zakruti.com » Dish recipes » Adam Ragusea

Glazed chicken rice inspired by Hainanese dish

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Rating: 4.5; Vote: 2

Glazed chicken rice inspired by Hainanese dish RECIPE, SERVE 4-6 1 3. 5 lb (1. 6kg) whole chicken 2 cups (350-400g) long grain rice a few sticks of lemongrass (can substitute with some lime zest) 2 thumb-size pieces of ginger 2-3 garlic cloves toasted sesame oil 1 cucumber (or 4-5 mini ones) 1 shallot 1 fresh chili (optional, I forgot it) 1 bottle (approx. 12 oz, 355mL) rice vinegar 1/4 cup (50g) sugar soy sauce honey (optional) salt Put the chicken in a big pot with the lemongrass, one of your ginger pieces (don't bother peeling it, and about twice as much salt as you'd put on a chicken that size for roasting. Cover with water, put the lid on, and turn the heat on high just until it barely starts to boil. Lower the temperature until you can hold that state a tiny little bubble every now and then. The chicken should take about an hour to poach. Thinly slice the cucumber, shallot and chili, transfer to a bowl and cover in the entire bottle of rice vinegar. Stir in the sugar and put the bowl in the refrigerator to pickle. You'll need to peel and finely chop the garlic and remaining ginger piece at some point, so you might as well do it now. Poach the chicken to the doneness that you prefer and feel comfortable with, but I opted to hold it at 150 F/65 C (as measured in the deepest part of the breast) for 10 minutes to pasteurize the chicken while leaving it a little culinarily undercooked, because I planned to cook it again later in the oven. You do you. Remove the chicken and let it cool down until you can handle it. Turn the heat on high under the poaching liquid and get it reducing you want to boil it down to 3 cups (710mL) of liquid for cooking the rice. Chop the chicken into individual bone-in pieces I cut mine into 2 thighs, 2 legs, 2 wings and 4 breast pieces. Throw the backbone into the boiling broth to add flavor. When you've reduced the broth to about 3 cups, strain it and discard the solids. At this point you could put everything in the refrigerator and make dinner tomorrow, if you want. A half hour before dinner, wash and drain the rice. Put some sesame oil in a pot over medium heat, put in the chopped garlic and ginger, and fry them until they just start to go golden. Put in the drained rice and toast it for a couple minutes, stirring constantly. Stir in your broth, cover and bring to boil, then reduce the heat to low and let the rice steam. Pour most of the juice from the pickles into a wide pan, and put in about 1 part soy sauce to 2 parts pickle juice. Bring to a boil and reduce until syrupy. Taste and add some honey, if it needs it. Turn the heat off it's very easily burned when reduced. Get the broiler (grill) of your oven heating, transfer the chicken to a baking tray, oil it with your normal cooking oil and make sure the pieces are skin-side up. Broil the pieces until skins are brown and crispy, 5-10 minutes. Dump the chicken pieces into the pan with the glaze and toss to coat. Serve with rice, pickles, and drizzle with any extra glaze you have in the pan
Date: 2021-07-01

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Comments and reviews: 10

Sigmagnat650
Mmm, gonna have to try this. On a side note, as per your recommendation on hitting up local asian markets, I've found a massive selection of great products. That being said, there are numerous products that I have no familiarity with. Thoughts on doing a video on a handful of hidden gems, things to use as substitutes in other recipes, etc? For instance, as dumb as it sounds, the variety in rice and noodles is baffling- when, where, and why would you use one over another and could you sub one type for another without spoiling a recipe (or perhaps improve it? Cheers!
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Jeeves
Do many westerners really not like the gelatinous texture of poached/steamed meat fat that you get in some dishes? Beyond a mostly vegetarian friend who doesn't like the texture of meat at all, I don't think I've ever come across that particular preference/lack of preference before in myself or anyone I know whose food preferences I've been aware of. (edit, not saying Adam is wrong.
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jent83
This looks really good, and this is coming from someone who has authentic chicken rice readily available on the cheap, where they live. I also was never a fan of the famous 'wobbly' poached skin, the texture weirds me out so much that I actually remove it from the chicken.
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tembikai2coffee
So, it's basically teriyaki chicken with (thank goodness) non-starchy chicken flavoured rice and mediocre pickles. minus the must-have trio condiments (thick soy sauce, scallion ginger mix & chilli sauce? Next!
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Kavin
A free range chicken makes all the difference for this dish. Letting the taste of good quality chicken meat shine through. It's a mediocre dish if using a supermarket chicken.
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Nicholas
My favorite type of recipes are the kind that build on each other rather then making a lot of of individual parts to assemble into a meal, way more cost and time efficient.
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Virtual
Just made ur milkshakes. Everyone doing chocolate use a lot of cocoa. For 1/3 cup sugar and one third cup water to 1 half cup or more cocoa. Trust me use lots of cocoa
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Kyle
I like the look of this having made actual Hainanese chicken myself, but man you aren't supposed to use sesame oil for frying, it's a condiment unlike olive or canola.
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Shaun
The best trick for the skin is to shock in ice water right after. Got shown that the other day and it took my white chop chicken to the next level!
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food
One point -- don't do what he did with the sesame oil. Its burns very very easily (imparting a rancid flavour, and is best used as a finishing oil.
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