Name: Easy Hainanese Chicken Rice ข้าวมันไก่สูตรง่าย
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 pieces Chicken thigh (boneless) (skin on); 1/2 tsp Salt; 2 cups Jasmin Rice (rinsed until the water runs clear and drain well); 1,5 cups chicken stock, unsalted, preferably homemade; 1/2 tsp salt; 2 Tbsp Garlic (Chopped); 2 Tbsp Ginger (Chopped); 1 inch knob ginger (Finely chopped); 2 gloves Garlic; 1 Thai chili (optional); 3 Tbsp Tao Jiew Thai fermented soybean paste) OR 2 Tbsp Korean doenjang + 1 Tbsp water; 1 Tbsp Sugar; 2 tsp Dark Soy Sauce (or use Thai black soy sauce); 2 tsp Soy Sauce; 1 tsp Vinegar

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This recipe is well known in the whole south-east Asia and its so good and easy you should add it to your weekly go to after work dishes. One tip for using the correct chicken is that you buy skin-on chicken pieces. I like using chicken thighs without the bones.

The dipping sauce is crucial.

This recipe is so easy and the basics are so light that you need to add some kind of color to you plate. Or else it will look a little blend. I added cucumber to this recipe but any kind of stir fry vegetable dish will do! I like to make a Kai Lan Stir-fry with garlic and soy sauce as a side dish.
Also the dipping sauce adds a whole new level to your chicken rice. Its a mix of sweet, sour and spicy. You can adjust the sauce however you like, add water to dilute the sauce if the flavours are to strong/salty.

An one pot dish (non rice cooker method)

When not using a rice cooker this works fine as a one pot meal! This makes it super convenient to make after a long day of work (or school). You can start sautéing the chicken fat in the same pot as you cook the rice in. This means the whole thing will cook in only 25 minutes!

I prefer using the rice cooker because it turns off by itself. I let the rice burn a few times when I was not paying attention…oops… So if you are using the one pot method make sure to check after 20min. Go try this delicious meal and I know for sure that you won’t be disappointed.

Easy Hainanese Chicken Rice ข้าวมันไก่สูตรง่าย

This dish is perfect if you want to do a one pot meal. You can start sautéing the chicken fat in the same pot as you cook the rice in, if you do not have a ricecooker. This means the whole thing will cook in only 25 minutes! I prefer using the rice cooker so turns of by itself. The dipping sauce is essential and I like to eat it with some stir fried kai lan as a side and enjoy!

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Prep Time 10

Cook Time 25

Total Time 35

Course lunch, Main Course, Side Dish

Cuisine thai

Servings 2 Persons

Ingredients

For The Chicken

3 pieces Chicken thigh (boneless) skin on
1/2 tsp Salt

For the Rice

2 cups Jasmin Rice rinsed until the water runs clear and drain well
1,5 cups chicken stock, unsalted, preferably homemade
1/2 tsp salt
2 Tbsp Garlic Chopped
2 Tbsp Ginger Chopped

For the dipping Sauce

1 inch knob ginger Finely chopped
2 gloves Garlic
1 Thai chili optional
3 Tbsp Tao Jiew Thai fermented soybean paste) OR 2 Tbsp Korean doenjang + 1 Tbsp water
1 Tbsp Sugar
2 tsp Dark Soy Sauce (or use Thai black soy sauce)
2 tsp Soy Sauce
1 tsp Vinegar

Instructions

Trim extra fat and skin off your chicken thighs and reserve. You will need to render fat from these trimmings for the rice.
Sprinkle salt over chicken and rub it in. Let sit at room temp while you prep other things. Note: You can do everything from this point on right in the pot that you will use to cook the rice and chicken, and it'll be a one pot meal. But I prefer to sauté the rice in a wok and then transfer.
In a wok, or the pot you’re using to cook the rice in, add chicken fat/skin trimmings. Sauté over medium-low heat to render chicken fat until the trimmings are browned. You want to have about 2 Tbsp of fat total, so if there is too much, remove some. If there isn’t enough, add a little more vegetable oil to supplement. Remove chicken trimmings, leaving the fat in the pot.
In the same pot/wok add ginger and garlic until golden brown.
Add raw, rinsed rice and turn heat up to high, tossing rice for about 2 minutes until hot throughout and dry.
Transfer rice into a rice cooker or a heavy bottomed pot (unless you're already using that pot). Note: A rice cooker is more convenient, because it will turn itself off.
Add chicken stock to the rice and place chicken on top of rice.
Turn heat to high and watch until you start to see the first sign of simmering. Then turn the heat down to low, cover with a tight fitting lid and cook for 25 minutes or until the chicken is done. While you wait for it to cook, make the dipping sauce and the broth.
When chicken is cooked, remove chicken from the rice and let rest for at least 5 minutes before slicing.
Let it cook and it’s time for the dipping sauce.

For the dipping sauce

Pound garlic, ginger and chilies into a paste. Alternatively, finely chop everything and add to a small bowl.
Add tao jiew or doenjang, water, sugar, dark soy sauce, soy sauce and vinegar. Stir until the sugar is dissolved.

Serve

Fluff rice to distribute all the flavours evenly.
To serve: Slice chicken into thin pieces, and place on top of rice. Serve with dipping sauce, some fresh cucumber. Enjoy!