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Hainanese Chicken Rice

Hainanese Chicken Rice

Name: Hainanese Chicken Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: Chinese
Ingredients: Chicken 3 lbs; Kosher Salt ¼ cup; Fresh ginger 4-inch pieces; Scallions 1 bunch; Water 1 gal; Sesame oil 2 tbsp; Sesame oil ¼ cup; Sambal 2 tbsp; Garlic 2 cloves; Fresh ginger 1 tbsp; Kosher Salt 1 tsp; Long grain rice 2 cups; Chicken broth 2 cups; Sambal 2 tbsp; Sriracha sauce 2 tbsp; Sugar 2 tsp; Garlic 1 tbsp; Fresh ginger 1 tbsp; Lime juice 1 tbsp; Chicken broth 2 tbsp; Fresh ginger 2 tbsp; Garlic 2 tbsp; Kosher Salt; Peanut oil 3 tbsp; Rice vinegar 1 tbsp; Garlic; Oyster sauce 1 tbsp; Soy sauce 3 tbsp; Soy sauce 1 tbsp; Chicken broth 2 tbsp

full of flavor

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55m
Serves 6
Easy
(1)

Ingredients

	For Hainanese chicken:
	3 lbs Chicken whole, giblets removed
	¼ cup Kosher Salt divided
	4-inch pieces Fresh ginger peeled and cut into ¼-inch , 6 mm slices
	1 bunch Scallions fresh
	1 gal Water cold , plus more as needed
	2 tbsp Sesame oil
	For Hainanese rice:
	¼ cup Sesame oil
	2 tbsp Sambal chicken fat, chopped
	2 cloves Garlic minced
	1 tbsp Fresh ginger minced
	1 tsp Kosher Salt
	2 cups Long grain rice rinsed and drained
	2 cups Chicken broth reserved poaching
	For chili sauce:
	2 tbsp Sambal
	2 tbsp Sriracha sauce
	2 tsp Sugar
	1 tbsp Garlic minced
	1 tbsp Fresh ginger minced
	1 tbsp Lime juice
	2 tbsp Chicken broth reserved poaching
	For ginger-garlic sauce:
	2 tbsp Fresh ginger grated
	2 tbsp Garlic finely minced
	Kosher Salt to taste
	3 tbsp Peanut oil
	1 tbsp Rice vinegar
	For soy dipping sauce:
	Garlic reserved fried and ginger
	1 tbsp Oyster sauce
	3 tbsp Soy sauce dark sweet
	1 tbsp Soy sauce light
	2 tbsp Chicken broth reserved poaching
	For serving:
	2 Cucumbers thinly sliced
	1 bunch Cilantro fresh

Nutritional information

846

calories

47,7g

fat

57g

carbohydrates

45g

protein

154mg

cholesterol

809mg

sodium

Cuisine:

Chinese Recipes

Ingredients

For Hainanese chicken:
3 lbs Chicken
whole, giblets removed
¼ cup Kosher Salt
divided
4-inch pieces Fresh ginger
peeled and cut into ¼-inch , 6 mm slices
1 bunch Scallions
fresh
1 gal Water
cold , plus more as needed
2 tbsp Sesame oil
For Hainanese rice:
¼ cup Sesame oil
2 tbsp Sambal
chicken fat, chopped
2 cloves Garlic
minced
1 tbsp Fresh ginger
minced
1 tsp Kosher Salt
2 cups Long grain rice
rinsed and drained
2 cups Chicken broth
reserved poaching
For chili sauce:
2 tbsp Sambal
2 tbsp Sriracha sauce
2 tsp Sugar
1 tbsp Garlic
minced
1 tbsp Fresh ginger
minced
1 tbsp Lime juice
2 tbsp Chicken broth
reserved poaching
For ginger-garlic sauce:
2 tbsp Fresh ginger
grated
2 tbsp Garlic
finely minced
Kosher Salt
to taste
3 tbsp Peanut oil
1 tbsp Rice vinegar
For soy dipping sauce:
Garlic
reserved fried and ginger
1 tbsp Oyster sauce
3 tbsp Soy sauce
dark sweet
1 tbsp Soy sauce
light
2 tbsp Chicken broth
reserved poaching
For serving:
2 Cucumbers
thinly sliced
1 bunch Cilantro
fresh

Hainanese Chicken Rice

I love this Hainanese Chicken Rice. It is tender and delicious and full of flavor. This is a multi-step recipe. Start by poaching the chicken. Once the chicken is cooked, place it in an ice bath to stop the cooking process. This also keeps the chicken skin springy. Once cooled, rub all over with sesame oil to prevent the chicken from drying out. Set aside.

Cook rice with garlic, ginger, and broth in a rice cooker. As the rice cooks, make a soy dipping sauce, a chili sauce, and a ginger-garlic sauce to serve alongside the chicken dish. As the rice cooks, carve the chicken to prepare it for serving. Enjoy with sliced cucumbers and chopped cilantro.

To make the Hainanese Chicken Rice, you will need the following ingredients:

Steps to make Hainanese Chicken Rice

1	Prepare chicken	5
Rub the chicken all over with a handful of kosher salt and remove any loose skin. Rinse well inside and out and pat dry using paper towels. Remove any excess chicken fat and set aside for later. Season generously with salt and stuff the cavity with the ginger slices and a bunch of scallions.
2	Poach chicken	35
Place the chicken in a large saucepan and cover with cold water. Season the water with salt and bring to a boil over high heat. Once the water is boiling, immediately reduce the heat to low to maintain a simmer. Place the lid on the saucepan and cook for about 30 minutes. When the internal temperature reaches 165 °F, remove the pot from the heat.
3	Cool chicken and rub with sesame oil	10
Remove the poached chicken from the pot and reserve the cooking liquid. Transfer the chicken to an ice bath for 5 minutes. Discard the ginger and green onion. Once the chicken is cooled, pat dry using paper towels. Rub all over with sesame oil.
4	Prepare rice flavoring	10
Heat ¼ cup of sesame oil in a wok or skillet over medium-high heat. Add 2 tablespoons of the reserved chopped chicken fat along with 2 cloves of minced garlic, 1 tablespoon of minced fresh ginger and 1 teaspoon kosher salt. Fry for about 10 minutes until aromatic.
5	Add rice	3
Set ¼ of the fried garlic mixture aside. Add 2 cups of the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
6	Cook rice	30
Transfer the rice mixture to a rice cooker with 2 cups of the reserved poaching liquid. Steam the rice for 30 minutes until tender.
7	Carve chicken
As the rice cooks, carve the chicken.
8	Make chili sauce	2
In a small bowl, combine 2 tablespoons of sambal, 2 tablespoons of sriracha, 2 teaspoons of sugar, 1 tablespoon each of minced garlic, fresh ginger, lime juice, and 2 tablespoons of the reserved chicken poaching broth. Stir to incorporate.
9	Make ginger-garlic sauce	2
In a separate small bowl, combine 2 tablespoons each of fresh ginger, finely minced garlic, kosher salt, 3 tablespoons of peanut oil, and 1 tablespoon of rice vinegar. Stir well.
10	Make soy dipping sauce	2
Combine reserved fried garlic and ginger with 1 tablespoon of oyster sauce, 3 tablespoons of dark sweet soy sauce, 1 tablespoon of light soy sauce and 2 tablespoons of reserved chicken poaching broth. Stir well.
11	Serve
Serve the sliced chicken with rice, dipping sauces, sliced cucumbers, and fresh cilantro.

This delicious Hainanese Chicken Rice is a great Friday night dinner! Try making this chicken dish this weekend and don’t forget to come back to leave a review with your thoughts below.

Bethany Lim

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.