Hainanese chicken is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. It is now considered one of the national dishes of Singapore and is popular around SE Asia. Erwan Heussaff shows us how to make his own version of the dish, from stock to finish!
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4 pandan leaves
4 teaspoons of salt
1 whole chicken
4 tbsp of ginger
4 spring onions
1/3 cup mirin
1/3 cup soy sauce
2 tbsp sesame oil
1/3 cup rice vinegar
1 pinch of black pepper
Enough water to cover
Ginger Sesame Sauce: 3 tbsp of grated ginger, 2 tbsp of sesame oil and 1 pinch of salt
Kecap Manis Sauce: Chilli Sauce, 4 tbsp soy sauce, 1 sliced piece of garlic, 1 sliced red chili, 1 tbsp of cane vinegar and 1 tsp olive oil
8 pieces of Bok Choy.
Mix all the ingredients with the chicken and bring to a boil.
Simmer for 45 mins. Time will vary depending on the size of the chicken.
Mix the 3 different sauces.
Cut the chicken.
Use a bowl of broth, strain and serve as soup.
Fry off Bok Choy with some broth.
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