Chinese•gourmet

Hainanese Chicken Rice

Click here for the best Hainanese chicken rice recipe, made the traditional way, plus an easier version. From a born and bred Singaporean!

Ingredients

Quantities are shown as originally provided.

1 chicken (weighing about 1.5kg/3.3 lb)
1 handful salt if you need to rub your chicken (see article)
6 chicken wings or 2 handfuls chicken bones
4 litres water
2 tsp salt
10 cm ginger
3 medium cloves garlic
2 stalks spring onions (plus the green bits from the ginger-spring onion oil) ((scallions))
1 star anise
10 black peppercorns
2 Tbsp toasted sesame oil
1 large bowl ice cubes
4 chicken legs or large chicken breasts on the bone (or chicken thighs on the bone)
2.5 litres water
1½ tsp salt
7.5 cm ginger
2 medium cloves garlic
2 stalks spring onion (plus the green bits from the ginger-spring onion oil)
1 star anise
5 black peppercorns
2 Tbsp toasted sesame oil
1 large bowl ice cubes
500 g jasmine rice (or any long grain)
4 Tbsp vegetable oil (canola oil, corn oil, etc)
2 small shallots
7 medium cloves garlic
10 cm ginger
2 pandan leaves (optional)
poaching liquid/chicken stock from cooking the chicken
6 red birds eye chillies (or milder variety, same amount)
5 cm ginger
4 large cloves garlic
1-2 tsp white sugar
½ tsp salt
125 ml poaching liquid
1 Tbsp rendered chicken fat
1 tsp rice vinegar
5 cm ginger
3 stalks spring onions (white part only) (scallions, aka green onion, green parts go in the stock)
4 Tbsp vegetable oil
⅛ tsp salt
3 Tbsp light soy sauce
1 Tbsp toasted sesame oil
4 Tbsp chicken stock (the poaching liquid)
additional salt
ground white pepper
fresh coriander leaves (cilantro)
1 small cucumber (more or less, up to you)
20 cherry tomatoes (or 3-4 regular)