Singapore Hainanese Style Chicken Risotto with Sous Vide Chicken and Chicken Crackling
Author: 
Recipe type: Main
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Sous Vide Chicken
  • 500g Chicken Breast (skinless)
  • 1 Stalk spring onions
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons minced garlic
  • 2 cm knob of ginger (sliced)
  • ¼ teaspoon sugar
Chicken Broth
  • 500 ml chicken ready chicken stock (Swanson, Heinz, etc)
  • 500 ml water
  • 2 stalls of spring onions (cut into 5 pieces per stalk)
  • 1 thumb length of ginger (sliced)
  • 1 bulb of garlic (skin peeled)
  • 1 stalk of lemon grass (outer layer and end of stalk removed, slightly pound to release flavour)
Chicken Crackling
  • 4 - 8 pcs chicken skins
  • salt & pepper to season
  • oil for brushing
Risotto
  • 1 tablespoon extra virgin olive oil
  • salt to season (if necessary)
  • 700 to 800 ml chicken broth
  • 1 cup Arborio Rice
  • 1 cup White Wine
  • 15g unsalted butter
  • 25g parmesan cheese (grated)
Garnishes & Sauce
  • Store-bought chicken rice chili sauce
  • Caramel Dark Soy Sauce
  • Lettuces
Instructions
Sous Vide Chicken
  1. Add all the ingredients for the chicken in a large mixing bowl and mix well.
  2. Pour everything in a large vacuum bag, seal and marinate for at least 8 hrs or overnight
  3. On required day, Remove the bag of chicken from fridge and bring to room temperature
  4. Preheat the sous vide machine @ 60 degree celsius
  5. When the water temperature reaches 60 degree celsius, cook the chicken in the water bath for 1.5hrs
  6. Remove from the water bath, remove the chicken from the bag and allow the chicken to rest on a chopping board for 5 minutes before slicing
Chicken Cracking (Air fryer Method)
  1. Preheat the air fryer @ 200 degree celsius
  2. Dry the chicken skin with paper towel
  3. Season the skin with salt and pepper
  4. Put the chicken skin in the air fryer, brush with thin layer of oil and fry for about 10 mins or until golden brown
Chicken Broth
  1. In a pot, add all ingredients for the chicken broth in the pan and bring it to boil
  2. After the initial boil, let the broth to simmer for an hour to allow the ingredients to release their fragrance into the broth
  3. When the broth is done, start on the risotto
Risotto
  1. Heat the olive oil in a saucepan and add the rice.
  2. Ensure that every grain of rice are evenly coated with the oil.
  3. Fry and stir for about 3 mins
  4. Add in the wine and stir frequently for about another 3 to 4 mins, or until the rice absorbs the wine,
  5. When the wine are almost absorb, add in enough chicken broth to cover the rice and continue to stir until the rice absorb the broth. Keep repeating this step until the rice is done* (Please refer to above writeup on how to check if risotto are done.
  6. Taste and season with salt if necessary
  7. Remove the pan from the heat and add in Parmesan cheese and butter.
Plating
  1. Divide the risotto onto 4 plates and carefully add the sliced chicken onto the risotto
  2. Add the chicken skin onto the rice
  3. Serve with Lettuce, chili and dark soy sauce on the side.
Recipe by eckitchensg at http://eckitchensg.com/2015/08/singapore-hainanese-style-chicken-risotto-with-sous-vide-chicken-and-chicken-crackling/