Hainanese Chicken Rice (Printable)
Tender poached chicken served over fragrant garlic-ginger rice with three traditional dipping 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:
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, then bring to a 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 - Transfer the cooked chicken to an ice bath immediately to stop the cooking process and firm up the skin texture. Set aside to cool completely.
05 - Strain the poaching liquid through a fine mesh, reserving the 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 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 add salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 to 18 minutes until fluffy.
08 - Blend red chilies, garlic, ginger, lime juice, sugar, salt, and chicken broth 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 bite-sized serving pieces, working carefully to maintain clean cuts.
11 - Arrange chicken over the fragrant rice, garnished with sliced cucumber and fresh cilantro. Serve with chili sauce, soy dipping sauce, and a bowl of hot chicken broth on the side.
# Expert Tips:
01 -
- The rice absorbs all the chicken flavor and becomes impossibly fragrant
- Three sauces mean every bite can be exactly how you want it
- Leftovers make the most comforting breakfast youve ever had
02 -
- The ice bath step is nonnegotiable for that signature gelatinous skin texture
- Dont rush the rice toasting in garlic and ginger—that step builds the foundation
- Your broth will be saltier than soup, perfect for cooking but too intense for sipping straight
03 -
- Save extra chicken fat from the broth surface for the most authentic rice flavor
- Pandan leaves tucked into the rice cooker add an incredible floral note