Hainanese Chicken Rice

Por Souped Up Recipes · 75 min

Ingredientes

Modo de preparo

1. Trim excess fat from the cavity, dice it and save it for the rice. Rub the chicken inside and out with coarse sea salt, then rinse thoroughly under running water.
2. Tie the chicken legs with kitchen twine, leaving a short end of string to lift it by.
3. Bring 5 litres of water to a simmer in a pot large enough to move the chicken around. Blanch the chicken in the hot water for 15 seconds, then lift it out for 30 seconds. Repeat three times.
4. Place the chicken in a smaller pot, add enough of the blanching water (2 to 3 litres) to cover it, plus the scallions and ginger. Poach on the lowest heat for 50 to 60 minutes, until the inside reaches 160°F (71°C). Keep the water barely steaming, around 85°C (185°F), without boiling.
5. Move the chicken to an ice bath for 15 minutes. Leave the broth in the pot for later.
6. Mix the sesame oil with a little turmeric and brush it over the chicken skin. Set aside.
7. Rinse the jasmine rice several times under running water and drain well.
8. Render the reserved chicken fat over medium heat until you have 1.5 to 2 tablespoons of oil. Add the shallots, garlic and ginger and sauté on low heat for a few minutes until golden.
9. Add the rice, salt and 2.5 cups of chicken broth and bring to a simmer. Cover and cook on low heat for 15 minutes, then fluff the rice and set aside.
10. Blend the garlic, ginger, red chilli, bird's eye chillies, fish sauce, lime juice, sugar and 1.5 tablespoons of the chicken broth until smooth. Set the chilli sauce aside.
11. Put the diced scallions, grated ginger and salt in a heatproof bowl. Heat the vegetable oil until smoking and pour it over the aromatics, then mix well.
12. Stir the soy sauce, dark soy sauce, palm sugar and sesame oil over low heat in a saucepan until the sugar melts. Pour into a sauce bowl and set aside.
13. Bring the remaining broth (about 2 litres) to a boil. Add the carrot, cabbage and salt to taste and cook for one minute.
14. Chop the chicken into bite-sized pieces, arrange on cucumber slices and garnish with cilantro. Serve with the rice, soup, and the three sauces.

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