Authentic Hainan Chicken Recipe

Hainan Chicken Rice The Woks of Life

WEBAug 21, 2023 · 3 tablespoons rock sugar (about 3 sizable chunks, or just measure out granulated sugar) 1/3 cup dark soy sauce. Heat the water …

Rating: 5/5(42)
1. Wash the chicken clean and remember to set aside the piece of chicken fat at the back cavity. Transfer the chicken to a plate and pat dry with a paper towel. Lightly rub the chicken with the salt. This will give the chicken skin a nice sheen. Set it aside.
2. While the chicken is cooling, make the rice. Heat a wok over medium heat. Add the chicken fat and render for about a minute. Stir in the minced garlic and fry briefly, making sure it doesn’t burn.
3. Grind the ginger and garlic in a food processor until a paste forms. Heat the oil in a small pot or saucepan. Gently fry the ginger and garlic until aromatic and just lightly caramelized. You want it to be just cooked so that it no longer has that spicy raw flavor of uncooked ginger and garlic. Add salt to taste and transfer to a sauce dish.
4. Heat the water and sugar in a small saucepan over medium heat. Stir constantly until the sugar dissolves and the liquid thickens into a simple syrup. Add the dark soy sauce, stirring to combine. Transfer to a sauce dish.

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Hainanese Chicken With Rice Recipe NYT Cooking

WEBPut half the peanut oil in a skillet over medium heat; you may add trimmed chicken fat to this also. When oil is hot, add remaining garlic, along with …

Rating: 5/5(438)

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Easy Hainanese Chicken Rice (Kao Mun Gai) Recipe

WEBJan 11, 2019 · heat the chicken stock in a pot until it comes to a simmer. Season lightly with salt or soy sauce and a dash of ground white pepper. …

Rating: 5/5(4)
1. Trim extra fat and skin off your chicken thighs and reserve. You will need to render fat from these trimmings for the rice.
2. Sprinkle salt over chicken and rub it in. Let sit at room temp while you prep other things.Note: You can do everything from this point on right in the pot that you will use to cook the rice and chicken, and it'll be a one pot meal. But I prefer to sauté the rice in a wok and then transfer.
3. In a wok, or the pot you're using to cook the rice in, add just a tiny bit of vegetable oil along with chicken fat/skin trimmings. Saute over medium-low heat to render chicken fat until the trimmings are browned. You want to have about 2 Tbsp of fat total, so if there is too much, remove some. If there isn't enough, add a little more vegetable oil to supplement. Remove chicken trimmings, leaving the fat in the pot.
4. In the same pot/wok you used to render chicken fat, add chopped ginger and garlic and saute over medium high heat until garlic starts to turn golden.

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