How To Prepare Hainanese Chicken Rice Recipe Easy

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Hainanese chicken rice, a national dish of Singapore, is more than just a meal; it’s an experience. The dish features incredibly flavorful, juicy poached chicken served over aromatic rice cooked in fragrant chicken broth. It’s a symphony of textures and tastes, perfect for any occasion. This seemingly simple dish requires a touch of finesse to achieve restaurant-quality results at home. But fear not, with this easy-to-follow guide, you’ll be whipping up Hainanese chicken rice like a pro in no time!


Hainanese Chicken Rice Set
Hainanese Chicken Rice Set

For the Chicken:

1 whole chicken (around 1.5 kg)

  • 3 cloves garlic, smashed
  • 1 inch ginger, peeled and sliced
  • 4 scallions, white parts only, bruised
  • 2 pandan leaves, knotted
  • 1 star anise
  • 2 tsp light soy sauce
  • 1 tsp sesame oil
  • ½ tsp white peppercorns
  • Water, enough to cover chicken

  • For the Rice:

    2 cups jasmine rice, rinsed

  • 3 cups chicken broth (from poaching the chicken)
  • 1 pandan leaf, knotted
  • 1 tbsp minced ginger
  • 1 tbsp vegetable oil
  • ½ tsp salt

  • For the Dipping Sauces:

    Light Soy Sauce: ¼ cup light soy sauce, 1 tbsp lime juice, 1 tsp sesame oil, a pinch of sugar (optional)

  • Chili Garlic Sauce: 2 tbsp chopped red chilies, 2 tbsp minced garlic, 2 tbsp lime juice, 1 tbsp light soy sauce, 1 tbsp sugar, a pinch of salt

  • Optional Garnishes:

    Chopped cilantro

  • Sliced cucumber
  • Fried shallots

  • Directions:

    1. Prep the Chicken: Pat the chicken dry with paper towels. In a large pot, combine garlic, ginger, scallions, pandan leaves, star anise, soy sauce, sesame oil, and white peppercorns. Place the chicken breast-side down in the pot and add enough water to just cover it.

    2. Poach the Chicken: Bring the water to a boil, then reduce heat to low and simmer gently for 40-45 minutes, or until the chicken is cooked through. The internal temperature of the thickest part of the thigh should reach 165°F (74°C).

    Tip: Don’t let the water boil vigorously. You want a gentle simmer to ensure the chicken cooks evenly and stays juicy.

    3. Cool the Chicken: Remove the chicken from the pot and transfer it to a large bowl of ice water. Let it cool completely for at least 30 minutes. This step helps lock in the moisture and creates incredibly tender meat.

    4. Cook the Rice: While the chicken cools, prepare the rice. In a pot, heat the vegetable oil over medium heat. Add the ginger and cook for 30 seconds until fragrant. Stir in the rinsed jasmine rice and cook for another minute.

    5. Flavor the Rice: Pour in the chicken broth and add the knotted pandan leaf and salt. Bring to a boil, then reduce heat to low, cover the pot tightly, and simmer for 15 minutes, or until the rice is cooked and fluffy.

    Tip: Don’t peek or stir the rice while it cooks. This helps trap the steam and ensures fluffy results.

    6. Assemble and Serve: Once the chicken is cool, remove it from the ice water and chop it into bite-sized pieces. Fluff the cooked rice with a fork and spoon it onto plates. Arrange the chopped chicken on top of the rice.

    7. Prepare the Dipping Sauces: Whisk together the ingredients for your desired dipping sauce – light soy sauce or chili garlic sauce.

    8. Garnish and Enjoy: Serve the Hainanese chicken rice with your choice of dipping sauce, chopped cilantro, sliced cucumber, and fried shallots (optional).

    Nutrition Facts (Per Serving)

    This recipe yields approximately 4 servings. Here’s a rough estimate of the nutritional content per serving:

    Calories: 500

  • Fat: 20g
  • Protein: 40g
  • Carbohydrates: 50g
  • Sodium: 500mg (depending on the amount of soy sauce used)

  • Note: These are just estimates, and the actual nutritional content will vary depending on the ingredients used and serving size.