Hainanese Chicken Ricewith Mellow Dipping Sauce

Ingredients−6servings+

• Chicken (thighs)1,500 g
• Chicken bloody jelly300 g
• Ginger (old ginger, sliced for soup)20 g
• Coriander root10 g
• Pandan leaves20 g
• Boil water3,500 ml
• Winter melon1,000 g
• Salt (for soup)20 g
• Rock sugar20 g
• Light soy sauce (for soup)20 g
• Ginger (old ginger, diced for sauce)100 g
• Red chili pepper (Jinda chili, for blending)10 g
• Red chili pepper (Jinda chili, sliced for garnish)5 g
• Guinea-pepper (bird's eye chili, sliced for garnish)5 g
• Pickled garlic juice20 g
• Light soy sauce (for dipping sauce)60 g
• Vinegar30 g
• Palm sugar50 g
• Pickled garlic20 g
• Salted soya bean80 g
• Black sweet soy sauce30 g
• Chicken skin500 g
• Salt (for rendering chicken skin)1/4 tsp
• Water (for rendering chicken skin)20 ml
• Jasmine rice (old)600 g
• Chicken oil70 ml
• Ginger (old ginger, sliced for rice)50 g
• Shallot (minced)50 g
• Garlic (Chinese garlic, minced)50 g
• Thai garlic (minced)20 g
• Chicken soup (for rice)1,000 ml
• Cucumber (sliced)for garnish
• Cilantrofor garnish

Directions▶ Start cooking

1. Bring 3,500 ml of water to a boil in a large pot.
2. Add 20 g of sliced ginger, 10 g of coriander root, and 20 g of pandan leaves to the boiling water.
3. Once the water is vigorously boiling again, add 1,500 g of chicken and 300 g of chicken bloody jelly.
4. Reduce heat to medium-low or low, maintaining a gentle simmer, and boil for 25-30 minutes.⏱ 30m
5. Skim off any foam and fat that rises to the surface during boiling.
6. After 15 minutes of boiling, remove the chicken bloody jelly from the pot.⏱ 15m
7. Once the chicken is cooked (it will float), remove it from the pot.
8. Immediately transfer the cooked chicken to a bowl of cool water with ice.
9. Soak the chicken for 5 minutes (for small pieces) or 10-15 minutes (for whole chicken).⏱ 5m
10. Remove the chicken from the cool water and set aside.
11. Skim off any remaining fat and foam from the chicken broth.
12. Add 1,000 g of winter melon to the chicken broth.
13. Season the broth with 20 g of salt, 20 g of rock sugar, and 20 g of light soy sauce.
14. Simmer the broth on medium-low heat until the winter melon is tender. Turn off heat and set aside.
15. For the dipping sauce, peel 150 g of old ginger using a spoon.
16. Slice 50 g of ginger into thin rounds for the rice.
17. Dice 100 g of ginger into small cubes for the dipping sauce.
18. Slice 5 g of red chili pepper and 5 g of guinea-pepper for garnish.
19. In a blender, combine 10 g of red chili pepper, 50 g of diced ginger, 20 g of pickled garlic juice, 60 g of light soy sauce, 30 g of vinegar, 50 g of palm sugar, 20 g of pickled garlic, 80 g of salted soya bean, and 30 g of black sweet soy sauce.
20. Blend until smooth. Set aside.
21. For the chicken rice, mince 50 g of Chinese garlic, 50 g of shallots, and 20 g of Thai garlic.
22. In a pan, add 500 g of chicken skin, 1/4 tsp of salt, and 20 ml of water.
23. Cook on medium heat, stirring occasionally, until the water evaporates and chicken oil renders out.
24. Continue cooking until the chicken skin is crispy and golden brown.
25. Remove the crispy chicken skin and strain the rendered chicken oil into a bowl. Set aside both.
26. In the same pan, add 70 ml of chicken oil.
27. Add 50 g of sliced ginger to the hot oil and stir-fry until fragrant and slightly yellow.
28. Add the minced shallots, Chinese garlic, and Thai garlic to the pan. Stir-fry until fragrant and golden.
29. Add 600 g of washed and drained jasmine rice to the pan.
30. Stir-fry on high heat, mixing well, until the rice grains are coated with oil, slightly translucent, fragrant, and lightly toasted.
31. Turn off the heat and transfer the fried rice to a rice cooker.
32. Add 1,000 ml of chicken soup to the rice cooker. Stir to combine.
33. Close the rice cooker and cook for 40 minutes, or until the rice is done.⏱ 40m
34. Once the rice is cooked, fluff it with a spoon.
35. To serve, mold a portion of rice onto a plate.
36. Slice the cooked chicken and arrange it next to the rice.
37. Garnish the plate with sliced cucumber, cilantro, and the sliced chilies.
38. Serve with the prepared dipping sauce and dark sweet soy sauce.
39. Serve the winter melon chicken soup on the side.
40. The crispy chicken skin can be served as a snack.

Tips

• Do not cover the pot while boiling chicken to keep the broth clear.
• Do not boil chicken too vigorously to prevent cloudy broth and overcooked chicken.
• Soaking cooked chicken in cool water makes the skin firm and beautiful, and stops the cooking process.
• If you don't want to render chicken skin for oil, you can use chicken oil skimmed from the broth.
• You can add vegetable oil if you want more oil for the rice.

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