Make this delicious Hainanese peranakan chicken rice recipe today.
For chicken rice:
Fry chicken oil with blended rempah till fragrant
Add in sliced ginger, galangal and brush lemongrass, continue frying
Add in washed rice, fry well
Add in stock, salt and pandan leaf
Boil until stock reduces to the same level as the rice
Transfer the rice to tray
Steam for 45 minutes in a steamer
Once steamed, cover and let it rest for 15 minutes
Stir and serve
For poached chicken:
When the water boils, place the chicken in and out of the water about 3-4 times.
Simmer the chicken for 40-50 minutes, depending on the size of the chicken.
Immediately ice bath after the chicken is cooked.
Poach the chicken again to bring it back up to room temperature.
Nutritional analysis per serving (22 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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