Science-Based Hainanese Chicken and Rice
Science-Based Hainanese Chicken and Rice
Ingredients
For the Chicken
- 1 whole chicken, about 1.5-2 kg
- 50 g ginger, sliced
- 4 spring onions, chopped into large pieces
For the Brine
- 50 g salt
- 2 L water
For the Poaching Stock
- 50 g ginger, sliced
- 4 spring onions, chopped into large pieces
- 10 g salt
Instructions
- 1
Prepare the brine by dissolving 50 grams of salt in 2 liters of water in a large measuring jug. Stir until the salt is fully dissolved.
⏱️ 5 min
- 2
Place the whole chicken, 50 grams of sliced ginger, and 4 chopped spring onions into a large plastic container. Pour the prepared brine over the chicken, ensuring it is fully submerged. If needed, place a plate on top of the chicken to keep it submerged. Cover the container and refrigerate for at least 8 hours, or preferably overnight (up to 12 hours).
⏱️ 10 min
- 3
Remove the chicken from the brine. Place the brined chicken on a wire rack set over a tray. Air dry the chicken in the refrigerator for 2-4 hours. This step helps to firm up the outer protein and tighten the skin.
⏱️ 5 min - 4
Remove the chicken from the refrigerator at least 1 hour before cooking to allow it to come to room temperature. This promotes more even cooking.
⏱️ 5 min
- 5
Prepare the poaching stock: In a large pot, add 50 grams of sliced ginger, 4 chopped spring onions, and 10 grams of salt. Fill the pot with enough water to fully submerge the chicken.
⏱️ 5 min
- 6
Bring the water in the pot to a boil, then reduce the heat to maintain a precise temperature of 80°C. Use a thermometer to monitor the water temperature closely.
⏱️ 10 min•🌡️ 80
- 7
Carefully lower the whole chicken into the 80°C poaching stock, breast side down. This positioning helps to slow the temperature rise of the breast, which is the most thermally sensitive part.
⏱️ 2 min•🌡️ 80
- 8
Poach the chicken, maintaining the water temperature at precisely 80°C. Monitor the internal temperature of the thickest part of the chicken thigh (without touching the bone) using a meat thermometer. Cook until the internal temperature reaches 70°C. This typically takes 45-60 minutes, depending on the size of the chicken.
⏱️ 45 min•🌡️ 80
- 9
Once the chicken reaches 70°C internal temperature, immediately transfer it to an ice bath for 10-15 minutes to stop the cooking process and ensure a tender, juicy result with gelatinous skin.
⏱️ 15 min
Kitchen Tools
Science-Based Hainanese Chicken and Rice
For the Chicken
- 1 whole chicken, about 1.5-2 kg
- 50 g ginger, sliced
- 4 spring onions, chopped into large pieces
For the Brine
- 50 g salt
- 2 L water
For the Poaching Stock
- 50 g ginger, sliced
- 4 spring onions, chopped into large pieces
- 10 g salt
Instructions
- 1
Prepare the brine by dissolving 50 grams of salt in 2 liters of water in a large measuring jug. Stir until the salt is fully dissolved.
⏱️ 5 min - 2
Place the whole chicken, 50 grams of sliced ginger, and 4 chopped spring onions into a large plastic container. Pour the prepared brine over the chicken, ensuring it is fully submerged. If needed, place a plate on top of the chicken to keep it submerged. Cover the container and refrigerate for at least 8 hours, or preferably overnight (up to 12 hours).
⏱️ 10 min - 3
Remove the chicken from the brine. Place the brined chicken on a wire rack set over a tray. Air dry the chicken in the refrigerator for 2-4 hours. This step helps to firm up the outer protein and tighten the skin.
⏱️ 5 min - 4
Remove the chicken from the refrigerator at least 1 hour before cooking to allow it to come to room temperature. This promotes more even cooking.
⏱️ 5 min - 5
Prepare the poaching stock: In a large pot, add 50 grams of sliced ginger, 4 chopped spring onions, and 10 grams of salt. Fill the pot with enough water to fully submerge the chicken.
⏱️ 5 min - 6
Bring the water in the pot to a boil, then reduce the heat to maintain a precise temperature of 80°C. Use a thermometer to monitor the water temperature closely.
⏱️ 10 min•🌡️ 80 - 7
Carefully lower the whole chicken into the 80°C poaching stock, breast side down. This positioning helps to slow the temperature rise of the breast, which is the most thermally sensitive part.
⏱️ 2 min•🌡️ 80 - 8
Poach the chicken, maintaining the water temperature at precisely 80°C. Monitor the internal temperature of the thickest part of the chicken thigh (without touching the bone) using a meat thermometer. Cook until the internal temperature reaches 70°C. This typically takes 45-60 minutes, depending on the size of the chicken.
⏱️ 45 min•🌡️ 80 - 9
Once the chicken reaches 70°C internal temperature, immediately transfer it to an ice bath for 10-15 minutes to stop the cooking process and ensure a tender, juicy result with gelatinous skin.
⏱️ 15 min