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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 minutes
Cook Time 25 minutes
Total Time 35 minutes
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!