Hainanese Chicken Rice
Hainanese Chicken Rice is a beloved dish that stands as a symbol of Singaporean cuisine. Originating from the Chinese Hainan province, this simple yet flavorful...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole chicken about 1.5-2 kg
- 1 tablespoon salt
- 5 slices ginger
- 4 cloves garlic minced
- 3 stalks green onions cut into halves
- water enough to submerge the chicken
- ice water for an ice bath
- 2 cups jasmine rice rinced and drained
- 2 tablespoons chicken fat or vegetable oil
- 4 cloves garlic minced
- 4 slices ginger
- 2 pandan leves optional
- 2 1/2 cups chicken broth reserved from poaching the chicken
- cilantro leaves for garnish
- cucumber cut into slices for garnish
- 4 red chili
- 4 cloves garlic
- 1 inch ginger
- 2 tablespoons lime juice
- 1 teaspoon sugar
- salt to taste
- 4 tablespoons ginger minced
- 4 cloves garlic minced
- 2 tablespoons green onions finely chopped
- 2 tablespoons vegetable oil
- salt to taste
Instructions
- 1
Prepare the Chicken
- 2
Rub the chicken with salt to exfoliate and clean the skin. Rinse thoroughly and pat dry.
- 3
In a large pot, bring enough water to a boil to submerge the chicken. Add ginger slices, garlic, and green onions.
- 4
Gently lower the chicken into the pot, ensuring it’s fully submerged. Reduce the heat to a gentle simmer and cook for 30-40 minutes, until the chicken is just cooked through.
- 5
Carefully remove the chicken and immediately plunge it into an ice bath to stop the cooking and ensure the skin remains tender. Once cooled, remove from the ice water and set aside.
- 6
Prepare the rice
- 7
In a large saucepan, heat the chicken fat or vegetable oil over medium heat. Add the minced garlic and ginger slices, sautéing until fragrant.
- 8
Add the rinsed and drained jasmine rice to the pan, stirring to coat the grains with the oil and aromatics.
- 9
Transfer the rice mixture to a rice cooker. Add the pandan leaves and the chicken broth. Cook according to the rice cooker instructions.
- 10
Prepare the Chili Sauce
- 11
In a food processor, combine the red chilies, garlic, ginger, lime juice, sugar, salt, and chicken broth. Blend until smooth. Adjust seasoning to taste.
- 12
Prepare the Ginger Sauce:
- 13
In a small bowl, mix the minced ginger, minced garlic, and chopped green onions. Heat the vegetable oil until hot, then pour over the ginger mixture. Add salt to taste and mix well.
- 14
Serve
- 15
Chop the poached chicken into serving pieces. Serve the chicken over a bed of fragrant rice, garnished with cucumber slices and cilantro leaves. Offer small dishes of dark soy sauce, light soy sauce, the prepared chili sauce, and ginger sauce on the side.