Hainanese Chicken Rice with Tea-Infused Broth

Name: Hainanese Chicken Rice with Tea-Infused Broth
Cuisine: singapore
Ingredients: 1 whole Whole chicken (1 kg); 3 slices Ginger, sliced; 3 cloves Garlic, crushed; 2 tbsp Scallions, chopped; 1 cup Rice (short-grain); 2 cups Chicken stock; 1 tbsp Tea leaves (Jasmine), steeped; 1 tbsp Soy sauce; 1 tbsp Oil; 1 tsp Salt

A recipe from singapore.

🇸🇬 singaporeExtremely FancyTraditional

Hainanese Chicken Rice with Tea-Infused Broth

Nutrition (per serving)

480Calories

28 gProtein

48 gCarbs

14 gFat

6 gSugar

1100 mgSalt

Ingredients

1 whole Whole chicken (1 kg)
3 slices Ginger, sliced
3 cloves Garlic, crushed
2 tbsp Scallions, chopped
1 cup Rice (short-grain)
2 cups Chicken stock
1 tbsp Tea leaves (Jasmine), steeped
1 tbsp Soy sauce
1 tbsp Oil
1 tsp Salt

Method

Fill a large pot with 3 cups of water, add the whole chicken, sliced ginger, crushed garlic, and scallions, then bring to a rolling boil, skimming off any foam that rises to the surface.
Reduce the heat to low, cover the pot, and let the chicken simmer gently for 30 minutes, checking that the internal temperature reaches 165°F (74°C) before removing.
Transfer the cooked chicken to a bowl of ice water to stop the cooking process and preserve its tender texture, then pat dry and slice into serving portions.
Meanwhile, rinse the rice until the water runs clear, then drain and set aside.
In a separate saucepan, heat 2 cups of chicken stock over medium heat, add the steeped tea leaves, soy sauce, and salt, then bring to a gentle simmer for 5 minutes to infuse the broth with aromatic tea flavors.
Add the rinsed rice to the simmering stock, stir gently, cover, and cook over low heat for 15 minutes until the rice is tender and has absorbed the broth.
Serve the sliced chicken over the fragrant tea-infused rice, garnish with sliced scallions and a drizzle of the warm tea broth, and accompany with a side of steamed bok choy for a refined yet comforting dinner.