📝 About This Recipe
Hainanese Chicken Rice is the soul-satisfying national dish of Singapore, celebrated for its silky-smooth poultry and incredibly fragrant rice. This recipe utilizes the traditional 'steeping' method to ensure the chicken remains succulent and tender, while the rice is toasted in aromatics for maximum depth. Served with a trio of essential sauces, it is a masterclass in how simple ingredients can create a complex, world-class culinary experience.
🥗 Ingredients
The Chicken & Poaching Liquid
- 1.5 kg Whole Chicken (preferably organic or free-range, room temperature)
- 2 tablespoons Kosher Salt (for exfoliating the skin)
- 5 cm Ginger (sliced into thick coins)
- 4 stalks Scallions (tied into a knot)
- 4 cloves Garlic (smashed)
The Fragrant Rice
- 2 cups Jasmine Rice (rinsed until water runs clear)
- 2 tablespoons Chicken Fat or Neutral Oil (rendered from the chicken tail if possible)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (finely grated)
- 2 pieces Pandan Leaves (tied in a knot (optional but recommended))
- 2.5 cups Reserved Chicken Broth (from the poaching pot)
Chili Sauce & Accompaniments
- 4-6 pieces Red Bird's Eye Chilies (adjusted for heat preference)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 teaspoon Sesame Oil (for finishing the chicken)
- 1/2 piece Cucumber (sliced into rounds for garnish)
- 1 handful Cilantro (fresh sprigs for garnish)
👨🍳 Instructions
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1
Prepare the chicken by rubbing the skin vigorously with kosher salt to remove impurities and create a smooth texture. Rinse thoroughly and pat dry.
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2
Stuff the chicken cavity with the ginger slices, scallion knot, and smashed garlic cloves.
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3
Place the chicken in a large stockpot and cover with water (about 1 inch above the bird). Add a pinch of salt to the water.
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4
Bring the water to a boil, then immediately reduce to the lowest simmer. Cover and cook for 20 minutes. Turn off the heat and let the chicken steep in the hot water for another 30 minutes.
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5
Prepare an ice bath in a large bowl. Carefully remove the chicken from the pot (reserving the broth) and submerge it in the ice water for 5-10 minutes. This stops the cooking and creates the signature 'jelly' under the skin.
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6
For the rice: In a wok or pan, heat the chicken fat or oil over medium heat. Sauté the minced garlic and grated ginger until fragrant but not browned.
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7
Add the rinsed rice to the pan and toast for 2-3 minutes, stirring constantly so every grain is coated in the aromatic oil.
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8
Transfer the rice to a rice cooker or heavy-bottomed pot. Add 2.5 cups of the reserved chicken poaching broth and the pandan leaves. Cook as per your rice cooker's instructions or simmer covered on low for 18 minutes.
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9
While the rice cooks, make the chili sauce by blending the fresh chilies, some ginger, garlic, lime juice, and a splash of the chicken broth until smooth.
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10
Remove the chicken from the ice bath, pat dry, and rub the skin with a mixture of sesame oil and a little light soy sauce.
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11
Carve the chicken into bite-sized pieces, traditional Chinese-style (bone-in) or deboned if preferred.
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12
Fluff the rice and serve alongside the chicken, garnished with cucumber slices and cilantro. Serve the remaining hot broth in small bowls on the side.
💡 Chef's Tips
Use a thermometer to ensure the thickest part of the chicken reaches 165°F (74°C) if you are unsure about the steeping method. Don't skip the ice bath; it is the secret to the springy, silky skin texture that defines this dish. Save any leftover poaching liquid! It makes an incredible base for noodle soups or congee the next day. If you can't find pandan leaves, a small piece of bruised lemongrass can provide a similar tropical aroma to the rice.
🍽️ Serving Suggestions
Serve with a side of Ginger-Scallion oil (minced ginger and scallions sizzled in hot peanut oil). Pair with a light, crisp lager or a cold Barley Water to balance the richness. Include a small dish of thick, dark soy sauce for dipping. Serve a side of blanched bok choy or gai lan with oyster sauce for a complete meal.