Hainanese Chicken Rice with Crispy Fried Chicken

Bahan

• chicken thighs4 boneless, skin-on
• jasmine rice2 cups
• pandan leaves2
• ginger2 inch piece
• garlic3 cloves
• chicken broth3 cups
• cornstarch1/2 cup
• vegetable oilfor frying
• saltto taste
• black pepperto taste
• chili padi5
• lime1
• sugar1 tsp
• soy sauce2 tbsp
• cucumber1/2

Langkah

1. 1

   Season chicken thighs with salt and pepper.

2. 2

   In a bowl, mix cornstarch with a pinch of salt and pepper. Dredge chicken thighs in cornstarch mixture, ensuring they are well-coated.

3. 3

   Heat vegetable oil in a wok or deep fryer to 170°C (340°F). Fry chicken thighs until golden brown and cooked through, about 6-8 minutes per side. Drain on paper towels.

4. 4

   Wash the jasmine rice. Drain well.

5. 5

   Finely mince 1 inch of ginger and 2 cloves of garlic. Tie pandan leaves into a knot.

6. 6

   In a rice cooker or pot, combine rice, chicken broth, minced ginger, garlic, pandan leaf, and a pinch of salt. Cook the rice.

7. 7

   While rice is cooking, prepare the chili sauce: blend chili padi, remaining ginger, remaining garlic, lime juice, sugar, and a little chicken broth. Add soy sauce to taste.

8. 8

   Prepare the ginger paste: finely mince ginger and mix with a pinch of salt and a drizzle of sesame oil (optional).

9. 9

   Cut the fried chicken thighs into serving pieces.

10. 10

    Serve the crispy fried chicken pieces alongside the fragrant rice. Garnish with cucumber slices and serve with chili sauce and ginger paste.