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Paotsin Green Hainanese Rice and Chicken

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

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.


Ingredients

Units Scale

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


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.