Hainanese-Style Chicken Inasal
Hainanese-Style Chicken Inasal
Ingredients
For the Chicken
- 2-3 chicken leg quarter
For the Marinade
- 1/4 cup lemongrass, chopped
- 1 tablespoon ginger, chopped
- 1/2 onion, chopped
- 1 teaspoon annatto powder
- 1 tablespoon garlic, minced
- 1/3 cup cane vinegar
- 1 teaspoon liquid seasoning
- 10 calamansi, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Chicken Broth
- 2 cups hot water
- 1/2 teaspoon turmeric powder
- 1 chicken cube
For the Chicken Rice
- 2 cups washed rice
- 3 ginger, slices
- 4 garlic, cloves
- 3 green onion stalks
For the Ginger-Scallion Oil
- 2 tablespoons spring onions, chopped
- 1 tablespoon ginger, grated
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 3 tablespoons cooking oil, hot
For the Chili Lime Sauce
- 3 tablespoons hot sauce
- 1 tablespoon ginger, grated
- 1 teaspoon sugar
- 2 tablespoons lime or lemon juice
For the Chilimansi Sauce
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 calamansi, juiced
- 1-2 red chillies, sliced
Instructions
- 1
Take 2-3 pieces of chicken leg quarter. Use a fork to poke several holes all over the chicken skin to allow the marinade to penetrate.
⏱️ 5 min
- 2
In a bowl, combine the marinade ingredients: 1/4 cup chopped lemongrass, 1 tablespoon chopped ginger, 1/2 chopped onion, 1 teaspoon annatto powder, 1 tablespoon minced garlic, 1/3 cup cane vinegar, 1 teaspoon liquid seasoning, the juice from 10 calamansi, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix these ingredients thoroughly to create the marinade.
⏱️ 5 min
- 3
Place the chicken leg quarters into the bowl with the marinade, ensuring they are well-coated. Allow the chicken to marinate for at least 30 minutes, or for best results, marinate overnight in the refrigerator.
⏱️ 5 min
- 4
Heat a pan over medium heat. Place the marinated chicken, skin-side down, into the hot pan. Sear until the skin turns golden brown and crispy.
⏱️ 10 min
- 5
Flip the chicken to the other side and cook until it is lightly browned.
⏱️ 5 min
- 6
Add 2 cups of hot water, 1/2 teaspoon turmeric powder, and 1 chicken cube to the pan with the chicken.
⏱️ 2 min
- 7
Bring the liquid to a boil, then reduce the heat to low. Cover the pan and let the chicken simmer for 30 minutes.
⏱️ 30 min
- 8
Once simmered, carefully remove the chicken from the pot and set it aside to rest. This will also allow the chicken to cool slightly before slicing.
⏱️ 5 min
- 9
Strain the chicken broth from the pot and reserve it for cooking the rice.
⏱️ 3 min
- 10
In a rice cooker pot, add 2 cups of washed rice.
⏱️ 1 min
- 11
Add the aromatics to the rice: 3 slices of ginger, 4 cloves of garlic, and 3 green onion stalks.
⏱️ 2 min
- 12
Pour the reserved chicken broth into the rice cooker. Ensure the liquid level reaches the 2-cup mark indicated on the rice cooker pot. Add more water if needed to reach the mark.
⏱️ 2 min
- 13
Cook the rice as usual in the rice cooker according to your appliance's instructions.
⏱️ 25 min
- 14
To prepare the Ginger-Scallion Oil: In a heatproof bowl, combine 2 tablespoons chopped spring onions, 1 tablespoon grated ginger, 1/2 teaspoon salt, and 1/2 teaspoon sugar. Heat 3 tablespoons of cooking oil in a small pan until it is hot (shimmering but not smoking), then carefully pour the hot oil over the mixture in the bowl and mix well.
⏱️ 5 min
- 15
To prepare the Chili Lime Sauce: In a small bowl, combine 3 tablespoons hot sauce, 1 tablespoon grated ginger, 1 teaspoon sugar, and 2 tablespoons lime or lemon juice. Stir until all ingredients are well combined.
⏱️ 2 min
- 16
To prepare the Chilimansi Sauce: In another small bowl, mix together 2 tablespoons soy sauce, 1 tablespoon vinegar, the juice from 1 calamansi, and 1-2 sliced red chillies.
⏱️ 2 min
- 17
Slice the rested chicken into desired portions.
⏱️ 3 min
- 18
Serve the sliced chicken alongside the fragrant chicken rice and the three prepared sauces.
⏱️ 1 min
Kitchen Tools
Hainanese-Style Chicken Inasal
For the Chicken
- 2-3 chicken leg quarter
For the Marinade
- 1/4 cup lemongrass, chopped
- 1 tablespoon ginger, chopped
- 1/2 onion, chopped
- 1 teaspoon annatto powder
- 1 tablespoon garlic, minced
- 1/3 cup cane vinegar
- 1 teaspoon liquid seasoning
- 10 calamansi, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Chicken Broth
- 2 cups hot water
- 1/2 teaspoon turmeric powder
- 1 chicken cube
For the Chicken Rice
- 2 cups washed rice
- 3 ginger, slices
- 4 garlic, cloves
- 3 green onion stalks
For the Ginger-Scallion Oil
- 2 tablespoons spring onions, chopped
- 1 tablespoon ginger, grated
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 3 tablespoons cooking oil, hot
For the Chili Lime Sauce
- 3 tablespoons hot sauce
- 1 tablespoon ginger, grated
- 1 teaspoon sugar
- 2 tablespoons lime or lemon juice
For the Chilimansi Sauce
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 calamansi, juiced
- 1-2 red chillies, sliced
Instructions
- 1
Take 2-3 pieces of chicken leg quarter. Use a fork to poke several holes all over the chicken skin to allow the marinade to penetrate.
⏱️ 5 min - 2
In a bowl, combine the marinade ingredients: 1/4 cup chopped lemongrass, 1 tablespoon chopped ginger, 1/2 chopped onion, 1 teaspoon annatto powder, 1 tablespoon minced garlic, 1/3 cup cane vinegar, 1 teaspoon liquid seasoning, the juice from 10 calamansi, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix these ingredients thoroughly to create the marinade.
⏱️ 5 min - 3
Place the chicken leg quarters into the bowl with the marinade, ensuring they are well-coated. Allow the chicken to marinate for at least 30 minutes, or for best results, marinate overnight in the refrigerator.
⏱️ 5 min - 4
Heat a pan over medium heat. Place the marinated chicken, skin-side down, into the hot pan. Sear until the skin turns golden brown and crispy.
⏱️ 10 min - 5
Flip the chicken to the other side and cook until it is lightly browned.
⏱️ 5 min - 6
Add 2 cups of hot water, 1/2 teaspoon turmeric powder, and 1 chicken cube to the pan with the chicken.
⏱️ 2 min - 7
Bring the liquid to a boil, then reduce the heat to low. Cover the pan and let the chicken simmer for 30 minutes.
⏱️ 30 min - 8
Once simmered, carefully remove the chicken from the pot and set it aside to rest. This will also allow the chicken to cool slightly before slicing.
⏱️ 5 min - 9
Strain the chicken broth from the pot and reserve it for cooking the rice.
⏱️ 3 min - 10
In a rice cooker pot, add 2 cups of washed rice.
⏱️ 1 min - 11
Add the aromatics to the rice: 3 slices of ginger, 4 cloves of garlic, and 3 green onion stalks.
⏱️ 2 min - 12
Pour the reserved chicken broth into the rice cooker. Ensure the liquid level reaches the 2-cup mark indicated on the rice cooker pot. Add more water if needed to reach the mark.
⏱️ 2 min - 13
Cook the rice as usual in the rice cooker according to your appliance's instructions.
⏱️ 25 min - 14
To prepare the Ginger-Scallion Oil: In a heatproof bowl, combine 2 tablespoons chopped spring onions, 1 tablespoon grated ginger, 1/2 teaspoon salt, and 1/2 teaspoon sugar. Heat 3 tablespoons of cooking oil in a small pan until it is hot (shimmering but not smoking), then carefully pour the hot oil over the mixture in the bowl and mix well.
⏱️ 5 min - 15
To prepare the Chili Lime Sauce: In a small bowl, combine 3 tablespoons hot sauce, 1 tablespoon grated ginger, 1 teaspoon sugar, and 2 tablespoons lime or lemon juice. Stir until all ingredients are well combined.
⏱️ 2 min - 16
To prepare the Chilimansi Sauce: In another small bowl, mix together 2 tablespoons soy sauce, 1 tablespoon vinegar, the juice from 1 calamansi, and 1-2 sliced red chillies.
⏱️ 2 min - 17
Slice the rested chicken into desired portions.
⏱️ 3 min - 18
Serve the sliced chicken alongside the fragrant chicken rice and the three prepared sauces.
⏱️ 1 min