📝 About This Recipe
Hailed as one of Singapore’s national treasures, Hainanese Chicken Rice is a masterclass in extracting maximum flavor from simple ingredients. This dish features silky, succulent poached chicken served alongside fragrant rice cooked in rich chicken fat and aromatic broth. Accompanied by a trio of essential sauces—chili, ginger, and dark soy—it is a comforting, soul-warming meal that balances delicate textures with bold, savory depth.
🥗 Ingredients
The Poached Chicken
- 1.5 kg Whole Chicken (preferably organic or free-range for better flavor)
- 2 tablespoons Kosher Salt (for exfoliating the skin)
- 5 cm piece Ginger (sliced into thick rounds)
- 3 stalks Green Onions (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 Vegetable Oil (rendered chicken fat is traditional)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (finely minced)
- 2 pieces Pandan Leaves (tied in a knot)
Chili Sauce & Aromatics
- 5-8 pieces Red Bird's Eye Chilies (adjusted for heat preference)
- 2 tablespoons Fresh Ginger (grated)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1/2 piece Cucumber (sliced for garnish)
- 1 handful Cilantro (for garnish)
👨🍳 Instructions
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1
Prepare the chicken by rubbing the skin vigorously with kosher salt to remove impurities and achieve a smooth, translucent texture. Rinse thoroughly under cold water.
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2
Stuff the chicken cavity with the ginger slices, knotted green onions, and smashed garlic cloves.
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3
Place the chicken in a large stockpot and cover with cold water by at least 1 inch. Bring to a boil, then immediately reduce to a very low simmer.
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4
Poach the chicken gently for 40-50 minutes. To check for doneness, ensure the juices run clear when the thigh is pierced. Do not let the water boil vigorously, or the skin will tear.
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5
Once cooked, carefully lift the chicken out and immediately plunge it into a large bowl of ice water for 5-10 minutes. This stops the cooking and creates the signature gelatinous skin.
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6
Reserve the poaching liquid. Skim the fat from the top of the broth to use for sautéing the rice.
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7
In a wok or heavy-bottomed pan, heat the chicken fat or oil. Sauté the minced garlic and ginger until fragrant and golden.
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8
Add the washed and drained jasmine rice to the pan. Toast the grains for 2-3 minutes until they are well-coated in oil and slightly translucent.
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9
Transfer the rice to a rice cooker or pot. Add 2 cups of the reserved chicken poaching broth and the knotted pandan leaves. Cook as you would normal rice.
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10
While the rice cooks, prepare the chili sauce by blending the chilies, ginger, garlic, lime juice, and a splash of the chicken broth until smooth.
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11
Remove the cooled chicken from the ice bath. Pat dry and rub the skin with a little sesame oil to prevent it from drying out.
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12
Carve the chicken into bite-sized pieces, traditionally served bone-in, but boneless is fine for home cooking.
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13
Serve the chicken on a platter garnished with cucumber slices and cilantro. Serve the fragrant rice in individual bowls alongside the chili sauce and a small bowl of the remaining hot broth as a soup.
💡 Chef's Tips
Always use the ice bath; it is the secret to the 'jelly' layer under the skin that defines this dish. Don't discard the poaching liquid; it is liquid gold and can be used as a base for many other soups. Rubbing the chicken with salt (exfoliating) is crucial for a professional, smooth appearance. If you can't find pandan leaves, a small drop of vanilla extract can mimic the floral notes, but use it very sparingly. Ensure the rice is thoroughly dry after washing before you sauté it to prevent it from becoming mushy.
🍽️ Serving Suggestions
Serve with a side of Bok Choy sautéed in oyster sauce and garlic. Pair with a glass of iced Barley water or a light, crisp Lager. Provide a small dish of thick, sweet dark soy sauce for drizzling over the chicken. Offer a side of ginger-scallion oil (minced ginger and scallions sizzled in hot peanut oil). Serve the reserved broth with a few sprigs of fresh cilantro and a dash of white pepper.