Hainanese Chicken Rice The Best Easy One Pot Chicken and Rice Recipe · i am a food blog i am a from iamafoodblog.com
Description
Hainanese chicken rice is a famous dish in Singapore and Malaysia. It is a simple yet delicious meal that consists of tender poached chicken served with fragrant rice cooked in chicken broth and seasoned with ginger and garlic. The dish is usually accompanied by a variety of condiments such as chili sauce, soy sauce, and sesame oil. In this recipe, we will show you how to make Hainanese chicken rice using chicken thighs, which are more flavorful and tender than chicken breasts.
Prep Time
The prep time for this recipe is around 30 minutes.
Cook Time
The cook time for this recipe is around 1 hour.
Ingredients
For the chicken:
4 chicken thighs
4 cloves of garlic, crushed
1-inch piece of ginger, crushed
1 tablespoon of soy sauce
1 tablespoon of sesame oil
1 tablespoon of vegetable oil
Salt and pepper to taste
For the rice:
2 cups of jasmine rice
4 cups of chicken broth
2 cloves of garlic, minced
1-inch piece of ginger, minced
1 tablespoon of vegetable oil
Salt to taste
For the chili sauce:
4 red chilies, seeded and chopped
2 cloves of garlic, chopped
1-inch piece of ginger, chopped
1 tablespoon of vinegar
1 tablespoon of sugar
Salt to taste
Equipment
A large pot
A rice cooker or a pot with lid
A blender or food processor
Method
1. In a large pot, bring enough water to cover the chicken thighs to a boil. Add the chicken thighs and reduce the heat to low. Simmer for 20 minutes, or until the chicken is cooked through. Remove the chicken from the pot and set aside to cool. 2. In a blender or food processor, blend the garlic, ginger, soy sauce, sesame oil, and vegetable oil until smooth. Rub the mixture all over the chicken thighs and let them marinate for at least 30 minutes. 3. In a rice cooker or a pot with a lid, heat the vegetable oil over medium-high heat. Add the garlic and ginger and sauté for 1-2 minutes, or until fragrant. 4. Add the rice and stir until it is coated with the oil. Add the chicken broth and salt to taste. Bring to a boil, then reduce the heat to low and cover the pot. Cook for 18-20 minutes, or until the rice is cooked through. 5. In a blender or food processor, blend the red chilies, garlic, ginger, vinegar, sugar, and salt until smooth. This is your chili sauce. 6. To serve, slice the chicken thighs and arrange them on a plate with a serving of rice. Serve with the chili sauce and other condiments of your choice.
Notes
- You can use chicken breasts instead of chicken thighs, but the meat may be less tender and flavorful. - You can also use a whole chicken instead of chicken thighs, but the cooking time will be longer. - You can add pandan leaves to the rice for a more fragrant flavor.
Nutrition Info
This recipe serves 4 people. Calories per serving: 520 Fat per serving: 16g Protein per serving: 32g Carbohydrates per serving: 63g Sugar per serving: 4g Sodium per serving: 670mg
Recipe Tips
- To make the chicken skin crispy, you can pan-fry the chicken thighs after poaching them. - You can use the leftover chicken broth to make soup or use it as a base for other dishes. - You can cook the rice in the same pot as the chicken broth to infuse more flavor into the rice.
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