Crispy Hainanese Chicken Rice

Ingredients

• 4 chicken marylands (trimmed of fat/skin (reserve the trimmings))
• 1 L chicken stock
• 1 bunch spring onion
• 1 thumb ginger
• 4 garlic cloves
• sesame oil (for brushing)
• salt (to taste)
• chicken fat and skin (trimmed from the chicken marylands)
• 2 cup jasmine rice (washed)
• cucumber (for serving)
• bok choy (for serving)
• spring onion oil (for serving)
• sweet thick soy sauce (for serving)
• chilli sauce (for serving)

Steps

1. 1

   Place the 4 chicken marylands in a large pot and pour in 1L of chicken stock.

2. 2

   Add the bunch of spring onion, thumb of ginger, and 4 garlic cloves to the pot.

3. 3

   Simmer the chicken for 40 minutes until tender. Ensure the liquid does not reach a rolling boil to keep the meat succulent.

4. 4

   Remove the chicken from the stock and pat the skin completely dry with paper towels. Reserve the chicken stock for cooking the rice.

5. 5

   Brush the chicken skin with sesame oil and season with salt.

6. 6

   Place the chicken in an air fryer and cook until the skin is super crispy.

7. 7

   In a separate pan or pot, render the reserved chicken fat and skin trimmings over medium heat until crispy and the fat has melted out.

8. 8

   Add additional garlic and ginger to the rendered fat and sauté until fragrant.

9. 9

   Add the 2 cups of washed jasmine rice to the pan and fry for 1–2 minutes, stirring to coat the grains in the chicken fat.

10. 10

    Pour in the reserved chicken stock (use the standard ratio for your rice, typically 1:1.5 or 1:2) and cook until the rice is fluffy.

11. 11

    Serve the crispy chicken and fluffy rice with sliced cucumber, steamed bok choy, spring onion oil, sweet thick soy sauce, and chilli sauce.

Notes

To make the spring onion oil mentioned in the transcript: heat a neutral oil until shimmering and pour it over a bowl of finely chopped spring onions, garlic, and ginger.

Nutrition per serving

• main
• chicken
• rice
• dinner
• air fried
• Southeast Asian