Hainanese Chicken Rice (Printable Version)
Tender poached chicken served over fragrant rice with trio of flavorful dipping sauces
# What You Need:
→ Chicken
01 - 1 whole chicken (approximately 3.3 lbs), 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 It:
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 - Once cooked through, transfer the chicken to an ice bath immediately to stop the cooking process and firm up the skin. Set aside.
05 - Strain the poaching liquid through a fine-mesh sieve. Reserve the broth for cooking rice and as a serving soup base.
06 - Heat chicken fat or vegetable oil in a saucepan over medium heat. Sauté minced garlic and ginger until fragrant, about 1–2 minutes.
07 - Add rinsed jasmine rice to the pan, stirring to coat with the aromatic oil. Pour in 3 cups of reserved chicken broth and salt. Bring to a boil, then reduce heat to low, cover, and cook for 15–18 minutes until fluffy.
08 - Combine chilies, garlic, ginger, lime juice, sugar, salt, and chicken broth in a blender. Process until smooth and well combined.
09 - Whisk together light soy sauce, sesame oil, chicken broth, and sugar in a small bowl until sugar completely dissolves.
10 - Chop the cooled chicken into serving pieces using a sharp knife. For traditional presentation, chop through the bone.
11 - Arrange chicken pieces over a bed of fragrant rice. Garnish with fresh cucumber slices and cilantro sprigs. Serve with chili sauce, soy dipping sauce, and a bowl of hot chicken broth on the side.
# Expert Tips:
01 -
- The rice alone is worth the effort it soaks up all that chicken goodness and becomes a dish on its own
- Those three sauces let everyone customize their perfect bite, and suddenly dinner becomes interactive
02 -
- That ice bath step is not optional, it is what creates the texture that makes this dish unforgettable
- Do not rush the rice toasting step, those few extra minutes make the difference between good rice and great rice
03 -
- If you can find pandan leaves, toss a couple into the rice while it cooks for authentic fragrance
- Rubbing a little sesame oil on the poached chicken after the ice bath gives it an extra sheen and subtle nuttiness