Hainanese Chicken Rice
A beloved Singaporean classic. Tender poached chicken served with incredibly fragrant rice cooked in chicken fat and broth, accompanied by bold chili and ginger sauces.
Ingredients
Instructions
- 1
Rub chicken with salt to clean skin. Stuff ginger and scallions into the cavity. Poach in boiling water for 40-50 minutes until just cooked.
- 2
Remove chicken and immediately plunge into an ice-cold water bath for 10 minutes to tighten the skin. Set aside.
- 3
In a pan, sauté garlic and shallots in chicken fat until fragrant. Add rinsed rice and toast for 2 minutes.
- 4
Transfer rice to a rice cooker, add chicken poaching broth (using recommended ratio), and cook.
- 5
Carve the chicken into bite-sized pieces.
- 6
Serve rice topped with chicken, garnished with cucumbers and cilantro, with sauces on the side.
Tips, Variations and Storage
Nutrition Information
Frequently Asked Questions
Why is my chicken bloody near the bone?
Traditional Hainanese chicken is slightly pink at the bone. If you prefer it fully cooked, poach for an extra 5-10 minutes.
Can I use chicken breast only?
Yes, but the flavor and texture will be less authentic than using a whole bird.