Hainease Style Chicken
This recipe is a riff on about 5 different versions I have tested over the last while. We are normally a chicken fillet house but there is something so good about chicken thighs in this because of the skin and the bone. Think of them like a big chicken wing! The dipping sauce is just divine and is from Rick Stein’s new book.
4
Servings
15
Prep (min)
30
Cook (min)
easy
Difficulty
Ingredients
-
Chicken thighs
–
8.0
small
-
Jasmine Rice
–
500.0
grams
-
Garlic
–
5.0
cloves
-
Ginger
–
1.0
inch
-
Coriander
-
Cucumber
-
Brown sugar
–
3.0
tsp
-
White wine vinegar
–
1.0
tbsp
-
Hoisin or yellow bean paste
–
2.0
tbsp
-
Soy sauce
–
2.0
tbsp
-
Garlic
–
2.0
cloves
-
Ginger
–
1.0
inch
-
Red chilli
–
1.0
Instructions
-
1
Preheat your oven to 180C.
-
2
Place a casserole dish over medium heat and add your chicken skin side down with no oil. Wait until the fat renders out and the skin becomes crispy then put it to one side on a plate.
-
3
Add the ginger and garlic to the chicken fat and cook for a minute before adding the rice. Make sure the rice is well coated in ginger and garlic.
-
4
Add 1 litre of water and then nestle the chicken back into the pot skin side up.
-
5
Bring it up to a boil. Put the lid on and place it into the oven for 20 minutes.
-
6
Remove the lid and cook for another 10 minutes.
-
7
Blitz up all the dipping sauce ingredients to create a smooth sauce.
-
8
Serve the chicken with a big spoon of rice, some coriander, cucumber slices, and a bowl of the dipping sauce.
Nutrition
Per serving