Instant Pot Hainanese Chicken And Rice Recipes

INSTANT POT HAINANESE CHICKEN AND RICE

Steps:

• CHICKEN.
• 2 Tbsp peanut oil; 6 stalks green onions, cut 2 inches long; 2 shallots, roughly chopped; 12 cloves garlic, smashed (a little more than a head); 4 Tbsp ginger, unpeeled, sliced; 4 cups chicken broth; 1 Tbsp sea salt; 8 large chicken thighs (3-4 pounds).
• Heat up the Instant Pot (Saute). When it says HOT, add 2 Tbsp peanut oil. Add green onions, shallot, smashed garlic, and sliced ginger, and saute for about 2 minutes, until fragrant.
• Pour in the chicken stock and deglaze the bottom of the pot. Add 1 Tbsp of sea salt and mix well. Place all the chicken into the pot; try to submerge them all. Close lid and cook at High Pressure for 8 minutes. When done, turn off the heat and allow to fully Natural Release (about 10-15 minutes). Meanwhile, prepare an ice bath and place a cooling rack over a baking pan.
• When pressure is off, open the lid and carefully remove chicken using kitchen tongs. Place the chicken into the ice bath (or place under running cold tap water). Then place them on the cooling rack to firm up the skin. (Chicken will be served at cool room temperature.). When cool, transfer to a serving dish.
• Strain the chicken stock into a saucepan. Discard the solids. Wipe the Instant Pot clean with a damp paper towel.
• RICE.
• 2 Tbsp peanut oil; 4 cloves garlic, minced; 1 cup broth from pot; 1 cup water; 2 cups Jasmine rice.
• Wipe Instant Pot with a damp paper towel. Heat up Instant Pot (Saute). Meanwhile, rinse rice. When IP says HOT, add 2 Tbsp peanut oil then add the minced garlic. Stir until lightly golden. Add in the Jasmine rice, broth, and water. Close lid and cook at High Pressure for 3 minutes. Turn off the heat, Natural Release for 10 minutes, and then fully release the pressure. Open the lid and fluff rice with a fork -- it's ready to serve!
• SAUCES.
• > Sweet soy sauce > Combine 2 Tbsp dark soy sauce, 2 Tbsp shaoxing wine, 2 tsp sugar, 4 drops toasted sesame oil, and 1 Tbsp chicken broth from pot.
• > Green onion ginger sauce > In a small saucepan, heat 3 Tbsp peanut oil. In a small heatproof bowl, combine 2 stalks green onions, finely minced, and 2 Tbsp finely grated peeled ginger. When oil is hot, pour into bowl (it will sizzle!) and stir well. Add salt to taste.
• > Chili sauce > Combine 2 Tbsp hot sauce, 2 Tbsp finely grated peeled ginger, 3 cloves finely minced garlic, juice of 1 lime, and 1 tsp chicken broth from the pot.
• SOUP.
• Add 2 cups water to the remaining broth in the pot. Bring to the boil. Add the bok choy and reduce to a simmer. Cook for a few minutes, only until the bok choy is tender-crisp. If you wish, garnish with green onions thinly sliced on the diagonal.
• TO SERVE.
• I like to place everything (soup, chicken, sauces, and rice) on the table, for people to help themselves and condiment their food as they wish. =).
• NOTES * I prefer chicken thighs, but you could substitute whole legs, or breasts. * To cook the chicken on the stovetop, just simmer covered until done. Check after about 30 minutes; chicken should be cooked through but not falling off the bone. * For short-grain rice in the IP, for every cup of rice, use 1 1/2 cups liquid. * You could also cook the rice in a rice cooker; follow rice cooker instructions for proportions of rice and liquid for type of rice. * To substitute for the shaoxing wine, you could use pale dry sherry. For a nonalcoholic alternative, try apple juice or white grape juice; add it before the sugar, then add sugar to taste, so the sauce doesn't become too sweet.

HAINANESE CHICKEN RICE RECIPE BY TASTY

Steps:

• To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
• Remove any excess fat from the chicken and set aside for later.
• Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
• Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
• Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
• Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
• After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
• In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
• Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
• Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
• While the rice is cooking, carve the chicken for serving.
• Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
• Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
• Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
• Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
• Enjoy!

HAINANESE CHICKEN RICE

Steps:

• Trim the excess fat from the hens and reserve at least 2 tablespoons of trimmings and fat. In a 4-quart saucepan or Dutch oven, add the hens, 10 cups water, salt, and 3 scallions. Bring to a simmer and reduce the heat to low so the water just barely bubbles. Simmer for 30 minutes. Remove the hens and allow to cool; strain and reserve the broth.
• In a medium saucepan, melt the reserved fat and the sesame oil over medium heat. Remove any skin or browned bits. Add the garlic and 2 1/2 tablespoons ginger and cook until fragrant, about 1 minute. Stir in the rice and toast until opaque, about 2 minutes. Add 3 cups broth and 3 scallions, cover, and simmer, about 20 minutes.
• Stir together the soy sauce, brown sugar, and 2 tablespoons broth until the sugar dissolves. In a separate bowl, combine the remaining 1 tablespoon ginger and 1/2 cup broth. In a third bowl, combine the Sriracha and 2 tablespoons broth.
• Place half a hen and a small bowl of broth on a plate along with some rice, 1 green onion, and condiments on the side. Spoon the broth and condiments over the rice, or as desired.

HAINANESE CHICKEN RICE

Steps:

• Pound ginger and rub all over chicken.
• Boil water, add chicken and boil for 15 minutes, cover pot tightly and turn heat off and let it cook slowly for 1 hour.
• Turn on flame again, when it start to boil take out chicken and rinse it under cold water, then set aside Wash rice and drai n.
• Heat oil and fry garlic and celery for 2 minutes.
• Add rice and stir until rice is covered with oil.
• Pour in broth and reduce heat to cook.
• Mix all the sauce ingredients together to make sauce.