Hainanese Chicken Rice
Hainanese Chicken Rice
Ingredients
For the Poaching Liquid and Chicken
- 8 cups water
- 2 inches ginger, sliced into 1/4-inch thick pieces
- 4 garlic, cloves, smashed
- 4 scallions, white and light green parts, chopped into 2-inch pieces
- 1 tablespoon Better Than Bouillon Roasted Chicken Base
- 2 pounds chicken thighs, bone-in, skin-on
For the Chicken Rice
- 2 cups white rice, rinsed
- 1/4 teaspoon turmeric powder
- 1 inch ginger, peeled and smashed
For the Scallion Ginger Oil Sauce
- 3 scallions, thinly sliced
- 1 inch ginger, finely minced
- 2 garlic, cloves, finely minced
- 1/4 cup neutral oil, such as canola or vegetable oil
- 1/4 teaspoon salt
- 1 1/2 teaspoons granulated sugar
- 1 1/2 teaspoons sesame oil
For Garnish
- 1 scallions, thinly sliced
Instructions
- 1
In a large pot, combine 8 cups of water, 2 inches of sliced ginger, 4 smashed garlic cloves, the white and light green parts of 4 chopped scallions, and 1 tablespoon of Better Than Bouillon Roasted Chicken Base. Bring the mixture to a rolling boil over high heat.
⏱️ 10 min
- 2
Once the poaching liquid is boiling, carefully add the 2 pounds of chicken thighs to the pot. Reduce the heat to medium-low, ensuring the liquid maintains a gentle simmer. Poach the chicken for 8 minutes. After 8 minutes, remove the chicken thighs from the liquid and set them aside on a plate to cool slightly.
⏱️ 10 min
- 3
Ladle out 2 cups of the poaching liquid (chicken broth) and set it aside for the rice. The remaining broth in the pot can be kept warm to serve as a side soup.
⏱️ 2 min
- 4
In a rice cooker pot, combine the 2 cups of rinsed white rice with the 2 cups of reserved chicken broth. Add 1/4 teaspoon of turmeric powder and the 1-inch smashed ginger piece. Stir gently to combine. Cook the rice according to your rice cooker's normal setting.
⏱️ 25 min
- 5
While the rice is cooking, prepare the scallion ginger oil sauce. In a heatproof bowl, combine the 3 thinly sliced scallions, 1 inch of finely minced ginger, and 2 finely minced garlic cloves.
⏱️ 5 min
- 6
Heat 1/4 cup of neutral oil in a small saucepan over medium-high heat until it is shimmering and just about to smoke (approximately 350°F). Carefully pour the hot oil over the scallion, ginger, and garlic mixture in the bowl. It should sizzle vigorously. Stir in 1/4 teaspoon of salt, 1 1/2 teaspoons of granulated sugar, and 1 1/2 teaspoons of sesame oil. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min•🌡️ 350
- 7
Once the poached chicken thighs have cooled slightly, slice them into thin strips, removing the bones if desired.
⏱️ 3 min
- 8
To assemble, arrange the sliced chicken on a serving plate. Mold the cooked rice (using a small bowl to create a dome shape, then inverting it onto the plate) and place it next to the chicken. Serve the remaining chicken broth in separate small bowls. Spoon the prepared scallion ginger oil sauce generously over the sliced chicken. Garnish the molded rice with additional thinly sliced scallions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
For the Poaching Liquid and Chicken
- 8 cups water
- 2 inches ginger, sliced into 1/4-inch thick pieces
- 4 garlic, cloves, smashed
- 4 scallions, white and light green parts, chopped into 2-inch pieces
- 1 tablespoon Better Than Bouillon Roasted Chicken Base
- 2 pounds chicken thighs, bone-in, skin-on
For the Chicken Rice
- 2 cups white rice, rinsed
- 1/4 teaspoon turmeric powder
- 1 inch ginger, peeled and smashed
For the Scallion Ginger Oil Sauce
- 3 scallions, thinly sliced
- 1 inch ginger, finely minced
- 2 garlic, cloves, finely minced
- 1/4 cup neutral oil, such as canola or vegetable oil
- 1/4 teaspoon salt
- 1 1/2 teaspoons granulated sugar
- 1 1/2 teaspoons sesame oil
For Garnish
- 1 scallions, thinly sliced
Instructions
- 1
In a large pot, combine 8 cups of water, 2 inches of sliced ginger, 4 smashed garlic cloves, the white and light green parts of 4 chopped scallions, and 1 tablespoon of Better Than Bouillon Roasted Chicken Base. Bring the mixture to a rolling boil over high heat.
⏱️ 10 min - 2
Once the poaching liquid is boiling, carefully add the 2 pounds of chicken thighs to the pot. Reduce the heat to medium-low, ensuring the liquid maintains a gentle simmer. Poach the chicken for 8 minutes. After 8 minutes, remove the chicken thighs from the liquid and set them aside on a plate to cool slightly.
⏱️ 10 min - 3
Ladle out 2 cups of the poaching liquid (chicken broth) and set it aside for the rice. The remaining broth in the pot can be kept warm to serve as a side soup.
⏱️ 2 min - 4
In a rice cooker pot, combine the 2 cups of rinsed white rice with the 2 cups of reserved chicken broth. Add 1/4 teaspoon of turmeric powder and the 1-inch smashed ginger piece. Stir gently to combine. Cook the rice according to your rice cooker's normal setting.
⏱️ 25 min - 5
While the rice is cooking, prepare the scallion ginger oil sauce. In a heatproof bowl, combine the 3 thinly sliced scallions, 1 inch of finely minced ginger, and 2 finely minced garlic cloves.
⏱️ 5 min - 6
Heat 1/4 cup of neutral oil in a small saucepan over medium-high heat until it is shimmering and just about to smoke (approximately 350°F). Carefully pour the hot oil over the scallion, ginger, and garlic mixture in the bowl. It should sizzle vigorously. Stir in 1/4 teaspoon of salt, 1 1/2 teaspoons of granulated sugar, and 1 1/2 teaspoons of sesame oil. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min•🌡️ 350 - 7
Once the poached chicken thighs have cooled slightly, slice them into thin strips, removing the bones if desired.
⏱️ 3 min - 8
To assemble, arrange the sliced chicken on a serving plate. Mold the cooked rice (using a small bowl to create a dome shape, then inverting it onto the plate) and place it next to the chicken. Serve the remaining chicken broth in separate small bowls. Spoon the prepared scallion ginger oil sauce generously over the sliced chicken. Garnish the molded rice with additional thinly sliced scallions.
⏱️ 5 min