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Hainanese Chicken Rice

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Ingredients
  

For the Chicken

  • 1 Corn fed chicken
  • Salt
  • Spring onions
  • Ginger
  • Rice wine
  • Sesame oil
  • Icy water and ice cubes

For the Chicken Rice

  • Rice washed and drained
  • Chicken fats from chicken and skin of the neck area
  • Garlic minced
  • Ginger minced
  • Butter
  • Light pinch of turmeric
  • Salt

For the Ginger dipping sauce.

  • Minced ginger
  • Minced garlic
  • Vinegar
  • Chicken broth

For the chilli dipping sauce.

  • Minced ginger
  • Minced garlic
  • Vinegar
  • Minced fresh red chillies
  • Chicken broth

For the oyster dipping sauce.

  • Oyster sauce
  • Chicken broth
  • Pinch of sugar
  • Shallot oil and crispy shallots

Instructions
 

For the Chicken

  • Wash the chicken well and exfoliate with salt both inside and out. Pick out the feather bits, trimming away the fats by the opening (keep aside), trim the neck fats (keep aside)
  • Trim the bits on the parson's nose (look at pic) don't eat that!
  • Remove the skin from the feet area. Do not cook that! Save the feet bones to season your broth.
  • When cleaned, massage first the rice wine into the insides of the chicken then rub all over with sesame oil. Insert in the cavity the spring onions and ginger. Your chicken is now ready for the pot.
  • Bring a pot of water to the boil. Place your chicken breast side down and bring your water back to boil and let it boil for 10 minutes then turn heat off. leave the chicken to poach for 30 minutes. Then remove the chicken and dunk into icy cold water immediately. This is to tightens the pores on the skin, to stop the cooking process and in doing so your chicken skin will be having that special 'jelly crunch' texture.
  • Drain your chicken after about 10 minutes and rub all over with sesame oil. Set chicken aside ready for chopping later.

For the Chicken Rice

  • Fry the Chicken fats to get the oil out. Then add in butter. Then remove a tablespoon of the oil and keep aside.
  • Next add in the minced ginger and garlic. Fry till you can just smell the aroma and add in your rice.
  • Take your time frying the rice. Each grain of rice is to be coated and add in a light pinch of turmeric for the special colouring. You can add in a pinch of salt if you like. As you fry the rice you will feel that they become lighter. Only when the rice is light then you know they are ready for the rice cooker.
  • Place the rice into your rice cooker adding a few slices of ginger and pandan leaves tied in knots.
  • Skimmed the oil from your chicken broth and boil rice a per normal.
  • Fluff the rice when boiled and you should find each grain separate nicely and not stuck together in a lump. if they do not separately nicely give yourself an 'F' and then try again. kekekekekeke

Sauces Instructions

  • With the oil saved from frying the chicken fats and butter fry the ginger and garlic lightly just to remove the rawness. Then divide them into 2 portions and add in the rest. Add the vinegar and chillies to one. Then add in the hot stock, skimming the oil from your broth to both.
  • For the oyster dipping sauce, just mix all together to taste.