hainanese chicken rice recipe

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The Best hainanese chicken rice recipe

I’ve always been fascinated by the Hainanese chicken rice recipe, a dish that has its roots in Singaporean cuisine. The combination of tender chicken, flavorful rice, and aromatic spices is a match made in heaven.

As a busy mom, I appreciate how easy it is to make this recipe at home, and my family loves it just as much as I do. In fact, it’s become a staple in our household, whether we’re hosting a family gathering or just need a quick and delicious meal.

The best part? It’s incredibly healthy, with lean protein from the chicken and brown rice providing sustained energy for my kids’ after-school activities.

I’ve experimented with different variations of this recipe over the years, but the original version remains my favorite. There’s something special about the way the rice cooks in chicken stock, absorbing all those wonderful flavors and aromas.

It’s truly a masterclass in cooking technique. When I serve this dish to my guests, they’re always impressed by the depth of flavor and the tender texture of the chicken.

It’s a testament to the power of simple yet effective cooking methods.

Hainanese Chicken Rice

4.5 from 623 votes

A classic Singaporean and Malaysian dish of poached chicken served with fragrant rice cooked in chicken fat and broth. The tender chicken is accompanied by a trio of dipping sauces: ginger-garlic, chili, and dark soy sauce.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Chicken

1 whole chicken (about 3-4 lbs), giblets removed
2 tablespoons salt
1 tablespoon sesame oil
1 piece ginger (2 inches), sliced
4 cloves garlic, smashed
2 green onions, cut into 2-inch pieces
Water, enough to submerge chicken

For the Rice

2 cups jasmine rice, rinsed and drained
3 tablespoons chicken fat or vegetable oil
4 cloves garlic, minced
1 piece ginger (1 inch), minced
2 cups reserved chicken poaching broth
1 teaspoon salt
1 pandan leaf (optional), tied in a knot

For the Chili Sauce

5-6 red bird’s eye chilies (or to taste)
4 cloves garlic
1 piece ginger (1 inch), peeled
2 tablespoons lime juice
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons reserved chicken poaching broth

For the Ginger-Garlic Sauce

2 tablespoons grated ginger
2 cloves garlic, minced
2 tablespoons vegetable oil
1/2 teaspoon salt
1 tablespoon reserved chicken poaching broth

For Serving

Dark soy sauce
Fresh cucumber slices
Fresh cilantro sprigs

👨‍🍳Directions

1Rub the chicken inside and out with 2 tablespoons salt.
2Rinse thoroughly and pat dry with paper towels.
3Rub the skin with sesame oil and let rest at room temperature for 15 minutes.
4Place the chicken in a large pot and add the sliced ginger, smashed garlic, and green onions.
5Add enough cold water to cover the chicken by 1 inch.
6Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer gently for 30 minutes.
7The water should be at a bare simmer with small bubbles, not a rolling boil.
8Turn off the heat and let the chicken rest in the hot broth, covered, for 15 minutes.
9The internal temperature of the thickest part of the thigh should reach 165°F.
10Carefully transfer the chicken to a large bowl of ice water and let it cool completely for 10 minutes.
11This stops the cooking and tightens the skin.
12Remove the chicken from the ice water and pat dry with paper towels.
13Rub the skin lightly with sesame oil to keep it moist and glossy.
14Set aside to rest while you prepare the rice.
15Reserve 2 cups of the poaching broth for the rice and sauces.
16In a rice cooker or medium saucepan, heat the chicken fat or vegetable oil over medium heat.
17Add the minced garlic and ginger and cook, stirring frequently, for 2 minutes until fragrant but not browned.
18Add the rinsed jasmine rice and stir to coat each grain with the flavored oil for 1 minute.
19Add 2 cups of reserved chicken broth and 1 teaspoon salt.
20If using, add the pandan leaf.
21Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes.
22Remove from heat and let steam, covered, for 10 minutes.
23The rice should be fluffy and each grain separate.
24While the rice cooks, prepare the chili sauce.
25Pound the bird’s eye chilies, garlic, and ginger in a mortar and pestle until a coarse paste forms.
26Alternatively, pulse in a food processor.
27Transfer to a small bowl and stir in lime juice, sugar, salt, and 2 tablespoons of reserved broth.
28Adjust seasoning to taste.
29Prepare the ginger-garlic sauce by combining grated ginger, minced garlic, vegetable oil, salt, and 1 tablespoon of reserved broth in a small bowl.
30Stir well and set aside.
31To serve, carve the chicken into serving pieces: separate the legs and thighs, remove the wings, and slice the breast meat against the grain into 1/2-inch thick slices.
32Arrange on a platter with cucumber slices and cilantro.
33Serve with the fragrant rice, chili sauce, ginger-garlic sauce, and dark soy sauce on the side.

🔧Equipment

Large pot with lid
Large bowl of ice water
Rice cooker or medium saucepan with lid
Small bowls for sauces
Mortar and pestle or food processor
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 35g

📝Notes

For the most tender chicken, use a young bird (about 3 lbs). The poaching broth can be strained and used as a light soup. If you cannot find pandan leaves, omit them; the rice will still be fragrant from the garlic and ginger. Leftover chicken can be shredded and used in salads or sandwiches.

Watch Video Of How Hainanese Chicken Rice Works

This recipe is always a good idea for any occasion – whether you’re hosting a party or just want something delicious for dinner – because it’s incredibly versatile and can be adapted to suit any taste preferences.

My family loves it just as much as I do because it’s so easy to make and always tastes amazing.

In fact, we’ve even started serving leftovers at our weekly family gatherings, where everyone looks forward to enjoying this tasty dish again.

❓ Frequently Asked Questions About Hainanese Chicken Rice

Q: What is Hainanese chicken rice?

Hainanese chicken rice is a popular Singaporean dish that consists of poached chicken served with fragrant rice cooked in chicken stock.

Q: How do you make Hainanese chicken rice?

To make Hainanese chicken rice, you’ll need to poach chicken breast or thighs in water until they’re cooked through. Then, you’ll cook your choice of long-grain or jasmine rice in a mixture of oil and chicken stock until it’s fluffy and infused with all those lovely aromas.

Q: What are some common variations of Hainanese chicken rice?

There are many variations of Hainanese chicken rice out there! Some people like to add garlic or ginger to their marinade for extra flavor, while others prefer to use coconut milk or fish sauce for added depth.

Q: Can I make Hainanese chicken rice ahead of time?

Yes! You can prepare the ingredients for your Hainanese chicken rice up to a day in advance if needed.

Q: How do you store leftover Hainanese chicken rice?

Leftover Hainanese chicken rice should be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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