Eizan’s Hainanese Chicken and Rice
- Difficulty
- Total time
- 1 h 20 min
- Hands-on
- 1 h
- Cost
- ¥¥¥¥
- Servings
- 2
Equipmentrice cooker
Tasteumami, tangy
Ingredients
- 2 chicken thighs
- 2 cups uncooked rice
- 1 tsp salt
- 1 tsp sugar
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1 tsp nam pla
- 1 tbsp chicken bouillon
- 1 tbsp cooking sake
Garnish
- Tomato, to taste
- Cucumber, to taste
- Cilantro, to taste
- Pepper, to taste
3 Dipping Sauces · Sweet Soy Sauce
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp canola oil
3 Dipping Sauces · Ginger Sauce
- 1 tsp grated ginger
- 2 tbsp canola oil
- ½ tbsp lemon juice
- ½ tsp salt
Method
3 Dipping Sauces
1Rub the chicken thighs with salt, pepper, and sugar. Drizzle with cooking sake, and let marinate for 10 minutes.
- 2
Thoroughly rinse the rice, and then submerge it in water and let it soak for 20 minutes. Drain and set aside.
- 3
Pour the rice into a rice cooker, and add a little less water than normally needed for cooking 2 cups of rice. Stir in the chicken bouillon, grated ginger, grated garlic, and nam pla. Place the chicken thighs skin-side down directly on top of the rice mixture, and then cook the rice as you normally would.
- 4
Once the rice has finished cooking, remove the chicken thighs and cut them into 2cm strips. Stir the rice thoroughly to mix and fluff.
- 5
Use a small bowl as a mold to plate the rice. Arrange the chicken on the plate. Decorate with tomato wedges, cucumber slices, and chopped cilantro. Make the three sauces, set them in separate dipping bowls to the side, and you’re done!
Food safety
- Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).