Description
A non traditional adaptaption of Hainanese Chicken Rice, cutting down on time and effort for an easy weeknight meal.
Ingredients
For the Rotisserie Hainan Chicken Rice:
- 1 rotisserie chicken
- 1 cup jasmine rice
- 1 ¼ cups water
- 3 tsps chicken bouillon, divided
- 3 scallions, thinly sliced (for sauce)
- 1 scallion, cut in half (for rice)
- 2-inch knob of ginger, peeled and minced (for sauce)
- 1-inch piece of ginger, sliced (for rice)
- 2 tsps sesame seeds, optional (or sub for a splash of sesame oil)
- ⅓ cup neutral oil (like avocado or vegetable oil)
- Sliced cucumbers for serving, if desired
Instructions
For the Rotisserie Hainan Chicken Rice:
- Remove the skin off the rotisserie chicken as well as the chicken wings.
- Rinse white rice under water until water runs clear. Add to a pot with chicken wings, chicken skin, and some of the chicken fat from the bottom of the bag. Add 2 tsps chicken bouillon, halved scallion, ginger slices, and water.
- Cover and bring to a boil, then reduce and simmer for 15 minutes. Remove from the heat but let sit for 10 minutes without removing the lid to continue cooking.
- While the rice is cooking, carve the chicken breasts off the rotisserie chicken and reheat in a steamer basket. Reserve the chicken thighs for another meal.
- Now make the ginger scallion sauce. Add minced ginger and scallions to a heatproof bowl. Heat oil until shimmering then carefully pour the hot oil over the ginger and scallions. Stir in the sesame seeds and 1 tsp chicken bouillon powder and set aside.
- Serve rice with steamed chicken breasts topped with the ginger scallion sauce with sliced cucumbers served on the side. Enjoy!
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Quick & Easy
- Cuisine: Asian