Thursday, August 4, 2016

Roasted Hainanese Chicken

I have not yet tasted any Hainanese Chicken and only cooked this dish once about two  or theee years ago.  My family does not like it maybe because the chicken is boiled and we prefer our chicken fried or roasted.  Few weeks ago, I saw a video in facebook on how to cook a one pot chicken Hainanese and it got me drooling.  The dish is so easy to cook and in just under 30 minutes.  However, the chicken, specially the skin is boiled and seems raw.  As I said, I love my chicken fried or roasted.

Few days later, my friend ask me about roasted chicken Hainanese which she watched in one of our local cooking show.  I laughed and told her it's not chicken Hainanese then but roasted chicken.  Then, I got curious and watched some videos about roasted chicken Hainanese.  The chicken is roasted and served with Hainanese rice and served with the usual chicken Hainanese condiments of soy sauce mixture, ginger oil or juice and chili.  Interesting right?

Today, I'm on a sick leave due to lower abdominal pain.  I scheduled a check up to my doctor early in the morning for his 10am schedule.  It is what I'm suspecting it is.  I was refered to another doctor specializing in my condition but found out he'll be back next week.

I walked home and passed the grocery near us and decided to buy some few stuffs.  When I pass through the vegetable section I grabbed a bundle of onion leak and wish that we have chicken in our fridge.  I told to myself that I will try the one pot chicken Hainanese.  Basically, I have all the ingredients except the chicken and I don't know if we have one.

When I came home I asked my mom if we still have chicken and luckily we have.  I thawed the chicken and marinate the chicken in brine solution for 4 hours.  I prepared a cup of raw rice.  Washed it and add a cup of water, grated garlic, grated ginger, sesame oil, sea salt, soy sauce and the chicken.

I decided to cook a meal good for one person since this is a trial and I want to find out how it taste before doing a bigger batch.  Then, when the rice is done the chicken is done as well  you can served it that way or in my case I decided to roast it in the oven for 10 minutes until the chicken is slightly brown.  Yup!  I love this version.  The rice is so flavorful and chicken is juicy and so succulent.  I served it with ginger oil, soy sauce mixture and sriracha.

This is my version of chicken Hainanese.  This is not an authentic recipe and my methodology is not the traditional way of cooking this dish.  I'm a Filipino and a homecook so that's understandable right?


1 piece                          Chicken Thigh, cleaned
2 Tablespoon               Salt
3 cups                            Water
1 cup                             Rice
1 cup                             Water
1 teaspoon                   Grated Ginger
1 clove                          Garlic, grated
1/2 teaspoon                Salt
1/2 traspoon                Soy Sauce
1/2 teaspoon               Sesame Oil
2 Tablespoons            Chopped Onion Leak
2 Tablespoons            Oyster Sauce
1 Tablespoon              Soy Sauce
1/2 Tablespoon          Brown Sugar
6 Tablespoons            Water
2 Tablespoons            Sriracha
1 teaspoon                  Calamansi Juice
2 teaspoons                Grated Ginger
1 clove                         Garlic, grated
1 teaspoon                  Chopped Onion Leak
1/2 teaspoon               Sesame Oil
Salt for seasoning
2 Tablespoons            Corn Oil


Combine chicken salt and water and marinate for 4 hours in the fridge.

Preheat oven to 240 degrees Celsius.

Wash the rice twice to remove dirt.  Combine rice, water, ginger, garlic, salt, soy sauce and onion leak on a sauce pan.  Place the chicken on top and cover.  Cook as if you are cooking your regular rice.  Take out the chicken and let cool for 5 minutes.

Combine oyster sauce, soy sauce, brown sugar and water.  Reserved half of the soy sauce mixture.  Use the other half to brush the chicken.  Bake the chicken for 10 minutes  or until golden brown. Let the chicken rest for 10 minutes before chopping.

Combine the sriracha and calamansi juice.   This will be your chili sauce.

Combine ginger, garlic, onion leak and sesame oil.  Season with salt.  Heat the corn oil until smoking hot and pour over the ginger mixture.  This will be your ginger oil condiment.

Served the roasted chicken with the soy sauce mixture, ginger oil and chili sauce.


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