Hainanese Chicken Rice is a beloved Asian dish popular in Singapore

 

Hainanese Chicken Rice is a beloved Southeast Asian dish that originated in the Hainan region of China and is especially popular in Singapore, Malaysia, and Thailand. It is a deceptively simple dish consisting of steamed chicken, fragrant rice, and a delicious sauce, served in a light chicken broth.

Here is a detailed and authentic recipe for making Hainanese Chicken Rice at home.

Hainanese Chicken Rice:

Ingredients:

For the chicken:

·         1 whole chicken (about 3–4 pounds or 1.5–2 kilograms),

·         1 tablespoon salt (for removing the skin)

·         4–5 slices of ginger

·         3–4 scallions (green onions)

·         6–8 cups of water (enough to submerge the chicken)

·         Ice bath (large bowl of ice water)

For the fragrant rice:

·         2 cups jasmine rice (enough to rinse and submerge)

·         2–3 tablespoons chicken fat or vegetable oil

·         4 cloves of garlic, minced

·         3 slices of ginger

·         1 pandan leaf (optional, but essential), tied

·         2.5 cups Chicken broth (from poaching chicken)

·         1/2 teaspoon salt

For the chili sauce:

·         4–6 red chilies (bird's eye chilies for heat, or red Fresno for mild)

·         3 cloves garlic

·         1-inch piece ginger

·         2 tablespoons chicken broth

·         2 tablespoons lime juice

·         1 teaspoon sugar

·         Salt to taste

For the soy dipping sauce:

·         2 tablespoons light soy sauce

·         1 tablespoon chicken broth

·         1 teaspoon sesame oil

·         1/2 teaspoon sugar (optional)

For the ginger-scallion sauce:

·         3 tablespoons finely minced ginger

·         3 tablespoons finely chopped scallions

·         1 teaspoon salt

·         1/3 cup hot oil (vegetable or chicken fat)

Instructions

Prepare and steam the chicken

Rub salt all over the chicken to remove the skin and clean it.

Rinse well.

Insert the ginger slices and onion sticks into the cavity.

Heat a large pot of water until it is boiling.

Submerge the chicken, immediately lowering it very gently.

Cook uncovered for 35-45 minutes, depending on size.

Skim off any foam or debris for a clear broth.

After cooking, immediately transfer the chicken to an ice bath for 15 minutes.

This will firm up the skin and stop the cooking.

Cut into cooked pieces.

Drizzle with a mixture of sesame oil and a little soy sauce to keep it moist.

Cook the fragrant chicken rice

Trim some of the chicken fat and place in a pan until crispy.

Fry the garlic and ginger in the prepared fat or oil until fragrant.

Rinse the rice and toast for 2 minutes.

Transfer to a rice cooker or pot.

Add the chicken stock, pandan leaves and salt.

Cook as usual. Let stand for 10 minutes before serving.

Make the sauce

Chili sauce:

Blend all ingredients until smooth.

Adjust salt, sugar and lime juice to taste.

Ginger-Scallion Sauce:

In a heatproof bowl, combine the minced ginger, scallions, and salt.

Heat the oil until shimmering and pour over the mixture.

Stir well.

Soy Dipping Sauce:

Mix all ingredients until the sugar dissolves.

Serve with Broth.

Remove your chicken from the broth.

Season lightly with a little salt or light soy sauce.

Add a few scallions or coriander leaves for garnish.

Serve hot with the meal.

Serving:

Lay out the dish as follows:

Neatly sliced ​​chicken (sprinkle with sesame-soy mixture)

Cast rice (shaped into a small bowl or cup)

Sauce in small dipping bowls

A bowl of clear chicken broth

Garnish with cucumber slices and fresh cilantro

Tips:

Low heat tenderizes the chicken. Never boil.

An ice bath makes the skin smooth and gelatinous.

Pandan leaves in the rice add a touch of flavor to the skin.

Use chicken fat for authenticity and depth of flavor.

You can boil the chicken and cook the rice in advance; Reheats before serving.

Storage:

Chicken: Up to 3 days in the refrigerator.

Rice: Best fresh, but reheats well in the microwave.

Sauce: Can be stored in an airtight container for up to a week.