Imported from Instagram
Perfect Hainanese Chicken Rice — Traditional Chilled Chicken
A traditional Hainanese chicken preparation in which whole chickens are simmered gently, shocked in ice water, and hung to dry. Chilling preserves the silky texture and allows collagen to set between the meat and skin; the supplied source does not provide instructions for the rice, stock, or final plating.
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Ingredients
- Whole chicken (The source refers to raw chickens in the plural but gives no quantity or size.)
- Water (For the large pot used to boil and simmer the chicken; amount not specified.)
- Ice-cold water (For shocking and stopping the chicken's cooking; amount not specified.)
Steps
- 1
Wash the whole chicken or chickens clean.
- 2
Heat a large pot of water and bring it to a boil.
- 3
Dunk the raw chicken into the boiling water.
- 4
Bring the water temperature down to a simmer and simmer the chicken for roughly 1 hour 20 minutes.
- 5
Once the chicken reaches the desired temperature, remove it from the simmering water.
- 6
Dunk the cooked chicken into ice-cold water to shock it and stop the cooking process.
- 7
Allow the chicken to cool in the ice water. According to the source, this shock helps collagen release and become trapped between the meat and skin, where it solidifies as the chicken cools.
- 8
Once the chicken has cooled, hang it to dry.
- 9
Serve the chicken chilled. The source emphasizes that reheating makes the collagen disappear and changes the silky texture.
Notes
The supplied video explains only the chicken preparation. It does not provide quantities, a target internal temperature, instructions for preparing the rice or stock, or final assembly and plating instructions. The transcript says the chicken is traditionally served chilled so the silky texture and set collagen are retained.
Nutrition per serving
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