Hainanese Chicken Riceserves 2
To make the chicken:2 chicken thigh and leg quarters
1” ginger, sliced into 1/8” thick rounds
2 cloves garlic, halved
4 green onions, halved
Add everything to a large pot and cover with water. Bring the water to a boil, reduce to a simmer, and cook with the lid on for 30 minutes. Once the chicken registers to be 165 degrees, immediately place it in a bowl of ice water to cool. Discard the garlic, ginger, and green onions. Skim the fat off the top of the broth and set it aside to use later.
To make the rice:2 cups reserved chicken broth
1 tsp grated ginger
1 shallot, chopped
1 clove garlic, minced
½ tbsp. oil
1 cup rice
salt, to taste
Heat the oil in a pot over medium heat. Add the onion. Cook for about 5 minutes until tender. Toss in the ginger and garlic. Cook for a minute or two until the spices are aromatic but not burnt. Add the rice and broth to the pot. Cover, bring to a boil, and reduce to a simmer. Cook for 20 minutes until all the broth has been absorbed. Allow the rice to sit for 10 minutes with the lid on it before fluffing with a fork and seasoning to taste.
To make the chili sauce:1 tsp minced ginger
1 tbsp lime juice
2 tbsp reserved chicken broth
6 tbsp siracha
1 clove garlic, minced
Mix all the ingredients together.
To make the soup:remaining chicken broth
2 sliced green onions
Ladle the remaining broth into two individual bowls and top with the green onions.
To serve:sliced green onions
Cut the meat with a cleaver into slices and arrange it onto two plates. Give each plate a serving of rice and chili sauce. Garnish with green onions, cilantro, and cucumber slices as desired and serve with the soup.
Oddly enough, my favorite part of the meal was the delicious rice. The heavenly homemade chicken broth really made it shine, and the additional spices made it even better. Coming from a former rice hater, this is very surprising. I have learned throughout cooking all the countries I have made so far that I do not dislike rice. I just never really knew how to make it properly. The other surprise was that even though I don't typically like the taste of ginger, I really liked it in this dish. The soup, chicken, rice, and sauce all had an amazing taste. Plus, the broth made my whole dorm room smell absolutely delicious as it simmered. The chicken was tender and delicious, the rice was amazing, and the chili sauce and soup added the perfect balance of spice and comfort.