Hainanese Chicken Rice
This recipe for Hainanese Chicken Rice features aromatic, toasted coconut rice with silky, tender poached chicken served alongside chili garlic sauce and a warm, clear chicken broth.
Servings 6
Calories 654kcal
Ingredients
Chicken:
- 4 lb whole chicken
- 3 teaspoon sea salt
- knob of ginger
- bunch of green onions 5-6 stalks
- enough cold water to cover and submerge the chicken reserve broth for later
Coconut rice:
- 2 C Jasmine long grain rice
- 2 teaspoon vegetable oil
- 5 cloves garlic minced finely
- 1 C coconut milk preferably canned, full-fat
- 3 pandan leaves knotted
Ginger garlic sauce:
- 1 tablespoon vegetable oil
- small knob of ginger minced
- 3 cloves garlic minced
- pinch sea salt or to taste
Chili sauce:
- 1 tablespoon vegetable oil
- small knob of ginger minced
- 2 stalks green onion green part only, chopped
- 4 red Thai chilies Birds eye chili, minced
- pinch sea salt or to taste
Soy-green onion sauce:
- 2 teaspoon vegetable oil
- 2 stalks green onion green part only, chopped
- 2 teaspoon soy sauce
- ½ teaspoon granulated sugar or to taste
Garnishes:
- ½ cucumber sliced
- few sprigs cilantro
Instructions
Prepare the chicken:
- Let the chicken come to room temperature.
- Rub salt over the exterior and inner cavity of chicken.
- Stuff the cavity with green onion whites and knob of ginger.
- Fill a large stock pot with enough cold water to submerge and cover the chicken.
- Place the chicken into the pot of cold water and bring to rolling boil, then reduce to a gentle simmer.
- Periodically skim off the scum that floats on top of the water, using a spoon or fat skimmer.
- Poach the chicken for about 60 minutes or until the chicken reaches an internal temperature of 165°F/74°C at the thickest part.
- Transfer the cooked chicken into a cold ice bath immediately to firm up skin.
- Reserve the chicken poaching liquid (broth).
- Remove the chicken from the ice bath, and lightly cover with foil.
- Leave it to rest for 15 minutes before carving with a sharp knife.
Prepare the rice:
- Wash the jasmine rice until the water is no longer cloudy.
- Drain the rice well.
- Heat a large frying pan on medium heat.
- Pour in the vegetable oil an add in the well-drained rice, tossing it in the oil and toasting it for about 1 minute.
- Add in the garlic and continue to toast, until the rice has some browning and is aromatic.
- Remove from heat and transfer the rice to a rice cooker.
- Add 1 C of coconut milk along with 1 C of chicken poaching liquid to the rice cooker along with the pandan leaves.
- Cook the rice according to your rice cooker manufacturer's instructions.
- Remove the pandan leaves.
Prepare the sauces:
Ginger garlic sauce:
- Heat up a small saucepan with 1 tablespoon vegetable oil.
- Fry the ginger and garlic in the oil for 2-3 minutes over medium heat.
- Add in salt to taste.
Chili sauce:
- Heat up a small saucepan with 1 tablespoon vegetable oil.
- Fry the ginger, green onions, and Thai red eye chilies in the oil for 2-3 minutes
- Add in salt to taste.
Soy-green onion sauce:
- Heat up a small saucepan with 2 teaspoon vegetable oil.
- Fry the green onions in the oil for about 1-2 minutes.
- Transfer to small serving dish and add in 2 teaspoon soy sauce.
- Stir in ½ teaspoon sugar.
- Adjust seasonings to your taste.
Serve:
- Serve the coconut rice with chicken, slices of cucumber and sauces along with a bowl of chicken broth soup, garnished with cilantro, if desired.
Nutrition
Calories: 654kcal | Carbohydrates: 59g | Protein: 34g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 1408mg | Potassium: 610mg | Fiber: 2g | Sugar: 3g | Vitamin A: 587IU | Vitamin C: 49mg | Calcium: 63mg | Iron: 4mg