Quick Hainanese Chicken Rice (Simplified)
70% authentic · Singaporean
A faster version of Hainanese Chicken Rice, using chicken thighs for quicker cooking and simplifying some steps while retaining the core flavors.
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Ingredients
- Boneless, skin-on chicken thighs4-6
- Jasmine rice2 cups
- Chicken broth3 cups
- Garlic3 cloves
- Ginger1-inch piece
- Scallions2 stalks
- Saltto taste
- Vegetable oil1 tbsp
- For Chili Sauce: Red chilies4-5
- For Chili Sauce: Garlic1 clove
- For Chili Sauce: Ginger1/2-inch piece
- For Chili Sauce: Lime juice1 tsp
- For Chili Sauce: Chicken broth1 tbsp
- For Chili Sauce: Sugar1/2 tsp
- For Ginger Paste: Ginger1-inch piece
- For Ginger Paste: Garlic1 clove
- For Ginger Paste: Chicken broth1 tsp
- For Ginger Paste: Sesame oil1/2 tsp
- Garnish: Cucumber1/4
Steps
- 1
Prepare chicken thighs: Season chicken thighs with salt. In a pot, add chicken thighs, enough water to cover, sliced ginger, garlic, and scallion sections. Bring to a boil, then simmer for 15-20 minutes until cooked through. Remove chicken and set aside. Reserve poaching liquid for rice.
- 2
Prepare the rice: Wash jasmine rice. In a pot or rice cooker, combine rice with 3 cups of reserved chicken broth (or store-bought), 1 tbsp vegetable oil, and a pinch of salt. Cook until fluffy.
- 3
Make the chili sauce: Blend red chilies, garlic, ginger, lime juice, 1 tbsp chicken broth, and sugar until smooth.
- 4
Make the ginger paste: Finely mince or blend ginger and garlic. Mix with 1 tsp chicken broth and 1/2 tsp sesame oil. Season with salt.
- 5
Serve: Slice the cooked chicken thighs. Serve with the fragrant rice, garnished with cucumber slices. Offer chili sauce and ginger paste on the side.
