Sous Vide Hainanese Chicken Rice

I lived in Singapore for a couple years and among the many easy-to-obtain there foods that I miss this ranks pretty high.

It’s complicated to make at home because it works best a large scale. Places that serve it every day can use the broth produced from the chicken the day it is served to make the rice for the next day. So making it at home you have a bit of extra effort. The condiments are also a little involved. So unless you’ve had it and now miss and can’t get it you may not be inclined 😝

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.