Soup Dumplings (50 PC) - Classic Pork
Soup Dumplings (50 PC) - Classic Pork
Potstickers (50 pc) - Classic Chicken
Potstickers (50 pc) - Classic Chicken
Shop All Products

Free Shipping On Orders Over $99+



Your Cart

Free shipping for orders over $99!

Products
Total
Shipping
Calculated in checkout
Taxes
Calculated in checkout
Subtotal
(0 items)
$0.00
Continue Shopping
Your cart is currently empty.
Click here to continue shopping.
0
  • Recipe Hub
  • Hainanese Chicken Rice ft. MìLà Sauce Trio

Hainanese Chicken Rice ft. MìLà Sauce Trio

Tags: Recipe Sauce
Recipe by

@salty_shelley
Print Recipe

INGREDIENTS

  • MíLá Sauce Trio:
  • 1 tbsp Umami Scallion Ginger Oil
  • 1 tbsp Chili Crunch, plus extra for garnishing
  • 2.5 tbsp Dumpling Dipping Sauce
  • 1 garlic clove, grated
  • 1 block silken tofu, drained
  • 1 tsp rice vinegar
  • Green onions, for garnishing
  • Black and white toasted sesame seeds, for garnishing

INSTRUCTIONS

  1. Wash jasmine rice until water runs clear (approximately 3+ rinse cycles). Discard all water used for rinsing with a strainer.
  2. Mix the chicken bullion powder and turmeric with clean water to make chicken stock. Reserve approximately two tablespoons for the sauces.
  3. Prepare the aromatics: quarter the green onions, slice ginger into coins, and bruise garlic cloves. [OPTIONAL: mince garlic for best flavor]
  4. Add the washed rice, chicken stock, and aromatics from step 3 to the rice cooker.
  5. Scrub bone-in, skin-on chicken thighs with coarse sea salt. Remove excess skin and fat and save for later. Rinse the chicken thighs under water.
  6. Add the chicken thighs to the rice cooker and press start on the rice cooker to initiate cooking.
  7. While the chicken and rice are cooking, prepare the garnishes. Slice the cucumber into medallions, pick cilantro leaves, and slice green onions into thin strips. If using frozen banana leaves, defrost, rinse, and pat dry.
  8. Render the excess pieces of chicken thigh skin and fat from step 5 on the stove over low heat for 10-15 minutes or until crispy. Remove from the heat and chop into fine pieces. Once the rice cooker has finished cooking, remove chicken thighs. Ensure cooked chicken reads 165°F on a thermometer. Submerge chicken into an ice bath for 15 minutes to stop the cooking process and firm the chicken skin.
  9. Fluff up the rice and pack firmly into a bowl. Add banana leaf to the plate, then release the rice from the bowl onto the plate. Top with the crispy rendered chicken fat/skin garnish, chili crunch from MìLà Chili Oil, and green onion strips.
  10. Add chicken, cucumbers, lime, and cilantro to the plate. Top chicken with MìLà Umami Scallion Ginger Oil and pour additional amount into a sauce bowl. For extra spice, top chicken with MìLà Chili Oil.
  11. For the sweet soy sauce dip, add equal parts of the MìLà Dumpling Dipping Sauce with reserved chicken stock from step 2.

Featured PRODUCTS

4.4
Main image

Sauce Trio

3 bottles/set

$34.99

Inspired by the One You Just Made

Explore more creative ways to bring MìLà to your table.

Romesco Dipping Sauce with Potstickers

Romesco Dipping Sauce with Potstickers

Elevate your everyday potstickers with this bold romesco sauce.

 One-Pot Thai Green Curry Soup with Soup Dumplings

One-Pot Thai Green Curry Soup with Soup Dumplings

Cozy one-pot thai green curry soup with soup dumplings.

 Steamed-Fried MìLà Potstickers in Mala Xianguo Sauce

Steamed-Fried MìLà Potstickers in Mala Xianguo Sauce

Crispy and juicy steamed-fried MìLà Chicken Potstickers in a tangy and spicy Mala Xianguo Sauce.
Recipe hub