Hainanese Chicken/ Hainanese Chicken Rice

The Ingredients are very easy to find and prepare, however, the method of cooking it and the challenge will come your way as you proceed in cooking the Hainanese Chicken. Well, once you have perfected this Famous Chicken dish, you will love doing this again and again.

PRE-COOKING...
 Ingredients:
Salt
Shallots sliced about 2 inche/Onion leeks
Ginger Sliced Thinly
Garlic Cloves (Smashed/Flattened)
1tsp Sesame Oil

1. Clean and pat dry your undressed chicken.
2. What to put inside the cavity of chicken?
    a. Shallots/Onion Leeks about 20-30pcs (2inches)
    b. Garlic Cloves 5-8 pcs
    c. Ginger about 5-8pcs
    d. salt
3. Rub the exterior part of the chicken with salt.


POACHING...
Ingredients:
Shallots/Onion Leeks in 2 inches slices
Crushed Garlic
Ginger Slices
Salt

4. Bring a large pot of water to boil (enough to cover the entire chicken), add in shallots/Onion Leeks, Crushed garlic, slices of ginger, salt.
5. At Boiling point, carefully submerge chicken into the water (breast side down). While cooking, no need to mix and move the chicken. Cook for about 1 hour.
6. Set aside the chicken stock.

It is very challenging how you will manage to remove the entire chicken out of the deep pot without breaking or tearing the meat. Sit for about 5-10minutes. Then prepare for COLD WASH... 




COLD WASH...
What you need?
Ice Cubes
Water
Deep Mixing Bowl

7. Prepare a deep bowl of cold water with Ice Cubes. Place the chicken under this cold water to tighten the skin. Remove from the cold wash then rub sesame oil all over the chicken. You can let this cool first. Slice into pieces then arrange to serving dish.

For the HAINANESE CHICKEN RICE...     

Ingredients:

Reserved Chicken Stock (Drained)

Garlic

Ginger

Shallots

Sesame Oil

Corn Oil or any Cooking Oil

Salt

8. You will be needing a food processor for this. I don't want those chunky ginger, shallots and garlic soaking around our uncooked Chicken Rice. First, Saute everything in oil. 1 part of cooking oil and 1 part of the sesame oil. Once Fragrant, set aside.
9. Using a food processor, blender or hand mixer... minced everything. (I have a portable mincer which I bought in Japan.. I think it is also available at DAISO or Japan Home Store here in the Philippines). Then put it back to the pan.
10. Add in the rice, saute, until the rice is fragrant and a little toasted.
11. Transfer to Rice cooker.
12. Pour in the Chicken Stock, mix and add a little salt, then cook.


MAKING GINGER SAUCE...

Ingredients

Corn Oil or any cooking Oil
Shallots
Minced Ginger
Salt

13. Just mix everything together in a bowl (no need to cook), some other people likes the ginger sauce salty, If that's the case, just add more salt to your satisfaction.  

SERVING THE CHICKEN...
14. On your serving dish, pour a little amount of Sesame Oil onto the slices of Chicken, garnish with some Onion Leeks on top and Ginger sauce on the side, then serve.  This can be eaten hot or cold/chilled. 
14. Do not forget to serve the Hot Steamed Hainanese Chicken Rice!


TIPS!
For small servings, you can just cook a small portion for smaller groups if you want to, just follow the same method with little less of everything! 

You can prepare the the STEPS 1-6 ahead of time. No need to serve the Chicken hot/warm or right away,  you can eat it even if cold and easier to chop/slice the meat too!



I JUST HOPE I CREATED THIS PAGE/DISH EASY FOR YOU TO FOLLOW... ENJOY COOKING!!!