Hainanese Peranakan Chicken Rice - Chef Recipe by Adam Liaw and Malcolm Lee

Hainanese Peranakan Chicken Rice - Chef Recipe by Adam Liaw and Malcolm Lee


Ingredients

Chicken rice:

400 g rice
440 g thin chicken stock
12 g salt
140 g chicken oil
20 g sliced old ginger
20 g slide galangal
32 g Thai pandan leaf
20 g brush lemongrass

Rempah:

35 g lemongrass
90 g shallots
24 g garlic
20 g ginger
20 g galangal

Poached Chicken:

1.5 kg whole fresh chicken
Big pot of water
130 g spring onion
130 g ginger
130 g garlic
Salt to taste
Rock sugar to taste
30 g kombu
40 g dried scallops

Chicken Stock with Crab Meatballs:

2 kg chicken bones
200 g old garlic
200 g bamboo shoots
80 g fresh crab meat
200 g chicken leg, minced
10 g light soy sauce
Pinch of white pepper
20 g spring onion
Sugar to taste
Salt to taste
10 g potato starch
14 g water

Chilli and Ginger Sauce with Crab Fat:

55 g chicken stock
14 g shallots
27 g garlic
47 g young ginger
54 g red chilli
4 g red chilli padi
8 g salt
11 g sugar
23 g fresh lime juice
500 g fresh mud crab

Black Sauce:

83 g ABC Indonesia sweet sauce
16 g garlic
11 g ginger

Buah Kelauk Sambal:

125 g red chilli
25 g red chilli padi
20 g shallots
20 g garlic
45 g toasted belacan
5 g sugar
250 g buah keluak meat
3 g salt
6 g sugar
100 g oil
12 g chopped garlic

Achar:

30 g shallots
10 g garlic
3 g galangal
6 g turmeric
4 g lemongrass
21 g dry chilli paste
6 g candlenut
White wine vinegar to taste
100 g Japanese cucumber
50 g carrot
50 g honey pineapple
Sugar to taste

Method

Chicken Rice:

Blend the rempah ingredients together.

Fry chicken oil with blended rempah until fragrant. Add sliced ginger, galangal and brush lemongrass and continue frying. Add in washed rice, stock, salt and pandan leaf.

Boil until stock reduces to the same level as the rice. Transfer the rice to a tray and steam for 45 minutes in a steamer. Cover and leave to rest for 15 minutes. Stir before serving.

Poached Chicken:

When the pot of water comes to a boil, place the chicken in and out of the water 3-4 times. Then simmer for 40-50 minutes, depending on the size of the chicken.

Immediately ice bath the chicken one cooked. Poach the chicken again to bring it back up to room temperature.

Chicken Stock with Crab Meatballs:

Wash the chicken bones. Add water and chicken bones into a big pot and cook for four hours. Add old garlic and cook for another hour.

Strain, cook the strained liquid with bamboo shoots for 45 minutes. Season to taste.

Mix the crab meatball ingredients together. Smash the meat a little to make it bouncier and simmer in stock until meatballs are cooked.

Chilli and Ginger Sauce with Crab Fat:

Steam the crab and separate the crab fat. Set the crab meat aside.

Blend all other ingredients together, including the seasoning and crab fat. Add lime juice to taste.

Black Sauce:

Blend the garlic and ginger, add oil and fry until the oil splits and is fragrant. Add ABC sauce, once boiling, turn down the heat and simmer for 15-20 minutes.

Buah Kelauk Sambal:

Blend the red chilli, padi, shallots, garlic, toasted belacan and sugar together.

Fry chopped garlic in oil, add buah keluak met and cook until oil splits. Add seasoning and the sambal chilli mix.

Achar:

Blend together shallots, garlic, galangal, turmeric, lemongrass, dry chilli paste, belachan and candlenut. Add oil and fry till oil splits and fragrant. Leave to cool down.

Add salt to carrot and cucumber, mix and leave for 15-20 minutes. Wash away the salt to remove moisture.

Dry carrot and cucumber, add in blended mixture, white wine vinegar, sugar and pineapple.

To Serve:

Place the rice inside a washed, green banana leaf and tie together with string.

Slice the chicken on the bone and drizzle with a couple of tablespoons of stock.

Serve the chicken stock and crab meatballs in a bowl on the side, with the accompaniments.

Credits: Adam Liaw and Malcolm Lee

Photo Credits: Adam Liaw and Malcolm Lee


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