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Hainanese Chicken Rice

  • Difficulty

    super easy

  • Serves

    3

  • Preparation time

    30min

  • Total time

    56min

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Ingredients

  • chicken leg, deboned
    2
  • soy sauce
    10g
  • Chinese rice wine
    20g
  • white pepper powder
    0.5teaspoon
  • sesame oil (optional)
    5g
  • ginger, divided to 10g in sliced and 15g in pieces
    25g
  • garlic clove
    15g
  • canola oil
    20g
  • spring onion, cut in strips
    15g
  • pandan leave, cut in pieces
    1
  • basmati rice, rinsed and drained
    250g
  • chicken broth
    1200g

Preparation

  • step 1

    Place chicken legs, soy sauce, chinese rice wine, white pepper powder and sesame oil into a bowl, marinate for 30 minutes in a cool place.

  • step 2

    Place ginger and garlic clove into mixing bowl.

  • step 3

    Press control knob and chop 6 sec/speed 5. Scrape down sides of mixing bowl with scraper.

  • step 4

    Add canola oil into mixing bowl.

  • step 5

    Press control knob and saute 3 mins/120°C/speed 1. Transfer to a bowl and set aside

  • step 6

    Place spring onion, ginger into steaming pot and put marinated chicken legs onto spring onion and ginger then set aside.

  • step 7

    Place chicken broth into mixing bowl.

  • step 8

    Insert simmering basket.

  • step 9

    place basmati rice, sauteed ginger and garlic clove and pandan leave into simmering basket.

  • step 10

    Place steamer into position

  • step 11

    Press control knob and steam 18 mins/120°C/speed 2. Remove steamer and simmering basket and keep rice warm until it is ready to serve.

  • step 12

    Set Steamer back to the position and steam 5-7 mins/120°C/speed 2 until chicken legs are fully cooked.

  • step 13

    Remove Steamer and cut chicken in pieces. Serve with rice.

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