Hainanese Chicken Rice Set

Chicken and Soup
- 1 (or 2) whole chicken, legs removed, leave breast attached
- 1 litre chicken stock
- 3 litres water
- 4 tsp salt
- 1 pandan leaf
- 4 cloves garlic
- 2 inch ginger, sliced
- 4 green onions
- sesame oil
- white pepper
- 1 daikon, cut into half moons

1. Add all ingredients into large pot, with liquid covering the chicken
2. Heat until liquid reaches low simmer (barest bubbles) or between 150-170F, using a temperature probe, cook breasts until meat reaches 150F and legs 165F
3. When the meat is at temperature, remove and put into cold water/ice bath for at least 10 minutes
4. When cool enough to handle, remove breasts, spread sesame oil over skin and let rest
5. Add carcass back into the stock, increase heat to high, let soup reduce.
6. Strain out the solids, add daikon to cook, salt to taste

Rice
- 3 chinese cups rice
-  1/4 cup neutral oil
- 2 shallots sliced
- 4 cloves garlic chopped
- 1 inch ginger chopped
- 1 tsp salt
- 2 pandan leaves
- chicken stock

1. Add shallots, garlic and ginger into oil, fry until all are brown then strain out oil and discard solids
2. Wash rice, put in rice cooker with salt, oil, and sufficient chicken stock (with as much of the fat from the stock as possible). Add knotted pandan leaf. Cook rice.

Chili Sauce
- 6 birds eye chilli, seeds removed, minced
- 6 garlic cloves, chopped
- 1 inch ginger
- juice from 1/2 lime
- 1/2 tsp salt
- 2 tsp sugar
- 2 tsp shallot/garlic oil for rice
- 4-8 tbsp stock

1. Put chilli, garlic, ginger, salt and sugar in mortar and pestle, mash until turns into smooth orange paste
2. Add oil, then stock to thin sauce to desired consistency
3. Season to taste (lime, salt, sugar)

Ginger Scallion Oil
- 8 green onions, chopped
- 2 inches ginger, minced
- 1/3 cup neutral oil
- 1/2 tsp salt
- 1/2 tsp soy sauce

1. Heat oil until smoking, pour over scallions and ginger
2. Add salt and soy sauce, season to taste

Instant Pot - Melissa Clark Red Lentil Soup modified

Ingredients

3 Tbsp olive oil
1 large onion
2 garlic cloves minced (i just smash and then throw in)
1 Tbsp tomato paste (we didn't have this so I put in a can of chopped tomatoes ~15 oz, the big one)
1 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp black pepper
pinch of chilli or cayenne pepper (or omit for the babies)
4 cups chicken or veggie broth
2 cups of water
1 cup of red lentils
1 large carrot peeled and diced
3 Tbsp chopped cilantro

Instructions

1. Chop the onion, turn on the instant pot and add in the olive oil, then add in the onions, then gather everything else except the liquid and cilantro and throw it in.  Add the liquid then put the lid on the instant pot and change to pressure cook and cook for 7 minutes.

2. Use the immersion blender to blend up the soup.  Adjust seasoning with salt and pepper.  Serve and top with cilantro and chili for heat for those that want it.

Notes:
- when we made this we doubled the recipe and didn't add all the liquid so our soup was a little thicker and also we threw in a 2 turkey wings.