Hainanese Chicken Rice (Printable Version)
Tender poached chicken over fragrant garlic-ginger rice with trio of sauces
# What You Need:
→ Chicken
01 - 1 whole chicken (approximately 3.5 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 Make:
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 to 50 minutes, skimming off any foam that rises to the surface.
04 - Once cooked through, transfer the chicken immediately to an ice bath to stop the cooking process and firm up the skin. Set aside to cool completely.
05 - Strain the poaching liquid through a fine-mesh sieve. Reserve the clear broth for cooking rice and as a soup base.
06 - Heat chicken fat or vegetable oil in a saucepan over medium heat. Sauté minced garlic and ginger until fragrant, about 1 to 2 minutes. Add rinsed jasmine rice and stir to coat evenly.
07 - Pour in 3 cups of reserved chicken broth and salt. Bring to a boil, then reduce heat to low. Cover and cook for 15 to 18 minutes until rice is fluffy and liquid is absorbed.
08 - Combine chilies, garlic, ginger, lime juice, sugar, salt, and chicken broth in a blender. Process until smooth and bright red. Adjust seasoning to taste.
09 - Whisk together light soy sauce, sesame oil, chicken broth, and sugar in a small bowl. Stir until sugar completely dissolves.
10 - Chop the cooled chicken into bite-sized serving pieces, working through joints for clean cuts.
11 - Arrange chicken pieces over a bed of fragrant rice. Garnish with sliced cucumber and fresh cilantro sprigs. Serve alongside chili sauce, soy dipping sauce, and a bowl of hot chicken broth.
# Expert Advice:
01 -
- The rice alone is worth the effort, absorbing all those aromatic flavors
- Three sauces mean everyone can customize their perfect bite
- Leftovers make incredible lunch the next day, if they last that long
02 -
- The ice bath is nonnegotiable for achieving restaurant quality texture on the chicken skin
- Reserving every drop of poaching broth is crucial because it seasons the rice and becomes your soup
- Letting the rice rest for 10 minutes after cooking makes all the difference in texture
03 -
- Pandan leaves tied in a knot and added to the rice while cooking elevates the aroma to another level
- A small splash of sesame oil brushed over the poached chicken adds glossy shine and subtle nuttiness