Malaysian Hainanese Chicken Rice
Ingredients
- 1 whole chicken, cut into 4 pieces
- Ginger
- Water
Chicken marinade
- Cooked chicken
- 1 large onion
- 8 cloves garlic
- 2-inch piece of ginger
- Soy sauce
- Sesame oil
- Oyster sauce
- 1 stock cube
Rice
- 3 cups basmati rice
- 3.5 cups chicken stock from boiling chicken
- 1 stock cube
- 0.5 block butter
- 2 tablespoons cooking oil
- Cardamom pods
- Cloves
- Cinnamon stick
- Star anise
- Pandan leaf
- Salt
- Blended mixture of shallots and garlic
Chili sambal
- 6 large chilies
- 10 bird's eye chilies
- 6 cloves garlic
- 1 tomato
- Sesame oil
- Salt
- Chicken stock from boiling chicken
Soy sambal
- Strained marinade mixture
Preparation
Boil the chicken until cooked.
Marinade
Blend the marked ingredients including large onion, garlic, and ginger.
Mix all marinade ingredients including the blended mixture and marinate for 30 minutes.
Ten minutes before frying, strain the chicken to dry the marinade liquid.
Fry the chicken in very hot oil.
Pour hot oil over the chicken skin until crispy.
Rice
Heat butter and oil in a pan.
Add the four spices, blended shallot and garlic mixture, and pandan leaf; sauté until fragrant.
Add rice and stir-fry briefly.
Transfer to a rice cooker.
Add chicken stock, salt, and stock cube; stir well and cook as usual.
Chili sambal
Fry the marked ingredients including chilies, garlic, and tomato until half-cooked.
Blend the fried ingredients.
Place in a pot, add chicken stock, a little sesame oil, and salt; cook until thickened.
Soy sambal
Strain the marinade mixture and cook briefly on the stove.
Tips
Sesame oil is essential for a beautiful and delicious chicken.
