Chinese

Hainanese Chicken Rice

Name: Hainanese Chicken Rice
Total time: 90 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 Whole free-range chicken (about 3.5 lbs, cleaned, fat reserved); 2 cups Jasmine rice (rinsed and drained well); 4 inches Fresh ginger (2 inches sliced, 2 inches grated); 6 cloves Garlic (minced); 3 Scallions (tied into a knot); 2 Pandan leaves (tied into a knot); 1 tbsp Sesame oil; Chili sauce and dark soy sauce (for serving)

Poached chicken served with fragrant rice cooked in chicken fat and broth, accompanied by chili sauce.

90 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Sesame Soy Wheat

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Instructions

6 steps

1
Poach the Chicken: Rub the chicken inside and out with salt, then rinse. Stuff the cavity with the sliced ginger and scallion knot. Submerge the chicken in a large pot of boiling water. Once it returns to a boil, turn the heat to the absolute lowest setting, cover, and poach gently for 45-50 minutes.

2
Ice Bath: Carefully remove the fully cooked chicken and immediately plunge it into a large bowl of ice water for 5 minutes. This stops the cooking and tightens the skin, giving it a signature bouncy texture. Rub the skin with sesame oil. Reserve the chicken broth.
3
Render Chicken Fat: In a wok over medium heat, fry the reserved chicken fat until it releases its oil and the solids turn crispy. Discard the solids.
4
Fry Aromatics and Rice: In the rendered chicken fat, sauté the minced garlic and grated ginger for 1 minute until fragrant. Add the rinsed jasmine rice and stir-fry for 2-3 minutes until the grains are lightly toasted and glossy.
5
Cook the Rice: Transfer the toasted rice to a rice cooker. Add 2 cups of the reserved chicken poaching broth and the knotted pandan leaves. Cook as normal.
6
Serve: Carve the cooled chicken into bite-sized pieces. Serve alongside the fragrant rice, a small bowl of the hot chicken broth, and dipping sauces (chili sauce, minced ginger, and dark sweet soy sauce).

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