Hainanese Chicken Rice (6 in 1)

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AuthorLe-ThermiqueCategoryDifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time47 minsTotal Time1 hr 2 mins

(A) Chilies Sauce
 3 red chilies, cut 2 inches
 4 cloves garlic
 1 inch section of ginger
Seasoning
 3 limes juice
 1 tbsp water
 ¼ tsp chicken stock powder
 ¼ tsp sesame oil
 ¼ tsp white vinegar
 ¼ tsp salt
 ½ tsp caster sugar
(C) Ginger Garlic Sauce
 2 tbsp fresh ginger
 4 cloves garlic
 2 inches green spring onion
Seasoning
 4 tbsp cooking oil
  tsp salt
 1 tsp white vinegar
(C) Garlic Oil (for the rice)
 5 cloves garlic
 4 tbsp cooking oil
(D) Rice
 300 g white rice, washed
(E) Soup
 1500 ml water
 250 g chicken breast , cut into cubed
 55 g lemon glass
 25 g galangal (lengkuas)
 3 cloves garlic
 1 shallot
 250 g winter melon, cut into cubed
 300 ml water , top-up
(F) Chicken
 700 g 3 drumsticks-boneless
 2 pieces fresh ginger
 2 stalks green spring onion
Garnish
 1 tbsp sesame oil
 1 tbsp light soy sauce
 1 stalk green spring onion , chopped
(G) Silky Eggs
 3 Large Eggs
 300 g water
 1 tsp salt
 1 tsp sesame oil
Garnish
 1 stalk green spring onion , finely cut

COOKING METHODS :
(A) For the Chilies Sauce
1

- Place (A) ingredients in the mixing jar to blend.
Settings: Timer: 20 Seconds / Speed: 10

2

- Scrape down jar sides, place in the seasoning ingredients and blend.
Press TURBO 2 Seconds

- Rinse the jar for step (B)
- Set-asides.

(B) For the Ginger Garlic Sauce
3

- Place (B) ingredients in the mixing jar to chop.
Press TURBO 3 Seconds

4

- Scrape down jar sides, place in the seasoning ingredients and sautés.
Settings: Timer: 1 Minutes / Speed: 2 / Temperature: 120°C

- Set-asides.

(C) Garlic Oil (for the rice)
5

- Place (C) ingredients in the mixing jar and blend.
Settings: Timer: 1 Minutes / Speed: 2 / Temperature: 120°C

- Set-asides.

(D) For the Chicken
6

- Place the ginger and green spring onion in the stainless steel plate, add the chicken on top.
- Set-asides.

(E) For the Rice
7

- Wash and rinse 300 g rice in place in the simmering basket.
- Set-asides.

(F) Soup
8

- Add 1500 ml water in the jar, add all the (F) soup ingredients in the mixing jar except the winter melon.

(G) For the Silky Eggs
9

- Rub your metal plate with few drops of sesame oil.
- Mix and strain the eggs .
- Place in the plate with eggs mixture in the small steamer. Set-asides.

To Steam
10

- Put the (E) simmering basket with rice in the jar.
- Close the lid cover.

11

- Place the steamer with (D) chicken and (F) eggs mixture on top of the lid cover. Close the lid cover.
Select preset mode R- “STEAM “ Auto Settings Timer : 20 Minutes / Temperature: 120°C

After steaming
12

- After 15 Minutes , transfer the silky out from the top steamer.
- Sprinkles with the chopped green spring onion
- Set-asides.

13

- The preset mode ended at 20 Minutes .
- Transfer the rice out from the mixing jar and scoop the ice to a thermal pot.
- Combine with the (C) Garlic oil.
- Set-asides

14

- Add 300 ml water and winter melon in the mixing jar.

15

- Continue to cook the soup and chicken.
Settings: Timer: 10 Minutes / Temperature: 120°C

16

- After steaming, remove the excess steamed chicken stock from the plate and pour in the soup.
- Garnish sesame oil, light soy sauce and green spring onion over the chicken.
- Transfer the soup to a bowl.

Serve !

Nutrition Facts

4 servings

Serving size


Amount per serving
Calories977
% Daily Value *
Total Fat 40.1g52%
Saturated Fat 7.5g38%
Cholesterol 274mg92%
Sodium 1556mg68%
Total Carbohydrate 92.4g34%
Dietary Fiber 4.6g17%
Total Sugars 16.5g
Protein 65.4g

Calcium 13mg1%
Iron 43mg239%
Potassium 1077mg23%
Vitamin D 66mcg330%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

(A) Chilies Sauce
 3 red chilies, cut 2 inches
 4 cloves garlic
 1 inch section of ginger
Seasoning
 3 limes juice
 1 tbsp water
 ¼ tsp chicken stock powder
 ¼ tsp sesame oil
 ¼ tsp white vinegar
 ¼ tsp salt
 ½ tsp caster sugar
(C) Ginger Garlic Sauce
 2 tbsp fresh ginger
 4 cloves garlic
 2 inches green spring onion
Seasoning
 4 tbsp cooking oil
  tsp salt
 1 tsp white vinegar
(C) Garlic Oil (for the rice)
 5 cloves garlic
 4 tbsp cooking oil
(D) Rice
 300 g white rice, washed
(E) Soup
 1500 ml water
 250 g chicken breast , cut into cubed
 55 g lemon glass
 25 g galangal (lengkuas)
 3 cloves garlic
 1 shallot
 250 g winter melon, cut into cubed
 300 ml water , top-up
(F) Chicken
 700 g 3 drumsticks-boneless
 2 pieces fresh ginger
 2 stalks green spring onion
Garnish
 1 tbsp sesame oil
 1 tbsp light soy sauce
 1 stalk green spring onion , chopped
(G) Silky Eggs
 3 Large Eggs
 300 g water
 1 tsp salt
 1 tsp sesame oil
Garnish
 1 stalk green spring onion , finely cut

Directions

COOKING METHODS :
(A) For the Chilies Sauce
1

- Place (A) ingredients in the mixing jar to blend.
Settings: Timer: 20 Seconds / Speed: 10

2

- Scrape down jar sides, place in the seasoning ingredients and blend.
Press TURBO 2 Seconds

- Rinse the jar for step (B)
- Set-asides.

(B) For the Ginger Garlic Sauce
3

- Place (B) ingredients in the mixing jar to chop.
Press TURBO 3 Seconds

4

- Scrape down jar sides, place in the seasoning ingredients and sautés.
Settings: Timer: 1 Minutes / Speed: 2 / Temperature: 120°C

- Set-asides.

(C) Garlic Oil (for the rice)
5

- Place (C) ingredients in the mixing jar and blend.
Settings: Timer: 1 Minutes / Speed: 2 / Temperature: 120°C

- Set-asides.

(D) For the Chicken
6

- Place the ginger and green spring onion in the stainless steel plate, add the chicken on top.
- Set-asides.

(E) For the Rice
7

- Wash and rinse 300 g rice in place in the simmering basket.
- Set-asides.

(F) Soup
8

- Add 1500 ml water in the jar, add all the (F) soup ingredients in the mixing jar except the winter melon.

(G) For the Silky Eggs
9

- Rub your metal plate with few drops of sesame oil.
- Mix and strain the eggs .
- Place in the plate with eggs mixture in the small steamer. Set-asides.

To Steam
10

- Put the (E) simmering basket with rice in the jar.
- Close the lid cover.

11

- Place the steamer with (D) chicken and (F) eggs mixture on top of the lid cover. Close the lid cover.
Select preset mode R- “STEAM “ Auto Settings Timer : 20 Minutes / Temperature: 120°C

After steaming
12

- After 15 Minutes , transfer the silky out from the top steamer.
- Sprinkles with the chopped green spring onion
- Set-asides.

13

- The preset mode ended at 20 Minutes .
- Transfer the rice out from the mixing jar and scoop the ice to a thermal pot.
- Combine with the (C) Garlic oil.
- Set-asides

14

- Add 300 ml water and winter melon in the mixing jar.

15

- Continue to cook the soup and chicken.
Settings: Timer: 10 Minutes / Temperature: 120°C

16

- After steaming, remove the excess steamed chicken stock from the plate and pour in the soup.
- Garnish sesame oil, light soy sauce and green spring onion over the chicken.
- Transfer the soup to a bowl.

Serve !

Notes

Hainanese Chicken Rice (6 in 1)

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