Easy Hainanese Chicken

Directions

1. 1

   Season chicken with salt. Poach the chicken thighs in a pot of boiling water for 25 min with your garlic, ginger, green onions, and soy sauce to taste. Optional: add in a dash of turmeric for color.

2. 2

   Trim excess fat from your chicken and set aside. In another pot, drop in your chicken fat trimmings and sauté and render out the fat. Set the crispy chicken skins aside.

3. 3

   Using the chicken fat drippings you’ve made, sauté your washed rice for about 3 min. Then add in chicken broth from the poached chicken. Put a lid on it and cook the rice as usual.

4. 4

   After 25 min, your chicken should be done — about 155°. Immediately put it into an ice bath. This stops the cooking but also gives your poached chicken skin that authentic springy texture.

5. 5

   Plate your rice, veggies, and chicken on a plate. Brush your chicken with sesame oil.

6. 6

   I recommend chopping up the crispy chicken skin you previously made and sprinkling it on top of the rice to add more flavor and texture.

7. 7

   If you have any extra braising broth left, season that to taste and serve it on the side.