Hainanese Chicken Rice with Three Signature Sauces
Hainanese Chicken Rice with Three Signature Sauces
Ingredients
For the Poached Chicken and Broth
- 1 whole chicken, about 3 to 4 pounds, giblets removed
- 1 piece fresh ginger, 3-inch, thinly sliced
- 2 stalks scallions, cut into 2-inch pieces
- 1 tablespoon salt
- as needed water, to cover chicken
For the Chicken Rice
- 2 cups jasmine rice, rinsed
- 3 cups chicken broth, from poaching chicken
- 2 tablespoons chicken fat, rendered from chicken skin, or vegetable oil
- 2 cloves garlic, minced
- 1 piece fresh ginger, 1-inch, minced
- 1/2 teaspoon salt
For the Fried Garlic Soy Sauce
- 1/4 cup cooking oil
- 4 cloves garlic, finely minced
- 1 red chili, thinly sliced
- 1 green chili, thinly sliced
- 1/2 cup light soy sauce
For the Spring Onion Oil
- 1/2 cup scallions, finely sliced
- 2 tablespoons fresh ginger, minced
- 1/4 cup cooking oil, heated until smoking
- 1 teaspoon sesame oil
For the Chili Sauce
- 2 cloves garlic, finely minced
- 1/4 cup Sriracha sauce
- 1 tablespoon granulated sugar
- 2 tablespoons fresh lime juice
- 1/4 cup chicken broth, hot, from poaching chicken
For Garnish
- as needed fresh cilantro sprigs
Instructions
- 1
Prepare the chicken: Rinse the whole chicken thoroughly, inside and out. Pat dry with paper towels. In a large pot, add the chicken, sliced ginger, scallion pieces, and 1 tablespoon of salt. Add enough water to fully submerge the chicken.
⏱️ 5 min
- 2
Poach the chicken: Bring the water to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and simmer gently for 45 to 50 minutes, or until the chicken is cooked through (internal temperature of 165°F in the thickest part of the thigh).
⏱️ 50 min•🌡️ 205
- 3
Rest the chicken and prepare broth: Carefully remove the chicken from the pot and plunge it into an ice bath for 10 minutes to stop the cooking process and ensure tender, juicy meat. Reserve the poaching liquid; strain it through a fine-mesh sieve to remove solids, creating your chicken broth. Skim off any excess fat from the broth for the rice, if desired.
⏱️ 15 min
- 4
Cook the chicken rice: In a medium pot or rice cooker, heat the chicken fat (or vegetable oil) over medium heat. Add the minced garlic and minced ginger, and sauté until fragrant, about 1 to 2 minutes. Add the rinsed jasmine rice and stir to coat. Pour in 3 cups of the reserved chicken broth and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until all liquid is absorbed and rice is tender.
⏱️ 25 min
- 5
Prepare the Fried Garlic Soy Sauce: In a small saucepan, heat 1/4 cup cooking oil over medium heat. Add the finely minced garlic and fry until golden brown and fragrant, stirring frequently, about 3 to 5 minutes. Pour the fried garlic and infused oil into a small serving bowl. Add the sliced red and green chilies, then pour in the light soy sauce. Stir well to combine.
⏱️ 7 min
- 6
Prepare the Spring Onion Oil: In a heatproof bowl, combine the finely sliced scallions and minced ginger. In a separate small saucepan, heat 1/4 cup cooking oil until it just begins to smoke. Carefully pour the hot oil over the scallion and ginger mixture (it will sizzle). Add the sesame oil and stir well.
⏱️ 5 min
- 7
Prepare the Chili Sauce: In a small serving bowl, combine the finely minced garlic, Sriracha sauce, and granulated sugar. Squeeze in the fresh lime juice. Ladle in 1/4 cup of the hot chicken broth from the reserved poaching liquid. Stir thoroughly until the sugar is dissolved and all ingredients are well combined.
⏱️ 5 min
- 8
Carve the chicken: Remove the chicken from the ice bath and pat dry. Carve the chicken into serving pieces, or slice the breast meat and thighs into thin, even slices.
⏱️ 5 min
- 9
Serve: Fluff the cooked chicken rice with a fork. Arrange the sliced chicken alongside the rice on individual plates. Serve immediately with the three signature sauces (Fried Garlic Soy Sauce, Spring Onion Oil, and Chili Sauce) and garnish with fresh cilantro sprigs. Enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Hainanese Chicken Rice with Three Signature Sauces
Ingredients
For the Poached Chicken and Broth
- 1 whole chicken, about 3 to 4 pounds, giblets removed
- 1 piece fresh ginger, 3-inch, thinly sliced
- 2 stalks scallions, cut into 2-inch pieces
- 1 tablespoon salt
- as needed water, to cover chicken
For the Chicken Rice
- 2 cups jasmine rice, rinsed
- 3 cups chicken broth, from poaching chicken
- 2 tablespoons chicken fat, rendered from chicken skin, or vegetable oil
- 2 cloves garlic, minced
- 1 piece fresh ginger, 1-inch, minced
- 1/2 teaspoon salt
For the Fried Garlic Soy Sauce
- 1/4 cup cooking oil
- 4 cloves garlic, finely minced
- 1 red chili, thinly sliced
- 1 green chili, thinly sliced
- 1/2 cup light soy sauce
For the Spring Onion Oil
- 1/2 cup scallions, finely sliced
- 2 tablespoons fresh ginger, minced
- 1/4 cup cooking oil, heated until smoking
- 1 teaspoon sesame oil
For the Chili Sauce
- 2 cloves garlic, finely minced
- 1/4 cup Sriracha sauce
- 1 tablespoon granulated sugar
- 2 tablespoons fresh lime juice
- 1/4 cup chicken broth, hot, from poaching chicken
For Garnish
- as needed fresh cilantro sprigs
Instructions
- 1
Prepare the chicken: Rinse the whole chicken thoroughly, inside and out. Pat dry with paper towels. In a large pot, add the chicken, sliced ginger, scallion pieces, and 1 tablespoon of salt. Add enough water to fully submerge the chicken.
⏱️ 5 min - 2
Poach the chicken: Bring the water to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and simmer gently for 45 to 50 minutes, or until the chicken is cooked through (internal temperature of 165°F in the thickest part of the thigh).
⏱️ 50 min•🌡️ 205 - 3
Rest the chicken and prepare broth: Carefully remove the chicken from the pot and plunge it into an ice bath for 10 minutes to stop the cooking process and ensure tender, juicy meat. Reserve the poaching liquid; strain it through a fine-mesh sieve to remove solids, creating your chicken broth. Skim off any excess fat from the broth for the rice, if desired.
⏱️ 15 min - 4
Cook the chicken rice: In a medium pot or rice cooker, heat the chicken fat (or vegetable oil) over medium heat. Add the minced garlic and minced ginger, and sauté until fragrant, about 1 to 2 minutes. Add the rinsed jasmine rice and stir to coat. Pour in 3 cups of the reserved chicken broth and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until all liquid is absorbed and rice is tender.
⏱️ 25 min - 5
Prepare the Fried Garlic Soy Sauce: In a small saucepan, heat 1/4 cup cooking oil over medium heat. Add the finely minced garlic and fry until golden brown and fragrant, stirring frequently, about 3 to 5 minutes. Pour the fried garlic and infused oil into a small serving bowl. Add the sliced red and green chilies, then pour in the light soy sauce. Stir well to combine.
⏱️ 7 min - 6
Prepare the Spring Onion Oil: In a heatproof bowl, combine the finely sliced scallions and minced ginger. In a separate small saucepan, heat 1/4 cup cooking oil until it just begins to smoke. Carefully pour the hot oil over the scallion and ginger mixture (it will sizzle). Add the sesame oil and stir well.
⏱️ 5 min - 7
Prepare the Chili Sauce: In a small serving bowl, combine the finely minced garlic, Sriracha sauce, and granulated sugar. Squeeze in the fresh lime juice. Ladle in 1/4 cup of the hot chicken broth from the reserved poaching liquid. Stir thoroughly until the sugar is dissolved and all ingredients are well combined.
⏱️ 5 min - 8
Carve the chicken: Remove the chicken from the ice bath and pat dry. Carve the chicken into serving pieces, or slice the breast meat and thighs into thin, even slices.
⏱️ 5 min - 9
Serve: Fluff the cooked chicken rice with a fork. Arrange the sliced chicken alongside the rice on individual plates. Serve immediately with the three signature sauces (Fried Garlic Soy Sauce, Spring Onion Oil, and Chili Sauce) and garnish with fresh cilantro sprigs. Enjoy!
⏱️ 3 min