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Hainanese Chicken Rice

Wanting
A beloved Southeast Asian classic, this comforting dish features tender poached chicken, aromatic rice, and bold, flavourful sauces.
Course Lunch, dinner, Main Course
Cuisine Singaporean
Servings 2 people

Ingredients
  

FOR THE CHICKEN & STOCK

  • 3 pcs chicken thighs (about 580g)
  • 3 g 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
  • 1200 ml water
  • Sliced cucumbers (optional, for serving)

FOR GINGER & SPRING ONION SAUCE

  • 2 tbsp finely chopped ginger
  • 3 tbsp finely chopped spring onion
  • Salt for seasoning
  • 5 tbsp hot oil

FOR CHILLI 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)

FOR SWEET SOY SAUCE

  • 1 tbsp vegetable oil
  • 1 tbsp dark soy sauce
  • 1 tbsp chicken stock (from poaching chicken)
  • 1 tsp sugar

Instructions
 

  • 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.
  • 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.
  • 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.
  • Remove the chicken from the ice bath and drain well. Use a sharp knife to debone the chicken thighs.
  • In a rice cooker, combine jasmine rice with the reserved chicken stock (maintaininga ratio of 1 part rice to 1.25 parts liquid) and cook according to the rice cooker's instructions.
  • While the rice is cooking, prepare the dipping sauces.
  • 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

  • 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.

CHILLI SAUCE

  • Simply combine the chilli sauce ingredients and mix thoroughly.

SWEET SOY SAUCE

  • Heat oil in a small pan over medium heat, add dark soy sauce, chicken stock, and sugar.
  • Stir until combined.

Video

Notes

Keyword Chicken