Hainanese Chicken Rice

Hainanese Chicken Rice is a classic dish, beloved by people all over Asia. It takes a bit of work to make this recipe at home, but the results are worth it.

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Step 1

In a large pan add the water, ginger and scallions, and bring to a boil, then carefully add the chicken so the breast side is facing up. The water level should be so the chicken breast just pokes above the water (so you aren’t left with dry white meat).

Step 2

Once the water boils again, carefully lift the chicken out of the water to pour out the colder water that is trapped in the cavity. Carefully lower the chicken back into the pot. Bring the water to boil again, and cover with the lid. Turn off the heat, and leave the pot, covered, on the stove for 45-50 minutes (set a timer).

Step 3

To check if the chicken is done, stick a toothpick into the thickest part of the drumstick; if the juices run clear, it’s cooked through.

Step 4

When the 45-minute timer (for the chicken) is almost up, prepare a large ice bath. Once the chicken is cooked, carefully lift the chicken out of the pot, drain the water from the cavity and lower it into the ice bath. Take care not to break the skin.

Step 5

After 15 minutes in the ice bath, the chicken should be cooled, drain completely and cover with clear plastic until ready to cut and serve. The ice bath stops the cooking process, locks in the juices, and gives the chicken skin better texture.

Step 6

While the chicken is cooling, make the rice. Heat a wok over medium heat. Add the vegetable oil and stir in the minced garlic and fry briefly, making sure it doesn’t burn.

Step 7

Add the uncooked jasmine rice. Stir continuously for about two minutes.

Step 8

Turn off the heat. Scoop the rice into a pan and add the appropriate amount of chicken stock and bring to the boil. Turn down the heat and simmer for 15-20 minutes until tender.

Step 9

While the rice is cooking, let’s prepare the three signature dipping sauces. You can also start preparing these sauces while the poached chicken is cooking in the pot.

Step 10

Blend the ginger and garlic in a food processor until a paste forms. Heat the oil in a small pot or saucepan. Gently fry the ginger and garlic until aromatic and just lightly caramelized. You want it to be just cooked so that it no longer has that spicy raw flavor of uncooked ginger and garlic. Add salt to taste and transfer to a sauce dish.

Step 11

Heat the water and sugar in a small saucepan over medium heat. Stir constantly until the sugar dissolves and the liquid thickens into a simple syrup. Add the dark soy sauce, stirring to combine. Transfer to a sauce dish.

Step 12

Grind the chilies, ginger, and garlic in a food processor until finely chopped. You will probably have to scrape down the sides of the food processor 1-2 times to ensure everything is ground up evenly. Add the sesame oil, salt, sugar, lime juice, and vinegar to the food processor. Pulse 2-3 times to combine.

Step 13

Transfer to a small bowl and add chicken broth (what you used to boil the chicken) 1 tablespoon at a time until a saucy consistency is achieved. This is really about your preference too; if you like a thicker paste, add less broth. The broth also helps the sauce come together and adds additional chicken flavor!

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