Hainanese Chicken Rice
Hainanese Chicken Rice is one of the most well-known Southeast Asian dishes. While originating from China, it has become most famous as the national dish of Singapore and Malaysia. Its simple yet perfectly balanced flavors make it special: the juicy poached chicken, the fragrant rice, and the chicken broth soup together create a harmonious dish. The secret to perfect Hainanese chicken is slow cooking and an ice water bath, which preserves the meat's juiciness and the skin's firmness. Try this authentic recipe to enjoy a true Asian classic at home!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Clean the whole chicken and rub it inside and out with salt. This helps to tighten the skin and enhance the flavors.
2
In a large pot, bring 2 liters of water to a boil. Add thickly sliced ginger and scallions. Place the whole chicken into the boiling water, then reduce the heat to a simmer.
3
Simmer the chicken over low heat for 45-50 minutes, turning occasionally to ensure even cooking.
4
Once the chicken is cooked through, carefully remove it from the pot and submerge it in a bowl of ice water for 5 minutes. This helps to maintain the skin's firmness.
5
Strain the chicken cooking liquid; you will use it later for the broth and to cook the rice.
6
In a pan, heat the chicken fat or oil over medium heat. Sauté the minced garlic until fragrant.
7
Add the washed jasmine rice and stir-fry for 1-2 minutes, ensuring each grain is coated with the flavored fat.
8
Pour in the chicken broth made from the chicken cooking liquid (600 ml). Cover and cook over low heat for 12-15 minutes, or until the rice is tender and has absorbed all the liquid.
9
Chop the cooked chicken into smaller pieces, then brush with a little sesame oil to keep it shiny and add flavor.
10
Serve the rice with the sliced chicken, fresh cilantro, and cucumber slices. Serve with dark soy sauce for dipping and chicken broth as a soup.
