Singapore Hainanese Chicken Rice
Silky poached chicken with fragrant jasmine rice, ginger-scallion sauce, chili, and cucumber.
Equipment
- Large stockpot
- Rice cooker or heavy saucepan
- Ice bath
- Small bowls
- Chef's knife
Ingredients
Chicken and Broth
- 4 lb whole chicken
- 10 cups water
- 1 tbsp salt plus more to taste
- 2 tbsp fresh ginger sliced
- 4 count scallions trimmed
Fragrant Rice and Sauces
- 3 cups jasmine rice rinsed
- 2 tbsp chicken fat or neutral oil
- 4 cloves garlic minced
- 2 count pandan leaves knotted, optional
- 1 large cucumber sliced
- 1/2 cup chili sauce for serving
- 1 tbsp sesame oil for ginger sauce
- 2 tbsp light soy sauce for serving
Instructions
Poach the Chicken:
- Bring the water, salt, ginger, and scallions to a bare simmer. Lower in the chicken breast-side up.
- Maintain a gentle simmer for 35 to 40 minutes, then turn off the heat, cover, and rest for 20 minutes.
- Transfer the chicken to an ice bath for 5 minutes, then drain and rest before slicing.
Cook the Rice:
- Heat the chicken fat in a saucepan and fry the garlic until fragrant.
- Add the rice and pandan leaves, stir for 2 minutes, then add 4 1/2 cups of strained poaching broth and cook until tender.
Serve:
- Slice the chicken and arrange it over the fragrant rice with cucumber.
- Serve with chili sauce, ginger-scallion sauce mixed with sesame oil, and soy sauce.
Notes
- The chicken is done when the thickest thigh reaches 165°F (74°C).
- Skim the broth and season it as a light soup alongside the meal.
Nutrition
Calories: 670kcalCarbohydrates: 68gProtein: 39gFat: 26gSaturated Fat: 7gCholesterol: 135mgSodium: 1240mgFiber: 2gSugar: 3g