Hainanese Chicken Rice
Singapore-style Hainanese chicken rice pairs gently poached chicken with fragrant stock-cooked rice, ginger-scallion sauce, chili-soy dip, and cucumber.
Prep
25m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Chicken
- 1.5kgWhole Chicken (whole, cavity cleared)
- 12gSalt
- 2.2lWater
- 20gFresh Ginger (sliced)
- 10gGarlic (lightly crushed)
- 30gScallion (cut into lengths)
Rice
- 350gJasmine Rice (rinsed)
- 900mlChicken Stock
Sauce
- 10gFresh Ginger (finely chopped)
- 30gScallion (finely chopped)
- 30mlSesame Oil
Dip
- 40mlSoy Sauce
- 30gChili Paste
- 20mlLime Juice
Garnish
- 200gCucumber (thinly sliced)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Rub the chicken with the salt. Bring the water to a gentle simmer with the sliced fresh ginger, garlic, and scallion.
- 02
Lower in the chicken and keep the liquid at a bare simmer until the thickest part of the thigh reaches 74°C (165°F). Transfer it to a clean board, rest it briefly, and avoid reusing utensils that touched the raw chicken.
- 03
Cook the jasmine rice in the chicken stock until tender and fragrant, then keep it covered and hot.
- 04
Place the finely chopped fresh ginger and scallion in a heatproof bowl. Heat the sesame oil until hot, pour it over the aromatics, and stir.
- 05
Mix the soy sauce, chili paste, and lime juice until smooth.
- 06
Slice the rested chicken and serve it with the rice, cucumber, ginger-scallion sauce, and chili-soy dip.
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