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Hainanese Chicken Rice



  • Serves 4
  • Cooks in 75 mins (30m prep + 45m cook)
  • Difficulty: medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

hainanese chicken rice

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Rinse the chicken and pat dry. Rub salt all over the chicken and let it sit for 10 minutes.
  2. 2.In a large pot, add enough water to cover the chicken. Add ginger slices, garlic, and pandan leaves. Bring to a boil.
  3. 3.Gently lower the chicken into the pot and reduce the heat to low. Let the chicken poach for 30-35 minutes or until the internal temperature reaches 165°F.
  4. 4.Remove the chicken from the pot and place it in a bowl of ice water for 5 minutes. This will stop the cooking process and give the chicken skin a nice texture.
  5. 5.In a separate pot, add 2 cups of chicken broth and 2 cups of rice. Add the pandan leaves, ginger slices, and garlic to the pot. Bring to a boil.
  6. 6.Reduce the heat to low and let the rice cook for 18-20 minutes or until all the liquid has been absorbed.
  7. 7.Remove the pandan leaves, ginger slices, and garlic from the pot. Fluff the rice with a fork.
  8. 8.In a small bowl, mix together 2 tbsp of dark soy sauce, 1 tbsp of sesame oil, and 1 tbsp of sugar. Set aside.
  9. 9.To serve, carve the chicken into bite-sized pieces and arrange them on a platter. Serve the rice on a separate platter or bowl. Garnish with sliced cucumbers and cilantro.
  10. 10.Serve with the dipping sauces - chili sauce, ginger sauce, and dark soy sauce.

lightbulb_outline Tips

  • chevron_rightMake sure to rinse the chicken thoroughly before poaching it to remove any impurities.
  • chevron_rightUse a meat thermometer to ensure the chicken is fully cooked.
  • chevron_rightFor extra flavor, add sliced scallions and cilantro to the rice before serving.