Hainanese Chicken Rice
A homemade version of Singapore-style Hainanese chicken rice, the dish you fall for on a Southeast Asian trip. Fluffy rice cooked in rendered chicken fat is paired with crispy fried chicken thighs, and serving the leftover chicken broth on the side turns it into a hearty one-bowl meal.
Ingredients
Fried Chicken
- Boneless chicken thighs500g
- Frying mix2 cups
- Soy sauce1 tbsp
- SaltA pinch
- Black pepperA pinch
- Cooking oilplenty
Rice
- Soaked rice1.5 cups
- Minced garlic2 tbsp
- Minced onion2 tbsp
Broth
- Chicken bones2-3
- Water5 cups
- Salt1 tsp
Garnish
- Chives1
Directions
- 1
Peel the skin and fat off the chicken thighs, put them in a pot, and render the chicken fat over low heat.
- 2
In the rendered chicken fat, add the minced garlic and onion and slowly sauté over low heat until golden.
- 3
Add the soaked rice.
- 4
Mix the rice evenly with the golden sautéed garlic and onion.
- 5
Pour in 2 and a half cups of chicken broth.
- 6
Stir and bring to a boil over high heat, then cook 10 minutes over medium heat and 5 minutes over low heat, turn off the heat, and let it steam for 5 minutes.
- 7
While the rice cooks, coat the seasoned chicken thighs evenly with frying mix.
- 8
Fry the chicken in oil heated to 180°C (350°F) until golden.
- 9
Once cooked through, lift out the fried chicken and drain the oil.
- 10
Fluff and stir the steamed rice.
- 11
Plate the rice and fried chicken neatly on a dish.
Tips
Serve the leftover chicken broth on the side with finely chopped chives. The fried chicken also goes well dipped in your favorite sauce.