Hainanese Chicken Rice
5 Servings
Want to learn the secret to achieve a soft, fragrant, juicy and delicious chicken like a restaurant? Try this simple and easy Hainanese Chicken Rice recipe to learn the tricks. Serve with our stir-fried ginger sauce, simply delicious!
Ingredients: Chicken Rice
| 500 g | Rice, soaked for 20 minutes and strained |
| 2 tbsp | Butter |
| 5 cloves | Garlic, chopped |
| 1 inch | Ginger, sliced |
| 1 stalk | Cinnamon |
| 1 pcs | Star Anise |
| 2 | Cardamom Pods |
| 2 strings | Pandan Leaf, tie into a knot |
| 600 ml | Water |
| 1 tbsp | TUMIX® Chicken Stock |
Ingredients: Hainanese Chicken
| 3 pcs | Whole Chicken Leg, cleaned and drained |
| 2 litre | Water |
| 2 inches | Ginger |
| 3 cloves | Garlic |
| ½ no | Yellow Onion |
| 3 strings | Spring Onion, tie into a knot |
| 2 strings | Coriander Leaf, tie into a knot |
| 1 tbsp | TUMIX® Chicken Stock |
| 2 tbsp | Sesame Oil |
Ingredients: Soy Sauce
| 4 tbsp | Hot Chicken Broth |
| 4 tbsp | Soy Sauce |
| 2 tbsp | Sesame Oil |
| 2 tbsp | Sugar |
Ingredients: Chili Sauce
| 7 stalks | Red Chili, removed seed |
| ½ inch | Ginger |
| 150 ml | Water |
| 1 tbsp | Chili Sauce |
| 1 tbsp | Tomato Sauce |
| 1 tsp | Vinegar |
| ½ tsp | Salt |
| 1 tsp | Sugar |
Ingredients: Stir-fried Ginger
| ¼ cup | Cooking Oil |
| 250 g | Ginger, grinded |
| 3 strings | Spring Onion |
| ½ tbsp | Oyster Sauce |
| 1/8 tsp | Sesame Oil |
| 1/8 tsp | Salt |
Condiments
| ½ stalk | Cucumber, sliced |
| 2 strings | Spring Onions, chopped |
Method: Chicken Rice
- Melt the butter on pan, stir-fry garlic, ginger, cinnamon, star anise and cardamom pods until fragrant.
- Add in soaked rice with pandan leaves. Mix well and transfer to rice cooker.
- Pour in water and TUMIX® Chicken Stock and mix well. Turn on the rice cooker.
- Serve with sliced Hainanese chicken and sauces.
Method: Hainanese Chicken
- Put all ingredients in a pot except for TUMIX® Chicken Stock and sesame oil. Bring to boil.
- Turn to low heat, add in TUMIX® Chicken Stock. Let it continue cook for 8 minutes.
- Turn of the heat, close the lid and set aside for 45 minutes.
- Poke the chicken with chopstick, if no blood comes out, it means that the chicken is fully cooked. Take out the chicken and soak in a bowl of cold water for 5 minutes.
- Transfer to a serving plate and brush on sesame oil.
- Ready to serve with chicken rice and sauces.
Method: Soy Sauce
- Pour all the sauce ingredients into a pan and bring it to a boil.
Method: Chili Sauce
- Grind all the sauce ingredients using blender and pour into a pan, bring it to a boil.
Method: Stir-fried Ginger
- Heat up oil in a pan and stir-fry ginger until fragrant and browned.
- Add in spring onion, oyster sauce, sesame oil and salt. Stir well.
TUMIX® Chicken Stock Recipes
