Hainanese Chicken Rice Recipe

Hainanese chicken is a typical dish adored all over Asia and served at room temperature, the chicken is wonderfully silky. But the rice is the actual star of the recipe, done in the broth from poaching the chicken, served with a mixture of three spices. It takes time because of the multiple preparations of items but it will take your tastes to the next level. After preparing it you’ll get a silky chicken and a bowl of savory rice. Chicken Pho is also a must-try recipe.

Ingredients

My chicken teriyaki recipe is a must-try that your family will love.

Directions to Prepare Hainanese Chicken

Dipping Sauces:

• Put the ginger, white pepper, scallions, salt, and sesame oil in a heat-resistant bowl. Mix to combine.
• Start by heating a saucepan on medium heat add the oil and heat for 2-3 minutes until you see some fumes coming off the oil. And the oil needs to be hot. Then take the pan off the heat.
• Add the hot oil carefully and slowly to the scallion mixture in the bowl. The hot oil will crackle as the oil hits the ingredients so apply extreme precautions when pouring the hot oil.
• After adding the hot oil, stir it very well with the mixture in the bow and then set it aside to let it cool and when it’s on room temperature, put it in the refrigerator.
• Mix the light brown sugar, rice wine vinegar, bean sauce, and sambal olek all together and stir well to dissolve the sugar.
• Set it aside or keep it in the refrigerator until ready to serve with the chicken.

Making the Chicken:

• Slow cooking is the key to Hainanese chicken in an aromatic mix of custom Chinese flavors such as garlic, ginger, and Shaoxing wine.
• The long slow cooking lets the chicken discharge its flavors into liquid, producing a rich stock for cooking the rice.
• I love to use a cast iron enamel Dutch oven for this process because you don’t need to adjust the heat constantly and it also circulates the heat in a better way and can be kept at a low cooking for a long time.
• The chicken will lightly simmer for about 40 minutes, and then you can flip the chicken upside down to cook from the other side.
• To get the juicy delicious chicken breasts, the key is to let the chicken cook off heat, while the prolonged heat in the steaming bath makes sure it’s simply cooked evenly.
• When your chicken is ready, you remove it from the oven set aside, and cover the bowl to make sure that the Hainanese chicken is kept warm.

Making the Rice:

• Rice cooking for the Hainanese chicken recipe is quite simple.
• The real thing is the water because I used the water in which the chicken was deeply cooked and it became a richly flavored chicken stock, infusing each grain of rice with the savory aromas of chicken. 
• I used jasmine rice in this but you can use any type of your taste or choice and make sure that the rice is clean, rinse it well before cooking.
• You can prepare the Hainanese Chicken cucumber garnish when the rice is cooking.
• For a cute serving, I love to peel a few strips off the cucumber and leave the peel in between then I slice it on the diagonal which looks great for garnishing.

Nutrition Facts

Nutritional benefits are as under:

If you’re looking for something unique, check out my grilled stuffed chicken breasts recipe.