Hainanese chicken rice with two dipping sauces
Thai cuisine · Pailin's Kitchen · ♥ 248 likes · 30.3K views · 2 min video
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Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chicken neck, feet, and wing tips
- onions
- garlic
- ginger
- cilantro roots
Make a quick stock from the chicken neck, feet and wing tips; add onions, garlic, ginger and cilantro roots.
- chicken
Add the chicken, bring the water to 165 to 170F and hold it there until the chicken is done; rest the chicken.
- chicken fat
- chopped garlic
Render some chicken fat; saute chopped garlic in it; add the rice and stir to coat.
- rice
- stock
Add stock from cooking the chicken; stir until the rice is thick and the fat no longer floats, then cover and cook until done.
- ginger
- chilies
- fermented soybean paste
- sugar
- black soy sauce
- regular soy sauce
- vinegar
Sauce one: pound ginger and chilies, then add fermented soybean paste, sugar, black soy sauce, regular soy sauce and vinegar.
Two dipping sauces
- garlic
- chilies
- ginger
- cilantro stems
- soy sauce
- lime juice
Sauce two: pound garlic, chilies, ginger and cilantro stems, then add soy sauce and lime juice.
Once rested and cooled, carve the chicken and chop the meat into pieces; serve over the rice with the sauces.