Hainanese Chicken Rice

Hainanese Chicken Rice is a beloved Southeast Asian dish known for its tender poached chicken, fragrant rice cooked in chicken stock, and a flavorful dipping sauce. This traditional recipe captures the essence of the dish, resulting in succulent chicken paired with aromatic, savory rice and a vibrant sauce that complements each bite perfectly.

Ingredients:

For the Chicken:

• 1 whole chicken (preferably free-range or organic, around 1.2 to 1.5 kg)
• Water: Enough to cover the chicken plus an extra 2 inches (about 5–6 liters)
• 3–4 slices ginger
• 2 spring onions (scallions), tied into knots
• Salt: To taste (optional)

For the Rice:

• 2 cups jasmine rice or fragrant rice
• About 3 cups chicken stock (reserved from boiling the chicken)
• 4–5 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2–3 pandanus (screwpine) leaves, tied into knots (optional, for added fragrance)
• Salt: To taste
• 1–2 tablespoons chicken oil or vegetable oil (for frying the rice)

For the Dipping Sauce:

• 1/4 cup sweet soy sauce
• 1–2 tablespoons chili sauce (adjust to taste)
• 1 tablespoon minced ginger
• 1 teaspoon minced garlic
• 1–2 teaspoons lime or lemon juice (optional, for tanginess)

For Garnish (Optional):

• Fresh coriander (cilantro) leaves
• Sliced spring onions (scallions)

Instructions:

Cooking the Chicken:

1. Fill a large pot with water and add the ginger slices and spring onions. Bring it to a gentle simmer (avoid a rolling boil).
2. Carefully lower the whole chicken into the pot, breast side down, ensuring the water completely covers the chicken.
3. Gently simmer the chicken for about 25–30 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear when pierced at the thickest part.
4. Remove the chicken from the pot and immediately submerge it in an ice water bath for about 10–15 minutes. This stops the cooking process, firms up the skin, and creates a gelatinous layer that keeps the meat juicy.
5. Once cooled, pat the chicken dry with paper towels and set aside until completely cooled. Then slice into portions.

Preparing the Rice:

1. Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. In a large saucepan or wok, heat 1–2 tablespoons of chicken oil or vegetable oil over medium heat.
3. Add the minced garlic and ginger, stir-frying until fragrant.
4. Add the drained rice and stir-fry for a couple of minutes until each grain is coated with oil and slightly toasted.
5. Pour in about 3 cups of chicken stock (adjust as needed based on your rice), add the tied pandanus leaves for fragrance if desired, and bring to a boil.
6. Lower the heat, cover, and simmer for about 15–20 minutes, or until the rice is cooked and all the liquid is absorbed.
7. Remove the pandanus leaves, fluff the rice with a fork, and keep warm.

Making the Dipping Sauce:

1. In a small bowl, mix together the sweet soy sauce, chili sauce, minced ginger, minced garlic, and lime or lemon juice.
2. Adjust the seasoning to taste, balancing sweetness, spiciness, and tanginess.

Serving:

1. Arrange slices of the cooled chicken on a plate.
2. Serve a portion of the fragrant chicken rice alongside the chicken.
3. Provide the dipping sauce on the side for diners to enjoy with chicken and rice as desired.
4. Garnish with fresh coriander leaves or sliced spring onions if you like.

Enjoy your traditional Hainanese Chicken Rice!