Originating from the Hainan province in China,
Hainanese Chicken Rice features tender, juicy poached chicken and fragrant rice
cooked in a flavourful chicken stock. While it’s a staple in Hainan, it’s also
widely enjoyed across Southeast Asia, with each region adding its own unique
twist to the recipe.
I’m
excited to share my homemade version with you here. While it may seem complex,
it’s actually quite straightforward to make at home. The key lies in careful
preparation. Once you have all your ingredients ready, the cooking process
comes together seamlessly! I couldn’t resist devouring all three chicken thighs
in one sitting – the flavours were just that good! 😋
INGREDIENTS
– 3
chicken thighs (about 580g)
– 3g
lemongrass
– A few
pieces of Lime leaves (or pandan leaves if you have)
– 5
slices of ginger
– A
pinch of sea salt
– 3
tbsp Shaoxing wine
– 2 tsp dashi powder
– 3
tbsp chopped spring onion
– 1
tbsp Turmeric powder
– 1 tsp
Galangal paste
–
1200ml water
–
Sliced cucumbers (optional)
METHOD
1. Fill
a large pot with water and add spring onions, lemongrass, lime leaves, ginger
slices, salt, galangal paste, dashi powder, turmeric powder, and Shaoxing wine.
Stir to combine and bring to a boil over medium-high heat.
2. Once
boiling, gently submerge the chicken thighs into the water, lifting them in and
out a few times. Once the water starts bubbling, cover with a lid and simmer on
the lowest heat for 8-10 minutes. Turn off the heat and let it sit covered for
30 minutes.
3.
After 30 minutes, transfer the cooked chicken thighs to an ice bath for 10
minutes to halt the cooking process and give the skin its desired texture. Reserve
the poaching liquid (chicken stock) for later use.
To
check for doneness, insert a toothpick into the thickest part of the drumstick;
if the juices run clear, it’s cooked through.
4.
Remove the chicken from the ice bath and drain well. Use a sharp knife to
debone the chicken thighs.
5. In a
rice cooker, combine jasmine rice with the reserved chicken stock (maintaining
a ratio of 1 part rice to 1.25 parts liquid) and cook according to the rice
cooker’s instructions.
6.
While the rice is cooking, prepare the dipping sauces.
7. Once
the rice is ready, serve the sliced chicken alongside the cooked rice,
accompanied by cucumbers (optional) and prepared dipping sauces. Enjoy your
Hainan Chicken!
GINGER & SPRING ONION SAUCE
– 2 tbsp finely chopped ginger
– 3 tbsp finely chopped spring onion
– Salt for seasoning
– 5 tbsp hot oil
Combine the finely chopped ginger and spring onion in a heatproof dish. Heat the oil in a small pan until hot. Pour the hot oil over the ginger and spring onion mixture, season salt and stir well to combine.
CILLI SAUCE
– 1 tbsp finely chopped chilli
– 1 tbsp finely chopped garlic
– 1 tbsp finely chopped ginger
– 1 tsp salt
– 1 tbsp sugar
– 1 tbsp fresh lime juice
– 1 tbsp chicken stock with oil layer (from poaching chicken)
Combine the above ingredients and mix thoroughly.
SWEET SOY SAUCE
– 1 tbsp vegetable oil
– 1 tbsp dark soy sauce
– 1 tbsp chicken stock (from poaching chicken)
– 1 tsp sugar
Heat oil in a small pan over medium heat, add dark soy sauce, chicken stock, and sugar. Stir until combined.
