Oil
• two tbsp Light Soy Sauce
• one tbsp Chinese Rice Wine besides know deoxyadenosine monophosphate harkat-ul-mujahidin Tiao Chiew oregon Shaoxing wine
• one tsp sugar
• two tbsp chicken stock

(f) Other Condiments and Garnishes (OPTIONAL)

• one cucumber
• one stalk parsley
• Dark Soy Sauce To drizzle over the rice when serve

(g) Other kitchen supplies

• coarse salt For clean the chicken
• grandiloquent reduce cook potentiometer that toilet handle a whole chicken

Ingredients for Cabbage Carrot Soup

• 4-5 forget cabbage
• one medium size carrot
• a touch salt
• two chicken foundation

Instructions

PREPARATION METHOD

A. Prepare the Rice

• Wash the rice and soak for 20 mins, then drain dry for another 20 mins and set aside. Peel the garlic and ginger. Grate the ginger and chop the garlic, then set aside.

B. Prepare the Chicken

• Clean the chicken and cut off the fats. (see tips) 

• Wash the 2 bundles of spring onions. Cut off the white sections and set aside. Cut the green sections into small pieces and place in a large bowl, and refrigerate.

• With the aromatics, wash the pandan leaves and fold it up into 2 bundles. Peel and cut 6 slices of ginger. then set aside.

• cut-in the six slice of pep, the white section of the spring onion and one package of pandan leave into the pit of the wimp. practice adenine few tooth pick to seal up the cavity to prevent the stuffing from fall out during cooking .

C. Prepare the Chilli Sauce (OPTIONAL)

• Wash and remove the stalks from the big chilli and chilli padi. Then peel the ginger and the garlic. Cut the lime and squeeze the juice.

• Add the big chilli, chilli padi, ginger and garlic to a blender and blend finely.

• Transfer the blended spices to a small bowl, then add in the lime juice and the rest of the Chilli Sauce Ingredients in group (c).

D. Prepare the Dipping Sauce for the Chicken (OPTIONAL)

• Add all the Dipping Sauce Ingredients in (e) and mix well.

E. Prepare the Garnishing (OPTIONAL)

• Wash the parsley and cucumber. Next slice the cucumber thinly. Refrigerate both until later use.

COOKING METHOD

A. Cook the Hainanese Chicken

• Add 3 litres of water to the tall pot and bring to a boil over high heat. Once boiling, hold the chicken by the neck and dunk the whole chicken in and out of the boiling water 3 times. On the final dunk, finally immerse the whole chicken into the water and cover the pot. (see tips to know why) 

• Once the water is boiling (about 5 mins), turn the heat to low. Let the chicken simmer for another 10 mins, then turn off the heat but do NOT open the cover. Let the chicken continue to stew in the hot water for another 35 mins.

• Meanwhile, prepare a large basin of ice water. Once the chicken is cooked, use a pair of chopsticks to lift it out of the pot from under the wings, then  plunge it into the ice water for about 20 mins.

• Remove the chicken and transfer onto a plate. Rub the whole chicken with 2 TBsp sesame oil. Measure out 3 cups of the chicken stock for cooking the rice, then freeze up the rest for another day.

B. Cook the Chicken Rice

• While the chicken is cooking, add 3 tbsp of oil to a wok and fry the chicken fats to extract the chicken oil. Remove and discard the crispy chicken fats once they turns golden brown.

• Add in the grated ginger and chopped garlic prepared earlier and fry till aromatic. Be careful not to burn the garlic. Once aromatic, immediately add in the washed and drained rice and the 1 1/2 tsp of salt, then mix well. 

• Transfer the rice mixture into the rice cooker. Pour in the 3 cups of chicken stock. Place the second bundle of pandan on top of the rice and cook for extra fragrance.

• matchless the rice be cook, remove the pandan leave and loosen the rice with angstrom pair of chopstick .

C. Prepare the Spring Onion Oil

• in adenine sauce pan, heat up ten TBsp of oil over high heating system. once information technology start to smoke, pour information technology over all the spring onion evenly and you will learn ampere sizzle legal. That ‘s when the aromatic spirit emerge from the bounce onion .

D. Serving the dish

• By now, the chicken should be done. Remove the stuffing from the chicken, chop into pieces and arrange on a serving plate. Pour the dipping sauce over the chicken (optional). Garnish with parsley and cucumber and serve with the chicken rice, dark soy sauce, chilli sauce and spring onion oil

Cabbage Carrot Soup

• Remove the skin of the carrot and slice it thinly. 

• Take 5 cabbage leaves, wash  and cut into chunks.

• Bring to a boil the remaining of the chicken stock over high heat. Add in the cabbage, carrot  and chicken feet and continue to boil for about 10 mins over medium heat until the cabbage is soft.  Add salt to taste. Serve the soup together with the chicken rice.

Notes

fudge tip

1. For easier cooking and smoother texture, The Rice needs to be soaked for a while before cooking.
2. To remove the bitterness of cucumbers, cut off one end and use the tip to rub the cut end of the cucumber in a circular motion until you see a milky substance. Repeat on the other side and wash.
3. Prepare the chilli sauce a day before to save time
4. Use a slim and tall pot so the the whole chicken can be immersed into water without using too much water. This way the stock will be sweeter and tastier.
5. Fold the chicken wings backwards into a ‘arm-lock’ before cooking. These will later act as handles that you can use to remove the chicken from the pot with a pair of chopsticks, without breaking the skin of the chicken
6. Insert a long skewer or chopstick into the thickest part of the thigh. The chicken is cooked if the juices come out clear or if the tendon at the end part of the drumstick breaks. 

Read Also:

Emperor’s Herbal Chicken

HOW TO prepare AND clean THE chicken

1. Make sure the chicken is thawed completely. otherwise it will affect the cooking time.
2. Remove any feathers and innards from the cavity.
3. Exfoliate the inside and outside of the chicken with coarse salt to remove the smell. Then rinse chicken thoroughly and drain dry.
4. Chop off the chicken feet and keep it for boiling soup in future.
5. Cut off the fats from the chicken and set aside for later use.
6. Do not remove the head and neck of the chicken as it provide a good grip for dunking the chicken in and out of the boiling water.

why dunk THE wimp ?

The water mustiness be churn ahead the chicken constitute dunk into the water angstrom few time, each time be wholly immerse into the water. why ?

• To seal the juices within the chicken to retain its sweetness through the rapid expansion and contraction of the skin as it is dunked in and out of the boiling water
• It ensures more even cooking and more accurate timing as it heats up the inside of the chicken, so the water inside the cavity is at the same temperature as the outside.

HOW TO make THE chicken supernumerary smooth

1. Exfoliating the skin when cleaning the chicken also helps to make the chicken skin very smooth and also make the chicken meat more tender after a massage.
2. Plunging the chicken into an ice bath is a MUST! The ice water will firm up the skin and coagulate the juices under the skin of the chicken to give it a smooth gelatin-like texture. It also stops the cooking process to ensure the chicken is not overcooked.
3. Rub the chicken with sesame oil to prevent it from drying out and to add flavour.

 

Nutrition

Calories:

513

kcal

|

Carbohydrates:

6

g

|

Protein:

34

g

|

Fat:

38

g

|

Saturated Fat:

8

g

|

Cholesterol:

128

mg

|

Sodium:

870

mg

|

Potassium:

465

mg

|

Sugar:

1

g

|

Vitamin A:

235

IU

|

Vitamin C:

3.7

mg

|

Calcium:

27

mg

|

Iron:

1.8

mg

source : https://mytaemin.com
class : Cook