Typical Southeast Asian cuisine with our Hainanese Chicken Rice recipe. This beloved dish features succulently poached chicken alongside fragrant rice cooked in a rich, aromatic chicken broth. Paired with a tangy chili sauce and a side of seasoned broth, Hainanese Chicken Rice offers a harmonious blend of flavors and textures that has earned it a place at tables worldwide. Perfect for any meal, this dish is a comfort food staple and a delightful way to explore the nuances of traditional cooking. Follow our easy-to-make recipe to bring this iconic, comforting dish to your home, creating a meal that’s both satisfying and brimming with flavor.
AuthorSusan LeeCategoryChicken, Chinese, Main CourseDifficultyIntermediatePrepare 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
Directions
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.
