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Hainanese Chicken Rice with Crispy Skin
80% authentic · Singaporean
A creative twist on Hainanese Chicken Rice, featuring poached chicken with an optional crispy skin element achieved by blanching and then pan-frying or roasting.
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.
- 3
Prepare crispy skin: Carefully separate the skin from the chicken meat, keeping it as intact as possible. Blanch the skin in boiling water for 1 minute, then immediately plunge into ice water. Pat thoroughly dry. Pan-fry the skin in a little oil until golden and crispy, or roast in a hot oven.
- 4
Prepare the rice: Wash the jasmine rice. In a pot or rice cooker, combine rice with 3 cups of chicken broth, 2 tbsp of chicken fat rendered from the chicken (optional, or use vegetable oil), and a pinch of salt. Cook until fluffy.
- 5
Make the chili sauce: Blend red chilies, garlic, ginger, lime juice, 2 tbsp chicken broth, and sugar until smooth.
- 6
Make the ginger paste: Finely mince or blend ginger and garlic. Mix with 1 tbsp chicken broth and 1 tsp sesame oil. Season with salt.
- 7
Serve: Carve the poached chicken. Arrange slices on a platter with the fragrant rice. Top with pieces of crispy chicken skin. Garnish with cucumber and cilantro. Serve with chili sauce and ginger paste.
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