Hainanese Chicken Rice
This recipe prepares an authentic version of Hainanese Chicken Rice using poached chicken thighs and aromatic Thai jasmine rice cooked in infused oil.
Story
The chicken is poached with fragrant aromatics like pandan leaves and lemongrass, then shocked in ice water for a tender, smooth texture. The rice is stir-fried in the aromatic oil before steaming, resulting in a rich, flavorful dish best enjoyed with a zesty ginger and chili dipping sauce.
Ingredients
Chicken thighs
2 pieces
Green onions
to taste
Pandan leaves
4 pieces
Sichuan peppercorns
to taste
Chicken broth
to taste
Bird's eye chili
1 piece
Onion
half
Thai jasmine rice
to taste
Lemongrass
2 pieces
Sesame oil
to taste
Light soy sauce
to taste
Kaffir lime leaves
2 pieces
Ginger
to taste
Garlic
to taste
Star anise
to taste
Instructions
1
Step 1
Prepare the ingredients
2
Step 2
Wash the chicken legs and marinate with salt and pepper for about 5-8 minutes
3
Step 3
Add 2 pandan leaves cut into small pieces, cut lemongrass and garlic slices, ginger slices, onion, Sichuan peppercorns, star anise, 1 lemon leaf, salt and pepper to the pot, add water and bring to a boil
4
Step 4
Add the chicken legs, cook for 10 minutes, turn off the heat, cover, and steep for 10 minutes
5
Step 5
Heat the wok, add oil to heat up, add lemongrass, pandan leaves, lemon leaf, and green onion to stir-fry
6
Step 6
Stir-fry until the color turns yellow, then remove the solids and keep the remaining oil for use
7
Step 7
Add the washed and drained rice to stir-fry
8
Step 8
When the rice grains become translucent, add minced garlic and stir-fry until fragrant
9
Step 9
Add chicken stock cubes and water or chicken broth, then cook in a rice cooker until done
10
Step 10
Remove the chicken legs and place them in ice water to cool completely
11
Step 11
Take out and cut into pieces; mix minced ginger, sesame oil, salt, and millet chili to make a dipping sauce; add light soy sauce if desired
12
Step 12
Finished product picture
