Paotsin Green Hainanese Rice and Chicken

Ingredients for Paotsin Green Hainanese Rice and Chicken

• 3 tablespoons duck fat or oil
• 3 cloves garlic, minced
• 1 small shallot, minced
• 1-inch piece ginger, minced
• 2 1/2 cups Jasmine rice
• 2 1/2 cups good chicken stock
• 1 small bunch pandan leaves, tied
• 1 drop green food colour (optional)
• 1 kg chicken legs and thighs, cut into small sections
• 2 eggs
• 1 teaspoon sugar
• 2 tablespoons fish sauce, divided
• 2 tablespoons Chinese cooking wine
• 3/4 cup cornstarch
• 3/4 cup flour
• 1/2 teaspoon black pepper
• 1 teaspoon white pepper
• 2 teaspoons garlic powder
• Oil, for deep-frying
• 2 thumb-sized ginger pieces
• 6 garlic cloves
• 1/2 teaspoon salt
• 2 teaspoons lime juice
• 2 tablespoons chicken stock
• 1 cup water
• 1 tablespoon tamarind pulp
• 1 tablespoon calamansi juice
• 1/4 cup soy sauce
• Chilli oil

How to cook Paotsin Green Hainanese Rice and Chicken

1. 1.In a rice cooker, sauté garlic, ginger, and shallot in duck fat for 1 minute. Stir in rice and stock; add pandan and food colour, then cook until done.
2. 2.Mix eggs, sugar, 1 tablespoon fish sauce, and Chinese wine. Add chicken, prick with a fork, cover, and marinate 2 hours.
3. 3.Combine cornstarch, flour, black pepper, white pepper, and garlic powder. Coat chicken pieces one at a time.
4. 4.Deep-fry chicken at 180°C for 8–12 minutes, until golden and cooked through; drain on paper towels.
5. 5.Blend ginger, garlic, salt, lime juice, chicken stock, water, tamarind, calamansi juice, soy sauce, remaining fish sauce, and chilli oil. Simmer gently, strain, and serve with chicken and rice.