Hainanese Steamed Chicken
Discover the authentic flavors of Hainanese Steamed Chicken, a beloved Southeast Asian dish that boasts tender, poached chicken with silky skin and aromatic rice infused with chicken stock and garlic. Perfectly accentuated by fragrant ginger, scallions, and a glossy sesame oil finish, this recipe embodies simplicity and elegance while delivering rich, savory flavors. The accompanying dipping sauces—soy sauce enriched with poaching broth and a fiery chili sauce—add a burst of versatility to each bite. Serve this comforting classic garnished with fresh cilantro for a wholesome, well-rounded meal that’s sure to impress. Ideal for anyone seeking a fulfilling, healthy dish steeped in tradition. Key phrases: "Hainanese chicken rice recipe," "Asian-inspired poached chicken," "traditional chicken dish."
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 2 tablespoons Kosher salt
- 3 inch piece, sliced Ginger
- 6 whole Scallions
- 10 cups Water
- 1 bowl, for ice bath Cold water
- 2 cups Ice cubes
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 2 cups White rice
- 4 cups Chicken stock
- 4 cloves, minced Garlic
- 2 tablespoons Soy sauce
- 2 tablespoons Chili sauce
- 0.5 bunch, chopped Fresh cilantro
Instructions
Begin by cleaning the whole chicken thoroughly and removing any excess fat or leftover feathers.
Rub the chicken inside and out with 2 tablespoons of kosher salt, and then rinse it well under running water.
Stuff the cavity of the chicken with the sliced ginger and whole scallions.
In a large pot, bring 10 cups of water to a boil, enough to submerge the whole chicken.
Carefully place the chicken into the boiling water breast side up, ensuring it is completely submerged.
Lower the heat to maintain a gentle simmer and cover the pot. Let the chicken poach for about 45-60 minutes or until the internal temperature reaches 165°F (74°C).
Prepare an ice bath with cold water and ice cubes in a large bowl.
Once cooked, carefully remove the chicken from the pot and immediately plunge it into the ice bath. This helps to tighten the skin and lock in the juices. Leave it in the ice bath for 15 minutes.
While the chicken cools, prepare the rice by heating 2 tablespoons of vegetable oil in a pot over medium heat.
Add the minced garlic and sauté until fragrant, then add the white rice and continue to stir for 2 minutes until lightly toasted.
Pour in 4 cups of chicken stock, bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes or until the rice is fully cooked.
Once the chicken is cooled, remove it from the ice bath, pat it dry with paper towels, and brush it with sesame oil to enhance the flavor and give it a glossy finish.
To serve, traditionally slice the chicken into pieces and drizzle with a mixture of soy sauce.
For dipping sauces, offer a small dish of soy sauce mixed with a bit of the chicken poaching broth, and another dish with chili sauce.
Garnish the chicken with freshly chopped cilantro and serve alongside the fragrant rice.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 5826 mg | 253% | |
| Total Carbohydrate | 117.9 g | 43% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 11.2 g | ||
| Protein | 93.0 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1097 mg | 23% | |
*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.
