Just a Tad Salty
HAINANESE CHICKEN RICE
The flavor profile of this dish is very similar to a Filipino dish called Tinola which is likely why we all love Hainanese Chicken Rice. There are a variety of ways on how to prepare this dish but this could be the simplest --- which yields the same amazing result. The taste is absolutely delicious!
3 chicken legs (trim off excess fat and skin, save for later use)
Half a head of garlic, peeled and minced
3-4 pieces thumb size ginger, peeled and minced
1 ½ cups uncooked Jasmine rice, rinsed
2-4 cups chicken broth (depends on how your rice cooks)
1 teaspoon salt
In a cooking pan, on medium heat, sauté chicken skin until fat is rendered.
Take chicken skin out of the pan.
Add cooking oil and sauté garlic and minced ginger. Make sure garlic is browned, but not burned.
Add the rinsed Jasmine rice and sprinkle salt on the rice.
Toss the rice until it is completely coated with the garlic and ginger mixture.
Add 2 cups of chicken broth (initially, may need more depending on how your rice cooks). Stir.
Layer the chicken legs on the rice (as pictured below).
Turn the heat to high, and once the chicken broth starts to simmer, turn the heat to low.
Cover the pan with a tight-fitting lid.
Steam for 30 minutes, or until chicken legs are fully cooked.
You may add more chicken broth, as needed until rice is similarly fully cooked.
Let chicken rest for 5 minutes before slicing and serving.
Fluff the Jasmine rice before serving.
Serve with this dipping sauce for an absolute Hainanese Chicken Rice experience!