How To Make Hainanese Chicken Rice Paste

This Hainanese Chicken Rice Paste is made with ginger, garlic, and shallots. It's cooked with rendered chicken fat, shallot oil, and fragrance with Pandanus leaf. This recipe makes about one, and a quarter cup of paste, and enough to cook fifteen cups of rice.

How To Make Hainanese Chicken Rice Paste

Ingredients

30 to 40 grams Chicken Fat
80 grams Garlic, chopped
150 grams Ginger (yield weight 125 grams), chopped
60 grams Shallots, chopped
1 1/4 Cup Shallot or Peanut Oil
4 Pandan Leaf, knotted
1/2 tsp Sea Salt, to taste

Method

In a food processor, add garlic, ginger, and shallot. Process until you have a medium fine paste.

Add 1/4 cup of shallot oil in a wok, over medium heat. Render the chicken fat. When the chicken fat is crispy, remove and discard. Pour in the remainder oil, over medium heat. When the oil is hot, add garlic, ginger and shallot paste, and pandan leaf. Stir and cook for about 12 to 15 minutes, or until fragrant and golden in color. Remove and let cool before using. Spoon the remainder paste in a jar and store in the fridge.

Makes 1 1/4 Cups of Hainanese Chicken Rice Paste

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