A straightforward recipe for tender poached chicken served with fragrant ginger-infused rice and flavorful sauces, perfect for an authentic Hainanese chicken rice experience at home.
Ingredients extracted via AI
4 ks ginger8 strúčik garlic0 spring onion0 olive oil0 chicken1 PL kosher salt0 filtered water0 rice1 chicken neck0 serrano chili0 chili garlic sauce0 soy sauce0 sesame oil0 sea salt
Procedure generated via AI
Cut the ginger into four to five large pieces.
Peel eight to ten garlic cloves.
Slice the spring onion for garnish, toss it with a little olive oil, and refrigerate.
Prepare the chicken by removing the innards and setting them aside.
Rub the chicken with salt to remove any remaining feathers and impurities.
Thoroughly rinse the chicken inside and out under cold water.
Bring a large pot filled about 65% with filtered water to a boil.
Blanch the chicken in the boiling water for 1 to 2 minutes, then turn off the heat and remove the chicken from the pot.
Rinse the chicken under cold running water until it feels cool to the touch.
Return the chicken to the pot, bring the water to a boil again, then add one tablespoon of salt, the chopped ginger, and garlic.