Hainanese Chicken Rice (Print View)
Tender poached chicken with fragrant garlic-ginger rice and three signature sauces
# What You Need:
→ Chicken
01 - 1 whole chicken (about 3.3 pounds), cleaned
02 - 2 teaspoons salt
03 - 4 slices fresh ginger
04 - 3 stalks scallions, cut into large pieces
05 - Cold water (enough to submerge chicken)
→ Rice
06 - 2 cups jasmine rice, rinsed
07 - 2 tablespoons chicken fat or vegetable oil
08 - 3 cloves garlic, minced
09 - 1 thumb-sized piece ginger, minced
10 - 3 cups chicken poaching broth
11 - 1/2 teaspoon salt
→ Chili Sauce
12 - 4 red chilies, deseeded and chopped
13 - 2 cloves garlic
14 - 1 thumb-sized piece ginger
15 - 1 tablespoon lime juice
16 - 1 teaspoon sugar
17 - 1/2 teaspoon salt
18 - 2 tablespoons chicken poaching broth
→ Soy Dipping Sauce
19 - 3 tablespoons light soy sauce
20 - 1 tablespoon sesame oil
21 - 1 tablespoon chicken poaching broth
22 - 1 teaspoon sugar
→ Garnish
23 - Fresh cilantro sprigs
24 - Sliced cucumber
# How-To Steps:
01 - Rub the chicken all over with salt to exfoliate the skin, then rinse thoroughly under cold water.
02 - Fill a large stockpot with enough water to submerge the chicken. Add ginger slices and scallion pieces. Bring to a rolling boil over high heat.
03 - Carefully lower the chicken into the boiling water. Reduce heat to a gentle simmer. Cover and poach for 40–50 minutes, skimming off any foam that rises to the surface.
04 - Transfer the cooked chicken to an ice bath immediately to stop the cooking process and firm up the skin. Let cool completely, then set aside.
05 - Strain the poaching liquid through a fine-mesh sieve. Reserve 3 cups for cooking rice and 2 tablespoons for sauces. Keep remaining broth hot for serving.
06 - Heat chicken fat or vegetable oil in a saucepan over medium heat. Sauté minced garlic and ginger until fragrant, about 1–2 minutes. Add rinsed jasmine rice and stir to coat evenly.
07 - Pour in 3 cups of reserved chicken broth and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook for 15–18 minutes until rice is fluffy and liquid is absorbed.
08 - Combine red chilies, garlic, ginger, lime juice, sugar, salt, and 2 tablespoons chicken broth in a blender. Process until smooth and well combined.
09 - Whisk together light soy sauce, sesame oil, 1 tablespoon chicken broth, and sugar in a small bowl. Stir until sugar completely dissolves.
10 - Chop the cooled chicken into bite-sized serving pieces using a sharp knife and cutting board.
11 - Arrange chicken pieces over cooked fragrant rice. Garnish with sliced cucumber and fresh cilantro sprigs. Serve with chili sauce, soy dipping sauce, and a bowl of hot chicken broth on the side.
# Expert Hints:
01 -
- The rice soaks up all that rich chicken flavor making it almost better than the meat itself
- Three sauces mean every bite gets a different punchy kick
02 -
- Never let the poaching water boil hard or the chicken meat will turn tough and rubbery
- That ice bath is nonnegotiable for the signature gelatinous skin texture
03 -
- Pandan leaves tucked into the rice while it cooks add an authentic floral note
- A splash of sesame oil brushed on the chicken right before serving gives it restaurant style gloss