Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, hainanese chicken rice 海南鸡饭 #chinesecooking. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Hainanese Chicken Rice 海南鸡饭 #chinesecooking is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Hainanese Chicken Rice 海南鸡饭 #chinesecooking is something which I have loved my entire life.
Easy Returns & Fantastic Gift Ideas For All Your Family - Why Not Treat Yourself Too? Save Time and Do Groceries Online Now. Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. It was created by immigrants from Hainan in southern China and adapted from the Hainanese dish Wenchang chicken.
To get started with this recipe, we have to first prepare a few components. You can cook hainanese chicken rice 海南鸡饭 #chinesecooking using 13 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Hainanese Chicken Rice 海南鸡饭 #chinesecooking:
- Prepare 2 kg whole chicken, 2 pcs @ 1kg
- Make ready 2 and 1/2 ltr water
- Prepare 150 gr ginger chopped
- Prepare 50 gr onion chopped
- Get 100 gr spring onion
- Take 50 gr coriander leaves (garnish in soup)
- Prepare 50 gr green chili (depends on yourself)
- Make ready 3 tbsp sesame oil
- Get 1 tbsp oil
- Get 2 cups rice
- Make ready Salt
- Get Pepper
- Prepare Chicken powder seasoning (optional)
Pour rice and Prima Taste pack into the rice cooker and mix. Order your next meal online from Jew Kit Hainanese Chicken Rice! Store Information. 家庭精选套餐 Jew Kit Family Set Meals. Introducing our new series of Family Set Meals!
Steps to make Hainanese Chicken Rice 海南鸡饭 #chinesecooking:
- Soak your whole chicken in water and 5 tbsp salt (brine) in a bowl overnight, keep in refrigerator. It gives good texture of chicken the next day.
- Debone your chicken, keep the breast and thigh aside. In this recipe, I use the chicken breast only. You may use the thigh as well or keep it for other recipes such as pan fried chicken thigh or minced chicken or in pasta sauce.
- Cook the chicken bone with enough water, you may add any vegetables such as carrot, rest spring onion, parsley stem (if you have, I always keep it). After boiling, simmer it for minimum 1 hour. Here is the picture which I have made the chicken stock the day before and deboned the chicken.
- While simmering your chicken, you may do other preparation, chopping onion, ginger, spring onion, green chili.
- Soak the rice in water for around 30 minutes. Strain it out. Keep it aside.
- Remove out the bone and strain the chicken stock. Keep it aside
- Get your rice pot, heat 1 tbsp oil and 1 tbsp sesame oil, add 50 gr onion, 2 tbsp chopped ginger, stir it for 2 minutes, add 2 cups of soaked rice. Stir it evenly. Add 4 cups of chicken stock. Boil it on the stove for 10 minutes, close the lid and turn off heat, let it steam.
- Prepare the chili condiment: mix the rest ginger, sliced spring onion, chopped green chili together, add 2 tbsp sesame oil, add salt, pepper, pinch chicken powder. Mix it well. Keep aside
- Boil the chicken stock. When it is boiled, add in the chicken breast. Let it boiled for 5 to 7 minutes and turn down the heat. Poach it for another 3 minutes. Check the doneness of chicken. Remove it out and slice it.
- Serve the soup, chicken and rice with the condiment. Garnish the soup and rice with fresh coriander leaves.
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