Hainanese Chicken Rice
Poached chicken served over fragrant ginger-garlic rice with silky skin and tender meat. A beloved Southeast Asian classic featuring perfectly cooked chicken and aromatic jasmine rice.
- Total time
- 45 min
- Servings
- 2
- Calories
- 580
- Protein
- 48g
Ingredients
- 1 lb 2 oz whole chicken
- 2 inch piece ginger
- 2 whole scallions
- 1 teaspoon salt
- 6 cups water
- 1 cup jasmine rice
- 1 inch piece ginger
- 3 whole garlic cloves
- 2 tablespoons chicken fat
- ½ teaspoon salt
- 2 tablespoons fresh ginger
- 2 whole garlic cloves
- 1 whole Thai chilies
- 1 tablespoon lime juice
- ½ teaspoon salt
- 2 tablespoons scallions
- 2 tablespoons cilantro
- 3 tablespoons soy sauce
Instructions
- 1
Bring 6 cups of water to boil in a large pot with ginger slices, scallions, and salt.
- 2
Add whole chicken and return to boil, then reduce heat to low simmer.
- 3
Poach for 25-30 minutes until chicken is cooked through (165°F internal temperature).
- 4
Remove chicken and set aside. Reserve 2 cups of poaching liquid for rice.
- 5
Mince ginger and garlic for rice. Heat chicken fat in a medium saucepan.
- 6
Sauté minced ginger and garlic for 1 minute until fragrant.
- 7
Add jasmine rice and stir for 2 minutes to toast lightly.
- 8
Pour in reserved chicken poaching liquid and salt, bring to boil.
- 9
Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
- 10
Mince fresh ginger, garlic, and Thai chili. Combine in bowl with lime juice and salt to make ginger-chili sauce.
- 11
Cut poached chicken into serving pieces.
- 12
Fluff rice with fork and transfer to serving plate. Top with chicken pieces.
- 13
Garnish with scallions and cilantro. Serve with ginger-chili sauce and soy sauce on the side.
Tools you’ll need
- large pot
- instant-read thermometer
- medium saucepan with lid
- knife
- cutting board
- serving spoon
- fork
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