Hainanese chicken rice (as made at a Singapore hawker stall)
Singaporean cuisine · The Culinary Institute of America · 37 min video
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Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chicken
- ice
Boil the chicken until about 70 to 80 percent cooked, then plunge it into ice to stop the cooking outside and tighten and smooth the skin.
- Thai jasmine rice
Hang the chicken; the still-hot inside keeps cooking and about half an hour later it is cooked through. Serve at room temperature.
Pre-fry the rice grains in a flavour oil of garlic, butter, chicken oil and fat, and screw pine leaves.
The rice and the chili sauce
- garlic
- butter
- chicken oils, fat
- screw pine leaves
- chicken stock
Boil the fried rice in the stock the chickens were boiled in.
- chili
- ginger
- soy sauce
Serve with chili sauce (chili, garlic, ginger), soy sauce, cucumber salad and a clear chicken soup.