Hainanese Chicken Rice (Printable)

Tender poached chicken with fragrant garlic-ginger rice and three signature sauces.

# What You’ll 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 Steps:

01 - Rub the chicken thoroughly with salt to exfoliate the skin, then rinse clean under cold water.
02 - Fill a large stockpot with enough cold water to completely submerge the chicken. Add ginger slices and scallion pieces. Bring to a rolling boil over high heat.
03 - Carefully lower the chicken into the boiling water. Reduce heat to a gentle simmer. Cover pot and poach for 40 to 50 minutes, skimming off any foam that rises to the surface during cooking.
04 - Once cooked through, transfer the chicken to an ice bath immediately to stop the cooking process and firm up the skin. Set aside until completely cooled.
05 - Strain the poaching liquid through a fine mesh, reserving the clear broth for cooking rice and serving as soup base.
06 - Heat chicken fat or vegetable oil in a saucepan over medium heat. Sauté minced garlic and ginger until fragrant, approximately 2 minutes. Add rinsed jasmine rice and stir to coat evenly with the aromatics.
07 - Pour in 3 cups of reserved chicken broth and add salt. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15 to 18 minutes until rice is fluffy and liquid is absorbed.
08 - Combine chilies, garlic, ginger, lime juice, sugar, salt, and chicken broth in a blender. Process until completely smooth, adjusting seasoning to taste.
09 - Whisk together light soy sauce, sesame oil, chicken broth, and sugar in a small bowl until sugar fully dissolves.
10 - Chop the cooled chicken into bite-sized serving pieces, keeping the skin intact for presentation.
11 - Arrange chicken pieces over cooked fragrant rice. Garnish with fresh cucumber slices and cilantro sprigs. Serve alongside chili sauce, soy dipping sauce, and individual bowls of hot chicken broth.

# Expert Advice:

01 -
  • The rice transforms into something magical when cooked in that aromatic chicken broth
  • You get three incredible sauces that each bring their own personality to the table
  • The poaching method yields impossibly tender chicken that practically falls apart
  • Its a complete meal that feels fancy but comes together with humble ingredients
02 -
  • The ice bath is nonnegotiable for that signature skin texture
  • Skimming the broth while poaching keeps the final soup crystal clear
  • Let the rice rest for 10 minutes after cooking before fluffing
  • The chili sauce needs at least 30 minutes to meld flavors
03 -
  • Pandan leaves knotted into the rice add an authentic floral note
  • A splash of vinegar in the ice bath helps tighten the skin further
  • Save the chicken neck and feet to enrich the broth even more

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