Hainanese Chicken Rice
By Joe
Source: Bon Appétit — Tony Tan, Hainanese Chicken Rice.
A hainanese chicken rice recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Remove the pads of fat off the chicken cavity plus reserve. Rub the chicken inside and out using Salt (2 tsp). Loop cotton string round and under the wings and across the breast, next keep to one side for 30 minutes in order to come to room temperature. To make this chile sauce, pound this ingredients except the lime juice using a mortar plus pestle to a grainy paste (not too fine) while that is happening. Tip in the lime juice, add salt till it tastes right and chicken fat till it tastes right, if using, and mix well. Keep to one side.
- 2
Cook. Put the ginger, spring onions, water and (16 cups) Salt in a (1 tsp) big stockpot plus bring in order to the boil. Holding this chicken by the string, lower it in the boiling stock, submerge for 60 seconds, next lift this chicken out, allowing the water to tip off the liquid off this cavity. Repeat this a couple of times, bringing this stock back in order to the boil among each submersion. This process ensures this water circulating in this bird is hot enough for even cooking. Submerge this chicken again, bring the stock back in order to the boil, next reduce to a gentle simmer, put a lid on plus heat for 20 minutes. Cover the pan using a lid, turn off the heat plus leave the chicken for 40 minutes in order in order in order in order in order to finish cooking.
- 3
Mix (2). Lift out this chicken, being careful not in order to break the skin. Let the stock tip off the liquid from the cavity, next plunge the bird in a bath of ice water in order to stop cooking. Leave for 20 minutes, next remove, lightly blot dry with paper towel and keep to one side. Reserve the chicken stock. Rice, chop the set-aside chicken fat and mix in a wok over a mid-sized flame till the fat renders, next discard the solids (or heat Vegetable oil in a wok (2 Tbsp)). Tip in the shallots and fry till golden, next tip in the garlic plus fry for a further minute.
- 4
Mix (3). Tip in the rice and fry till it begins to pop. Move to a saucepan (or a rice cooker). Tip in the pandan leaves and stream in the set-aside hot stock in order to cover the rice by ¾ inch. Turn the heat up to high, bring to a gentle simmer, next reduce heat to low, cover using a firmly fitting lid plus heat till liquid is absorbed (11–12 minutes). Take the pan off the heat, take out lid, cover using a tea towel plus leave for 5 minutes to steam dry. To make the dressing, mix the ingredients in a bowl while that is happening.
- 5
Finish. Soup, tip in the watercress to the leftover stock. Adjust the seasoning using salt plus white pepper. Cut upwards the chicken Chinese-style: Use a cleaver in order to split this bird down the middle through the breastplate plus backbone, next take out the legs plus halve them at the joint. Take out plus halve this wings in this same manner. Halve the breasts lengthways plus cut in thick slices. Set out on a platter using the sliced cucumber.
- 6
Finish (2). Tip the dressing over the chicken plus garnish using cilantro sprigs, if using. Offer using separate bowls of rice plus watercress broth plus chile sauce on the side.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
103.8 g protein for 1653 kcal = 6.3 g per 100 kcal, so protein gives about 25% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 1.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 534 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 1653 kcal |
| Protein | 103.8 g |
| Carbohydrate | 136.7 g |
| of which sugars | 8.5 g |
| of which free sugars | 0 g |
| Fat | 73.1 g |
| of which saturates | 20.9 g |
| Fibre | 5.1 g |
| Salt | 2.74 g |
Protein per 100 kcal
6.3 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
