HAINANESE CHICKEN RICE RECIPE
CHICKENSAVOR™ ALL-IN-ONE SEASONING MIX
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Ingredients
Hainanese Chicken
- 250g chicken thigh
- 250g chicken leg
- 1 liter water
- 1/4 cup 40g ginger, medium strips
- 10g pandan leaf
- 1 tablespoon 15ml soy sauce
- 1 pack 7g CHICKENSAVOR™ All-In-One Seasoning Mix
yield = 400g
Hainanese Rice
- 2 cups 500ml water
- 2 cups 400g rice, uncooked
- 1 tablespoon 12g ginger, minced
- 1 tablespoon 12g garlic, minced
- 2 teaspoons 8ml cooking oil
- 1 pack 7g CHICKENSAVOR™ All-In-One Seasoning Mix
yield = 800g
Ginger Sauce
- 4 tablespoons 48g ginger, minced
- 2 tablespoons 20g spring onion
- 1/2 pack 3.5g CHICKENSAVOR™ All-In-One Seasoning Mix
- 1/4 cup 50ml oil
yield = 120g
Sesame soy sauce
- 2 tablespoons 30ml soy sauce
- 1 tablespoon 12g sesame oil
- 1 teaspoon 5g sugar, brown
yield = 50g
Chili garlic sauce
- 1/4 cup 50ml oil
- 1 cup 80g siling labuyo, minced
- 1/2 cup 40g garlic, minced
- 1/4 cup 40g tomato paste
- 1/2 pack 6g AJI-NO-MOTO® Umami Seasoning
NUTRITION INFORMATION
| Nutrition Facts | |
|---|---|
| Calories per Serving | 1247 |
| Carbohydrates (g) | 73.4 |
| Proteins (g) | 27.8 |
| Fat (g) | 93.1 |
| Dietary fiber (mg) | 3.6 |
| Calcium (mg) | 83 |
| Iron (mg) | 3.5 |
| Sodium (mg) | 1704.90 |
Good to Know Nutrition Facts!
If you are trying to gain weight, choosing chicken thigh or chicken leg would be beneficial for you than consuming the chicken breast part.
Preparation and Cooking time: 30 – 40 minutes
Procedure
Hainanese Chicken
- BOIL. On a pot, place chicken and combine with water, ginger, pandan leaf, soy sauce, and CHICKENSAVOR™ Mix let it boil, covered, until almost all liquid is evaporated and chicken is tender. Then strain it out and set aside.
Hainanese Rice
- SAUTE. On a low heat pot, add oil and saute garlic and ginger. Then, add rice, water, and CHICKENSAVOR™. Mix well and let it cook, covered.
Ginger Sauce
- SAUTÉ. On a low heat pan, add oil and saute ginger and spring onion.
SEASON with CHICKENSAVOR™ mix well and set aside.
Sesame Soy Sauce
- COMBINE. On a mixing bowl, combine all ingredients and mix well. Set aside.
Chili Garlic Sauce
SAUTÉ. On a low heat pan, add oil and saute garlic. Then, add tomato paste and let it cook until it turns dark. Mix in siling labuyo and season with AJI-NO-MOTO® Umami Seasoning and let it simmer for a bit and set aside.
Makes 4-5 servings
Size per serving: 1 cup (160g) Rice, 80g Chicken
Cooking Tips
Neutral olive and canola oil are recommended for the sauces.
Product Used
