Ingredients

Serves 4-6 people

1.4 kg whole chicken

chicken fat
(from rear end of chicken)
RECIPE COURTESY OF ASIAN FOOD NETWORK
3 cups of jasmine rice
Hainanese Chicken Rice (washed and drained)

4 cup + 3 tbsp chicken stock

50 g ginger
HALAL NO ALCOHOL (sliced)

14 cloves garlic
NO MILK NO NUTS

2 stalks spring onions

NO PORK
5 large red chilies

Difficulty: Hard Preparation: 30 Steps: 8 steps 2 chili padi

min (bird's eye chili)
17 Ingredients
Cook: 70 min 1 tbsp + 1 tsp white vinegar

Clean up: 20 min

2 tsp sugar

3 tbsp soy sauce

Instructions 1 tbsp sesame oil

3 tbsp vegetable oil

1 Clean and rub chicken with salt
salt
Clean the chicken and slice away the fatty parts at the rear end of the (to taste)
chicken. Set aside chicken fat.
4 L water
Pat dry and rub the chicken with 1 tbsp salt then rinse the chicken under
running water to remove excess salt. crushed ice

| Rubbing chicken with salt will give the chicken skin a nice sheen.

2 Add chicken to water

To the pot of boiling water, add chicken breast-side up. Leave the pot
covered on the stove on medium heat, for about 45 to 50 minutes.

/
3 Make chili sauce
With a blender, blend large red chili, chili padi, 8 cloves garlic, 10 g
ginger, 2 tbsp chicken stock, 1 tbsp white vinegar, 2 tsp sugar and 4 tbsp
water. Set aside.

Make ginger garlic sauce and soy sauce

4
In a small pot on high heat, heat 3 tbsp vegetable oil. Once oil is hot,
remove from heat and add 2 minced garlic cloves and 10 g minced
ginger. Stir and let it sizzle for 3 minutes.

Add ½ tsp salt and 1 tsp vinegar and stir for 5 minutes, until aromatic
and lightly caramelized to a light brown color. Set aside.

In a bowl, mix 3 tbsp soy sauce, 1 tbsp sesame oil and 1 tbsp chicken
stock until well combined.

5 Make chicken rice

In a pan on medium heat, add chicken fats and fry for 1 minute. Stir in 4
minced garlic cloves and fry for another 1 minute.

Add in uncooked rice and stir continuously for 2 minutes.

/
 Remove from heat and place rice into your rice cooker. Add ½ tsp salt
and 4 cups chicken stock. Cook rice according to rice cooker
instructions.

6 Place chicken in ice bath

After 45 minutes of boiling chicken, place crushed ice into a big mixing
bowl. Once the chicken is cooked, lift it out of the pot and drain water in
the chicken cavity.
Lower the chicken into the ice bath, taking care not to break the skin.
Leave the chicken in ice bath for 10 minutes.

| Ice bath stops the cooking process, locks in the juices and gives the
chicken skin better texture

Plate and Serve!

Slice chicken and place them into serving plate. Serve with rice, chili sauce and
garlic ginger sauce on the side.