Hainanese chicken rice is a popular dish in Southeast Asia, especially in Singapore and Malaysia. This dish is made of poached chicken served with fragrant rice cooked in chicken broth and a variety of sauces. The dish is simple yet delicious, and it is a must-try for anyone who loves Asian cuisine.
Prep Time
The prep time for this dish is approximately 30 minutes.
Cook Time
The cook time for this dish is approximately 1 hour and 30 minutes.
Ingredients
For the chicken:
1 whole chicken (about 1.5 kg)
6 slices of ginger
2 stalks of spring onion
2 cloves of garlic, smashed
2 teaspoons of salt
6 cups of water
For the rice:
3 cups of uncooked jasmine rice
3 cups of chicken broth
2 slices of ginger
2 cloves of garlic, minced
1 tablespoon of sesame oil
For the sauces:
1/4 cup of light soy sauce
1/4 cup of dark soy sauce
3 tablespoons of chili sauce
2 tablespoons of minced garlic
2 tablespoons of minced ginger
2 tablespoons of sugar
3 tablespoons of vinegar
Equipment
A large pot for poaching the chicken
A rice cooker
A small saucepan for making the sauces
Method
Step 1: Poach the chicken
1. Rinse the chicken inside and out and pat it dry with paper towels. 2. Stuff the chicken cavity with the ginger slices, spring onion, and smashed garlic. 3. Rub the chicken with salt, inside and out. 4. Place the chicken in a large pot and add enough water to cover the chicken. 5. Bring the water to a boil and then reduce the heat to low. 6. Cover the pot and let the chicken simmer for 30 minutes. 7. Turn off the heat and let the chicken sit in the pot for another 30 minutes. 8. Remove the chicken from the pot and let it cool.
Step 2: Cook the rice
1. Wash the uncooked jasmine rice several times until the water runs clear. 2. In a rice cooker, add the washed rice, chicken broth, ginger, garlic, and sesame oil. 3. Turn on the rice cooker and let it cook.
Step 3: Make the sauces
1. In a small saucepan, combine the light soy sauce, dark soy sauce, chili sauce, minced garlic, minced ginger, sugar, and vinegar. 2. Heat the saucepan over low heat and stir until the sugar has dissolved. 3. Remove the saucepan from the heat and let the sauce cool.
Step 4: Serve
1. Cut the chicken into pieces and arrange them on a plate. 2. Serve the chicken with the rice and the sauces on the side.
Notes
- You can use leftover chicken broth to cook the rice instead of water. - You can use a meat thermometer to check if the chicken is cooked through. The internal temperature should be 165°F (74°C). - You can use chicken fat to replace the sesame oil in the rice for a richer flavor.
Nutrition Info
This recipe makes approximately 6 servings. Per serving: - Calories: 650 - Fat: 15g - Carbohydrates: 87g - Protein: 39g - Sodium: 2170mg
Recipe Tips
- To make the chicken more tender, you can brine it overnight in a mixture of water, salt, sugar, and spices. - You can add pandan leaves to the rice for a more fragrant flavor. - You can garnish the chicken with sliced cucumber and coriander for a pop of color.
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