📝 About This Recipe
Widely considered the national dish of Singapore, Hainanese Chicken Rice is a sublime study in subtlety and technique. This dish features silky, tender-poached chicken served alongside fragrant rice cooked in chicken fat and broth, accompanied by a trio of essential bold sauces. It is a comforting, soul-warming meal that balances delicate textures with explosive ginger and chili flavors.
🥗 Ingredients
The Chicken and Poaching Liquid
- 1.5 kg Whole Chicken (organic or free-range preferred, at room temperature)
- 2 tablespoons Kosher Salt (for exfoliating the skin)
- 5 cm piece Ginger (sliced into thick coins)
- 4 stalks Green Onions (cut into halves)
- 4 cloves Garlic (smashed)
The Fragrant Rice
- 2 cups Jasmine Rice (washed and drained well)
- 2 tablespoons Chicken Fat (trimmed from the chicken cavity and rendered, or use peanut oil)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (finely grated)
- 2 pieces Pandan Leaves (tied into a knot)
Chili Sauce and Aromatics
- 4-6 pieces Fresh Red Chilies (fresno or bird's eye for more heat)
- 2 cm piece Ginger (peeled)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 teaspoon Sesame Oil (for finishing the chicken)
- 2 tablespoons Light Soy Sauce (for the drizzling sauce)
👨🍳 Instructions
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1
Prepare the chicken by rubbing the skin vigorously with kosher salt to remove impurities and create a smooth, translucent texture. Rinse thoroughly under cold water.
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2
Stuff the chicken cavity with the sliced ginger, smashed garlic, and green onions. Secure the skin with a toothpick if necessary.
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3
Place the chicken in a large pot and cover with water (about 1 inch above the bird). Bring to a boil, then immediately turn the heat down to the lowest simmer.
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4
Poach the chicken gently for 40-50 minutes. To check for doneness, pierce the thigh; the juices should run clear. Do not let the water boil vigorously, or the skin will tear.
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5
Prepare an ice bath in a large bowl. Once the chicken is cooked, carefully lift it out and plunge it into the ice bath for 10 minutes. This stops the cooking and creates the signature 'jelly' texture under the skin.
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6
Reserve the poaching liquid. This is your 'liquid gold' broth for the rice and the side soup.
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7
In a wok or pan, render the chicken fat over medium heat until melted. Sauté the minced garlic and grated ginger until fragrant but not browned.
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8
Add the drained jasmine rice to the pan and toast the grains for 2-3 minutes until they are coated in the fragrant oil and look slightly translucent.
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9
Transfer the rice to a rice cooker. Add 2 cups of the reserved chicken poaching liquid and the knotted pandan leaves. Cook as per your machine's standard setting.
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10
Make the chili sauce by blending red chilies, ginger, garlic, lime juice, a splash of vinegar, and a few tablespoons of the hot chicken broth until smooth.
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11
Prepare the ginger-scallion sauce by mixing finely minced ginger and scallions with hot peanut oil and a pinch of salt.
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12
Remove the cooled chicken from the ice bath, pat dry, and rub the skin with sesame oil. Carve the chicken into bite-sized pieces, traditionally served bone-in.
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13
Serve the chicken on a platter drizzled with a mixture of light soy sauce and a splash of poaching broth. Garnish with cucumber slices and cilantro.
💡 Chef's Tips
Don't skip the salt rub; it is the secret to the silky, 'glass-like' skin found in professional kitchens. Always use the poaching liquid to cook your rice; water will result in a bland dish. The ice bath is non-negotiable for achieving the correct texture and separating the skin from the meat. Render your own chicken fat from the trimmings for the most authentic, rich flavor in the rice. If you don't have pandan leaves, a small stick of lemongrass can provide a similar aromatic depth.
🍽️ Serving Suggestions
Serve with a side bowl of the remaining poaching broth, garnished with fresh scallions. Pair with a crisp, cold lager or a refreshing iced barley water. Always include fresh cucumber slices and tomato wedges to provide a cooling contrast to the chili. Offer a side of dark soy sauce (thick/caramel) for those who like a sweeter dip. Serve with blanched bok choy or gai lan in oyster sauce for a complete meal.