Hawker-Style Hainanese Chicken Rice!

Hawker-Style Hainanese Chicken Rice!

[Music] so [Music] [Music] so [Music] so [Music] oh [Music] so [Music] my [Music] so [Music] [Music] [Music] [Music] uh [Music] [Music] uh [Music] [Music] [Music] [Music] so [Music] [Music] you

Tasty hawker-style Hainanese chicken rice you must try at home! The rice itself is enough of a reason to make this dish, so good! Join us for more cinematic cooking! https://bit.ly/3mVCq78

IG: https://www.instagram.com/makitchen9

🔥 10% OFF BOBA, BAO, & DUMPLINGS MERCH w/ code – MAKITCHEN10
https://www.etsy.com/shop/lmakdesigns

HAINANESE CHICKEN RICE – 4-5 servings
==========
3 – 4 lb Whole Chicken
1 Bunch Spring Onion
1″ Knob Ginger
Unsalted Chicken Stock or Water (I highly recommend you use pre-made chicken stock!)
*Enough to cover the chicken. It’s ok if the chicken isn’t fully submerged. The steam will cook the chicken breasts.
20g Kosher Salt per Liter of Chicken Stock/Water + 1/2 tsp msg per Liter if using water.

Brine
1/3 Cup Kosher Salt
Water to Rinse
Boiling Water to tighten the skin

Rice
3 Cups Jasmine Rice
4 TBSP Chicken Fat
8 Garlic Cloves (bashed)
2 Large Shallots (roughly chopped)
1/2″ Knob Ginger (thick slices)
3 Cups + 6 TBSP Chicken Broth (from cooking chicken)
*1 cup + 2 tbsp for every 1 cup of rice
A bundle of Pandan Leaves

Soy Dressing
1/4 Cup Light Soy Sauce
2 TSP Sesame Oil
1 TBSP Rendered Chicken Fat
1 TSP Sugar

Chili Sauce
6 Red Chilies (de-seeded)
*Control the spice level by leaving in the seeds or adding a few bird’s eye chilis (3:2 ratio)
1″ Knob of Ginger
8 Garlic Cloves
1 TSP White Vinegar
3 TBSP Tangerine Juice (1 tangerine)
Pinch of Kosher Salt
2 TBSP Chicken Broth (from cooking chicken)
1 TSP Sugar

Garnish
De-seeded Cucumber
Spring Onion

Instructions
Rub the chicken with kosher salt until the skin is smooth and slippery.
Rinse the salt off with water.
Cut off any chicken fat located around the butt & neck areas. Set aside for the rice and soy dressing.
If you’re not using a giant pot to cook the chicken, boil a kettle of water and slowly pour it all over the chicken and into the cavity.
This process will tighten the chicken skin and will help us create that gelatinized skin we all love in Hainanese chicken.
Stuff the chicken cavity with a bunch of spring onions and ginger.

If you’re using a big pot, you can simply bring the pot of chicken stock/water to a boil and dip the chicken in a few times before fully submerging.
I used a pot that was just big enough to fit a 3.5lb chicken which only required ~3 cups of liquid.
Make sure the liquid is boiling before you fully submerge the chicken.
Cover the pot with a lid, bring it back up to a boil, turn the heat down to a bare simmer, and cook for 30-35 minutes.
A 3-3.5 lb chicken will take 30-35 minutes, 3.5-4.5 lb chicken ~35-40 minutes.
Prepare an ice bath.
To see if the chicken is done cooking, cut into the thickest part of the thigh.
If the juices run clear, the chicken is ready. If there is still blood, it’ll need a few more minutes.
Submerge the cooked chicken into an ice bath for at least 15 minutes, rotating every few minutes if it’s not fully submerged.
This will stop the cooking process and is the final step to creating the gelatinized chicken skin!
Drain on a wire rack and lightly brush on some sesame oil.
Serve at room temperature. You can reheat it for 1-2 minutes but run the risk of drying out the meat.

Wash and drain the Jasmine rice.
Render out the 4 tbsp of chicken fat until the solids become nice and crispy.
If you don’t have enough chicken fat, add some sesame oil and vegetable oil.
Pan-fry the ginger, garlic, and shallots until fragrant. 1-2 minutes.
Some recipes call for pan-frying the rice too but it’s not necessary if you thoroughly mix the rice later.
Add 3 Cups + 6 TBSP of the chicken broth to the rice. We’re using the chicken broth we cooked the chicken in!
The broth should be seasoned enough that you don’t need to add any more salt to the rice.
Add the aromatics & oils to the rice and mix thoroughly.
Add a bundle of pandan leaves.
Cook according to rice cooker instructions.
Remove all the aromatics and give the rice a mix to fluff it up. Keep warm.

Blend all the chili sauce ingredients together until smooth. Set aside.
Calamansi is normally used instead of tangerine juice but it’s not commonly found here in the states.
Combine the soy dressing ingredients. Set aside.

Remove the wings and thighs from the chicken.
Chop off the back and carefully remove the breast bones.
Chop into bite-sized pieces.
Serve on top of a bed of cucumbers.
Spoon on some soy dressing.
Garnish with spring onions.
Serve with a bowl of chicken rice and a side of chili sauce.
————————————————–
📸 tech
Camera Body: Canon EOS RP
https://amzn.to/3aOLLu1
Lens: Canon RF 24-105mm f/4L IS USM
https://amzn.to/3n0GuSm

🎵 music
“Blessed” by ThatSoundsChrispy
https://thatsoundschrispy.com/beat/blessed-5467549
ThatSoundsChrispy Channel
https://youtube.com/c/ThatSoundsChrispy
Instagram: @ that_sounds_chrispy

music by City Girl
Twitter ► https://twitter.com/citygirltime
Bandcamp ► https://city-girl.bandcamp.com/
Spotify ► https://spoti.fi/2z9NHL6

#hainanesechicken #chickenrice #hawkerfood