Homemade Hainanese Chicken Rice – A Taste of Singapore
Homemade Hainanese Chicken Rice – A Taste of Singapore
A Simple Yet Special Meal! Singaporean Hainanese Chicken Rice Perfect for Hosting
I tried making the Hainanese Chicken Rice I tasted on my travels, right here at home!
Main Ingredients- 500g boneless chicken thigh (using skin-on will add more flavor)
- 2 Tbsp minced garlic (adds aromatic depth)
- 2 Tbsp minced onion (for sweetness and umami)
- 1 stalk green onion, finely chopped (for garnish)
- 1.5 cups soaked rice (soak rice for about 30 minutes)
- 2 cups tempura flour (for a crispy coating on the chicken)
Chicken Marinade- 1 Tbsp soy sauce
- 1 pinch salt
- A little black pepper
Fragrant Chicken Broth- 2-3 pieces chicken bones (use leftover bones from preparing chicken)
- 5 cups water
- 1 tsp salt
- 1 Tbsp soy sauce
- 1 pinch salt
- A little black pepper
Fragrant Chicken Broth- 2-3 pieces chicken bones (use leftover bones from preparing chicken)
- 5 cups water
- 1 tsp salt
Cooking Instructions
Step 1
Separate the skin and fat from the chicken thighs and place them in a pot. Gently cook over low heat to render the chicken fat. Once the fat has rendered, remove the skin and fat pieces, keeping only the clear chicken oil.
Step 2
Add the minced garlic and minced onion to the rendered chicken oil. Cook slowly over low heat until they turn golden brown and fragrant, being careful not to burn them. This slow sautéing deepens their flavors.
Step 3
Add the pre-soaked rice to the pot with the sautéed garlic and onion.
Step 4
Gently mix the rice with the sautéed garlic and onion using a spatula until the rice grains are coated with the oil. This step helps ensure the rice becomes fluffy and distinct.
Step 5
Pour 2.5 cups of the fragrant chicken broth into the pot. (Adjust broth quantity based on the amount of rice.)
Step 6
Bring the mixture to a boil over high heat. Once boiling, stir quickly, then reduce the heat to medium and cook for 10 minutes. After 10 minutes, lower the heat to minimum and let it steam for 5 minutes. Finally, turn off the heat and let it rest with the lid on for another 5 minutes. This steaming process takes about 20 minutes in total.
Step 7
While the rice is cooking, coat the marinated chicken pieces evenly with tempura flour, ensuring a good layer for a crispy texture.
Step 8
Heat oil in a deep pan to 180°C (350°F). Carefully place the coated chicken pieces into the hot oil and fry until golden brown and crispy on all sides. Ensure the chicken is cooked through to the center.
Step 9
Once fried, remove the chicken from the oil and place it on paper towels to drain off excess oil. This is crucial for maintaining crispiness.
Step 10
Fluff the cooked rice gently with a spatula, being careful not to mash the grains. Ensure it’s light and fluffy.
Step 11
Plate the fluffy rice attractively. Arrange the crispy fried chicken pieces on top, garnish with the finely chopped green onions, and serve. Enjoy your beautifully prepared meal!
