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Last week we set up a table for 2 people at our studio and served Hainanese chicken rice: A favourite Asian dish we can easily make at home. It is not too complicated and just so delicious. Our recipe was from:

1. https://hot-thai-kitchen.com/hainanese-chicken-rice/

2. https://tasty.co/recipe/hainanese-chicken-rice

We loved the rice from Hot Thai Kitchen recipe but preferred to go with the 3 different sauces instead of the Thai sauce version.

FOR THE CHICKEN:

• 3 pc skin-on, bone-in chicken thigh (see note)

• 1 large skin-on chicken breast (or 2 small ones)

• 1⁄2 tsp salt

FOR THE RICE:

• 1 1⁄2 cups jasmine rice, rinsed until the water runs clear and drain well (note by "cup" I mean measuring cup and not the rice cooker cup)

• 1 2⁄3 cups chicken stock, unsalted, preferably homemade (recipe follows, see note)

• 1⁄2 tsp salt

• 2 Tbsp chopped garlic

• 2 Tbsp chopped ginger

• Optional: Extra chicken stock for serving on the side, about 1⁄2 cup per person (see note)

• Optional: Fresh cucumber slices for serving

For the Dipping Sauce:

• 1-inch knob ginger, finely chopped

• 2 cloves garlic

• 1 Thai chili, optional, to taste

• 3 Tbsp Tao Jiew (Thai fermented soybean paste) OR  2 Tbsp Korean doenjang + 1 Tbsp water

• 1 Tbsp sugar

• 2 tsp dark soy sauce (or use Thai black soy sauce)

• 2 tsp soy sauce

• 1 tsp vinegar

• 3 sprigs cilantro, chopped
  

For another variation of dipping sauce that my grandma makes, see my original Hainanese chicken rice recipe

Basic Asian-Style Chicken Stock (see note)

(This makes more than you need, but you can freeze the rest)

• 2 lb chicken bones

• 3 L water

• Half and onion, quartered

• 5 garlic cloves

• 1⁄2 tsp cracked white pepper

• 5-6 slices ginger, optional

• 6-8 Cilantro stems, optional

Special tools: A heavy bottomed pot or a rice cooker big enough so that the chicken pieces can be laid in one layer.

To Make Chicken Stock:

1. Gently simmer chicken bones for 1 hour in the water, skimming off foam and scum as they come up. However, if you want to keep the fat for your rice, I would not skim after about 30 minutes so you don't end up skimming off the fat.

2. After 1 hour of simmering, add all the vegetables/aromatics and simmer for another 45 minutes to 1 hour.

3. Drain off the stock and skim off any fat on top of the stock and reserve for your rice. If you have time, refrigerate the skimmed fat so you can easily remove the stock that came with the fat.

CHILI SAUCE

• 2 tablespoons sambal

• 2 tablespoons sriracha

• 2 teaspoons sugar

• 1 tablespoon garlic, minced

• 1 tablespoon fresh ginger, minced

• 1 tablespoon lime juice

• 2 tablespoons reserved chicken poaching broth

GINGER GARLIC SAUCE

• 2 tablespoons fresh ginger, grated

• 2 tablespoons garlic, finely minced

• kosher salt, to taste

• 3 tablespoons peanut oil

• 1 tablespoon rice vinegar

SOY DIPPING SAUCE

• reserved fried garlic and ginger

• 1 tablespoon oyster sauce

• 3 tablespoons dark sweet soy sauce

• 1 tablespoon light soy sauce

• 2 tablespoons reserved chicken poaching broth

• 2 cucumbers, thinly sliced, for serving

• 1 bunch fresh cilantro, for serving

1. Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.

2. Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.

3. Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.