Hainanese Chicken Rice Recipe

This iconic dish is a testament to the melting pot of cultures that define Singapore’s culinary landscape. With tender poached chicken, fragrant rice, and a medley of dipping sauces, Hainanese Chicken Rice embodies the vibrant flavors that characterize this city-state’s food scene. Join us as we guide you through the steps of crafting this savory masterpiece, inviting you to experience the authentic taste of Singapore’s diverse and delectable cuisine.

Ingredients:

For the chicken:

• 1 whole chicken (about 3-4 pounds)
• 2 stalks of green onions, cut into 2-inch pieces
• 2 slices of ginger
• 2 cloves of garlic, smashed
• Salt

For the rice:

• 2 cups jasmine rice
• 2 cloves of garlic, minced
• 2 slices of ginger
• 2 tablespoons chicken fat or vegetable oil
• 3 cups chicken broth

For the dipping sauces:

• Soy sauce
• Chili sauce
• Ginger paste
• Sesame oil

Instructions:

1. Rinse the whole chicken and pat it dry. Rub the skin and cavity with salt.
2. Stuff the chicken cavity with green onions, ginger slices, and smashed garlic.
3. In a large pot, bring water to a boil. Gently lower the chicken into the pot, breast-side down.
4. Cover the pot and simmer the chicken for about 40-50 minutes until cooked through. Check by inserting a skewer into the thickest part of the thigh; the juices should run clear.
5. Remove the chicken from the pot and plunge it into an ice bath to stop the cooking process. This helps keep the meat tender and juicy.
6. In a separate pot, heat the chicken fat or vegetable oil over medium heat. Sauté the minced garlic and ginger slices until fragrant.
7. Add the jasmine rice to the pot and stir to coat the rice with the oil.
8. Transfer the rice to a rice cooker and add the chicken broth. Cook the rice according to the rice cooker’s instructions.
9. Once the chicken and rice are ready, carve the chicken into serving pieces and arrange them on a serving plate.
10. Serve the fragrant Hainanese Chicken Rice with the cooked rice, along with soy sauce, chili sauce, ginger paste, and a drizzle of sesame oil for dipping.