V0: described, not machine-verified
Hainanese Chicken Rice
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Ingredients
- whole chicken1 whole chicken
- ginger1 small piece (thumb-sized)
- scallion6 stalks
- Salt3 teaspoons
- chicken stock10 bowls (approximately 3 liters)
- ice-cold water10 bowls (approximately 3 liters)
- vegetable oil5 tablespoons
- Garlic4 cloves (finely minced)
- shallots4 cloves (finely minced)
- Rice3 cups
- chicken broth600 ml + 2 tablespoons
- garlic and shallot oil1 tablespoon
- chicken fat70 g
- light soy sauce2 teaspoons
- chicken broth2 teaspoons
- sesame oil3 teaspoons
- Chili sauce3 tablespoons (Huy Fong brand Chili Garlic Sauce)
- Garlic15 g (peeled and grated, or finely minced)
- ginger50 g (peeled and grated, or finely minced)
- Salt1 teaspoon
- Sugar1 teaspoon
- chicken broth3 tablespoons
- lime juice1 tablespoon (to taste)
- cucumber1 cucumber (peeled and sliced into rounds)
- cilantro3 sprigs
Allergens (inferred from ingredient names): cereals_gluten, sesame, soybeans
Dietary suitability
- Kosher
Worked out from the ingredients and steps; not a certification. Meat is assumed to be halal or kosher slaughtered. Check the labels of bought ingredients such as cheese and stock.
Nutrition per serving (modelled estimate, not measured): kcal 950, protein 42, fat 53, carbs 88, fiber 1, sugar 3
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: rasamalaysia.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed