Ultimate Hainanese Chicken Rice – One-Chicken, Three-Sauce Feast скачать в хорошем качестве

Ultimate Hainanese Chicken Rice – One-Chicken, Three-Sauce Feast

Singapore’s comfort-food classic (海南雞飯): one chicken → collagen stock, fragrant rice & three house sauces. In this video, I’ll show you how to prepare tender, succulent chicken using a careful overnight salt brine and gentle cooking methods—no dry, tough meat here. You’ll learn how to create a richly flavoured stock from scratch, using every part of the chicken to impart depth and savouriness to the fragrant, ginger- and garlic-infused rice. I’ll also guide you through making three essential condiments: a bright ginger-scallion oil, a mellow yet spicy chilli sauce (with a secret twist), and a sweet soy glaze. Together, they complement the chicken and rice beautifully, resulting in a perfectly balanced, restaurant-quality plate of comfort food. By following my tips for ingredient preparation, precise cooking temperatures, and authentic flavours, you’ll be able to confidently serve up an impressive, classic Hainanese chicken rice dish right in your own kitchen! 0:00 - Why Whole-Bird Matters 0:49 - Break Down One Chicken 3:11 - Collagen-Rich Stock 3:58 - Overnight Salt Brine 5:10 - Sous-Vide / Poach Temps 6:30 - Garlic, Ginger & Scallion Prep 8:11 - Chicken-Fat Rice 10:14 - Ginger-Scallion Oil 11:26 - Mellow Spicy Chilli Dip 12:25 - Sweet Soy Glaze 13:28 - Perfect Carve & Plating Ingredients (Serves 4–6) For the chicken and stock: 1 whole chicken (corn-fed or free-range preferred) 1 scallion, cut into chunks 1 thumb of ginger, sliced 1 tsp salt (plus extra for salting the chicken) Optional: chicken feet, neck, and wings for extra collagen For the rice: 2 cups long grain rice (basmati or jasmine), thoroughly washed 2 cups chicken stock (from above) 2 tbsp rendered chicken fat 1 tbsp minced ginger 1 tbsp minced garlic Ginger-Scallion Sauce: 2 tbsp finely minced ginger 2 tbsp finely minced scallion (white + light green parts) 2 tbsp neutral oil Salt to taste Sriracha Garlic Sauce: 1 tbsp minced ginger 2 tbsp minced garlic 1 tbsp Sriracha 3 tbsp chicken stock Salt to taste Sweet Soy Glaze: 2 tbsp mirin 1 tbsp light soy sauce 1 tbsp dark soy sauce Optional: dash of chicken stock to loosen Method: Day 1 – Prep: 1. Break down the chicken: remove breasts, thighs, wings. Keep skin intact. Separate carcass for stock. 2. Salt the chicken parts generously (0.6% by weight) and refrigerate overnight. 3. Simmer the carcass (and optional feet, neck, wings) in water with scallion and ginger for 3 hours, or 1 hour in a pressure cooker. Cool and refrigerate. Day 2 – Cook: Steam or Poach Chicken: 1. Steam thighs first at 71°C for 30 minutes. 2. Lower temperature to 61°C and steam breasts for 45 minutes. Alternatively, poach to 67°C (breast) and 73°C (thighs) with resting. Make the Rice: 1. In chicken fat, sauté ginger until fragrant. Add garlic. Do not brown. 2. Combine sautéed aromatics, rinsed rice, and chicken stock in a rice cooker. Cook as normal. Condiments: Ginger-Scallion: 1. Heat oil. Add ginger, cook until aromatic but not brown. 2. Add scallion, mix briefly. Remove from heat. Season generously with salt. Sriracha Garlic: 1. Sauté ginger, then garlic. Add salt. 2. Stir in Sriracha and stock. Reduce to desired consistency. Sweet Soy Glaze: 1. Simmer mirin until syrupy. 2. Add soy sauces, reduce to glaze. Loosen with stock if needed. To Serve: 1. Carve steamed chicken. Optional: chill for firmer texture before slicing. 2. Plate with pressed rice (bowl-moulded), sliced cucumbers, condiments on the side. 3. Optional: serve with a side of warm chicken broth. Notes: Make condiments a day ahead for even better flavour. Use only enough water to just cover bones when making stock – richer flavour, less dilution. Basmati works well if jasmine isn’t available – wash thoroughly to remove surface starch. Chicken fat and collagen in the broth make this dish rich without being greasy. ____ Follow us on Instagram:   / w2kitchn   #W2Kitchen #hainanesechickenrice #chickenrice