hainanese chicken rice
Dai Ga Si Faan recipe - undefined
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 chicken thighs
- 5 spring onions (greens; white part for ginger scallion oil)
- 5 slices ginger
- 4 cloves garlic, crushed
- 1 tbsp salt
- 2L cold water (or enough to cover chicken)
- 1 tsp turmeric (optional)
- excess skin cut from the chicken thighs
- 1 tbsp minced ginger
- 2 tbsp minced garlic
- 3 cups rice
- 3 cups chicken broth
- 2 tbsp minced chillies
- 1 tbsp minced garlic
- 1/2 lime juice
- 1/2 tsp sugar
- a pinch of salt
- 5 spring onion (whites), minced
- 2 tbsp ginger, minced
- Pinch of salt
- 5 tbsp hot oil
- 1.5 tbsp dark soy
- 1 tbsp light soy
- 1 tbsp sugar
- 1 tsp oyster sauce
- 3 tbsp chicken broth
Instructions
- 1
Rub and exfoliate your chicken thighs with salt. Rinse well and pat dry.
- 2
Use scissors to trim off the excess skin and fat from the chicken thighs. Set the excess skin aside, as we will use it later to make the aromatic rice.
- 3
Add your chicken to a large pot, then add all the chicken broth ingredients listed above. Bring the water to a boil, and scoop out the scum and foam off the surface. Reduce heat to low and simmer for 30-40 minutes.
- 4
Dunk the chicken into an ice bath and let it sit for 5 minutes. After cooling, pat the chicken dry with kitchen towels, remove the bones off the chicken and cut into slices.
- 5
Wash your rice three times and drain the water.
- 6
Using the excess skin and fat from the chicken thighs, add it to a frying pan ( and fry for 5 minutes to render out the fat and oils.
- 7
Add minced ginger and garlic, and stir-fry for 2 minutes until golden and fragrant.
- 8
Add the fried skin, ginger and garlic to the rice.
- 9
Add 3 cups of chicken broth to the rice, and cook using a rice cooker.
- 10
Chilli and garlic sauce: Crush the chilli and garlic with a pestle and mortar (or blend all the ingredients with a blender). Add lime juice, sugar, and salt to taste.
- 11
Ginger scallion oil: Heat oil in a saucepan until smoky. Immediately pour it into a heatproof dipping bowl of minced ginger and spring onions. Add salt and mix.
- 12
Sweet dark soy sauce: Combine all the sauce ingredients into a dipping bowl and mix well.