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Crispy Hainanese Chicken Rice
1 h 10 minServes 4Nutri-Score C€€
C
1 h 10 min
1 h 10 minCrispy Hainanese Chicken Rice
what you need
Ingredients
chicken marylandsMeat4 pieces
chicken stockPantry1 litre
spring onion (bunch, plus extra for the spring onion oil)Produce1 piece
ginger (thumb, sliced, plus extra for the spring onion oil)Produce1 piece
garlic (cloves, plus extra for the spring onion oil)Produce4 pieces- sesame oilPantry15 ml
saltSpices5 g- chicken fat and skin (trimmed from the chicken)Meat60 g
jasmine rice (washed)Grains400 g
cucumber (sliced)Produce1 piece
bok choy (blanched)Produce300 g- neutral oilPantry60 ml
- sweet thick soy saucePantry60 ml
- chilli saucePantry60 ml
per serving
Nutrition
698kcal
- Carbs
- 80 g
- Proteins
- 33 g
- Fat
- 28 g
what you’ll use
Tools
Stockpot
Air fryer
Frying pan
Saucepan
Mixing bowl
step by step
Method
- Step 1
Simmer the chicken
- Put the chicken marylands in a pot with the chicken stock, spring onion, ginger and garlic.
- Simmer gently, without boiling, until the chicken is tender.
- Step 2
Crisp the chicken
- Remove the chicken from the pot, pat dry and reserve the stock.
- Brush with sesame oil and season with salt.
- Air fry until super crispy.
- Step 3
Render the chicken fat
- Render the trimmed chicken fat and skin in a pan until crispy.
- Step 4
Fry the aromatics and rice
- Add the garlic and ginger to the rendered fat and fry off.
- Add the washed jasmine rice and fry.
- Step 5
Cook the rice
- Pour in the reserved chicken stock.
- Cook until the rice is fluffy and cooked.
- Step 6
Make the spring onion oil
- Heat the neutral oil.
- Pour it over the spring onion, garlic and ginger.
- Step 7
Serve
- Serve the crispy chicken with the chicken fat rice, cucumber, bok choy, spring onion oil, sweet soy sauce and chilli sauce.