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Must-Try Hainanese Chicken Rice
Must-Try Hainanese Chicken Rice
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Prep Time:
40 minutes
Cook Time:
92 minutes
Total Time:
137 minutes
Elevate your rice with fragrant chicken broth in this delicious Hainanese dish, topped with soy sauce and flavorful dipping sauces.
Ingredients:
  • 1 whole chicken
  • 1 stalk spring onion
  • 3 cloves garlic, crushed, or to taste
  • 1 (1 inch) piece fresh ginger root
  • water to cover
  • 5 tablespoons light soy sauce
  • 1.5 tablespoons white sugar, or to taste
  • 1 tablespoon garlic oil
  • 1 teaspoon sesame oil
  • 3 cups uncooked rice, or more to taste
  • 3 cloves garlic, minced, or to taste
  • 1 (1 inch) piece ginger, crushed
  • 5 red chile peppers, seeded and chopped
  • 2 limes, juiced
  • 3 cloves garlic
  • 1 (1/2 inch) piece ginger
  • 0.25 teaspoon salt
  • 1 pinch white sugar, or to taste
  • 1 (1 inch) piece young ginger
  • 0.125 teaspoon salt
Instructions:
  • Remove any extra fat from the chicken and keep it aside.
  • In a large pot, combine chicken, spring onion, 3 cloves of crushed garlic, and a 1-inch piece of ginger. Add enough water to cover everything. Bring to a boil, then lower heat and simmer gently, removing any foam that floats to the top, until a thermometer inserted near the bone in the thickest part of the thigh reads 165°F (74°C), approximately 1 hour.
  • Take the chicken out of the pot, keeping the flavorful broth. Season the chicken with salt, chop it into pieces, and elegantly arrange it on a serving plate.
  • Mix together soy sauce, 3 tablespoons of reserved chicken broth, 1 1/2 tablespoons of sugar, garlic oil, and sesame oil in a small bowl, then pour over chicken pieces.
  • In a large pot over medium heat, melt the reserved chicken fat. Add rice, 3 cloves of minced garlic, a crushed 1-inch piece of ginger, and salt. Cook and stir until the rice is glossy and fragrant, about 2 to 3 minutes.
  • Pour in just enough chicken broth to barely cover the rice. Cover and bring to a boil. Cook until rice is tender and liquid is absorbed, about 20 to 25 minutes. Allow rice to rest, covered, for 5 minutes. Fluff with a fork before serving.
  • In a blender, mix red chile peppers, juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, a 1/2-inch piece of ginger, 1/4 teaspoon salt, and a pinch of sugar until you get a smooth garlic chile dip.
  • In a blender, blend lime juice from 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, 1-inch piece of ginger, and 1/8 teaspoon salt until a smooth ginger dip is formed.
  • Accompany the chicken and rice with flavorful garlic chili and ginger dips.

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