Recipes

Hainan Chicken Rice

A classic Singaporean dish featuring poached chicken and fragrant rice cooked in chicken stock, served with three signature sauces.

Servings: 6
Prep Time: 30 minutes
Cook Time: 2 hours 35 minutes

Ingredients

  • For the Chicken:
    • 1 small chicken (3-3½ pounds/1.5kg, preferably Buddhist-style with head and feet on, or organic)
    • 1 tablespoon salt
    • 12-14 cups water
    • 4-5 slices ginger
    • 2 whole scallions
    • Ice
  • For the Rice:
    • 2 ounces chicken fat (taken from the cavity of the chicken)
    • 1 teaspoon neutral oil (such as vegetable, canola, or avocado oil)
    • 4 cloves garlic (minced)
    • 3 cups uncooked white rice (preferably jasmine rice, washed and drained)
    • Chicken stock (from cooking the chicken)
    • 2 teaspoons salt
  • For the Ginger-Garlic Sauce:
    • 4-inch piece of ginger (roughly chopped)
    • 2 cloves garlic
    • 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
    • 1 pinch of salt
  • For the Sweet Dark Soy Sauce:
    • 1/4 cup water
    • 1.25 ounces rock sugar (about 2 sizable chunks, or substitute 2.5 tbsp granulated sugar)
    • 1/4 cup dark soy sauce
  • For the Chili Sauce:
    • 3 fresh red chilies (choose a chili with medium spice level; holland chilies work well)
    • 1.5-inch piece ginger
    • 2 cloves garlic
    • 1/4 teaspoon sesame oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon sugar
    • 1 tablespoon fresh lime juice (1 tbsp/15ml = the juice of 1/2 lime)
    • 1/2 teaspoon rice vinegar (or white vinegar)
    • 2 tablespoons broth from boiling the chicken (or until a saucy consistency is achieved)

Notes

  • If you love rice, you may want to increase the recipe to make 4 cups of rice instead of 3. Be sure to fill your rice cooker to the 5 line instead of the 4 line.
  • Nutrition information includes 1 serving of all elements of the recipe, including rice and sauces (1 serving = 1/6 of recipe).

Instructions

  1. To Make the Chicken:
    • Wash the chicken clean and set aside the piece of chicken fat from the cavity.
    • Pat the chicken dry with a paper towel and rub lightly with salt.
    • Bring the water, ginger, and scallions to a boil in a large stockpot.
    • Carefully lower the chicken into the boiling water, breast-side up. Adjust the water level so the chicken breast just pokes above the water.
    • Let the water come back to a boil, then carefully lift the chicken out to pour out the colder water trapped in the cavity. Lower the chicken back into the pot.
    • Bring the water to a boil again, then reduce the heat to a simmer. Cover the pot and cook for about 30-35 minutes, roughly 10-11 minutes per pound.
    • Prepare a large ice bath. Once the chicken is cooked, carefully lift it out of the pot, drain the water from the cavity, and lower it into the ice bath for 15 minutes.
  2. To Make the Rice:
    • While the chicken is cooling, heat the chicken fat and oil in a wok or large skillet over medium heat until fragrant.
    • Add the minced garlic and fry briefly until aromatic.
    • Add the uncooked rice and stir continuously for about two minutes.
    • Transfer the rice to a rice cooker and add the chicken stock until it reaches the ‘4’ line (3 US cups = 4 rice cooker cups). Stir in the salt and cook.
    • If you don’t have a rice cooker, transfer the toasted rice to a medium/large pot, add 4 cups of chicken stock and the salt, soak for 20 minutes, then cover and cook on low heat for 15 minutes.
  3. To Make the Ginger-Garlic Sauce:
    • Grind the ginger and garlic in a food processor until finely minced.
    • Heat the oil in a small pot or saucepan and gently fry the mixture until aromatic and lightly caramelized.
    • Add salt to taste and transfer to a sauce dish.
  4. To Make the Sweet Dark Soy Sauce:
    • Heat the water and sugar in a small saucepan over medium heat, stirring until the sugar dissolves and the liquid thickens.
    • Add the dark soy sauce, stir to combine, and transfer to a sauce dish.
  5. To Make the Chili Sauce:
    • Grind the chilies, ginger, and garlic in a food processor until finely chopped.
    • Add the sesame oil, salt, sugar, lime juice, and vinegar to the food processor and pulse to combine.
    • Transfer to a small bowl and add chicken broth 1 tablespoon at a time until the desired consistency is achieved.
  6. To Serve:
    • Carve the cooled chicken and serve with the fragrant rice and the three sauces on the side. Enjoy each bite of chicken with a bit of rice and your preferred sauce.