Hainanese Chicken Rice is a beloved dish that stands as a symbol of Singaporean cuisine.
Originating from the Chinese Hainan province, this simple yet flavorful meal has become a staple in Singapore, adored by locals and visitors alike. The dish features tender, poached chicken served over fragrant rice cooked in a rich chicken broth, accompanied by a medley of dipping sauces. Each bite offers a perfect balance of textures and flavors, making it a truly comforting and satisfying meal.
The key to a perfect Hainanese Chicken Rice lies in its meticulous preparation. The chicken is gently poached to retain its juiciness, then plunged into an ice bath to achieve a smooth, tender skin. The rice, infused with the essence of chicken fat, garlic, ginger, and pandan leaves, is aromatic and fluffy. Paired with vibrant chili sauce and a savory ginger-garlic dip, this dish is a harmonious blend of simplicity and sophistication. Whether you’re a seasoned chef or a home cook, this recipe will guide you to create an authentic and delightful Hainanese Chicken Rice that will impress your family and friends.
Ingredients
- 1 whole chicken (about 1.5-2 kg)
- 1 tablespoon salt
- 5 slices ginger
- 4 cloves garlic (minced)
- 3 stalks green onions (cut into halves)
- water (enough to submerge the chicken)
- ice water (for an ice bath)
For the rice
- 2 cups jasmine rice (rinced and drained)
- 2 tablespoons chicken fat (or vegetable oil)
- 4 cloves garlic (minced)
- 4 slices ginger
- 2 pandan leves (optional)
- 2 1/2 cups chicken broth (reserved from poaching the chicken)
- cilantro leaves (for garnish)
- cucumber (cut into slices for garnish)
For the chili sauce
- 4 red chili
- 4 cloves garlic
- 1 inch ginger
- 2 tablespoons lime juice
- 1 teaspoon sugar
- salt (to taste)
For the ginger sauce
- 4 tablespoons ginger (minced)
- 4 cloves garlic (minced)
- 2 tablespoons green onions (finely chopped)
- 2 tablespoons vegetable oil
- salt (to taste)
Instructions
Prepare the Chicken
- Rub the chicken with salt to exfoliate and clean the skin. Rinse thoroughly and pat dry.
- In a large pot, bring enough water to a boil to submerge the chicken. Add ginger slices, garlic, and green onions.
- Gently lower the chicken into the pot, ensuring it’s fully submerged. Reduce the heat to a gentle simmer and cook for 30-40 minutes, until the chicken is just cooked through.
- Carefully remove the chicken and immediately plunge it into an ice bath to stop the cooking and ensure the skin remains tender. Once cooled, remove from the ice water and set aside.
Prepare the rice
- In a large saucepan, heat the chicken fat or vegetable oil over medium heat. Add the minced garlic and ginger slices, sautéing until fragrant.
- Add the rinsed and drained jasmine rice to the pan, stirring to coat the grains with the oil and aromatics.
- Transfer the rice mixture to a rice cooker. Add the pandan leaves and the chicken broth. Cook according to the rice cooker instructions.
Prepare the Chili Sauce
- In a food processor, combine the red chilies, garlic, ginger, lime juice, sugar, salt, and chicken broth. Blend until smooth. Adjust seasoning to taste.
Prepare the Ginger Sauce:
- In a small bowl, mix the minced ginger, minced garlic, and chopped green onions. Heat the vegetable oil until hot, then pour over the ginger mixture. Add salt to taste and mix well.
Serve
- Chop the poached chicken into serving pieces. Serve the chicken over a bed of fragrant rice, garnished with cucumber slices and cilantro leaves. Offer small dishes of dark soy sauce, light soy sauce, the prepared chili sauce, and ginger sauce on the side.
Nutritional Information
- Per serving
- Energy: 620 kcal / 2592 kJ
- Fat: 24 g
- Protein: 36 g
- Carbs: 60 g
