Classic Hainanese Chicken Rice

Name: Classic Hainanese Chicken Rice
Ingredients: chicken meat; whole chicken; root vegetables; salt; 1 púzdro spring onion; 6 strúčik garlic; 12 palec ginger; 28 g dried shiitake mushrooms; chicken skin; oil; 1 ks shallot; 2 Šálka rice; water; 1.5 PL granulated sugar; 3 PL sambal chili paste; 1 PL sriracha sauce; 1 ks lime; 78 ml dark soy sauce; 14 ml honey; 42 ml sesame oil; 28 ml neutral oil; 28 ml rice vinegar; coriander; Thai basil; mint; cucumber

#chicken#rice#sauces#shiitake#Joshua Weissman

Experience the authentic flavors of Hainanese chicken rice with tender poached chicken, fragrant ginger rice cooked in chicken fat, and an array of flavorful dipping sauces. Served with fresh herbs, crisp cucumber, and optional shiitake mushrooms for a fragrant, comforting meal.

Ingredients extracted via AI

chicken meatwhole chickenroot vegetablessalt1 púzdro spring onion6 strúčik garlic12 palec ginger28 g dried shiitake mushroomschicken skinoil1 ks shallot2 Šálka ricewater1.5 PL granulated sugar3 PL sambal chili paste1 PL sriracha sauce1 ks lime78 ml dark soy sauce14 ml honey42 ml sesame oil28 ml neutral oil28 ml rice vinegarcorianderThai basilmintcucumber

Procedure generated via AI

Thoroughly clean the whole chicken, trimming off excess skin and fat; set these aside for later use.
Generously sprinkle kosher salt over the chicken and gently rub it in all over the skin to cleanse and smooth it, then rinse the chicken completely.
Place the whole chicken into a large pot of boiling water, making sure it is fully submerged. Bring back to a boil and skim off any foam that appears on the surface. If there is a lot of foam after 5 minutes, discard the water and cook the chicken again in fresh boiling water.
Once boiling, reduce the heat to a gentle simmer and add one bunch of spring onions halved, 6 lightly crushed peeled garlic cloves, 10 cm slices of ginger, and a light pinch of salt. Simmer gently for 30 minutes.
Optionally, add 28 g of dried shiitake mushrooms to the broth for extra flavor.
Cut the reserved chicken skin and fat into small pieces. Heat a large skillet over medium heat, add enough oil to cover the bottom, and fry the skin and fat, stirring frequently until browned and rendered to release the fat. Remove the skin, finely chop it, then return it to the skillet.
Over medium heat, sauté 7 cm of chopped ginger, 1 shallot, and 3 chopped garlic cloves in the rendered chicken fat, seasoning lightly with salt, until the vegetables begin to soften.
Add 2 cups of washed rice to the skillet and stir-fry continuously for about 30 seconds. Then transfer the rice and cooking fat mixture into a rice cooker.
Remove the chicken from the broth and take out any mushrooms if used. Reserve the broth; do not discard it.
Brush the cooked chicken with sesame oil, cover with foil, and set aside.