Hainanese Chicken Rice Party Pack | Prima Taste

Search Recipes

Simple

INGREDIENTS

Boiled Chicken

20 portions

10 litres

(A) Water

300 gm

(B) Hainanese Chicken Rice Premix*

(C) Chicken Pullet (2.2-2.5kg each)

Chicken Rice

2.4-2.6 litres

(D) Hot Chicken Stock#

(obtained from boiling Chicken)

2 kg

(E) Thai Rice

480 gm

(F) Hainanese Chicken Rice Fragrance Oil*

Garnishes & Condiments

Chilli Sauce*

as desired (per portion)

as desired (20 portions)

Chicken Rice Ginger Sauce*

as desired (per portion)

as desired (20 portions)

Sesame Soya Sauce Oil*

15 gm (per portion)

300 gm (20 portions)

Cucumber

20 gm (per portion)

400 gm (20 portions)

Coriander Leaves

1.5 gm (per portion)

30 gm (20 portions)

Recommended Chicken Soup Garnishes

Tau Hu (Beancurd), Shredded Lettuce, Coriander Leaves, Spring Onion

* Items available from Prima Taste

# Optional (can be replaced with water)

Note: Garnishes & Condiments are up to individual preferences.
Steps

Step A: Boiled Chicken
1. Wash (C) Chicken Pullet and ensure that the cavity is thoroughly cleaned.
2. Fill pot with (A) Water and (B) Hainanese Chicken Rice Premix. Cover the pot and bring to boil on high heat.
3. When water boils, remove cover. Gently lower the (C) Chicken Pullet into the pot with its back facing up. Ensure it is submerged fully. Lower the fire till water is simmering. Keep the cover off. Simmer for 45 minutes.
(If chicken is 1.8 to 2 kg, simmer for only 40 minutes.)
4. Remove the (C) Chicken Pullet from stock pot and chill in ice water for 15 20 minutes.
5. After chilling, hook up the (C) Chicken Pullet to drip off excess water.
6. The chicken is ready to be served. See Serving Suggestion.
7. Keep (D) Hot Chicken Stock for Step B2. The balance can be used for soup servings.
Step B: Chicken Rice
1. Mix (E) Thai Rice and (F) Hainanese Chicken Rice Fragrance Oil into a rice cooker (approx. 4.2 litres volume).
2. Gently mix evenly, add 2.4 2.6 litres of Chicken Stock (from Step A7) and mix well then set to cook.
3. After 10 minutes of cooking, stir the rice well or till oil is evenly absorbed.
4. When rice is cooked, fluff rice gently with chopstick. (Start from the side of the rice cooker and in an up-down motion towards the centre of the rice cooker. Do not stir while loosening rice, avoid scraping the bottom of the rice cooker).
5. Close cooker and hold for 20-25 minutes at keep warm.
6. The rice is ready to be served.
Step C: Preparation Procedures
Sesame Soya Sauce Oil
1. Put the packet of Sesame Soya Sauce Oil into a pot of boiling water and boil for 5 minutes.
2. Pour Sesame Soya Sauce Oil from packet into bowl and leave at room temperature.
Step D: Serving Suggestion
Hainanese Chicken Rice
1. Chop up Chicken Pullet and place on a plate with sliced Cucumber. Lace the chicken with Sesame Soya Sauce Oil and garnish it with Coriander Leaves.
2. Serve Chicken Pullet separately with Rice, Chilli Sauce, Chicken Rice Ginger Sauce and Chicken Rice Dark Soya Sauce.
STORAGE
Hainanese Chicken Rice Premix
Hainanese Chicken Rice Fragrance Oil
Sesame Soya Sauce Oil
Chicken Rice Ginger Sauce
Chicken Rice Dark Soya Sauce
Chilli Sauce
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
Estimated Yield Per Packet
for 2 kg rice
Hainanese Chicken Rice Premix per packet (300 gm) - No. of Portions: 2 whole boiled chicken
Sesame Soya Sauce Oil per packet (500 gm) - No. of Portions: 33
Chicken Rice Ginger Sauce (24 gm per packet x 4 pkts) - No. of Portions: 24
Chicken Rice Dark Soya Sauce (27 gm per packet x 4 pkts) - No. of Portions: 24
Chilli Sauce (30 gm per packet x 4 pkts) - No. of Portions: 24