Sous Vide Hainanese Chicken Rice

Originating from Hainan, Hainan Chicken Rice is a popular dish in South East Asia. The chicken is moist and juicy and the chicken rice uses the rendered chicken fat and broth to impart a rich and deep flavor. It also comes with three signature sauces, ginger scallion sauce, chili sauce, and sweet dark soy sauce. 

Course: Main Course

Cuisine: Chinese

Keyword: chicken recipe, chinese recipe, hainanese chicken, sous vide

Chicken

• 1 Whole Yellow Chicken best if free run and/or organic
• 1 Shallot halved
• 4 stalks Scallions tied
• 3 Pandan Leaves tied
• 2 inch Ginger sliced
• 2 tbsp Salt
• 4-6 cups Unsalted Chicken Broth

Rice

• 2½ cups Jasmine Rice **we are using 3 rice cups
• 1 Large Shallot diced
• 1 inch Ginger minced
• 3 cloves Garlic minced
• 3 Pandan Leaves
• 3 stalks Scallions
• Chicken Broth from Sous Vide Hainanese Chicken

Chili Sauce

• 1-2 Long Red Chili seeded & minced
• 1 inch Ginger minced
• 3 cloves Garlic minced
• 1 tbsp Lime Juice
• 2 tsp Sugar
• ¼ tsp Salt

Ginger Scallion Sauce

• 2 tbsp Ginger minced
• ¼ tsp Salt
• 4 stalks Scallions
• 3 tbsp Oil

Sweet Soy Sauce

• 2 tbsp Dark Soy
• 1 tbsp Water
• 1 tsp Sugar

Garnish

• Cucumbers sliced diagonally
• Scallions optional
• Coriander optional

Chicken

• Set sous vide to 160F (71C).

• Trim the chicken of excess fat and remove the butt, set aside. 

• Generously salt the chicken inside and out. 

• Insert shallot, ginger, scallions, and pandan leaves into the cavity of the chicken

• Place the chicken in an extra large freezer bag. 

• Add in 4-6 cups of chicken broth to the bag, ensuring that there’s enough to fill the cavity of the chicken. 

• Remove the air from the bag using the water displacement method. Double bag, and repeat the water displacement method. 

• Sous vide for 3 hours. 

• Remove the chicken from the sous vide once time is up. 

• Remove the chicken from the bag. Strain the broth in the bag and set aside. 

• Discard the aromatics from the cavity of the chicken. 

• Place chicken into an ice bath for 15-30mins. Flipping halfway through. 

• Remove chicken from the ice water and set aside to air dry. 

Chicken Rice

• Wash rice, drain, and set aside 

• Over low heat, add the chicken fat to a pan. Render out the fat, careful not to burn the chicken or oil

• Remove the skin and fat from the pan. 

• Add ginger, garlic, shallots, stir fry until fragrant

• Remove the ginger slices 

• Add the washed rice to the pan, stir fry until well mixed and rice is coated in oil. 

• Remove from the heat Add in the sesame oil. 

• Transfer from the pan to a rice cooker pot 

• Add the appropriate amount of broth from the sous vide chicken

• Tie pandan leaves and toss in, along with the scallions. 

• Cook the rice. 

Chili Sauce

• Mince all the ingredients, otherwise, blitz the chilli, ginger, and garlic in a food processor. 

• Spoon out into a bowl, add salt, sugar, lime juice, and chicken broth. Stir, and set aside. 

Ginger Scallion Sauce 

• Combine ginger and scallion, and sugar in a heat proof bowl. 

• Heat up oil and pour on top. 

• Stir until well combined, add salt to taste. 

Thick Sweet Soy Sauce

• Head a pan on medium low heat.

• Add in dark soy sauce, water, and sugar. Cook and stir often until boiling. Remove from heat and pour into a small bowl.