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Hainan Chicken Rice (from scratch)
Hainan Chicken Rice (from scratch)

Before you jump to Hainan Chicken Rice (from scratch) recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Within the Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. According to the specialists, to clean up the surroundings we are all going to have to make some adjustments. Each and every family should start making changes that are environmentally friendly and they should do this soon. Here are a few tips that can help you save energy, for the most part by making your cooking area more green.

A massive amount of electricity is definitely consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is clean, which means that the motor needs to operate less regularly, will also save electricity.

The kitchen on its own offers you many small methods by which energy and money can be saved. Green living just isn’t that tough. It’s concerning being practical, usually.

We hope you got benefit from reading it, now let’s go back to hainan chicken rice (from scratch) recipe. To cook hainan chicken rice (from scratch) you only need 33 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to make Hainan Chicken Rice (from scratch):
  1. Prepare Whole Chicken
  2. Use White Rice (unwashed, not soaked)
  3. Prepare Garlic (minced)
  4. Provide Ginger (1 knob)
  5. Provide Spring Onions (3 stalks)
  6. Get Yellow Onion
  7. Prepare Water (for Stock)
  8. Take Water (for Schmaltz)
  9. Provide Nai Bai (Baby Bok Choy)
  10. Prepare Cooking Oil
  11. Provide Sesame Oil
  12. Prepare Salt (1 tsp)
  13. Get Pickles (mix well in a bowl);
  14. Get Carrot (cut into matchsticks)
  15. You need Radish (cut into matchsticks)
  16. Provide Cucumber (cut into matchsticks)
  17. Take Rice Vinegar
  18. You need Sugar
  19. Get Salt
  20. You need Chilli & Garlic Dip (blend in a Food Processor);
  21. You need Fresh Red Chillies (deseed, rough chop)
  22. Take Garlic (rough chopped)
  23. Get Cooking Oil
  24. Prepare Salt
  25. You need Spring Onion & Ginger Dip (mix in a bowl);
  26. Take Spring Onion (minced)
  27. Provide Ginger (minced)
  28. Get Salt
  29. Prepare Ice Bath Marinade (mix in a bowl);
  30. Use Fish Sauce
  31. You need Rice Vinegar
  32. Prepare Stock
  33. You need trays Ice
Steps to make Hainan Chicken Rice (from scratch):
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Bless you and your house for reading this far 👍👍

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