Hainanese Chicken Rice with Chili and Ginger Sauces

A celebrated Singaporean classic featuring tender, flavorful poached chicken served alongside aromatic rice cooked in chicken broth, accompanied by a vibrant chili sauce and pungent ginger-scallion oil.

• Prep: 1 hr
• Cook: 1 hr 30 min
• Total: 2 hr 30 min
• Servings: 5
• Cuisine: Singaporean
• Difficulty: Hard

Dietary

• Nut-Free
• Dairy-Free
• High-Protein

Tags

• steam
• boil
• savory
• fresh
• classic
• special occasion

Ingredients

• 1 whole chicken (3 to 4 pound, giblets removed)
• 2 fresh gingers (2 inch piece, sliced)
• 3 green onions (stalks, white and light green parts, roughly chopped)
• 2 clove garlic (peeled, smashed)
• 3 teaspoon salt
• 1 tablespoon cooking oil
• 4 tablespoon sesame oil
• 3 cup jasmine rice (rinsed)
• 1 teaspoon black pepper
• 1 whole cucumber (thinly sliced)
• 10 red Thai chili peppers (chopped)
• 0.5 cup fresh lime juice
• 2 tablespoon white granulated sugar
• 0.25 cup chicken broth
• 0.5 cup boiling water

Instructions

1. Rub the whole chicken thoroughly with 1 tablespoon of salt, including inside the cavity. Rinse well with cold water and pat dry.
2. Bring a large pot of water (enough to submerge the chicken) to a rolling boil. Add the 2 inch sliced fresh ginger, 3 stalks roughly chopped green onions, and 2 smashed garlic cloves. Add 2 teaspoons of salt.
3. Carefully lower the chicken into the boiling water, breast side up. Once the water returns to a boil, reduce heat to low, cover, and simmer for 25-30 minutes. Turn off the heat and let the chicken steep in the hot liquid for another 20-25 minutes, or until cooked through (internal temperature 165°F at the thickest part of the thigh).
4. While the chicken is poaching, prepare the chili sauce: Combine 10 chopped red Thai chili peppers, 1 tablespoon minced garlic, 1/2 cup fresh lime juice, 2 tablespoons white granulated sugar, 1/4 cup chicken broth (from poaching liquid), and 1/2 cup boiling water in a small bowl. Blend until smooth using an immersion blender or transfer to a regular blender. Set aside.
5. Prepare the ginger-scallion sauce: In a heatproof bowl, combine 1/4 cup minced fresh ginger and 2 tablespoons sliced green parts of green onions. Heat 2 tablespoons sesame oil and 1 tablespoon cooking oil in a small saucepan until shimmering hot, then carefully pour over the ginger-scallion mixture. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Mix well and set aside.
6. Once the chicken is done, remove it from the poaching liquid and immediately plunge it into a large bowl of ice water for 10-15 minutes. This stops cooking and tightens the skin for a smooth, glossy finish. Reserve 4-5 cups of the poaching liquid for the rice and for serving as broth.
7. For the fragrant rice: Heat 1 tablespoon cooking oil and 2 tablespoons sesame oil in a medium pot over medium heat. Add 1 tablespoon minced fresh ginger and 1 smashed garlic clove, and sauté for 1 minute until fragrant.
8. Add 3 cups rinsed jasmine rice and stir to coat for 2-3 minutes. Pour in 4 and 1/2 cups of the reserved chicken poaching liquid. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15 minutes. Turn off the heat and let it steam, covered, for another 10 minutes. Do not lift the lid.
9. Carve the cooled chicken into serving pieces. Serve with the fragrant rice, slices of cucumber, a small bowl of reserved clear chicken broth, chili sauce, and ginger-scallion sauce.

Notes

Ensuring the chicken is fully submerged during poaching is key for even cooking. The ice bath is crucial for yielding juicy meat and firm skin.

Nutrition (per serving)

• Calories: 780
• Protein: 58.5 g
• Carbohydrates: 75.3 g
• Fat: 23.2 g
• Fiber: 2.5 g
• Sodium: 1250 mg
• Saturated Fat: 5.8 g
• Sugar: 5.1 g
• Cholesterol: 170 mg