Make sure the chicken is newly slaughtered. Frozen chicken is never good for this! Good luck!
1.5 kg fresh chicken (Keep head and feet, without the feathers, of course. This adds to the flavor. Remove innards. From the back side of the chicken, by the cavity, take excess fat off the chicken. Save fat for rice.)
2 tsp salt
Season chicken with salt inside out.
Stock:
1 kg chicken bones
1 pc onion
3 pc leeks
4 slices ginger
10 garlic cloves
Salt
10- 12 c water
Combine ingredients in a huge wok or stock pot. Boil and simmer for 30 minutes. Strain. Bring stock back to a rolling boil, lower heat and put chicken in. Make sure it is totally submerged. Cook for one hour. Now this is vital: Make sure that your heat is at its lowest and that once the chicken is in the stockpot, your stock does not come to a boil anymore. Boiling tends to make the chicken tough which Hainanese isn’t.
After one hour, remove chicken from the pot and submerge into a bowl of iced water for 10 minutes. This stops the chicken from cooking, stops it from falling apart and makes it springy on the outside, yet nice and tender on the inside.
Remove, transfer to a rack and brush with 2 tsp sesame oil. If you want a nicely “tanned” chicken you can combine the sesame oil with and 2 tsp light soy sauce.
Rice:
¼ c chicken fat
6 crushed garlic
6 thin slices ginger
3 c long-grain Thai rice
Salt
4½ c stock, from chicken above
1 pandan leaf, tied
½ c green onions
Cast rice cooker pot, not the whole rice cooker, just the pan over heat. Add chicken fat and sauté until fat has been extracted.
Add garlic, onions and ginger. Cook until fragrant. Add rice, mix well. Add stock and pandan. Transfer to rice cooker and cook. When done, season to taste with salt and mix well. Add green onions.
Soup:
To the remaining stock add 1/3 c of chopped green onions. Season to taste with salt and pepper. Serve with Hainanese chicken. Some people even add shredded cabbage. Do so if you wish.
To serve:
Garnish with sliced cucumbers and tomatoes
Sauce:
3 tbsp oil
1 tbsp sesame oil
2 shallots, sliced
2 garlic cloves
2 tsp grated ginger
½ c light soy sauce
½ c chicken stock, from above
2 tsp sugar
Mix well. Heat oils. Sauté garlic and shallots. Add light soy sauce, chicken stock and sugar. Strain sauce if you wish. Serve with chicken. Another sauce that you may use is Kecap Manis, dark sweet soy sauce (available at Santis).
Serve with chili sauce.
1.5 kg fresh chicken (Keep head and feet, without the feathers, of course. This adds to the flavor. Remove innards. From the back side of the chicken, by the cavity, take excess fat off the chicken. Save fat for rice.)
2 tsp salt
Season chicken with salt inside out.
Stock:
1 kg chicken bones
1 pc onion
3 pc leeks
4 slices ginger
10 garlic cloves
Salt
10- 12 c water
Combine ingredients in a huge wok or stock pot. Boil and simmer for 30 minutes. Strain. Bring stock back to a rolling boil, lower heat and put chicken in. Make sure it is totally submerged. Cook for one hour. Now this is vital: Make sure that your heat is at its lowest and that once the chicken is in the stockpot, your stock does not come to a boil anymore. Boiling tends to make the chicken tough which Hainanese isn’t.
After one hour, remove chicken from the pot and submerge into a bowl of iced water for 10 minutes. This stops the chicken from cooking, stops it from falling apart and makes it springy on the outside, yet nice and tender on the inside.
Remove, transfer to a rack and brush with 2 tsp sesame oil. If you want a nicely “tanned” chicken you can combine the sesame oil with and 2 tsp light soy sauce.
Rice:
¼ c chicken fat
6 crushed garlic
6 thin slices ginger
3 c long-grain Thai rice
Salt
4½ c stock, from chicken above
1 pandan leaf, tied
½ c green onions
Cast rice cooker pot, not the whole rice cooker, just the pan over heat. Add chicken fat and sauté until fat has been extracted.
Add garlic, onions and ginger. Cook until fragrant. Add rice, mix well. Add stock and pandan. Transfer to rice cooker and cook. When done, season to taste with salt and mix well. Add green onions.
Soup:
To the remaining stock add 1/3 c of chopped green onions. Season to taste with salt and pepper. Serve with Hainanese chicken. Some people even add shredded cabbage. Do so if you wish.
To serve:
Garnish with sliced cucumbers and tomatoes
Sauce:
3 tbsp oil
1 tbsp sesame oil
2 shallots, sliced
2 garlic cloves
2 tsp grated ginger
½ c light soy sauce
½ c chicken stock, from above
2 tsp sugar
Mix well. Heat oils. Sauté garlic and shallots. Add light soy sauce, chicken stock and sugar. Strain sauce if you wish. Serve with chicken. Another sauce that you may use is Kecap Manis, dark sweet soy sauce (available at Santis).
Serve with chili sauce.
