Hainanese chicken rice
Ingredients
- 8 pcs chicken quarter legs
- 230 g Long grain rice (1.5 cup of rice cooker measuring cup)
Broth ingredients
- 40 g galangal (fig1 cut into pieces)
- 3 pcs slices of ginger
- 4 pcs shallot (peeled / cut into pieces)
- 8 pcs garlic
- 4 pcs green onion (sectioned)
- 30g cup minced lemongrass (fig2 about 2-3 stalks)
- 400 ml chicken broth (fig3)
- 2.6 L water
Seasoning
- 3 tbsp sea salt
- 1 tbsp sugar
- 1 tbsp chicken powder
- 2 tsp turmeric powder (fig4)
Spring onion oil seasoning
- 80 g diced green onions
- ½ tsp sea salt
- ½ tsp chicken powder
- 3 tbsp cooking oil
Instructions
- Add in the broth ingredients into a pot. Heat it up with high heat. Make sure the broth has enough to cover all the chicken legs
- Once the broth is boiling, add in the all the chicken legs. Cover and simmer for 10 mins over low heat. Turn the heat off. Let the chicken legs sit for 40 mins
- Remove the chicken from the broth. Let it cool down and cut into pieces. Drain the broth through a sieve and set it aside.
- Put the rice into rice cooker, add in required amount (as per rice cooking indication) of broth. Let the rice cook via the rice cooker.
Spring onion oil steps
- Heat the pan with medium heat heat. Add in the oil and heat it up. Add in the green onion and stir fry for 10 seconds
- Put the mixture into a bowl. Add in the seasoning and mix well.
Video
Notes
Ingredients - Click to enlarge the image
