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 (3–3½ pounds/1.5kg)
- 1 tablespoon salt
- 12–14 cups water
- 4–5 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
- Wash chicken thoroughly, remove and reserve chicken fat, pat dry, and rub with salt.
- Boil water with ginger and scallions. Lower chicken into water breast-side up. Adjust water to barely cover chicken breast.
- 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.
- Prepare an ice bath. Transfer cooked chicken into the ice bath for 15 minutes. Drain and cover until ready to cut.
- Reserve poaching liquid for rice and sauces.
- 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.
- 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.
- For the sweet dark soy sauce: Heat water with sugar to make syrup, stir in dark soy sauce, and transfer to a dish.
- 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.
- 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