Hainanese Chicken Rice
Course: MainCuisine: SingaporeanDifficulty: Easy
Servings
4
servingsPrep timeminutes
Cooking timeminutes
Calorieskcal
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Ingredients
- Chicken
1 whole chicken (1.5-2 kg)
2-3 slices of ginger
3-4 stalks of spring onion
Salt (to taste)
- Rice
2 cups jasmine rice
4 cups chicken broth (reserved from poaching the chicken)
2 tbsp vegetable oil or chicken fat (from the poaching liquid)
3-4 slices of ginger
2-3 cloves garlic, minced
Salt (to taste)
- Chilli Dipping Sauce
3 tbsp chilli paste
1 tbsp minced ginger
2 tbsp lime juice
1 tbsp sugar
Salt to taste
- Soy Dipping Sauce
3 tbsp soy sauce
1 tbsp sesame oil
Chopped green onions (for garnish)
Directions
- Poach the Chicken:
In a large pot, bring enough water to a boil to submerge the chicken. Add ginger, spring onions, and salt.
Carefully add the chicken, breast side down, and bring to a gentle simmer. Skim off any foam that forms.
Cover and poach for about 30-40 minutes, depending on the size of the chicken. The chicken should be fully cooked (internal temperature should reach 165°F / 75°C).
Once cooked, remove the chicken and plunge it into an ice bath to stop the cooking. Reserve the broth for the rice and sauces. - Prepare the Rice:
Rinse the jasmine rice under cold water until the water runs clear. Drain well.
In a large saucepan, heat the vegetable oil or chicken fat over medium heat. Add ginger and garlic, and sauté until fragrant.
Add the drained rice and stir to coat the grains with oil. Sauté for a couple of minutes.
Add 4 cups of reserved chicken broth and salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and fluffy. Let it rest off the heat for 10 minutes, then fluff with a fork. - Make the Dipping Sauces:
For the chili sauce, mix all the ingredients in a bowl and adjust seasoning as needed.
For the soy sauce, combine soy sauce, sesame oil, and garnish with chopped spring onions. - Serve:
Chop the chicken into pieces and arrange on a platter. Serve with a side of rice and the dipping sauces.
Garnish with cucumber slices and fresh cilantro if desired.
Notes
- Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. It was created by immigrants from Hainan in southern China and adapted from the Hainanese dishes of Wenchang chicken and Wenchang chicken rice.
It is widely considered one of the national dishes of Singapore, and is most commonly associated with Singaporean cuisine, being widely available in most food courts and hawker centres around the country. Variants of the dish can also be seen throughout Southeast Asia, particularly in Indonesia, Malaysia, Thailand and Vietnam, where it remains a culinary staple.
(Source: Wikipedia)
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