Home Cooking 4

Hainan chicken rice, and request for chicken fat uses

nooodles | Jun 20, 200502:51 PM

Just tried a swell recipe and wanted to share. I made a huge pot of chicken stock last night, and needed a way to use up all that fat I lovingly skimmed off the top. My mind finally settled on Hainan Chicken Rice, which I had always known simply as "Ji You Fan," or Chicken Oil Rice in Mandarin.

I looked up a few recipes online and ended up with the following recipe:

2 gloved garlic
2 sprigs green onions
2 slices of fresh ginger
1 1/2 cups jasmine rice
4 tablespoons chicken fat
1 1/3 cup chicken stock

Heat the chicken fat, and fry the garlic, onions, and ginger in a wok until browned and fragrant. At this point it's up to you whether you remove the vegetables from the oil. Wash and rinse out the rice, and toss into the wok. Let the water evaporate from the rice, turning down the heat when most of the moisture is gone. You're done when the rice is pale golden and your kitchen smells wonderful.

Put the rice into a rice cooker, add chicken stock, and cook as you would any regular rice.

The kitchen smells absolutely heavenly when you make this; I almost fainted. It's the best side dish, or great by itself with a little coarse salt.

I still have at lesat half a cup of chicken fat, however. Anyone have great ideas?

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