28 Hours Hainanese Chicken Rice

00:00 Chicken rice motivation
00:42 28 hours cooking plan
01:15 Chicken stock and oil
04:25 Chilli sauce
06:20 Dark soy sauce
08:11 Steam & Poach chicken
10:25 Flavoured rice
12:33 Chicken soup
13:32 Debone, assemble and serve

Chicken stock and oil

1.4kg-1.7kg white/yellow chicken
Water (200% of bone weight)

Method: Debone 1 chicken and separate the skin. Set aside the meat for another dish. Render the skin over low heat in a dry pan until golden brown and flip to render the other side until fully golden brown. Chill the chicken fat. Measure the weight of the bones and add the bones and water (1:2 ratio) to a pot and simmer on lowest heat setting for 24 hours.

Chilli sauce (makes 300g chilli sauce)

200g fresh red chillies (% expressed as weight of red chillies)
40g old garlic (20%)
10g old ginger (5%)
10g galangal (5%)
40g green lime juice (20%)
8g salt (4%)
26g sugar (13%)
300g chicken stock (150%)

Method: Prepare chicken stock by straining the bones from the 24hr chicken stock and boil the chicken remains with water. Strain and discard the chicken remains. Remove seeds from red chilli and remove the skins of old garlic, old ginger, and galangal. Squeeze the juice of green lime. Combine all ingredients with salt and sugar and boil in chicken stock until chilli has softened. Blend till smooth and reduce on stovetop until desired thickness.

Dark soy sauce

600ml soy sauce (% expressed as weight of soy sauce)
600g white sugar (100%)
600g chicken stock (100%)

Method: Pour all the sugar into a dry pan and heat over medium heat until caramalised to medium amber. Add chicken stock to combine well with the caramel. Add soy sauce and reduce on stovetop to desired thickness.

Chicken

1.4kg to 1.7kg white chicken
Water
7 litres of water chilled overnight
3kg ice blocks

Method: Remove the feet of the chicken by cutting at the cartilage joint. Measure the amount of water required to half submerge the chicken in water, breast-side facing up, so that the water level only covers the thighs but not the breast. Bring the water up to a boil first without the chicken inside. Once boiling, add in the chicken feet, turn the heat down to the lowest setting, and add the chicken with the breast facing up. Cover and cook until the core part of the breast reaches 68 degrees celcius (154 F) which takes about 1 to 1.5 hours depending on chicken size. Once done, fully submerge the chicken in ice cold water for 1 hour.

Flavoured Rice

300g raw rice (% expressed as weight of raw rice)
60g shallots (20%)
30g old ginger (10%)
30g galangal (10%)
15g old garlic (5%)
6g salt (2%)
3g chicken oil (1%)
600g chicken stock (200%)
15g pandan leaves (5%)
15g coriander leaves (5%)

Method: Wash the rice and set aside. Peel shallots, old ginger, galangal, old garlic, salt and pound in mortar and pestle (or blend in chicken stock and strain). Heat up chicken oil and stir fry the aromatics till fragrance is released. Add in the rice and stir till evenly mixed. Deglaze with chicken stock and bring to a boil. Add in pandan leaves and coriander leaves and turn the heat down to low heat to steam till done. Once there is hardly any steam escaping, open to check the bottom has almost no moisture left and remove the leaves.