#COOKING: AIR FRYER HAINANESE CHICKEN RICE RECIPE

Air Fryer Roasted Hainanese Chicken Rice. This is a different take on the traditional version of this Singaporean Hawkers Market fave where the chicken is air-fried to juicy, succulent perfection. This is quick, easy to clean and most of all devastatingly-delicious.

Chicken
2 1/2 to 3 lb chicken
6 cloves garlic, minced
1 stalk green onion
4 tbsps soy sauce
2 tbsps white wine
2 tbsps oyster sauce
1 tbsp organic raw sugar
1 tsp white pepper

Hainanese Rice
1 1/2 cups long grain rice, rinsed
2 cups of reserved chicken stock
2 cloves garlic, minced
2 tbsps reserved chicken fat
2 tbsps sesame oil
1 tbsp ginger, minced
1 tsp sea salt

Instructions:

1. Clean chicken well and pat dry with paper towels. Trim fatty bits off for later use.
2. Combine all other ingredients and run chicken inside and out with marinade. Stuff cavity of chicken with green onion.
3. Marinate chicken minimum three hours in refrigerator, flipping every hour.
4. Pat chicken dry with paper towels.
5. Preheat Air Fryer on Air Fryer mode for 3 minutes at 360°F.
6. Fry chicken for 25-27 minutes, flipping it over at half-way mark. Ensure chicken does not touch top of fryer.
7. While cooking chicken, in a skillet, sautée garlic, oil, ginger, salt and reserved chicken fat from prior. Once crisp, add rice to mixture. Fry for 3 minutes and remove from heat. Discard chicken fat.
8. Cook rice mixture in chicken stock. Fluff rice once cooked.
9. Test chicken by poking leg with fork to ensure juices run clear. Dare I say, this chicken is best served just slightly under-cooked for optimal juiciness. Reserve oil collected at bottom.
10. Let chicken stand for 30 minutes before cutting. Serve with rice and sauces.

Sweet Chili Sauce:
1 tbsp Sambal Sauce
1 stalk green onion, minced
1 chili pepper, seeds removed and minced
1 tsps organic raw sugar
1 tbsp reserved oil from Fryer
1 tbsp ginger, minced
1 tbsp garlic, minced
1 tbsp fresh lime juice
1 tbsp rice vinegar
1 tbsp olive oil

In skillet, sautée garlic, ginger, oil, onion and chili in oil. Stir-in sugar, vinegar and Sambal Sauce. Add lime juice and remove from heat.

Dark Soy Dipping Sauce:
1 tbsp ginger, minced
1 tbsp garlic, minced
1 tbsp oyster sauce
2 tbsps dark sweet soy sauce
1 tbsp soy sauce
1 tbp reserved oil from Fryer

Combine all in a bowl, mix well.

Gallery:

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A post shared by Mr. Will Wong 📸 (@mrwillwong) on Jul 31, 2020 at 11:11am PDT

(Photo credit: Mr. Will Wong)

Hainanese Chicken Rice Rice Singapore