Hainanese Chicken Rice

Name: Hainanese Chicken Rice
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 servings
Cuisine: Singaporean
Ingredients: 1.5 kg whole chicken; 3 l water; 1 piece ginger (a 4cm knob, sliced, for poaching and rice); 4 stalks spring onion; 400 g jasmine rice (rinsed); 2 tbsp chicken fat or vegetable oil; 4 cloves garlic (minced); 2 leaf pandan leaves (knotted); 6 piece red chillies (for the chilli sauce); 2 cloves garlic (for the chilli sauce); 1 piece ginger (a 1cm knob, for the chilli sauce); 1 tbsp lime juice; 1 tsp sugar; 3 tbsp dark soy sauce (for the dip); 1 tsp sesame oil (for the dip); 1 piece cucumber (sliced, for serving); salt (to taste)

New (0)1 hr 15 minmedium

A Cooksy cook

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Poached chicken served over rice cooked in its own fat and stock, with ginger-chilli and dark soy dipping sauces on the side. Brought by Hainanese immigrants and now considered Singapore's unofficial national dish.

Servings4 SERVINGS

Ingredients

0 of 17 gathered · scaled for 4

whole chicken1.5kgwater3Lginger · a 4cm knob, sliced, for poaching and rice1spring onion4jasmine rice · rinsed400gchicken fat or vegetable oil2tbspgarlic · minced4pandan leaves · knotted2red chillies · for the chilli sauce6garlic · for the chilli sauce2ginger · a 1cm knob, for the chilli sauce1lime juice1tbspsugar1tspdark soy sauce · for the dip3tbspsesame oil · for the dip1tspcucumber · sliced, for serving1salt · to tastetotaste

Method

Poach the chicken

Lower the whole chicken into a large pot of simmering water with the ginger slices and spring onion, and poach gently for forty minutes until just cooked through.

Keep the water at a bare simmer, not a rolling boil, or the chicken meat turns tough and stringy.

40 min

Ice-bath the chicken

Lift the chicken straight into a bowl of ice water for ten minutes to firm up the skin and stop the cooking.

10 min

Fry the rice aromatics

Fry the minced garlic and remaining ginger in the chicken fat for two minutes until fragrant.

2 min

Cook the rice

Add the rinsed rice and pandan leaves and cook it in the reserved poaching stock instead of water until tender, about eighteen minutes.

18 min

Make the sauces

Blend the chillies, garlic, ginger, lime juice and sugar for the chilli sauce, and mix the dark soy sauce with sesame oil for the second dip.

Carve and plate

Carve the chicken into pieces, arrange over the fragrant rice with cucumber slices, and serve with both dipping sauces.

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Hainanese Chicken Rice

6 steps · 4 timers · 4 servings