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Hainanese Chicken and Rice for Lunar New Year

Michelle Tchea

Michelle Tchea

February 9, 2021

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
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Ingredients

For the chicken

  • 1 ButcherBox Whole Chicken

  • 2- inch piece of ginger

    cleaned and smashed with the back of a knife

  • 3 scallions

    washed

  • Water or chicken stock

    approximately 1 gallon

  • 3 teaspoons salt

  • 1 tablespoon sesame oil

For the rice

  • 2 cups long-grain rice

    rinsed and drained

  • 2 cups reserved chicken broth from the poached chicken

  • 1 teaspoon kosher salt

  • 1 tablespoon fresh ginger

    roughly chopped or smashed

  • 1 teaspoon sesame oil

For the scallion dipping sauce

  • 2 tablespoons fresh grated ginger

  • ½ teaspoon salt

  • 3 scallions (green and white parts)

    finely chopped

  • ¼ cup peanut oil or other neutral oil

For the soy dipping sauce

  • 3 tablespoons soy sauce

  • 1 teaspoon sesame oil

  • 2 tablespoons chicken broth

Step By Step

Instructions

1
For the chicken
2
Rinse the chicken under cold running water and remove any additional fat with kitchen shears.
3
Pat dry and set aside.
4
In a large pan with a well-fitted lid, add the spring onions and ginger.
5
Place the chicken in the pot and add enough water or chicken stock to cover the whole chicken completely, about 1/2-inch above the top of the chicken when lying breast-side down.
6
Add the salt.
7
Bring the chicken and water to a rolling boil and immediately reduce to a simmer.
8
Simmer with the lid on for 30 minutes or until the internal temperature of the chicken reaches 165°F.
9
Remove the pot from the heat and reserve the chicken stock for the rice.
10
Submerge the chicken into an ice water bath for 5 minutes, this will stop the chicken from overcooking and also give a gelatinous skin – the hallmarks of great Hainanese chicken. Drizzle sesame oil on the chicken skin to keep it from drying out and to give a glossy finish.

For the rice

1
Rinse the rice under cold running water until the water runs clean (3 times).
2
Place all the ingredients in a rice cooker and cook accordingly.
3
To serve the rice, drizzle in the sesame oil and fluff with a spatula.
4
Serve warm.
5
For the scallion dipping sauce
6
Place the ginger, salt, and scallions in a clean bowl. Make sure there is no water because the oil will splatter aggressively!
7
In a small fry-pan, slowly heat the oil until tiny bubbles appear before carefully pouring the oil into the scallion and ginger mix. Stir with a spoon and set aside.
8
To serve, cut the chicken into pieces and serve with warm rice and dipping sauces.

<strong> For the soy sauce dipping sauce </strong>

1
Mix all ingredients together in a small bowl and set aside.

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