Hainanese Chicken Rice
Immerse yourself in the comforting flavors of Hainanese Chicken Rice, a beloved Southeast Asian classic that combines tender poached chicken, fragrant jasmine rice, and a medley of aromatic ingredients. This recipe captures the essence of simple yet flavorful cooking, where the chicken is simmered to perfection in a ginger-scallion broth, creating a base that infuses both the meat and rice with irresistible depth. The chicken’s silky texture is complemented by a cool ice-water bath, while the rice—lightly toasted in sesame oil with garlic and ginger—is a standout accompaniment. Serve it all with crisp cucumber slices, fresh cilantro, and a savory soy or chili-based dipping sauce for a meal that’s as satisfying as it is wholesome. Perfect for family dinners or an impressive, yet approachable, special occasion dish, this one-pot wonder embodies the best of comfort and tradition. Keywords: Hainanese chicken rice recipe, poached chicken, Southeast Asian cuisine, chicken and rice, easy family dinner.
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 2 tablespoons salt
- 4 inches ginger
- 6 stalks green onions
- 8 cups water
- 2 cups jasmine rice
- 2 tablespoons sesame oil
- 4 cloves garlic
- 1 medium cucumber
- 4 tablespoons soy sauce
- 1 bunch fresh cilantro
- optional chili sauce
Instructions
Clean the chicken thoroughly and rub it with 2 tablespoons of salt. Rinse and pat it dry.
Peel and slice the ginger into thin pieces. Chop 4 green onions into 2-inch lengths.
In a large pot, bring 8 cups of water to a boil. Add half of the ginger slices and the chopped green onions.
Carefully submerge the chicken into the boiling water, breast side down. Reduce heat to low, cover, and simmer for 45 minutes. Skim the top to remove impurities.
While the chicken is cooking, rinse the jasmine rice under cold water until the water runs clear.
In a frying pan, heat 2 tablespoons of sesame oil over medium heat. Add the minced garlic and remaining ginger slices, cooking until fragrant.
Add the rinsed rice to the frying pan. Stir to coat the rice in oil and cook for 2-3 minutes.
Transfer the rice mixture into a rice cooker. Measure 4 cups of the chicken broth from the pot and add it to the rice cooker. Cook the rice according to the manufacturer's instructions.
Once the chicken is cooked, remove it from the pot and place it in a large bowl of ice water for 5 minutes. This will make the skin crispier.
Remove the chicken from the ice water and chop it into serving pieces.
Slice the cucumber into thin rounds and set aside.
To serve, place a scoop of rice on a plate. Arrange chicken pieces alongside and garnish with cucumber slices and fresh cilantro.
Mix soy sauce and chili sauce, if using, for dipping or drizzling over the chicken.
Nutrition Facts
Calories |
4712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.8 g | 315% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 1397 mg | 466% | |
| Sodium | 15557 mg | 676% | |
| Total Carbohydrate | 141.7 g | 52% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 8.2 g | ||
| Protein | 449.8 g | 900% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 635 mg | 49% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 4703 mg | 100% | |
*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.
