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If you are having problem recently in the kitchen when it concerns getting your food just right, you are not alone. Many people have natural cooking talent yet not quite adequate expertise to prepare with excellence. This Hainan Chicken Rice (from scratch) recipe is a good start, easy to cook and scrumptious.

Provide Whole Chicken.
Use White Rice (unwashed, not soaked).
Use Garlic (minced).
Provide Ginger (1 knob).
Prepare Spring Onions (3 stalks).
You need to prepare Yellow Onion.
You need Water (for Stock).
You need Water (for Schmaltz).
You need to prepare Nai Bai (Baby Bok Choy).
Use Cooking Oil.
Use Sesame Oil.
You need Salt (1 tsp).
Provide Pickles (mix well in a bowl);.
Provide Carrot (cut into matchsticks).
You need to prepare Radish (cut into matchsticks).
Prepare Cucumber (cut into matchsticks).
You need to prepare Rice Vinegar.
Prepare Sugar.
You need Salt.
Prepare Chilli & Garlic Dip (blend in a Food Processor);.
Use Fresh Red Chillies (deseed, rough chop).
Use Garlic (rough chopped).
Provide Cooking Oil.
You need to prepare Salt.
You need to prepare Spring Onion & Ginger Dip (mix in a bowl);.
Prepare Spring Onion (minced).
Provide Ginger (minced).
You need Salt.
You need to prepare Ice Bath Marinade (mix in a bowl);.
Prepare Fish Sauce.
You need to prepare Rice Vinegar.
Provide Stock.
Use trays Ice.

Besides all the recognition received across the globe, serving Hainanese chicken rice is Hainanese chicken rice is the Malaysian/Singapore adaptation of the Wenchang chicken from Hainan province. Hainanese Chicken Rice. featured in Brilliant Chicken Dishes From Around The World. After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.

PICKLES; once you've cut the cucumber, radish and carrots into matchsticks, put them in a bowl and add 1/3 cup of rice vinegar, 2 tsp sugar and 1/2 tsp Salt. Mix well and serve in a saucer..
SPRING ONION & GINGER DIP; Finely chop the Spring Onions, Ginger and then add 1/4 tsp Salt. Mix well in a bowl. In a saucepan, heat up 3 Tbsp of Cooking Oil until hot and then TURN OFF THE HEAT. Add the veggies to the oil and mix well. Serve it in a dipping bowl..
CHILLI & GARLIC DIP; combine 3 fresh Red Chillies (deseeded), 30g of Garlic, 2 Tbsp of Cooking Oil and 1/4 Salt in a food processor or chopper extension and blitz until fine. Serve in a dipping bowl. FUN FACT; this is also a version of a Spicy Aioli Dip..
BUTCHERING; A simpler way is to parboil the chicken and then debone it but then the cooking time will take too long. Instead, debone the entire chicken first; separate the bones, the extra skin and fats from the carcass, and the meat. Keep the skin on with the meat cuts and discard the head, the feet and the innards. SEASON the Chicken Meat with 1 tsp Salt and set aside..
STOCK; In a stock pot, add 3 litre of water, yellow onion, 1 knob of Ginger, 3 stalks spring onion and chicken bones. Bring it to a boil and let it cook on a rolling boil for 10 minutes. Remember to skim off the scum from the surface..
POACH; After 10 minutes, turn down the heat to a simmer (80 Celcius/180 Fahrenheit). Put in the chicken and cover with a lid. Poach the chicken meat for 10-15 minutes. To check whether the chicken is done, take a skewer and poke the thickest middle part. Place the skewer on your lips to test the heat. If it's hot then it's done. Remove and proceed to the Ice Bath..
ICE BATH; Prepare a bowl with Ice, 1.5 cup Stock, Fish Sauce, Rice Vinegar and marinate the Chicken Meat for 20 minutes. The ice bath will shock the skin and give it a better texture as well as marinating the chicken..
SCHMALTZ; Cut up the Chicken Skin into pieces. In a wok, heat up the chicken fats with with 1/2 cup water (or more) and cook until the liquid has turned yellow, the skins have browned, the water has evaporated and the fats are sizzling. Discard the skins and proceed to saute the garlic..
SAUTE GARLIC & RICE; add 30g of Garlic into the pot with Schmaltz and fry it until fragrant. Then add 2 cups of White Rice. Mix well and toss for a minute..
COOK THE RICE; add 2 cups of Stock in the rice pot with 1/4 tsp of Salt (2 pinches). Cook on low heat until all the moisture has left. When the liquid is gone, turn off the heat and comb the rice. Cover with a lid and let it rest for 10 minutes..
BABY BOK CHOY; Discard the Bones, Yellow Onion, Spring Onions and Ginger from the Stock. Season the stock with 1/4 tsp of Salt. Blanch the Baby Bok Choy in the simmering stock for 30 seconds. Remove and set aside. The Stock can be served as soup accompanying the Chicken Rice..
ASSEMBLY; Remove the Chicken from the ice bath, cut into serving pieces, brush with sesame oil and serve it on a plate. Serve the Rice in a serving bowl and garnish it with chopped spring onions. Pair the Chicken Rice with Pickles, Chilli & Garlic Dip, Spring Onion & Ginger Dip..
Bless you and your house for reading this far 👍👍.

Authentic Hainanese chicken rice is a simple dish of poached chicken and rice cooked in chicken stock. The dish itself is based on a traditional Hainanese delicacy called Wenchang chicken. Wenchang Chicken and Rice with Calamansi Dipping SauceJason Lang. This Hainan Chicken Rice (also known as Hainanese Chicken Rice) recipe adopts the sous vide cooking method to ensure a foolproof tender and moist Now, if you never had Hainan Chicken Rice (or Hainanese Chicken Rice), it's definitely worth the effort to try. Usually I don't eat a lot of rice, but.

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