Hello, everyone. I’m KP Kwan of tasteasianfood.com. Today I’m going to show you how to prepare Hainanese chicken
rice. For those who are not living in this region, you may be surprised that
the Hainanese chicken rice is not originated from the Hainan Province of
China, but it is an invention by the local Singapore and Malaysian Chinese.
The chicken is poached at sub-boiling points and then the broth after
poaching is used to make the soup, to constitute the dipping sauces, and to
cook the rice. So you have the whole set of the Hainanese chicken rice from one
chicken. Let’s take a look at how to do it. You can get a recipe and the quantity of
each ingredient by following the link in the description right below the video. This is the chicken that I have already cleaned. I’ve cut off the chicken feet,
chicken neck, etc. Don’t throw this away because we are going to use this to make soup. Also, we have cut out some of the fats. Don’t throw this away because we’re
gonna use this one to saute the garlic before we cook the rice. Use some salt to
rub the surface, inside and outside of the chicken This exfoliating process is
is like giving the chicken a facial treatment and the purpose is to remove
any impurity, any feathers that may still stuck there, and to remove any unwanted
smell. When you finish rubbing the chicken with salt, rinse it under running water
before you poach the chicken. Now the chicken is clean. Then we add the
following items into the cavity: some ginger, garlic and chopped scallion. Then use toothpicks to secure it. Now we have a pot of boiling water.
Season it with some salt like cooking pasta. Now we dunk the chicken
inside the boiling water and lift it up a few times like this, so what happened
now is that the skin will be partially cooked and contracts, and it will adhere
firmly on to the chicken. With this, when we poach the chicken later, the skin will
secure firmly, and will not attach from the chicken. Now we put the chicken on
the hook. If you don’t have the hook, you can just put the whole chicken inside
the pot. It is okay but if you use the hook and hang it vertically, it will
prevent the chicken from touching the bottom of the pot, and the chicken will
cook evenly. Bring the water to a boil and poach the chicken for 20 minutes. Try
to keep the temperature of the water at sub-boiling point, so that the chicken
who turns out tender and soft. After 20 minutes, switch off the stove.
Continue letting the chicken to poach in the water for another 20 minutes. After 20
minutes, put it into ice-cold water for another 20 minutes so that the chicken
will stop cooking immediately and chicken meat will be tender and soft.
After the time’s up, hang up the chicken and let it drain dry.
Cut the chicken into pieces and now we move on to the next step.
As for the rice, soaked in water for 15 to 30 minutes, then wash and drain dry and set aside. Now let’s move on to cook the chicken rice.
Put the chicken fat in a wok and let it render to get the chicken oil. Use the chicken oil to saute the garlic and ginger.
Turn down the heat and add the rice . Transfer the rice to the rice cooker, then add the chicken
broth and a little bit of salt and lastly
before we cook the rice add two to three pieces of pandan leaves or screw pine
leaves to flavor the rice. Just put inside and let the rice cooker do the
work. While we are waiting for the rice to cook, let’s move on to prepare the
dipping sauce. The rice is ready, remove the pandan leaves and fluff the rice. These are the ingredients for the chilli
sauce. We have the red chilli, about 10 pieces of red chilli, the chicken broth
that we used to cook the chicken just now, cloves of garlic, some bashed and
coarsely chopped ginger, lime juice, sugar and salt. And all ingredients into the
blender. If you like it to be more spicy you can always add one or two
extra Birds Eye chili. We have the garli, the bashed
coarselychopped ginger, lime juice, some salt and sugar and lastly add a little
bit of the chicken broth to facilitate blending. Blend thechilli sauce until it
becomes a smooth paste. The second dipping sauce that we make is a mixture
of soy sauce and sesame oil. Here we have a tablespoon of dark soy sauce,
light soy sauce, oyster sauce, sesame oil and some chicken broth to dilute it. So
this is the second dipping sauce that we made. Let’s prepare the last dipping
sauce that is the ginger garlic sauce. Here we have the bashed
and a coarsely chopped ginger, then the garlic, little bit of chicken broth to
facilitate blending, some oil and some salt. Then blend to form a
smooth paste. So all in all there are all together
three different types of dipping sauce for the Hainanese chicken rice. Now we
prepare the chicken soup. This is the broth that we get after poaching the
chicken, and we will use it to boil together with the chicken feet neck
those that we have reserve earlier to make a stock. After 20 minutes of boiling
remove the chicken neck and feet. Then add the old cucumber and bring it to the boil
until the cucumber turns soft. When the old cucumber turns
soft, season the soup with pepper and salt, and that is the last dish of
the whole series of Hainanese chicken rice. Now we have completed everything we
have the chicken rice, soup, as well as the sauce. That’s how we prepare
Hainanese chicken rice. I hope you enjoyed watching this video and don’t
forget to subscribe to my YouTube channel by clicking the subscription
button. Until then I will see you again in the next video.
My name is KP Kwan. Bye for now.