Hainan Chicken and Rice (Live Proceeds Supported AAPI Women Lead)

May
12:00am
Hainan Chicken and Rice (Live Proceeds Supported AAPI Women Lead)

By Melissa King
*This event was previously recorded*
Hainan Chicken and Rice
We’re continuing our support for AAPI month with a favorite meal of mine, Hainan Chicken and Rice!
$5 of every purchase goes to support AAPI Women Lead - an organization that aims to strengthen the progressive political and social platforms of Asian and Pacific Islander communities in the US through the leadership of self-identified AAPI women and girls.
Most every culture has a comforting chicken and rice dish — this is the kind I grew up on and what reminds me most of home. Some of you might be very familiar with this fragrant poached chicken with ginger-scallion relish while for others, this may be a new exciting dish you’re interested to learn! Hainan chicken and rice is widely popular in Hong Kong, Singapore, Malaysia, and many other parts of South East Asia.
This dish usually requires a whole chicken and several hours to make but for the purpose of this 1 hour class, I have made several modifications so you can enjoy Hainan chicken quickly at home any day of the week! For this demonstration, I’ll be teaching you how to properly poach chicken breast, make the fragrant rice, ginger-scallion relish, sweet soy sauce, cucumber salad, and a cozy side of broth to round out the meal.
Please read all the details thoroughly and have all equipment & ingredients below prepped and measured before the live stream begins.
If you have a rice cooker, I recommend using that. No problem if you don’t - we’ll walk through the stove-top method as well!
This dish has a lot of components, so make sure your workspace is ready!
I will demonstrate cooking techniques, proper storage, and save some time for some Q/A together!
But don't worry, the session will be recorded so you have the option to cook at your own pace, rewatch, or just sit back, relax, take notes, and learn something new!
LENGTH : 60-90 minutes
LEVEL : 1
Looking forward to cooking with you all!
Melissa
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Hainan Chicken and Rice
Yield: 4 servings
Ingredients (will demo):
2 to 3 pounds boneless or rib-on chicken breast or boneless chicken thigh (Skin on or off is personal preference. I will be demoing with 2-3 large, skin on, rib-on chicken breasts, almost a pound each; if using bone-in chicken thighs, it will take significantly longer to cook which I will discuss, but use at your own discretion)
1 quart chicken broth
2 cup cold water
1 bunch scallions, remove root, cut whites from green tops (reserve green tops for scallion sauce), cut whites into 2” tubes
3 inch x 1 inch knob ginger, smashed
2 cloves garlic, smashed
1 teaspoon kosher salt
¼ tsp ground white pepper
Pro Tip: Use a microplane to grate ginger and garlic. It will be much easier!
For the Aromatic Rice (rice cooker is highly recommended! will demo):
2 cup raw jasmine rice, rinse and drain well
2 tablespoons minced garlic (about 6 cloves)
2 teaspoon ginger, grated
¼ cup shallots, fine mince (about 1 medium shallot)
3 tablespoons canola oil
3 cup chicken broth
For the Ginger-Scallion Sauce (will demo):
1-inch knob ginger, peeled and grated (yields about 1.5 to 2 tablespoons)
½ cup scallions, fine chopped, green parts only (1 cup of greens from scallions was remaining from 1 bunch)
¼ cup neutral oil such as grapeseed, canola or vegetable oil
½ teaspoon kosher salt
For the Sweet Soy Sauce (will demo):
2 tablespoons dark soy sauce (gluten free: sub tamari)
1 tablespoon regular soy sauce (gluten free: sub tamari)
3 tablespoons sugar
1 tablespoon shao xing wine
¼ teaspoon garlic, minced or grated
1 teaspoon toasted sesame oil
For the Cucumber Salad (will demo, but you can mix all together to get ahead):
1 english cucumber or 3 to 4 smaller persian cucumbers, slice thinly on mandolin or by hand with a knife, or smash!
¼ teaspoon garlic, minced or grated
¼ teaspoon ginger, minced or grated
2 tablespoons or handful cilantro, chopped
2 tablespoons rice vinegar or black vinegar
½ teaspoon soy sauce
½ teaspoon kosher salt or heavy pinch
1 teaspoon sugar
2 teaspoons toasted sesame oil
1 teaspoon toasted sesame seeds
1 to 2 teaspoon chili oil or chili crunch (optional)
Can mix all of the above together before class and refrigerate.
Other sauce options:
Your favorite asian hot sauce like sriracha, chili crunch, sambal
Equipment:
Large pot with lid x 1 (chicken and broth)
Rice cooker highly highly recommended or Medium sauce pot with lid x 1 (rice)
Small pot x 1 (sauces)
Sieve x 1 (broth)
Mixing spoons or wooden spoons
Cutting board x 1
Sharp chef knife x 1
Microplane or grater, optional but highly recommended x 1 (ginger and garlic)
Small bowls x 2 (sauces)
Medium bowl x1 (cucumber salad)
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Terms and Conditions:
A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration.
Price does not include ingredients, recipe, equipment, transportation.
The recipe will not be released and it is your own responsibility to take notes during the webinar.
MK Eats Inc. is not responsible for any expenses incurred by you in preparing to attend its programs.
Any event with charitable contributions will only be accounted for during the in-moment live stream. When the live stream is complete, the charitable contribution and donations will not apply for the replay of the recorded live stream or duration of time the replay is available on Crowdcast.
Cancellation and Refunds:
There will be no refund for cancellations for registration. All sales final.
MK Eats Inc. reserves the right to cancel any program should a minimum number of participants not be reached.
Responsibility:
MK Eats Inc. is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.
MK Eats Inc. shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.
Consent:
Like all cooking activities, certain risks and dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment and instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, and choking. I have read the aforementioned risks and I am familiar with the nature of the classes and activities involved in the cooking classes. I understand and appreciate the inherent risks and the types of injuries that may occur as a result of my participation. I assert that my participation in MK Eats Inc.'s classes or activities is voluntary and I knowingly assume all risks associated therewith.
Registration of the participant or authorized representative signifies acceptance of and agreement to be bound by all the terms and conditions as stated.
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Melissa King