Hainanese Chicken Rice

Name: Hainanese Chicken Rice
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 whole Whole Chicken; 2 l Water; 50 g Ginger; 5 cloves Garlic; 3 pieces Scallions; 1 tbsp Salt; 2 cups Jasmine Rice; 2 tbsp Chicken Fat; 3 cloves Garlic; 1 piece Ginger; 1½ cups Chicken Broth; 3 pieces Red Chili Peppers; 2 cloves Garlic; 1 piece Ginger; 1 tbsp Lime Juice; 1 tsp Sugar; ½ tsp Salt; 50 g Ginger; 3 pieces Scallions; 4 tbsp Chicken Fat; ½ tsp Salt

ASIAN·NON-VEGSource

A flavorful and aromatic chicken and rice dish, a classic from Southeast Asia.

1h 25m4Servings

Nutrition

748kcal

32gProtein

87gCarbs

30gFat

Ingredients

CHICKEN AND RICE

Whole Chicken

1 whole

Water

2 l

Ginger

50 g

Garlic

5 cloves

Scallions

3 pieces

Salt

1 tbsp

Jasmine Rice

2 cups

Chicken Fat

2 tbsp

Garlic

3 cloves

Ginger

1 piece

Chicken Broth

1½ cups

CHILI SAUCE

Red Chili Peppers

3 pieces

Garlic

2 cloves

Ginger

1 piece

Lime Juice

1 tbsp

Sugar

1 tsp

Salt

½ tsp

GINGER SCALLION SAUCE

Ginger

50 g

Scallions

3 pieces

Chicken Fat

4 tbsp

Salt

½ tsp

Instructions

1Poach the Chicken

Prepare Aromatics

Roughly chop the ginger and garlic. Trim the scallions.

Poach Chicken

Place the whole chicken in a large pot. Add water to cover. Add the chopped ginger, garlic, scallions, and salt. Bring to a boil, then reduce heat to a simmer. Poach for 45-60 minutes, or until cooked through. Remove chicken and set aside.

Reserve Broth

Strain the poaching liquid and reserve about 1.5 cups for cooking the rice. Discard the solids.

2Cook the Rice

20m

Prepare Rice

Rinse the jasmine rice until the water runs clear. Drain well.

Sauté Aromatics

In a pot or rice cooker insert, heat the chicken fat over medium heat. Add minced garlic and ginger and sauté until fragrant, about 1 minute.

Cook Rice

Add the drained rice to the pot and stir to coat with the fat and aromatics. Pour in the reserved chicken broth and bring to a boil. Cover, reduce heat to low, and cook for 15-18 minutes, or until liquid is absorbed and rice is tender. Let stand, covered, for 10 minutes.

3Make the Sauces

10m

Chili Sauce

Blend or finely mince the red chili peppers, garlic, ginger, lime juice, sugar, and salt until smooth.

Ginger Scallion Sauce

Finely mince the ginger and scallions. In a small bowl, combine the minced ginger and scallions with the chicken fat and salt. Stir well.

4Serve

Carve Chicken

Carve the poached chicken into serving pieces.

Plate

Serve the chicken alongside the fragrant rice. Drizzle with ginger scallion sauce and serve with chili sauce on the side.

Tips

Ensure the chicken is fully submerged in water for even poaching.

Do not overcook the chicken to keep it moist.

The chicken fat is crucial for the rice's flavor and texture; don't skip it.

Adjust chili sauce ingredients to your preferred spice level.

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