Hainanese Fried ChickenJuly 12, 2018
When Singapore became a popular tourist destination, folks who’d been to Sing-a-po-lah came home raving about the ubiquitous Hainanese Chicken Rice. The idea to cook rice in chicken broth must have been particularly attractive for Pinoys who love to rice-all-you-can. But there’s nothing visually appealing or appetizing about boiled, colorless chicken.
Here’s a simple remedy: throw it into a vat of hot oil, and give that pale bird a nice tan. This technique also allows you to enjoy the crispy chicken skin you would have otherwise thrown away because it looks disgusting when boiled. Dip in zesty ginger and scallion sauce to retain the original Singaporean flavor.
Hainanese Fried Chicken with Ginger Scallion Sauce
Total Time: 45 minutes / Yield: 4-6 servings
Ingredients for the Hainanese Fried Chicken
- 1 kg chicken pieces
- 2 tsps iodized salt
- 1/2 tsp pepper
- 1 tsp grated ginger
- 1 egg
- All purpose flour, for dredging
- Oil, for deep frying
Ingredients for the Hainanese Rice
- Singlong’s Hainanese Chicken Rice Mix (available in Unimart and Cash & Carry)
Ingredients for the Ginger Scallion Sauce
Procedure for the Hainanese Fried Chicken
- Marinate chicken in salt, pepper and ginger for 1 hour.
- Mix in egg.
- Heat oil in medium flame.
- Coat each chicken with flour, and fry in batches for 10-12 minutes or until cooked.
- Drain in paper towels.
- Serve with scallion sauce and Hainanese rice.
Procedure for the Hainanese Rice
- Cook as directed on package.
- Set aside.
Procedure for the Ginger-Scallion Sauce
- Squeeze out juice from the grated ginger.
- In a bowl, mix together ginger, scallion and salt.
- Heat oil until hot.
- Pour over oil onto ginger-scallion mixture.
- Mix and let it cool.