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Classic Hainanese Chicken Rice
Traditional dish · Singaporean
A beloved Singaporean dish featuring tender poached chicken served with fragrant rice cooked in chicken broth and fat, accompanied by chili sauce and ginger paste.
Ingredients
- Whole chicken1 (about 1.5 kg)
- Jasmine rice2 cups
- Chicken broth3 cups
- Garlic5 cloves
- Ginger2-inch piece
- Scallions3 stalks
- Pandan leaves2-3 leaves
- Saltto taste
- Ice waterfor ice bath
- Vegetable oil2 tbsp
- For Chili Sauce: Red chilies5-7
- For Chili Sauce: Garlic2 cloves
- For Chili Sauce: Ginger1-inch piece
- For Chili Sauce: Lime juice1 tbsp
- For Chili Sauce: Chicken broth2 tbsp
- For Chili Sauce: Sugar1 tsp
- For Ginger Paste: Ginger2-inch piece
- For Ginger Paste: Garlic1 clove
- For Ginger Paste: Chicken broth1 tbsp
- For Ginger Paste: Sesame oil1 tsp
- Garnish: Cucumber1/2
- Garnish: Cilantroa few sprigs
Steps
- 1
Prepare the chicken: Rub the whole chicken with salt. Rinse thoroughly. Stuff the cavity with ginger slices, garlic cloves, and scallion sections.
- 2
Poach the chicken: In a large pot, bring enough water to cover the chicken to a boil. Add pandan leaves. Submerge the chicken, ensuring it's fully covered. Reduce heat to a gentle simmer. Poach for 30-40 minutes, or until cooked through. Immediately plunge the chicken into an ice bath to stop the cooking and firm the skin.
- 3
Prepare the rice: Wash the jasmine rice until the water runs clear. Drain well. In a pot or rice cooker, combine the drained rice with 3 cups of chicken broth (use some of the poaching liquid), 2 tbsp of chicken fat rendered from the chicken (optional, or use vegetable oil), and a pinch of salt. Cook the rice according to your rice cooker's instructions or on the stovetop until fluffy.
- 4
Make the chili sauce: Blend red chilies, garlic, ginger, lime juice, 2 tbsp chicken broth, and sugar until smooth. Adjust seasoning.
- 5
Make the ginger paste: Finely mince or blend ginger and garlic. Mix with 1 tbsp chicken broth and 1 tsp sesame oil. Season with a pinch of salt.
- 6
Carve and serve: Once the chicken is cooled, carve it into serving pieces. Serve the chicken alongside the fragrant rice. Garnish with sliced cucumber and cilantro sprigs. Serve with the chili sauce and ginger paste.
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