Hainan Chicken Burrito
Hainan Chicken Burrito
Ingredients
For the Hainan Chicken
- 3 pounds whole chicken, giblets removed
- 3 inches ginger, sliced
- 4 green onions, halved
- 4 cloves garlic, smashed
- 1 tablespoon salt
- 8 cups water
- 4 cups ice water
For the Ginger Scallion Sauce
- 1/4 cup ginger, finely minced
- 1/4 cup green onions, finely chopped
- 1/4 cup peanut oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For the Chili Sauce
- 3 red chilies, deseeded and minced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 2 tablespoons chicken broth, (from cooking chicken)
For the Burrito Assembly
- 4 flour tortillas, large
- 2 cups jasmine rice, cooked
- 1/2 cup cucumber, julienned
- 1/4 cup cilantro, chopped
- 1/4 cup red onion, thinly sliced
- 4 lime wedges, for serving
Instructions
- 1
Prepare the Hainan Chicken: In a large pot, combine the whole chicken, sliced ginger, green onions, smashed garlic, salt, and 8 cups of water. Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 30 minutes.
⏱️ 30 min
- 2
After 30 minutes, turn off the heat and let the chicken steep in the hot broth, covered, for another 30 minutes. This allows the chicken to cook gently and remain tender.
⏱️ 30 min
- 3
Carefully remove the chicken from the pot and immediately plunge it into a large bowl of ice water for 10-15 minutes. This stops the cooking process and helps create a smooth, gelatinous skin. Reserve 1/2 cup of the chicken broth for the chili sauce and rice.
⏱️ 15 min
- 4
Once cooled, pat the chicken dry. Remove the skin and bones, then shred or slice the chicken meat into bite-sized pieces. Set aside.
⏱️ 10 min
- 5
Make the Ginger Scallion Sauce: In a heatproof bowl, combine the minced ginger, chopped green onions, salt, and white pepper. Heat the peanut oil in a small saucepan until shimmering (about 350°F). Carefully pour the hot oil over the ginger and scallion mixture. It should sizzle. Stir well and set aside.
⏱️ 10 min
- 6
Prepare the Chili Sauce: In a small bowl, combine the minced red chilies, minced garlic, minced ginger, lime juice, sugar, and 2 tablespoons of reserved chicken broth. Stir until well combined. Set aside.
⏱️ 5 min
- 7
Assemble the Burritos: Warm the flour tortillas according to package directions (microwave, pan, or oven).
⏱️ 2 min - 8
Lay out a warm tortilla. Spread a layer of cooked jasmine rice down the center. Top with a generous amount of shredded Hainan chicken.
⏱️ 2 min
- 9
Drizzle both the Ginger Scallion Sauce and the Chili Sauce over the chicken. Add julienned cucumber, chopped cilantro, and thinly sliced red onion.
⏱️ 2 min
- 10
Fold in the sides of the tortilla, then tightly roll it up from the bottom to create a burrito. Repeat for the remaining burritos.
⏱️ 4 min
- 11
Serve immediately with extra lime wedges on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hainan Chicken Burrito
For the Hainan Chicken
- 3 pounds whole chicken, giblets removed
- 3 inches ginger, sliced
- 4 green onions, halved
- 4 cloves garlic, smashed
- 1 tablespoon salt
- 8 cups water
- 4 cups ice water
For the Ginger Scallion Sauce
- 1/4 cup ginger, finely minced
- 1/4 cup green onions, finely chopped
- 1/4 cup peanut oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For the Chili Sauce
- 3 red chilies, deseeded and minced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 2 tablespoons chicken broth, (from cooking chicken)
For the Burrito Assembly
- 4 flour tortillas, large
- 2 cups jasmine rice, cooked
- 1/2 cup cucumber, julienned
- 1/4 cup cilantro, chopped
- 1/4 cup red onion, thinly sliced
- 4 lime wedges, for serving
Instructions
- 1
Prepare the Hainan Chicken: In a large pot, combine the whole chicken, sliced ginger, green onions, smashed garlic, salt, and 8 cups of water. Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 30 minutes.
⏱️ 30 min - 2
After 30 minutes, turn off the heat and let the chicken steep in the hot broth, covered, for another 30 minutes. This allows the chicken to cook gently and remain tender.
⏱️ 30 min - 3
Carefully remove the chicken from the pot and immediately plunge it into a large bowl of ice water for 10-15 minutes. This stops the cooking process and helps create a smooth, gelatinous skin. Reserve 1/2 cup of the chicken broth for the chili sauce and rice.
⏱️ 15 min - 4
Once cooled, pat the chicken dry. Remove the skin and bones, then shred or slice the chicken meat into bite-sized pieces. Set aside.
⏱️ 10 min - 5
Make the Ginger Scallion Sauce: In a heatproof bowl, combine the minced ginger, chopped green onions, salt, and white pepper. Heat the peanut oil in a small saucepan until shimmering (about 350°F). Carefully pour the hot oil over the ginger and scallion mixture. It should sizzle. Stir well and set aside.
⏱️ 10 min - 6
Prepare the Chili Sauce: In a small bowl, combine the minced red chilies, minced garlic, minced ginger, lime juice, sugar, and 2 tablespoons of reserved chicken broth. Stir until well combined. Set aside.
⏱️ 5 min - 7
Assemble the Burritos: Warm the flour tortillas according to package directions (microwave, pan, or oven).
⏱️ 2 min - 8
Lay out a warm tortilla. Spread a layer of cooked jasmine rice down the center. Top with a generous amount of shredded Hainan chicken.
⏱️ 2 min - 9
Drizzle both the Ginger Scallion Sauce and the Chili Sauce over the chicken. Add julienned cucumber, chopped cilantro, and thinly sliced red onion.
⏱️ 2 min - 10
Fold in the sides of the tortilla, then tightly roll it up from the bottom to create a burrito. Repeat for the remaining burritos.
⏱️ 4 min - 11
Serve immediately with extra lime wedges on the side.
⏱️ 1 min