So you cooked a delicious Hainanese Chicken Rice. Now you need tender juicy chicken to serve with the rice.
There are many ways to cook the soft tender juicy chicken to serve with Hainanese Chicken Rice. Here we list the 3 easy ways.
If you use a whole chicken, remove and discard the chicken head, neck. Remove giblets and feet if they are still intact. Clean chicken thoroughly. Then weigh the chicken. Secure both legs with baking twine at the knee joints, so that the chicken can be easily lifted from the pot.
Prepare a stockpot (preferably one with a glass lid) large enough to allow the chicken to be fully immersed in the water.
You can also use chicken parts, but you’ll need a vacuum sealer machine.
Below are 3 methods to make a soft tender juicy chicken, number 1 is the easiest.
1. Low Temperature Soft Boil Whole Chicken
For this method, you need to control the temperature of the water. You can either use an instant-read digital thermometer to check and maintain water temperature, or use an induction cooker that has precision temperature control. We want to maintain a constant temperature of 60C (15-°F).
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Put whole chicken in a stockpot and fill in enough water to cover the chicken. Remove chicken and put aside.
Add sliced garlic, ginger and white peppercorn in the stockpot, close lid and bring water to boil, then continue boiling on medium heat for about at least 15 minutes.
Add in the chicken (breast side up), cover lid and bring the water to boil, then set the temperature control to 60C or 150°F. Depending on the size of the chicken, set the timer to 1 hour to 75 minutes.
Use an instant-read digital meat thermometer to make sure the internal temperature of the chicken thigh reached 165°F or 74C, then turn off the cooker.
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To serve, optionally de-bone, then chop/cut into slices.
2. Medium Temperature Soft Boil Chicken Parts
For this method, you seal chicken parts in vacuum bags and let the chicken cooks in its own juice. As in method 1, the use of an induction cooker is recommended for precise temperature control. But set the temperature of water to 90C (195°F), and run for 30 minutes.
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Vacuum sealing machine. Make sure you use BPA-free food-safe bags for the machine.
3. Cycle Boiling Whole Chicken
Put whole chicken, giblets and feet in a stockpot and fill in enough water to cover the chicken. Remove chicken and put aside.
Add sliced garlic, ginger and white peppercorn in the stockpot, close lid and bring water to boil, then continue boiling on medium heat for about at least 15 minutes.
Add in the chicken (breast side up), cover lid and heat the water until bubbles appear (just below boiling). Then turn off the heat, and let it stands for 15 minutes. After 15 minutes, turn on the heat and bring water to just below boiling again, and turn off the heat and let stand for another 15 minutes. Repeat the process 3 times so that the chicken is immersed in below-boiling water for a total of 45 minutes.
Use an instant-read digital meat thermometer to make sure the internal temperature of the chicken thigh reached 165°F or 74C, then remove the chicken and run it under cold water for about 1 minute to get a nice firmer texture for the skin.
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Note: Increase or decrease standing time in hot water according to the weight of the chicken. Use an instant-read digital thermometer to check the internal temperature of the chicken.
Note: Some may like to put the chicken under running cold water in between cycles for a rarer taste. However, it is not recommended in North America unless a precise instant-read thermometer is used to make sure the poultry reaches a safe temperature for consumption.
For more precise water temperature and timing control, either an induction cooker or use sous vide immersion circulator/cooker.
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To serve, optionally de-bone, then chop/cut into slices.
Preparing Dipping Sauces
Dipping sauce
Skim the floating oil from the stockpot and put in a dipping bowl, mix in sesame oil and dark soy sauce, and you have a nice dipping sauce for the chicken.
Chicken broth
The remaining water in the stockpot makes a nice broth to serve with Chicken Rice. Served with chopped spring onion and fried onion/shallot slices.
If you de-bone the chicken, place the bones into the pot, and boil for 10 minutes for a better taste. However, you may have to filter the broth before serving.
Chilli paste for Hainanese Chicken Rice
Blend together fresh-cut red chilli (300g), ginger slices (50g) and garlic cloves (50g), white vinegar (100ml), salt (1 tsp), sugar (½ tbsp) together. Store in a jar, and refrigerate for up to 3 months.