hainanese chicken rice.
Ingredients:
chicken & broth:
1 whole chicken.
water.
kosher salt.
4” knob ginger.
6 cloves garlic.
6 spring onions.
1 tbsp sesame oil.
3-4 dried shiitake mushrooms.
optional: 1/2 tbsp monosodium glutamate (msg).
rice:
1.5 cups jasmine rice.
2.5 cups chicken broth.
2 tbsp rendered chicken fat.
2 tbsp peanut oil.
1 shallot, minced.
4 garlic cloves, minced.
optional: 1-2 pandan leaves.
ginger chili sauce:
3” ginger, peeled.
6 garlic cloves.
4-5 birds eye chillies, stems removed.
1.5 tbsp rock sugar/palm sugar.
3-4 tbsp chicken broth.
1-2 tbsp rendered chicken fat.
1 tbsp dark soy sauce.
1 lime, juiced and zested.
kosher salt.
cucumber salad:
1 English cucumber, sliced.
kosher salt.
white sugar.
1.5 tbsp rice vinegar.
1 tsp sesame oil.
1 tsp spicy chili crisp.
1 tsp chili powder.
3-4 tbsp roasted cashews, chopped.
herbs: (mint, coriander, nigella seeds.)
Equipment:
large pot, big enough to fit the chicken with water.
mortar and pestle or a food processor.
rice cooker.
wire rack & sheet tray.
Yield:
1 whole cooked chicken, rice and broth.
about 1/2 cup of ginger chili sauce.
Delicate poached chicken, savory, clean broth, rich, aromatic rice, and a spicy chili sauce.
Execution:
trim & season the chicken.
Remove any excess fat or skin off the chicken and set aside, season the entire bird generously with kosher salt, and begin massaging the chicken to exfoliate the skin. Messaging the skin well with salt will result in a smoother more gelatinous texture on the finished product.
Add the chicken to a pot, fill the pot with cold water and then drain the water to remove any excess blood/impurities. Add the chicken to the pot and add cold water until the chicken is fully submerged, add spring onions, garlic, ginger, shiitake mushrooms, a sprinkle of salt and msg.
Bring the water up to a light boil on medium-high heat then reduce the heat to low and bring to a gentle simmer for 30-45 minutes or until the chicken is fully cooked through, (an instant read thermometer placed into the thickest part of the breast should read 150°F), remove the chicken from the pot and place into a large bowl filled with ice water.
Tip: generously season the ice bath with salt.
Remove the chicken from the ice bath after 5 minutes, place the chicken onto a wired rack and brush with sesame oil, loosely cover the chicken with a sheet of aluminum foil.
Reserve and strain cooking liquid.
2. rendered chicken fat.
While the chicken is cooking, add the excess fat/trim of the chicken into a small saucepan and add about 1/4 cup of water.
Bring the heat to a simmer over medium heat and let cook until all the water has evaporated, reduce the heat to low and keep cooking until the skin is golden brown and most of the fat is rendered.
Strain the fat and set aside, cut the chicken skin into small 1/2cm chunks and set aside as well.
3. rice.
Wash the jasmine rice and set aside.
Add the chicken fat and peanut oil to a sauté pan, heat over medium heat and add the garlic cloves and shallot, allow the shallots and garlic to cook until lightly browned and fragrant.
Add the rice and toast, while stirring constantly, for 1-2 minutes or until aromatic, turn off the heat and add to a rice cooker, add the reserved chicken broth and pandan leaves. Season with a pinch of kosher salt and let cook. (If you do not have a rice cooker; add the broth to the pan, bring to a boil, cover and reduce the heat to low and let cook for about 10-15 minutes or until the rice is cooked.)
4. ginger chili sauce.
Using a mortar and pestl/food processor add the birds eye chillies, ginger, garlic, pinch of salt and palm sugar, pound until you form a paste, add the rest of the ingredients and season to taste.
5. cucumber salad.
Combine all the ingredients together, season to taste.
6. serve.
Break down the chicken removing the breast, legs and wings, pick off any meat on the chicken carcass and discard.
Serve the chicken with a side of rice, ginger chili sauce and a bowl of broth.