Hainanese Chicken Rice
Hainanese Chicken Rice originates from Hainan Island and is a staple of Southeast Asian cuisine. This simple yet delicious dish perfectly combines poached chicken, fragrant rice, and a rich chicken broth. In the early 1900s, Hainanese immigrants brought the recipe to Southeast Asia, where it has since become a national dish of Malaysia and Singapore. The harmony of the carefully prepared broth and the special rice makes every meal memorable.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Rinse the whole chicken under cold running water and remove any excess fat. Place it in a large pot and add enough water to completely submerge the chicken.
2
Add 20g of ginger and 2 cloves of garlic, both whole, to the pot. Bring to a boil, then reduce the heat to low and simmer the chicken for 40-50 minutes, or until fully cooked.
3
Once the chicken is cooked, carefully remove it from the broth and immediately plunge it into an ice bath to maintain its skin's tautness. Keep the broth warm, as you'll need it for the rice and the dipping sauce.
4
Rinse the jasmine rice. In a pan, heat the sesame oil over medium heat. Add the remaining ginger and garlic, finely minced, and sauté until fragrant. Add the rice and stir to coat each grain with the oil.
5
Pour 600ml of the chicken broth over the rice. Bring to a simmer, then reduce the heat to low, cover, and cook until the rice has completely absorbed the liquid.
6
Chop the chicken into smaller, serving-sized pieces. Arrange the chicken and cooked rice on serving plates. Garnish with finely chopped green onions.
7
Prepare a simple dipping sauce: combine the fish sauce, a little chicken broth, sugar, and a pinch of salt. Serve the sauce in a separate small bowl alongside the chicken and rice.
