How to make Hainanese Chicken Rice
Hainanese Chicken Rice

How to make Hainanese Chicken Rice

Hainanese chicken rice is a dish adapted from early Chinese immigrants from Hainan province in southern China. The recipe and techniques to make chicken rice came to Singapore through a mix of Hainanese and Cantonese cultures. The chicken is poached in a simple yet flavorful broth scented with ginger, garlic, and scallions and is silky, firm, and tastes like the most perfect chicken you’ll ever have.

Level: Medium

Time: 1 hour 20 mins

Yield: 6

Hainanese Chicken Rice Recipe:

Ingredients

For the Hainanese Chicken

1 whole chicken, 1.3 kg, Organic

2 tablespoons sesame oil

4-inch pieces of fresh ginger, peeled and cut into small pieces

3.7l cold water or more

¼ cup kosher salt

1 bunch fresh scallion

For the Hainanese Rice

¼ cup cooking oil

2 cloves garlic, minced

1 teaspoon kosher salt

2 tablespoons chicken fats

2 cups reserved chicken poaching broth(480 mL)

1-inch ginger, minced

1 shallot

400g long-grain rice, uncooked

For Chilli Sauce

2 tablespoons sriracha

1 tablespoon fresh ginger, minced

2 tablespoons sambal

2 teaspoons sugar

1 tablespoon garlic, minced

2 tablespoons reserved chicken poaching broth

1 tablespoon lime juice

For Ginger Garlic Sauce

3 tablespoons peanut oil

2 tablespoons fresh ginger, grated

2 tablespoons garlic, finely minced

kosher salt, to taste

1 tablespoon rice vinegar

For the Soy Dipping

1 tablespoon oyster sauce

1 tablespoon light soy sauce

3 tablespoons dark sweet soy sauce

reserved fried garlic and ginger

2 cucumbers, thinly sliced, for serving

2 tablespoons reserved chicken poaching broth

1 bunch fresh cilantro,

Directions

Hainanese Chicken Rice
Hainanese Chicken Rice

DIRECTIONS 

To cook a delicious Otak Otak follow the recipe below.

  • Clean the chicken by rubbing it all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. remove access fat and leave it to drain the water.
  • Season the chicken with salt. Stuff the chicken cavity with ginger slices and scallions.
  • Place the chicken in a large stock pot, cover with cold water by 1 inch, and season with salt to taste.
  • Bring the boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes. Remove the pot from the heat.
  • Remove the chicken from the pot and transfer it to ice water for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion. Save the poaching liquid for later,
  • After it’s cooled, pat the chicken dry with paper towels and rub it all over with sesame oil.
  • In a large skillet, heat ¼ cup of sesame oil over medium-high heat. Add 2 tablespoons of chopped chicken fat, garlic, ginger, salt, and fry until aromatic, about 10-12 minutes.
  • Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
  • Transfer the rice to a rice cooker and add 2 cups of reserved poaching broth. Steam the rice until tender.
  • While the rice is cooking, carve the chicken for serving.
  • Make the ginger-garlic sauce: In a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir.
  • Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir.
  • Make the soy sauce: In a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir.
  • Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
  • Enjoy!.

Cook more such delicious recipes coming right out of the kitchen of our expert chefs or Order at Urban Tummy.

To explore more cuisines, try out our new Otak Otak – a fragrant dish made with a variety of blended spices and grilled fish paste. It is a famous dish amongst Malaysians, Indonesians and Singaporeans.

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