Paotsin Green Hainanese Rice and Chicken

Paotsin Green Hainanese Rice and Chicken is a copycat recipe inspired by Paotsin made with Hainanese Rice infused with pandan leaves then served with Asian style crispy chicken.

One thing that makes me want to visit my home country badly are the interesting new dishes I discover on a regular basis when I open my Instagram feed. All of which never existed when I was still living in the Philippines and with the ingenuity of the Filipinos, almost every week there are new dishes that come out and most of them do look amazing. Most of the time I just drool and imagine how they taste like but in some cases I try to recreate them at home by researching about it through people’s personal experience in the hope of nailing the same taste of the original product. We had several attempts in copying several dishes like Andoks’ Liston Baka, Pepper Lunch’s Beef Pepper Rice, Nathaniel’s Buko Pandan, Bonchon’s Chicken and Jollibee’s Garlic Pepper Beef to name some, all of which have a positive result specially with my home diners but verifying them is up to my readers who try the recipe.

Today we are recreating a recent one that I discovered, Paotsin Green Hainanese Rice and Chicken. Paotsin is a Fast-food restaurant in the Philippines and they are known for this Green Rice which apparently sound like a Hainanese Rice infused with Pandan leaves giving it a Filipino flair. They are also popular with their siomai and dumplings but we are pairing this rice that we are doing today with their Asian Chicken. With the rice, it’s quite documented online on how this dish tasted but with the Asian Chicken I will just rely on the few accounts of diners experiences I found online plus using a flavour fusion between the Chinese and Filipino cuisine.

Paotsin Green Hainanese Rice and Chicken

★★★★★ 5 from 2 reviews

• Author: Raymund
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50 mins
• Yield: 5 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Paotsin Green Hainanese Rice and Chicken is a copycat recipe inspired by Paotsin made with Hainanese Rice infused with pandan leaves then served with Asian style crispy chicken.

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Ingredients

Units USM Scale 1x2x3x

Green Hainanese Chicken Rice

• 2 1/2 cups Jasmine Rice
• 2 1/2 cups good chicken stock
• 3 cloves garlic, minced
• 1 small shallot, minced
• 1 inch ginger, minced
• 1 small bunch pandan leaves, tied to a knot
• 1 drop green food colour (optional)
• salt
• 3 tbsp duck fat or oil

Asian Fried Chicken

• 1 kg chicken legs and thighs, cut into small sections
• 2 tbsp fish sauce (adjust according to your taste)
• 2 tbsp Chinese cooking wine
• 2 eggs
• 1 tsp sugar
• 1/2 tsp black pepper
• 1 tsp white pepper
• 2 tsp garlic powder
• 3/4 cup cornstarch
• 3/4 cup flour
• oil, for deep frying

Ginger Sauce

• 2 thumb sized
• 6 garlic cloves
• 1/2 tsp salt
• 2 tsp lime juice
• 2 tbsp chicken stock

Tamarind Soy Sauce

• 1 cup water
• 1 tbsp tamarind pulp
• 1 tbsp calamansi juice
• 1/4 cup soy sauce
• 1 tsp fish sauce

Others

• Chilli Oil

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Instructions

Green Hainanese Chicken Rice

1. Turn on your rice cooker, add duck fat then once it’s hot, add garlic, ginger and shallots. Sauté for a minute.
2. Add the rice, stir fry for a bit then pour the chicken stock and stir.
3. Put the pandan leaves on top and add the green food colour. Cover the rice cooker then let it cook until it turns off.

Asian Fried Chicken

1. In a bowl mix thoroughly eggs, sugar, fish sauce and Chinese cooking wine.
2. Add chicken in the egg mixture and pierce chicken pieces with fork. Cover the bowl and let it marinate for 2 hours.
3. In a bowl with cover, mix flour, cornstarch, black pepper, white pepper and garlic powder.
4. Add the chicken 1 piece at a time and cover the bowl, then shake. This will cover the chicken with the flour mixture.
5. Heat up oil in a large wok, once the oil hits 180C add chicken pieces one at a time. Deep fry chicken for 8-12 minutes depending on the thickness of the chicken cut.
6. Remove from oil, place chicken in a paper towel lined plate to remove excess oil. Set it aside.

Ginger Sauce

1. Using a blender or food processor blend all ingredients together.

Tamarind Soy Sauce

1. In a sauce pan combine all tamarind sauce ingredients, bring to a slow boil while mixing, let the tamarind dissolve. Turn heat off, strain liquid into a small bowl to remove solids.

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