Learn how to make the classic and authentic Hainanese Chicken Rice at home. This flavorful dish features poached chicken served on fragrant rice, accompanied by a selection of delicious sauces and garnishes. It is a staple in Singaporean and Malaysian cuisine, and a must-try for any food lover.
Ingredients
- 1 whole chicken
- 2 cups jasmine rice
- 4 cups chicken stock
- 4 cloves garlic, minced
- 2 thumbs-sized ginger, sliced
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 cucumber, sliced
- Chopped cilantro, for garnish
- Soy sauce, for serving
- Chili sauce, for serving
- Ginger sauce, for serving
Directions
- In a large pot, bring water to a boil. Add the whole chicken, garlic, ginger, and a pinch of salt. Cook for 30 minutes or until the chicken is cooked through.
- Remove the chicken from the pot and place it in a large bowl. Rub the outside of the chicken with sesame oil. Let it cool for 10 minutes.
- Meanwhile, rinse the jasmine rice under cold water until the water runs clear. Drain well.
- In a separate pot, heat vegetable oil over medium heat. Add minced garlic and ginger, and sauté until fragrant.
- Add the drained rice to the pot and stir well to coat it with the garlic and ginger mixture.
- Transfer the rice to a rice cooker and add 4 cups of chicken stock. Cook according to the rice cooker's instructions.
- While the rice is cooking, prepare an ice bath for the chicken. Fill a large bowl with cold water and ice cubes.
- Once the chicken has cooled for 10 minutes, submerge it in the ice bath for another 10 minutes. This stops the cooking process and helps the chicken retain its tenderness.
- Remove the chicken from the ice bath and pat it dry with paper towels. Rub the chicken with sesame oil again for added flavor and shine.
- Carve the chicken into serving pieces and arrange it on a platter. Garnish with cucumber slices and chopped cilantro.
- Serve the Hainanese Chicken Rice with the fragrant jasmine rice, soy sauce, chili sauce, and ginger sauce on the side.
