Name: Hainanese Chicken Rice
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 whole chicken (about 3-4 pounds); Salt; 4-5 slices of ginger; 3-4 stalks green onions; Water (enough to submerge the chicken); 2 cups jasmine rice; 2-3 cloves garlic, minced; 1 thumb-sized piece of ginger, minced; 2 tablespoons vegetable oil; Chicken fat (optional, from the chicken); 4 cups chicken broth (from poaching the chicken); 4-5 red chilies; 3 cloves garlic; 1-inch piece ginger; Juice of 1 lime; Salt to taste; A splash of chicken broth or water; Cucumber slices for garnish; Fresh cilantro for garnish; Soy sauce (optional, for serving)

AuthorSusan LeeCategoryChicken, Chinese, Main CourseDifficultyIntermediate

Yields6 Servings

Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

For the Chicken:

1 whole chicken (about 3-4 pounds)

Salt

4-5 slices of ginger

3-4 stalks green onions

Water (enough to submerge the chicken)

For the Rice:

2 cups jasmine rice

2-3 cloves garlic, minced

1 thumb-sized piece of ginger, minced

2 tablespoons vegetable oil

Chicken fat (optional, from the chicken)

4 cups chicken broth (from poaching the chicken)

For the Chili Sauce:

4-5 red chilies

3 cloves garlic

1-inch piece ginger

Juice of 1 lime

Salt to taste

A splash of chicken broth or water

Cucumber slices for garnish

Fresh cilantro for garnish

Soy sauce (optional, for serving)

Prepare the Chicken:

Rub the chicken with salt, then rinse it under cold water. Stuff the cavity with ginger slices and green onions.
In a large pot, bring enough water to cover the chicken to a boil. Add the chicken, ensuring it's fully submerged. Turn the heat to low and simmer for about 30-40 minutes, skimming any foam that forms.
Once cooked, remove the chicken and plunge it into ice water for a few minutes to stop the cooking process and tighten the skin. Then, chop it into serving pieces.

Prepare the Rice:

Wash the jasmine rice until the water runs clear. Drain.
In a pot, heat vegetable oil (and chicken fat, if using). Sauté garlic and ginger until aromatic. Add the rice and stir-fry for 1-2 minutes.
Add the chicken broth and bring it to a boil. Reduce the heat, cover, and simmer until the rice is cooked, about 15-20 minutes.

Prepare the Chili Sauce:

Blend chilies, garlic, ginger, lime juice, salt, and a splash of broth or water until smooth.

Serve:

Plate the chicken with a scoop of rice, cucumber slices, and cilantro. Serve the chili sauce and a small bowl of extra chicken broth on the side.

Ingredients