Hainanese Chicken Rice with Chili-Ginger Sauce

A classic Singaporean dish featuring tender poached chicken and aromatic rice cooked in savory chicken broth, served with fresh cucumber and two essential dipping sauces.

• Prep: 25 min
• Cook: 55 min
• Total: 1 hr 20 min
• Servings: 2
• Cuisine: Singaporean
• Difficulty: Easy
• Cost: $5.67/serving

Dietary

• Nut-Free
• Egg-Free
• Dairy-Free
• High-Protein
• Low-Sugar

Tags

• boil
• sauté
• savory
• classic
• fresh
• comfort food

Ingredients

• 2 chicken thighs (boneless, skinless)
• 2 tablespoon ginger (sliced and grated)
• 3 clove garlic (crushed and minced)
• 4 cup chicken broth
• 1 teaspoon salt
• 0.5 teaspoon white pepper
• 1 tablespoon sesame oil
• 1 cup jasmine rice (uncooked)
• 0.5 english cucumber (sliced)
• 0.25 cup red chili (roughly chopped)
• 1 tablespoon lime juice
• 1 tablespoon rice vinegar
• 0.25 cup green onions (chopped)

Instructions

1. In a medium saucepan, combine chicken thighs, 2 tablespoons sliced ginger, 1 clove crushed garlic, 3 cups chicken broth, and 1/2 teaspoon salt. Bring to a gentle simmer over medium heat. Cook for 15-20 minutes, or until chicken is cooked through. Remove chicken from broth and set aside to cool, reserving the broth. Strain the broth through a fine-mesh sieve into a clean bowl.
2. While chicken cools, rinse 1 cup jasmine rice thoroughly under cold water until water runs clear. In the same saucepan, add 1 tablespoon sesame oil and heat over medium heat. Add remaining 1 tablespoon sliced ginger and 1 clove crushed garlic and sauté for 1 minute until fragrant. Add the rinsed jasmine rice and stir to coat for 1-2 minutes.
3. Pour 2 cups of the reserved chicken broth over the rice. Add 1/2 teaspoon salt and 1/2 teaspoon white pepper. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes, or until all liquid is absorbed and rice is tender. Let stand, covered, for 5 minutes before fluffing with a fork.
4. Prepare the chili sauce: In a small bowl, combine 1/4 cup roughly chopped red chilies, 1 tablespoon grated fresh ginger, 1 minced garlic clove, 1 tablespoon lime juice, 1 tablespoon rice vinegar, and 1/2 teaspoon salt. Stir well.
5. Prepare the ginger scallion sauce: In a separate small bowl, combine 1/4 cup chopped green onions, 1 tablespoon grated fresh ginger, and 2 tablespoons reserved strained chicken broth. Drizzle with 1 teaspoon sesame oil.
6. Slice the cooled poached chicken into bite-sized pieces. Serve immediately with the fragrant chicken rice, sliced english cucumber, and both dipping sauces.

Notes

Ensure chicken is cooled before slicing to keep it moist. The reserved chicken broth can be used as a light soup if desired.

Nutrition (per serving)

• Calories: 610
• Protein: 42.5 g
• Carbohydrates: 58.7 g
• Fat: 20.3 g
• Fiber: 2.5 g
• Sodium: 1850 mg
• Saturated Fat: 5.2 g
• Sugar: 1.5 g
• Cholesterol: 120 mg