If you haven’t been living under a (social media) rock, you definitely have seen these quick recipe videos that make your mouth water. But do you ever ACTUALLY make what you see in them? Be honest. Nah.
Well today, I finally did. I’ve loved Hainanese chicken for years — ever since I’ve had my first sample of it years ago at a Chinese friend’s house when his mom made it for dinner. Only she never made it with this trio of sauces!
I adapted the rice slightly because Tastemade’s seems a little too salty for my taste and I doubled up on the scallion-and-ginger sauce because I can’t get enough of the stuff.
(for the rice and chicken)
• 5 chicken thighs
• 1 cup of uncooked jasmine rice
• 2 cups of water
• 2 scallion stalks
• 12 thin strips of ginger
• 1 teaspoon of soy sauce
• 1 teaspoon of powdered chicken bouillon
• 1 teaspoon of oil
(for the soy sauce)
1 tablespoon of soy sauce
1 tablespoon of oyster sauce
1 teaspoon of honey
(for the chili sauce)
2 tablespoon of sweet chili sauce
1 tablespoon of fish sauce
1 tablespoon of lemon juice
(for ginger-and-scallion sauce)
3 tablespoon of ginger, grated
2 tablespoon of green onions, minced
2 tablespoon of fish sauce
2 tablespoon of sesame oil
1 teaspoon of sugar
Step 1: Mix water, oil, soy sauce, ginger, chicken powder, rice and coriander in a large, deep pan.
Step 2: Add raw chicken thigh on top of the mixture. Add scallion stalks on top of the chicken.
Step 3: Turn stove on high heat. When the water starts to boil, turn to low and simmer for 15-20 minutes until the water is absorbed into the rice and the chicken is cooked.
Step 4: While the rice and chicken are cooking, mix the sauces’ ingredients in separate containers.
In case you want to try it using the easy-to-follow video, here’s what Tastemade posted.