Print

Hainanese Chicken Rice

Hainanese Chicken Rice
Print Recipe

Hainanese Chicken Rice is a beloved Southeast Asian classic featuring tender poached chicken, fragrant jasmine rice cooked in rich chicken broth, and three bold dipping sauces. This authentic, simple, yet elegant dish offers a comforting and flavorful meal perfect for any occasion — from cozy weeknight dinners to special gatherings.

Ingredients

Scale

Chicken and Broth

  • 1 whole chicken (about 3–4 lbs), cleaned
  • Fresh ginger (around 2-3 inches, sliced)
  • 3–4 spring onions (scallions), whole with roots trimmed
  • Chicken bones (from the chicken or extra, for broth)
  • Water

Rice

  • 2 cups jasmine rice
  • 3–4 cloves garlic, minced
  • 1–2 inches fresh ginger, minced
  • 2 tablespoons vegetable oil
  • 4 cups chicken broth (from poaching liquid)

Accompaniments and Garnishes

  • 1 cucumber, thinly sliced
  • Fresh cilantro sprigs
  • Additional spring onions, thinly sliced for garnish

Sauces

  • Soy sauce (to taste, for dipping and finishing)
  • Sesame oil (1-2 teaspoons, for drizzling)
  • Chili sauce (fresh chili-garlic-lime based)
  • Ginger-garlic oil sauce

Instructions

  1. Prepare the Chicken: Thoroughly clean the whole chicken. Poach it gently in a large pot of boiling water with fresh ginger slices and spring onions. Maintain a low heat to cook evenly, ensuring the chicken remains moist and tender with silky skin. Once cooked through, immediately transfer the chicken to an ice water bath to halt cooking and tighten the skin for a smooth texture.
  2. Make the Chicken Broth: Use the poaching water along with chicken bones, additional ginger, and onions to simmer a rich chicken broth. Let it cook gently to extract flavor, which will be used for both cooking the rice and serving alongside the dish as a soup.
  3. Cook the Rice: Rinse jasmine rice repeatedly until the water runs clear to remove excess starch. In a pan, lightly sauté minced garlic and ginger in vegetable oil until fragrant. Add the rinsed rice and stir to coat before pouring in the hot chicken broth. Cook the rice until tender and fluffy, allowing it to fully absorb the broth and aromatics.
  4. Prepare the Sauces: While the chicken and rice cook, prepare the classic dipping sauces: a fresh chili sauce combining chili, garlic, and lime; a ginger-garlic oil sauce made by blending fresh ginger and garlic with oil; and a light soy sauce blend. These sauces offer layers of brightness, heat, and umami to complement the mild chicken meat.
  5. Plate and Garnish: Carve the chicken into neat slices and drizzle lightly with sesame oil. Serve on a platter alongside the fragrant jasmine rice. Garnish with thin cucumber slices, freshly chopped cilantro, and sliced spring onions. Provide bowls of chicken broth and each dipping sauce for an authentic dining experience.

Notes

  • Patience matters: poach the chicken gently at low heat to keep it tender and avoid tough meat.
  • Don’t skip the ice bath to stop cooking and ensure smooth, appealing skin.
  • Lightly toast garlic and ginger before cooking the rice to enhance flavor beyond boiling.
  • Use fresh, high-quality chicken for best taste and texture.
  • Save and use the poaching broth for rice and as a soup; it is packed with flavor.

Nutrition

Keywords: Hainanese Chicken Rice, chicken rice, Southeast Asian food, poached chicken, jasmine rice, comfort food, gluten free

Find it online: https://tastebudtrek.com/hainanese-chicken-rice/