Hainanese Chicken Rice finds its origins in the southern Chinese province of Hainan. Immigrants from Hainan introduced this dish to Singapore in the early 20th century. There, it quickly became an iconic part of local cuisine.
Hainanese Chicken Rice
4-6
servings30
minutes1
hourHainanese Chicken Rice is a beloved dish in Singapore and is considered one of the country’s national dishes. This simple yet flavorful dish features tender poached chicken served with fragrant rice cooked in chicken broth and aromatics. The dish is typically accompanied by two types of sauces – a spicy chili sauce and a savory soy sauce – as well as cucumber slices and fresh cilantro leaves for garnish. This recipe provides step-by-step instructions to help you make this delicious dish at home and impress your guests with the flavors of Singaporean cuisine
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Ingredients
- For the chicken
1 whole chicken (about 1.2 kg)
2-inch piece of ginger, peeled and sliced
2 cloves garlic, peeled and smashed
2 green onions, cut into 2-inch lengths
1 tbsp salt
1 tbsp sesame oil
- For the rice
2 cups jasmine rice
2 cups chicken broth
3 cloves garlic, peeled and chopped
1-inch piece of ginger, peeled and chopped
1 tbsp vegetable oil
1 pandan leaf (optional)
Salt, to taste
- For the chili sauce
8-10 red chili peppers, stemmed and seeded
2 cloves garlic, peeled
1-inch piece of ginger, peeled
1 tbsp rice vinegar
Salt, to taste
- For the soy sauce
1/4 cup light soy sauce
1/4 cup dark soy sauce
2 tbsp sesame oil
1 tbsp sugar
1/4 cup chicken broth
- For serving
Cucumber slices
Fresh cilantro leaves
Directions
- Rinse the chicken and pat dry. Rub the chicken with salt and sesame oil, then stuff the cavity with ginger, garlic, and green onions.
- Bring a large pot of water to boil. Add the chicken, breast side down, and bring the water back to a boil. Turn off the heat, cover the pot, and let the chicken cook for 30 minutes.
- After 30 minutes, turn off the heat and let the chicken sit in the hot water for another 15-20 minutes, until fully cooked. Remove the chicken from the pot and let it cool. Reserve the chicken broth for cooking the rice.
- To make the rice, rinse the jasmine rice until the water runs clear. In a pot, heat the vegetable oil over medium heat. Add the chopped garlic and ginger, and cook until fragrant. Add the rice and stir to coat in the oil. Add the chicken broth and pandan leaf, if using. Season with salt, cover the pot, and let the rice cook over low heat for 20-25 minutes.
- While the rice is cooking, prepare the chili sauce by blending the chili peppers, garlic, ginger, rice vinegar, and salt in a food processor until smooth.
- For the soy sauce, combine the light soy sauce, dark soy sauce, sesame oil, sugar, and chicken broth in a small saucepan. Cook over low heat until the sugar dissolves.
- Once the chicken has cooled, carve it into pieces and serve with the rice, chili sauce, soy sauce, cucumber slices, and fresh cilantro leaves.
Quick Notes
- The recipe can be adjusted according to personal preferences, such as adding more or less chili to the sauce.
