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How to Make Must-Try Hainanese Chicken Rice - A Step-by-Step Guide

Hainanese chicken rice is a beloved dish in Southeast Asia, particularly in Singapore and Malaysia. This dish is known for its tender poached chicken and fragrant, flavorful rice, served with a variety of condiments and dipping sauces. Hainanese chicken rice is a must-try for anyone who enjoys the delicate flavors of Asian cuisine, and it's surprisingly easy to make at home.

The key to a good Hainanese chicken rice lies in its simplicity and attention to detail. The chicken is poached...

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Ingredients

  • 1 whole chicken
  • 1 stalk spring onion (Optional)
  • 3 cloves garlic, crushed, or to taste
  • 1 (1 inch) piece fresh ginger root (Optional)
  • water to cover
  • salt to taste
  • 5 tablespoons light soy sauce
  • 1 ½ tablespoons white sugar, or to taste
  • 1 tablespoon garlic oil (Optional)
  • 1 teaspoon sesame oil
  • 3 cups uncooked rice, or more to taste
  • 3 cloves garlic, minced, or to taste
  • 1 (1 inch) piece ginger, crushed (Optional)
  • salt to taste
  • 5 red chile peppers, seeded and chopped
  • 2 limes, juiced
  • 3 cloves garlic
  • 1 (1/2 inch) piece ginger (Optional)
  • ¼ teaspoon salt
  • 1 pinch white sugar, or to taste
  • 2 limes, juiced
  • 3 cloves garlic
  • 1 (1 inch) piece young ginger (Optional)
  • ⅛ teaspoon salt

Information

  • Prep Time: 40 mins
  • Cook Time: 1 hr 32 mins
  • Additional Time: 5 mins
  • Total Time: 2 hrs 17 mins
  • Servings: 4
  • Yield: 4 servings

  • Trim chicken of all excess fat, reserving fat.
  • Place chicken, spring onion, 3 cloves crushed garlic, and one 1-inch piece ginger in a large pot. Pour in enough water to cover. Bring to a boil; reduce heat to low and simmer, skimming any scum off the surface, until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
  • Remove chicken from the pot, reserving broth. Rub chicken with salt. Chop into pieces and arrange on a serving plate.
  • Combine soy sauce, 3 tablespoons reserved chicken broth, 1 1/2 tablespoon sugar, garlic oil, and sesame oil in a small bowl. Drizzle over chicken pieces.
  • Melt reserved chicken fat in a large pot over medium heat. Add rice, 3 cloves minced garlic, crushed 1-inch piece ginger, and salt; cook and stir until rice is glossy and fragrant, 2 to 3 minutes.
  • Pour enough reserved chicken broth into the pot to cover rice by half an inch. Cover; bring to a boil. Cook until rice is tender and liquid is absorbed, 20 to 25 minutes. Let rice sit, covered, for 5 minutes. Fluff with a fork.
  • Combine red chile peppers, juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1/2-inch piece ginger, 1/4 teaspoon salt, and 1 pinch sugar in a blender; blend until garlic chile dip is smooth.
  • Combine juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1-inch piece ginger, and 1/8 teaspoon salt in a blender; blend until ginger dip is smooth.
  • Serve garlic chile and ginger dips alongside chicken and rice.

    • Nutrition

    1047 cal.

    • Total Fat: 30g
    • Saturated Fat: 8g
    • Cholesterol: 149mg
    • Sodium: 1126mg
    • Total Carbohydrate: 129g
    • Dietary Fiber: 3g
    • Total Sugars: 9g
    • Protein: 60g
    • Vitamin C: 96mg
    • Calcium: 111mg
    • Iron: 9mg
    • Potassium: 775mg

    Categories

    Main recipes
    Asian recipes
    Chicken recipes
    Rice recipes
    Street food recipes