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Hainan Chicken Rice served with sauces and cucumber

Hainan Chicken Rice

  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Poaching
  • Cuisine: Singaporean
  • Diet: Halal

Description

Hainanese Chicken Rice is a fragrant and comforting dish made with poached chicken, flavorful chicken-fat rice, and three signature sauces: ginger-garlic, sweet dark soy, and chili. This classic Singaporean dish is served with sliced chicken, aromatic rice, and sauces on the side for a complete and satisfying meal.


Ingredients

Scale
  • 1 small chicken (3 pounds/1.5kg)
  • 1 tablespoon salt
  • 1214 cups water
  • 45 slices ginger
  • 2 whole scallions
  • Ice for ice bath
  • 2 ounces chicken fat
  • 1 teaspoon neutral oil
  • 4 cloves garlic, minced
  • 3 cups uncooked jasmine rice, washed and drained
  • Chicken stock (from poaching)
  • 2 teaspoons salt
  • 4-inch piece ginger, roughly chopped
  • 2 cloves garlic
  • 3 tablespoons neutral oil
  • 1 pinch salt
  • 1/4 cup water
  • 1.25 ounces rock sugar (or 2.5 tbsp granulated sugar)
  • 1/4 cup dark soy sauce
  • 3 fresh red chilies
  • 1.5-inch piece ginger
  • 2 cloves garlic
  • 1/4 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon rice vinegar
  • 2 tablespoons chicken broth

Instructions

  1. Wash chicken thoroughly, remove and reserve chicken fat, pat dry, and rub with salt.
  2. Boil water with ginger and scallions. Lower chicken into water breast-side up. Adjust water to barely cover chicken breast.
  3. Lift chicken briefly to drain cavity water, return to pot, bring to a gentle boil, then reduce to a slow simmer. Cover and cook for 30–35 minutes or until juices run clear.
  4. Prepare an ice bath. Transfer cooked chicken into the ice bath for 15 minutes. Drain and cover until ready to cut.
  5. Reserve poaching liquid for rice and sauces.
  6. For the rice: Heat chicken fat with oil, render for 1-2 minutes, add garlic, and fry briefly. Stir in washed rice for 2 minutes. Transfer to rice cooker with chicken stock and salt, cook until done. Alternatively, cook in a pot with 4 cups stock, soak 20 minutes, bring to boil, then simmer covered 15 minutes.
  7. For the ginger-garlic sauce: Grind ginger and garlic, fry gently in oil until aromatic and lightly caramelized, season with salt, and transfer to a dish.
  8. For the sweet dark soy sauce: Heat water with sugar to make syrup, stir in dark soy sauce, and transfer to a dish.
  9. For the chili sauce: Blend chilies, ginger, and garlic. Add sesame oil, salt, sugar, lime juice, vinegar, and pulse. Add chicken broth until desired consistency. Transfer to a bowl.
  10. Slice cooled chicken and serve over rice with sauces on the side.

Notes

  • Use a Buddhist-style chicken for traditional flavor.
  • Poaching liquid doubles as a base for soups or for cooking rice.
  • Ensure the water simmers gently to keep the chicken tender.
  • Adjust chili sauce heat level by selecting different chili varieties.

Nutrition

  • Serving Size: 1 plate (chicken with rice and sauces)
  • Calories: 650
  • Sugar: 6g
  • Sodium: 950mg
  • Fat: 25g
  • Saturated Fat: 7g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 1g
  • Protein: 40g
  • Cholesterol: 110mg

Keywords: Hainanese chicken rice, poached chicken, Singapore chicken rice, chicken rice sauces