Hainanese Chicken & Rice
Hiananese chicken is one of my favorites, especially the aromatic garlic-ginger-chicken rice that comes with it. Reminds me of the Chinese cold ginger chicken that I grew up with.
- 12 cups water
- 4 fresh ginger, peeled and sliced
- 1 teaspoon salt
- 3 cloves garlic, peeled
- 1 whole chicken
- 2 tablespoons sesame oil
- 2 teaspoons Aloha shoyu
- 3 cups rice, uncooked
- 2 pieces ginger
- 2 cloves garlic
- 3 1/4 cups leftover chicken stock
PUt chicken in pot with water. Turn on heat until it starts to boil, then turn the heat all the way down to simmer. Check the internal temperature of the chicken and as soon as it reaches 170 degrees, you want to pull the chicken out of the hot water and immediately immerse it into an ice bath to stop the cooking process. Brush on a mixture of sesame oil and soy sauce on the chicken, then let it cool at room temperature.
In a large pot, put enough oil to coat bottom of pot and heat oil on high heat. Stir in ginger and garlice and cook in hot oil for 1 minute. Add washed rice and brown it in the hot oil. Add more oil if necessary. Transfer rice to rice cooker and add 3 1/4 cups of the leftover chicken broth. When rice is cooked, serve with chicken.