Hainanese Chicken Rice
Take the guessing out of the game by using sous-vide to make Hainanese Chicken Rice
Equipment
- Sous Vide
- Rice Cooker
- Electric chopper
Ingredients
Hainanese Chicjen
- 3 Chicken Thigh (Skin on, bone in)
- 2 finger Ginger (sliced)
- 2 stalks Scallions (cut to 2 inches)
- salt
- 1 tbsp vegetable oil
- 1 tbsp Shaoxing wine
Oil Rice
- Chicken fat
- 6 cloves Garlic (skin on)
- 1 thumb Ginger (sliced)
- 2 cups Jasmine Rice (washed, drained)
- 2 cups Chicken Stock
- 2 Bay leaves
- 2 Pandan leaves
Chili Sauce
- 6 cloves Garlic
- 1 thumb Ginger (roughly chopped)
- 3 Birds eye chili (Remove seeds to reduce the heat)
- 3 tbsp Lime Juice
- 4 tbsp Chicken stock (bring to a light boil)
- salt
- sugar
Instructions
Hainanese Chicken
- Cut off excess chicken skin and fat, set aside
- Soak chick in a salt water solution for 30 minutes
- Pat dry the chicken, generously salt to marinate
- Put chicken, sliced ginger, scallions, veg oil, and Shaoxing wine into a vacuum bag, seal
- Sous vide at 165F for 90 minutes
- Rest, debone. Smack with the flat of the knife to further tenderize the chicken before cutting.
Oil Rice
- Heat a little oil in a pan, add the chicken skin to render off some of the chicken fat
- Add garlic and sliced ginger, fry until fragrant, infusing the oil
- Add the drained jasmine rice, stir fry for 3 minutes to make sure every grain is coated with the infused oil
- Add chicken stock, bay leaves and pandan leaves, cook until it comes it a boil
- Remove the chicken skin, garlic cloves, ginger, pour everything else into the rice cooker and cook in normal mode
Chili Sauce
- Put everything into an electric chopper, blitz until everything is finely chopped and well mixed, adjust the salt and sugar according to taste