Hainan Chicken Rice
Experience the iconic flavors of Hainan Chicken Rice, a beloved Southeast Asian comfort dish that's as wholesome as it is satisfying. This recipe pairs tender, poached whole chicken with aromatic, savory jasmine rice infused with ginger, garlic, and rich chicken broth. The chicken is bathed in a sesame-soy glaze for subtle depth, while vibrant ginger dressing and tangy chili sauce deliver an irresistible medley of dipping options. Perfectly balanced and easy to customize, this classic dish is ideal for family dinners and celebrations alike. With its comforting flavors, silky textures, and vibrant accompaniments, every bite of Hainan Chicken Rice is a journey into the heart of authentic Asian cuisine!
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Recipe Information
Ingredients
- 1 2-3 kg Whole chicken
- 3 tablespoons Salt
- 100 grams Ginger
- 6 Scallions
- 3 cups Long-grain jasmine rice
- 6 cups Chicken broth
- 2 tablespoons Vegetable oil
- 4 Garlic cloves
- 2 teaspoons Sesame oil
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 2 Red chili
Instructions
Clean the chicken thoroughly and rub it with 2 tablespoons of salt, both inside and out. Rinse with water to remove excess salt.
In a large pot, add enough water to submerge the whole chicken. Add half of the ginger and all the scallions (smashed) to the pot. Bring water to a boil.
Once boiling, gently lower the chicken into the water and let it return to a gentle boil. Simmer for about 45 minutes, skimming off any impurities that rise to the surface.
Once cooked, remove the chicken and immediately plunge it into a bowl of ice water. This helps keep the skin tender. Remove after 10 minutes and pat dry.
Rub the chicken with 1 tablespoon of sesame oil and soy sauce mixture, then set aside while preparing the rice.
In another pot, heat vegetable oil over medium heat. Add minced garlic and the remaining ginger (minced), and sauté until fragrant.
Rinse the jasmine rice with water until the water runs clear. Add the rice to the pot with garlic and ginger, stirring for a couple of minutes to coat with oil.
Add 6 cups of chicken broth (from the poached chicken) to the rice and bring to a boil. Reduce heat to low, cover, and cook for 15-20 minutes until rice is tender and liquid is absorbed.
For the chili sauce, finely chop the red chilies and mix with 1 tablespoon of rice vinegar, a pinch of salt, and a little water.
For the ginger dressing, grate some ginger finely and mix with the remaining equal parts of sesame oil and rice vinegar. Season with salt to taste.
Carve the chicken into serving pieces and serve alongside the flavorful rice, with ginger dressing and chili sauce on the side.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 188 mg | 62% | |
| Sodium | 25963 mg | 1129% | |
| Total Carbohydrate | 236.8 g | 86% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 11.4 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3131 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
