📝 About This Recipe
Widely considered the national dish of Singapore, Hainanese Chicken Rice is a masterclass in subtlety and technique, where every element is infused with the essence of the bird. The star is the 'Oryza sativa' long-grain rice, transformed into a fragrant, savory masterpiece by being toasted in rendered chicken fat and simmered in a rich, aromatic broth. This dish offers a soul-warming harmony of succulent, poached chicken, oily aromatic rice, and a trio of bold dipping sauces that dance on the palate.
🥗 Ingredients
The Chicken and Poaching Broth
- 1.5 kg Whole Chicken (high quality, organic or free-range preferred)
- 2 tablespoons Kosher Salt (for exfoliating the skin)
- 5 cm piece Ginger (sliced into thick rounds)
- 4 stalks Green Onions (tied into a knot)
- 4 cloves Garlic (smashed)
The Fragrant Rice
- 3 cups Jasmine Rice (long-grain Oryza sativa, rinsed until water runs clear)
- 1/4 cup Chicken Fat/Skin (trimmed from the cavity of the chicken)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (finely minced)
- 2 pieces Pandan Leaves (tied in a knot)
- 4.5 cups Reserved Chicken Broth (from the poaching pot)
Chili Sauce and Aromatics
- 5 pieces Fresh Red Chilies (seeds removed for less heat)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 teaspoon Sesame Oil (for finishing the chicken)
- 1 piece Cucumber (sliced diagonally for garnish)
- 1 bunch Fresh 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 inside and out.
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2
Stuff the chicken cavity with the ginger slices, knotted green onions, and smashed garlic. Secure the skin at the neck with a toothpick.
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3
In a large stockpot, submerge the chicken in water. Bring to a boil, then immediately reduce to a very low simmer. Cover and poach for 40-50 minutes.
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4
While poaching, prepare an 'ice bath' in a large bowl. Once the chicken is cooked (internal temp 74°C/165°F), plunge it into the ice water for 10 minutes to stop the cooking and tighten the skin.
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5
Reserve the poaching liquid; this is the 'liquid gold' for your rice and side soup.
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6
In a wok or heavy-bottomed pan, render the trimmed chicken fat over medium heat until liquid. Discard the solids.
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7
Sauté the minced garlic and ginger in the chicken fat until fragrant. Add the washed, drained rice and toast for 2-3 minutes until every grain is coated and translucent.
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8
Transfer the rice to a rice cooker or pot. Add the measured reserved chicken broth and the knotted pandan leaves. Cook according to rice cooker settings or simmer covered until liquid is absorbed.
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9
Prepare the chili sauce by blending the red chilies, ginger, garlic, lime juice, and a splash of the chicken broth until smooth.
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10
Remove the cooled 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, traditionally served bone-in, but boneless is fine for home cooking.
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12
Fluff the rice and remove the pandan leaves. Serve the rice alongside the chicken, garnished with cucumber slices and cilantro.
💡 Chef's Tips
Always use an ice bath; this is the secret to the jelly-like skin texture found in professional hawker stalls. Don't skip toasting the rice in chicken fat; this is what separates 'chicken rice' from just 'rice with chicken.' Use older ginger if possible, as it has a more intense heat and aroma suited for the poaching broth. If you don't have pandan leaves, a small amount of lemongrass can provide a similar tropical fragrance. Keep the poaching water at a 'bare simmer' (just a few bubbles) to ensure the breast meat remains silky and moist.
🍽️ Serving Suggestions
Serve with a small bowl of the remaining poaching broth on the side, seasoned with a pinch of salt and white pepper. Pair with a side of Bok Choy or Gai Lan drizzled with oyster sauce and fried shallots. Include a dish of dark soy sauce and a ginger-scallion oil dip for a complete flavor profile. A cold glass of barley water or lime juice provides a refreshing contrast to the rich oils of the dish. Serve on a large communal platter to encourage family-style sharing.