MUST-TRY HAINANESE CHICKEN RICE

Must-Try Hainanese Chicken Rice image

My favorite food of all time! Don't be fooled by the simple ingredients. The secret is in the broth: this is the most amazing, flavorsome Chinese chicken rice dish you've ever tried. Garnish with sliced cucumber, sprigs of spring onions, and cilantro.

Provided by Samantha Tan

Categories World Cuisine Recipes Asian Chinese

Time 2h17m

Yield 4

Number Of Ingredients 24

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Ingredients

1 whole chicken
1 stalk spring onion
3 cloves garlic, crushed, or to taste
1 (1 inch) piece fresh ginger root
water to cover
salt to taste
5 tablespoons light soy sauce
1 ½ tablespoons white sugar, or to taste
1 tablespoon garlic oil
1 teaspoon sesame oil
3 cups uncooked rice, or more to taste
3 cloves garlic, minced, or to taste
1 (1 inch) piece ginger, crushed
salt to taste
5 red chile peppers, seeded and chopped
2 limes, juiced
3 cloves garlic
1 (1/2 inch) piece ginger
¼ teaspoon salt
1 pinch white sugar, or to taste
2 limes, juiced
3 cloves garlic
1 (1 inch) piece young ginger
⅛ teaspoon salt

Steps:

Trim chicken of all excess fat, reserving fat.
Place chicken, spring onion, 3 cloves crushed garlic, and one 1-inch piece ginger in a large pot. Pour in enough water to cover. Bring to a boil; reduce heat to low and simmer, skimming any scum off the surface, until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
Remove chicken from the pot, reserving broth. Rub chicken with salt. Chop into pieces and arrange on a serving plate.
Combine soy sauce, 3 tablespoons reserved chicken broth, 1 1/2 tablespoon sugar, garlic oil, and sesame oil in a small bowl. Drizzle over chicken pieces.
Melt reserved chicken fat in a large pot over medium heat. Add rice, 3 cloves minced garlic, crushed 1-inch piece ginger, and salt; cook and stir until rice is glossy and fragrant, 2 to 3 minutes.
Pour enough reserved chicken broth into the pot to cover rice by half an inch. Cover; bring to a boil. Cook until rice is tender and liquid is absorbed, 20 to 25 minutes. Let rice sit, covered, for 5 minutes. Fluff with a fork.
Combine red chile peppers, juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1/2-inch piece ginger, 1/4 teaspoon salt, and 1 pinch sugar in a blender; blend until garlic chile dip is smooth.
Combine juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1-inch piece ginger, and 1/8 teaspoon salt in a blender; blend until ginger dip is smooth.
Serve garlic chile and ginger dips alongside chicken and rice.

Nutrition Facts : Calories 1047.2 calories, Carbohydrate 129.3 g, Cholesterol 149.4 mg, Fat 29.9 g, Fiber 3.2 g, Protein 60.2 g, SaturatedFat 7.5 g, Sodium 1125.8 mg, Sugar 9 g