🥡 HAIANESE CHICKEN RICE 🥡
This is one of the most popular street food dishes in Asia. But you never see it over here, so here’s how to make this soft, fragrant, juicy chicken at home, with the best rice you’ll ever have.
INGREDIENTS
For the chicken:
1 whole chicken
4 Spring onions
6 slices Ginger
Salt
For the soy glaze:
60ml water
3 tbsp sugar
60ml dark soy sauce
For the chilli sauce:
3 chillis
1 knob ginger
4 cloves garlic
1 Tbsp sesame oil
1 Tbsp rice wine vinegar
Pinch of sugar
Pinch of salt
Juice of half a lime
Chicken broth (from the chicken pot after cooking)
For the rice:
360g jasmine rice
Chicken fat (from the cavity)
3 cloves garlic
Veg oil
Chicken broth (from the chicken pot after cooking)
METHOD
Trim the fat from the cavity and save for later.
Pat the chicken dry and lightly salt the skin.
Bring your water to a boil in a big pot with the chopped ginger and spring onion. Once it’s bubbling, pop your chicken in.
Simmer it for 35 minutes, or if you’re using a bigger bird, 45.
While that’s cooking, start on your sauces.
Your main one is the sweet dark soy. Dead easy. Heat 60ml of water with 3 tbs sugar. When it dissolves and starts to form a syrup, add 60ml dark soy sauce.
Throw chilli, ginger and garlic in a blender until it’s almost a paste but not quite. Then add salt, sugar, sesame oil, rice wine vinegar and the juice of a lime. Add chicken stock from the pot to bring it to a saucy consistency.
Once your chicken is done, give it an ice bath to stop it cooking more while resting and drying out.
Dice up some garlic, and we’re going to render down that chicken fat til its brown then fry off the garlic in that pure flavour until it’s golden. Add the rice and stir for a couple of minutes.
No worries if you don’t have a rice cooker. Cook the rice as you would but use that broth from the cooked chicken instead of water.
Once everything is done, you’re ready to serve. Carve up your chicken and whack it on a plate with the rice. Cover it in the soy sauce and liberally apply the chilli sauce.
Enjoy
