Hainanese Chicken with Garlic Ginger Rice (Printable)
Silky poached chicken over aromatic rice with three flavorful sauces and hot broth
# What You'll Need:
→ Chicken and Poaching
01 - 1 whole chicken, approximately 3.5 lbs, cleaned
02 - 2 teaspoons salt
03 - 4 slices fresh ginger
04 - 3 stalks scallions, cut into large pieces
05 - Cold water, sufficient to fully submerge chicken
→ Aromatic Rice
06 - 2 cups jasmine rice, rinsed until water runs clear
07 - 2 tablespoons chicken fat or vegetable oil
08 - 3 cloves garlic, minced
09 - 1 thumb-sized piece fresh ginger, minced
10 - 3 cups chicken poaching broth
11 - 1/2 teaspoon salt
→ Chili Garlic Sauce
12 - 4 red chilies, deseeded and chopped
13 - 2 cloves garlic
14 - 1 thumb-sized piece fresh ginger
15 - 1 tablespoon fresh lime juice
16 - 1 teaspoon granulated sugar
17 - 1/2 teaspoon salt
18 - 2 tablespoons chicken poaching broth
→ Soy Dipping Sauce
19 - 3 tablespoons light soy sauce
20 - 1 tablespoon toasted sesame oil
21 - 1 tablespoon chicken poaching broth
22 - 1 teaspoon granulated sugar
→ Garnishes
23 - Fresh cilantro sprigs
24 - Sliced cucumber, cut into thin rounds
# Method:
01 - Rub the entire chicken surface with salt to exfoliate the skin, then rinse thoroughly under cold running water.
02 - Fill a large stockpot with enough cold water to completely submerge the chicken. Add ginger slices and scallion pieces. Bring to a rolling boil over high heat.
03 - Carefully lower the chicken into the boiling water. Immediately reduce heat to maintain a gentle simmer. Cover partially and poach for 40 to 50 minutes, skimming off any foam that rises to the surface.
04 - Once the chicken is cooked through, transfer it immediately to an ice water bath to halt the cooking process and firm the skin. Let rest for 5 minutes, then set aside on a cutting board.
05 - Strain the poaching liquid through a fine-mesh sieve, discarding the aromatics. Reserve the clear broth for cooking rice and serving as soup.
06 - Heat chicken fat or vegetable oil in a saucepan over medium heat. Sauté minced garlic and ginger until fragrant and golden, about 2 minutes.
07 - Add the rinsed jasmine rice to the aromatic oil. Stir constantly for 1 to 2 minutes until the grains are well-coated and lightly toasted.
08 - Pour in 3 cups of the reserved chicken broth and add salt. Bring to a boil, then reduce heat to low. Cover tightly and simmer for 15 to 18 minutes until all liquid is absorbed and rice is fluffy.
09 - Combine red chilies, garlic, ginger, lime juice, sugar, salt, and chicken broth in a blender. Process until completely smooth and bright red in color.
10 - Whisk together light soy sauce, sesame oil, chicken broth, and sugar in a small bowl. Stir continuously until the sugar fully dissolves.
11 - Chop the cooled chicken into bite-sized serving pieces, working through the natural joints for clean cuts.
12 - Arrange chicken pieces over a bed of fragrant rice. Garnish with fresh cucumber slices and cilantro sprigs. Serve alongside chili sauce, soy dipping sauce, and a small bowl of hot chicken broth.
# Expert Hints:
01 -
- The rice alone is worth the effort, each grain perfumed with chicken fat and aromatics until it's practically impossible to stop eating straight from the pot
- You get three distinct sauces that let everyone customize their bowl exactly how they like it, which means no more fighting over flavor preferences at the table
02 -
- The ice bath is non negotiable, it's what transforms potentially rubbery chicken into that silky tender texture that makes this dish special
- Your rice will fail if you skip rinsing it or use too much broth, the ratio of liquid to grain is exact for a reason
03 -
- Save every drop of the poaching liquid, it becomes liquid gold for cooking rice and serving as soup
- Let the chicken rest in the ice bath for at least 10 minutes, or up to 30 if you have the time, for optimal texture