If you’re searching for the subsequent hands-off, scrumptious one pot dinner, this is it: Hainanese chicken rice. Get extra information and facts about ข้าวมันไก่พระราม2
Have you ever had Hainanese chicken rice ahead of? Are you as obsessed with it as I'm? I’m guessing the answer is no for the reason that I've a lifelong, deep obsession with chicken rice.
It’s my ultimate comfort food, my all-time-favorite go to meal, my version of Anton Ego’s mom’s ratatouille. You know, the scene in in the Pixar movie where Anton is taken back to his mom’s kitchen and she serves him ratatouille and all is suitable together with the world. That is Hainanese chicken rice for me.
Chicken and Rice
All cultures have some kind of chicken and rice. The Japanese have oyakodon, Latin Americans have arroz con pollo, and Southeast Asians (and Hainanese people) have Hainanese chicken rice. Like most chicken and rice dishes, it’s basic at heart: poached chicken and seasoned rice served having a wide variety of sauces.
Like plenty of immigrant adapted foods, there are actually truly a bunch of different forms of Hainanese chicken rices: Singaporean, Malaysian, Vietnamese, and Thai. Increasing up, it was a staple in our house. Chicken rice may be the food that may bring me back to my childhood and transport me to some of my favorite memories as an adult. I’m not embarrassed to say that chicken rice is my almost everything.
What exactly is Hainanese chicken rice?
Hainanese chicken is deceptively very simple but somehow complicated. It originated in Hainan in Southern China, but its spiritual home is Singapore, exactly where you will find renditions with the ever common dish everywhere, from hawker stands to high end hotels.
I would fight for the death to say that Hainanese chicken rice would be the best rendition of chicken and rice on the market. It’s so humble, so flavorful, and so pure. At its heart, Hainanese chicken rice is just that: chicken and rice.
The chicken is poached within a straightforward yet flavorful broth scented with ginger, garlic, and scallions and is silky, firm, and tastes just like the most best chicken you’ll ever have. The rice that comes with it must stand on its own: filled with chicken flavor, slicked with fat, savory, and fragrant.
What’s so specific concerning the rice?
You have got to taste it to think it, but I believe the secret to why Hainanese chicken rice is so fantastic may be the rice. And the secret for the rice is chicken fat. Any great cook knows that any time you cook rice in broth, the broth infuses the inside in the grain, providing it extra flavor. A lot of cultures do this, like how Mexican rice is cooked in tomatoes and onions. Chicken rice goes one step additional by frying uncooked rice in chicken fat with garlic, shallots, and ginger before cooking in chicken broth, giving the rice one more layer of toasty, aromatic deliciousness. The rice really should be glossy, luscious and full of flavor.
The most effective chicken rice will be the one you like producing
You will discover lots of Hainanese chicken rice recipes that get in touch with for 24 hour (or far more) cures as well as other extremely complicated steps. It does not need to become this way, in particular should you just want superior chicken rice and you are not competing with a dozen other chicken rice hawkers at a marketplace. It’s the rice that you just require to spend cautious focus to, and that’s an easy factor that doesn’t take significantly additional time.
Personally, I love creating chicken rice, I obtain it therapeutic somehow. But at times I just would like to consume chicken and rice devoid of cooking a entire chicken. This simple recipe is for all those instances: skin-on boneless chicken thighs and rice are cooked in one pot for ease and fewer dishes to wash. Win-win!
The key to terrific Hainanese chicken rice
This can be a simple one pot Hainanese chicken rice with all of the flavor and none of your fuss. The recipe starts with chicken fat. If you are like me and love chicken rice and make it around the frequent, you’ll wish to hold a jar of rendered chicken fat within the fridge. Even if you are not like me and don’t choose to make chicken rice each and every day from the week, you will want to preserve a jar of chicken fat inside the fridge. Chicken fat is PURE FLAVOR.
Chicken fat is what tends to make the rice part of chicken rice taste so very good. But, if you do not have any chicken fat, do not be concerned, toasting your rice in any fat is going to give it a glossy, scrumptious flavor coat. The key is cooking the ginger, garlic, and shallots in fat so that the aromatics release their deliciousness in to the rice.
