[ ./recipes/mains/hainanese-chicken-rice.md ]
★ CHINESE · MAINS
Hainanese Chicken
Rice.
SERVES
4
TOTAL
120m
ACTIVE
45m
LVL
MEDIUM
// SUMMARY
A classic Hainanese chicken rice: silky poached chicken, fragrant rice cooked in chicken fat and broth, and three signature sauces. This version follows the ingredient list from Chef Elizabeth Haigh and focuses on juicy meat, springy skin, and deeply aromatic rice.
// INGREDIENTS
| 1 | whole chicken (about 1.4-1.8 kg) | |
| 2 | tbsp | coarse sea salt (for rubbing the skin) |
| 50 | g | ginger, sliced |
| 30 | g | garlic, peeled |
| — 4-5 spring onions | ||
| 2 | pandan leaves | |
| — Ice bath (large bowl with ice water) | ||
| 500 | g | jasmine rice, rinsed |
| 60 | g | rendered chicken fat (or neutral vegetable oil) |
| 30 | g | ginger, finely chopped |
| 30 | g | garlic, finely chopped |
| 2 | pandan leaves, knotted | |
| 900 | ml | chicken broth (from poaching) |
| 1 | tsp | sesame oil |
| — Salt, to taste | ||
| — 4-6 fresh red chilies | ||
| 2 | garlic cloves | |
| 15 | g | ginger |
| 2 | tbsp | lime juice |
| — 2-3 tbsp warm chicken broth | ||
| — Salt, to taste | ||
| 40 | g | ginger, finely chopped |
| 4 | spring onions, finely sliced | |
| 120 | ml | hot avocado oil (or other neutral oil) |
| 0.5 | tsp | salt |
| — Thick dark soy sauce | ||
| — Cucumber slices (optional) | ||
| — Fresh coriander (optional) | ||
// METHOD
- 01
Rub the whole chicken with coarse sea salt for 1-2 minutes to exfoliate and clean the skin. Rinse thoroughly.
- 02
In a large pot, add the chicken, sliced ginger, garlic, spring onions, and pandan leaves. Cover with water by about 2-3 cm and bring to a gentle boil.
- 03
As soon as it reaches a boil, lower to a very gentle simmer. Poach for about 35-45 minutes (depending on size) until the thickest part of the thigh reaches 74°C.
- 04
Lift the chicken out and transfer immediately to an ice bath for 10-15 minutes to tighten the skin. Remove, drain well, and brush lightly with sesame oil.
- 05
Strain and reserve the poaching broth. Skim excess fat; keep some fat for the rice if desired.
- 06
For the rice, heat chicken fat in a pot. Add chopped ginger and garlic; sauté for 2-3 minutes until aromatic but not browned.
- 07
Add rinsed rice and stir for 1 minute to coat. Add 900 ml broth and knotted pandan leaves. Season lightly with salt.
- 08
Bring to a boil, then cover and cook on low heat for 12 minutes. Turn off heat and rest, covered, for 10 minutes. Fluff before serving.
- 09
For chili sauce, blend chilies, garlic, ginger, lime juice, and enough warm broth to form a spoonable sauce. Season with salt.
- 10
For ginger-spring onion oil, combine ginger, spring onions, and salt in a heatproof bowl. Pour hot oil over the mixture and stir.
- 11
Chop the chicken into serving pieces. Plate with fragrant rice and serve with chili sauce, ginger-spring onion oil, and dark soy sauce.
// NOTES
- — Keep the poaching liquid at a bare simmer for juicy chicken and clear broth.
- — The ice bath is key to achieving the characteristic bouncy skin texture.
- — Extra broth can be served as a light soup on the side.