Ingredients

1 whole chicken (about 3-4 lbs)
2 cups of jasmine rice
4 cups of chicken broth
4 cloves of garlic, minced
1 thumb-sized ginger, sliced
2 stalks of green onions, chopped
2 tablespoons of sesame oil
2 tablespoons of soy sauce
1 tablespoon of oyster sauce
1 tablespoon of vegetable oil
1 teaspoon of salt
1 teaspoon of sugar
1 cucumber, sliced for garnish
Chili sauce, for serving

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Hainanese Chicken Rice

Created by: Howcan Team

Ingredients

1 whole chicken (about 3-4 lbs)
2 cups of jasmine rice
4 cups of chicken broth
4 cloves of garlic, minced
1 thumb-sized ginger, sliced
2 stalks of green onions, chopped
2 tablespoons of sesame oil
2 tablespoons of soy sauce
1 tablespoon of oyster sauce
1 tablespoon of vegetable oil
1 teaspoon of salt
1 teaspoon of sugar
1 cucumber, sliced for garnish
Chili sauce, for serving

Instructions

Rinse the chicken under cold water and pat dry. Rub the chicken with 1 teaspoon of salt, inside and out. Stuff the cavity with 2 slices of ginger and 2 stalks of green onions.
In a large pot, bring 8 cups of water to a boil. Carefully lower the chicken into the pot, breast side down. Cover and simmer for 30 minutes. Turn off the heat and let the chicken sit in the hot water for another 15 minutes. Remove the chicken and place it in an ice bath to cool. Once cooled, rub the chicken with 1 tablespoon of sesame oil and set aside.
In a separate pot, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and remaining ginger slices. Cook until fragrant, about 2 minutes. Add the jasmine rice and stir to coat with the oil and aromatics. Pour in 4 cups of chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
While the rice is cooking, prepare the dipping sauce by mixing 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar in a small bowl.
Once the rice is done, fluff it with a fork and stir in 1 tablespoon of sesame oil. Transfer the rice to a serving platter.
Carve the chicken into serving pieces and arrange on the platter with the rice. Garnish with cucumber slices and serve with the dipping sauce and chili sauce on the side.

Main Course

Singaporean

Hainanese Chicken Rice is a beloved dish that originated in Hainan, China, and has become a staple in Singaporean and Malaysian cuisine. This flavorful dish features succulent poached chicken served with fragrant rice, accompanied by chili sauce and ginger paste. The dish was brought to Southeast Asia by Hainanese immigrants and has since evolved with local influences. One renowned chef, Wong Ah Yoke, has popularized this dish at the Tian Tian Hainanese Chicken Rice stall in Singapore. The key to perfecting this dish lies in the tender, moist chicken and the aromatic rice, cooked in chicken broth. For an alternative method, some chefs roast the chicken for a crispy skin. Today, the best versions of Hainanese Chicken Rice can be found in hawker centers and restaurants across Singapore and Malaysia.

90 min

4 servings

450 calories

Instructions

Rinse the chicken under cold water and pat dry. Rub the chicken with 1 teaspoon of salt, inside and out. Stuff the cavity with 2 slices of ginger and 2 stalks of green onions.
In a large pot, bring 8 cups of water to a boil. Carefully lower the chicken into the pot, breast side down. Cover and simmer for 30 minutes. Turn off the heat and let the chicken sit in the hot water for another 15 minutes. Remove the chicken and place it in an ice bath to cool. Once cooled, rub the chicken with 1 tablespoon of sesame oil and set aside.
In a separate pot, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and remaining ginger slices. Cook until fragrant, about 2 minutes. Add the jasmine rice and stir to coat with the oil and aromatics. Pour in 4 cups of chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
While the rice is cooking, prepare the dipping sauce by mixing 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar in a small bowl.
Once the rice is done, fluff it with a fork and stir in 1 tablespoon of sesame oil. Transfer the rice to a serving platter.
Carve the chicken into serving pieces and arrange on the platter with the rice. Garnish with cucumber slices and serve with the dipping sauce and chili sauce on the side.

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