Vincent Lim's Hainanese Chicken Rice: The Wok Street Classic!
Dim Sim LimVincent Lim's Hainanese Chicken Rice: The Wok Street Classic!
Ingredients
For the Poached Chicken
- 1 whole chicken, about 3 pounds, neck and giblets removed
- 4 ounces ginger, sliced into thick coins
- 4 green onions, cut into 2-inch pieces
- 6 cloves garlic, smashed
- 1 tablespoon salt
- 1/2 teaspoon white pepper
- 1 gallon ice water, for ice bath
- 1 tablespoon sesame oil, for finishing
For the Fragrant Rice
- 2 cups jasmine rice, rinsed until water runs clear
- 2 tablespoons chicken fat, rendered from chicken skin
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 pandan leaves, knotted (optional)
- 1/2 teaspoon salt
- 2 1/2 cups chicken broth, from poaching liquid
For the Chili Sauce
- 6 red chilies, bird's eye, or to taste
- 4 cloves garlic
- 1 inch ginger, peeled
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons chicken broth, from poaching liquid
- 1 teaspoon sugar
- 1/2 teaspoon salt
For the Ginger Scallion Sauce
- 3 tablespoons ginger, finely minced
- 3 tablespoons green onions, finely minced
- 1/4 teaspoon salt
- 3 tablespoons hot chicken fat, rendered from chicken skin
For Garnish
- 1/2 cucumber, sliced
- 1/4 cup cilantro, fresh leaves
Instructions
- 1
First, we get that chicken ready! Remove any excess fat from the whole chicken, especially around the cavity. We're gonna render some of that for the rice later, so keep it aside! Rub the chicken all over with 1 tablespoon of salt and 1/2 teaspoon of white pepper. Let it sit for 15 minutes. This is where the flavor journey begins, baby!
⏱️ 15 min
- 2
In a large pot, big enough to submerge the chicken, combine the sliced ginger, 2-inch green onion pieces, and smashed garlic. Place the chicken in the pot. Fill with enough cold water to cover the chicken by at least 1 inch. Bring the water to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, just a gentle simmer. Cover the pot and poach the chicken for 30 minutes. No peeking! We want that succulent, tender meat.
⏱️ 30 min
- 3
After 30 minutes, turn off the heat. Keep the chicken in the hot broth, covered, for another 20 minutes. This is the secret to perfectly cooked, juicy chicken. While it's resting, prepare your ice bath – a large bowl filled with ice and water. Get it ready, because we're shocking this bird!
⏱️ 20 min
- 4
Carefully remove the chicken from the hot broth and immediately plunge it into the ice bath. Let it chill for 10 minutes. This stops the cooking process, tightens the skin, and gives us that beautiful, glossy finish. Reserve that precious poaching liquid – that's our liquid gold for the rice and sauces!
⏱️ 10 min
- 5
While the chicken is chilling, let's get that fragrant rice going! In a wok or heavy-bottomed pot, render the reserved chicken fat over medium heat until you have about 2 tablespoons of liquid fat. Remove any crispy bits. Add the minced garlic and minced ginger to the chicken fat and sauté until fragrant, about 1-2 minutes. Don't burn it, just get that aroma singing!
⏱️ 5 min
- 6
Add the rinsed jasmine rice to the wok. Stir-fry for 2-3 minutes, coating every grain with that glorious chicken fat and aromatics. This step is crucial for flavor! Add the knotted pandan leaves (if using), 1/2 teaspoon of salt, and 2 1/2 cups of the reserved chicken broth. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Once done, turn off the heat and let it steam, covered, for another 10 minutes. BOOM! Fragrant rice, ready to rock!
⏱️ 25 min
- 7
Now for the sauces, because what's Hainanese Chicken Rice without the sauces? For the Chili Sauce: In a personal blender or food processor, combine the red chilies, garlic, ginger, lime juice, 2 tablespoons of chicken broth, sugar, and salt. Blend until smooth. Taste and adjust seasoning – you want that zing!
⏱️ 5 min
- 8
For the Ginger Scallion Sauce: In a small heatproof bowl, combine the finely minced ginger, finely minced green onions, and 1/4 teaspoon of salt. Heat 3 tablespoons of rendered chicken fat (you can skim some from the top of your reserved broth or render more if needed) until smoking hot. Pour the hot oil directly over the ginger and scallions. Listen to that sizzle! Stir well. This sauce is pure magic.
⏱️ 5 min
- 9
Once the chicken is cooled, pat it dry. Rub the entire chicken with 1 tablespoon of sesame oil for that extra shine and aroma. Now, the moment of truth! Using a heavy-duty Chinese cleaver, chop the chicken into serving pieces. For a traditional presentation, you can debone it and slice the meat, or simply chop through the bone. This is the Wolf of Wok Street's way – no fear!
⏱️ 10 min
- 10
Time to plate this masterpiece! Fluff the fragrant rice. Arrange the chopped chicken on a serving platter. Drizzle a little more of that amazing chicken broth over the chicken for extra moisture and flavor. Garnish with fresh cucumber slices and cilantro. Serve immediately with the chili sauce and ginger scallion sauce on the side. Don't forget a small bowl of the hot chicken broth for sipping. This is 10 out of 10, all fire! Enjoy, my friends!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimVincent Lim's Hainanese Chicken Rice: The Wok Street Classic!
For the Poached Chicken
- 1 whole chicken, about 3 pounds, neck and giblets removed
- 4 ounces ginger, sliced into thick coins
- 4 green onions, cut into 2-inch pieces
- 6 cloves garlic, smashed
- 1 tablespoon salt
- 1/2 teaspoon white pepper
- 1 gallon ice water, for ice bath
- 1 tablespoon sesame oil, for finishing
For the Fragrant Rice
- 2 cups jasmine rice, rinsed until water runs clear
- 2 tablespoons chicken fat, rendered from chicken skin
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 pandan leaves, knotted (optional)
- 1/2 teaspoon salt
- 2 1/2 cups chicken broth, from poaching liquid
For the Chili Sauce
- 6 red chilies, bird's eye, or to taste
- 4 cloves garlic
- 1 inch ginger, peeled
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons chicken broth, from poaching liquid
- 1 teaspoon sugar
- 1/2 teaspoon salt
For the Ginger Scallion Sauce
- 3 tablespoons ginger, finely minced
- 3 tablespoons green onions, finely minced
- 1/4 teaspoon salt
- 3 tablespoons hot chicken fat, rendered from chicken skin
For Garnish
- 1/2 cucumber, sliced
- 1/4 cup cilantro, fresh leaves
Instructions
- 1
First, we get that chicken ready! Remove any excess fat from the whole chicken, especially around the cavity. We're gonna render some of that for the rice later, so keep it aside! Rub the chicken all over with 1 tablespoon of salt and 1/2 teaspoon of white pepper. Let it sit for 15 minutes. This is where the flavor journey begins, baby!
⏱️ 15 min - 2
In a large pot, big enough to submerge the chicken, combine the sliced ginger, 2-inch green onion pieces, and smashed garlic. Place the chicken in the pot. Fill with enough cold water to cover the chicken by at least 1 inch. Bring the water to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, just a gentle simmer. Cover the pot and poach the chicken for 30 minutes. No peeking! We want that succulent, tender meat.
⏱️ 30 min - 3
After 30 minutes, turn off the heat. Keep the chicken in the hot broth, covered, for another 20 minutes. This is the secret to perfectly cooked, juicy chicken. While it's resting, prepare your ice bath – a large bowl filled with ice and water. Get it ready, because we're shocking this bird!
⏱️ 20 min - 4
Carefully remove the chicken from the hot broth and immediately plunge it into the ice bath. Let it chill for 10 minutes. This stops the cooking process, tightens the skin, and gives us that beautiful, glossy finish. Reserve that precious poaching liquid – that's our liquid gold for the rice and sauces!
⏱️ 10 min - 5
While the chicken is chilling, let's get that fragrant rice going! In a wok or heavy-bottomed pot, render the reserved chicken fat over medium heat until you have about 2 tablespoons of liquid fat. Remove any crispy bits. Add the minced garlic and minced ginger to the chicken fat and sauté until fragrant, about 1-2 minutes. Don't burn it, just get that aroma singing!
⏱️ 5 min - 6
Add the rinsed jasmine rice to the wok. Stir-fry for 2-3 minutes, coating every grain with that glorious chicken fat and aromatics. This step is crucial for flavor! Add the knotted pandan leaves (if using), 1/2 teaspoon of salt, and 2 1/2 cups of the reserved chicken broth. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Once done, turn off the heat and let it steam, covered, for another 10 minutes. BOOM! Fragrant rice, ready to rock!
⏱️ 25 min - 7
Now for the sauces, because what's Hainanese Chicken Rice without the sauces? For the Chili Sauce: In a personal blender or food processor, combine the red chilies, garlic, ginger, lime juice, 2 tablespoons of chicken broth, sugar, and salt. Blend until smooth. Taste and adjust seasoning – you want that zing!
⏱️ 5 min - 8
For the Ginger Scallion Sauce: In a small heatproof bowl, combine the finely minced ginger, finely minced green onions, and 1/4 teaspoon of salt. Heat 3 tablespoons of rendered chicken fat (you can skim some from the top of your reserved broth or render more if needed) until smoking hot. Pour the hot oil directly over the ginger and scallions. Listen to that sizzle! Stir well. This sauce is pure magic.
⏱️ 5 min - 9
Once the chicken is cooled, pat it dry. Rub the entire chicken with 1 tablespoon of sesame oil for that extra shine and aroma. Now, the moment of truth! Using a heavy-duty Chinese cleaver, chop the chicken into serving pieces. For a traditional presentation, you can debone it and slice the meat, or simply chop through the bone. This is the Wolf of Wok Street's way – no fear!
⏱️ 10 min - 10
Time to plate this masterpiece! Fluff the fragrant rice. Arrange the chopped chicken on a serving platter. Drizzle a little more of that amazing chicken broth over the chicken for extra moisture and flavor. Garnish with fresh cucumber slices and cilantro. Serve immediately with the chili sauce and ginger scallion sauce on the side. Don't forget a small bowl of the hot chicken broth for sipping. This is 10 out of 10, all fire! Enjoy, my friends!
⏱️ 5 min