Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: ~1 hour
Ingredients:
For the Chicken:
- 1 whole chicken (about 1.2–1.5kg / 2.5–3 lbs) or 4 bone-in chicken thighs
- 1 tablespoon salt (for rubbing and seasoning)
- 5 slices ginger
- 5 cloves garlic, smashed
- 2 stalks green onions, cut into large pieces
- 1 teaspoon sesame oil (for brushing)
- Cold water & ice (for an ice bath)
For the Chicken Rice:
- 2 cups jasmine rice, rinsed and drained
- 1 tablespoon chicken fat or vegetable oil
- 3 cloves garlic, minced
- 1 slice ginger, minced
- 2 cups chicken broth (from poaching the chicken)
- ½ teaspoon salt
- 1 teaspoon sesame oil
For the Ginger-Scallion Sauce:
- 2 tablespoons grated ginger
- 2 stalks green onions, finely chopped
- 1 teaspoon salt
- ¼ cup hot vegetable oil
For the Chili Sauce:
- 2 red chilies, chopped (or 1 teaspoon sriracha)
- 1 clove garlic, minced
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 2 tablespoons chicken broth
For Garnish & Serving:
- Sliced cucumber
- Fresh cilantro
- Light soy sauce (for drizzling)
Instructions:
1. Prepare & Poach the Chicken
- Clean the chicken: Rub salt over the skin to exfoliate and remove impurities, then rinse.
- In a large pot, add the chicken, ginger, garlic, and green onions.
- Fill the pot with enough water to cover the chicken completely.
- Bring to a gentle simmer (don’t let it boil!) and cook for 35–40 minutes (or until the internal temp reaches 165°F / 75°C).
- Prepare an ice bath (a bowl of ice water).
- Once cooked, transfer the chicken to the ice bath for 5 minutes to firm up the skin.
- Pat dry and brush with sesame oil for shine and flavor.
2. Cook the Flavorful Chicken Rice
- In a pan, heat chicken fat or vegetable oil over medium heat.
- Sauté garlic and ginger until fragrant (about 30 seconds).
- Add the rinsed rice and stir to coat in the aromatic oil.
- Transfer the rice to a rice cooker and pour in chicken broth (from poaching).
- Add salt and sesame oil, then cook as usual.
3. Make the Sauces
Ginger-Scallion Sauce:
- In a small bowl, mix grated ginger, chopped green onions, and salt.
- Heat vegetable oil until hot and carefully pour over the mixture. Stir and set aside.
Chili Sauce:
- Blend or mix chili, garlic, sugar, vinegar, and chicken broth until smooth.
4. Serve & Assemble!
- Slice the chicken into bite-sized pieces.
- Fluff the rice and serve in a bowl.
- Arrange cucumber slices and cilantro on the side.
- Serve with ginger-scallion sauce, chili sauce, and a drizzle of soy sauce.
- Enjoy with a bowl of chicken broth on the side!
Tips for the Best Hainanese Chicken Rice:
✔ Use a whole chicken – It results in the juiciest, most flavorful meat!
✔ Don’t boil—just simmer – Gentle cooking keeps the chicken tender.
✔ Ice bath trick – Gives the skin that signature silky texture.
✔ Chicken fat = ultimate flavor – If possible, render some chicken fat for the rice.
✔ Want extra crispy skin? Roast or pan-sear the poached chicken!
