Hainanese Chicken Rice
Poached chicken with fragrant rice cooked in broth, served with chili sauce, sesame-soy sauce, and cucumber.
This dish pairs gently poached chicken with jasmine rice cooked in chicken broth and aromatics. Serve it with two sauces and cucumber. Pandan lends a characteristic fragrance; some versions use lemongrass instead.
Method
- 01
Prepare the chicken and aromatics
Trim excess visible fat from the thighs. Crush the garlic bulb and ginger for the broth; chop the spring onions and tie the pandan leaves into a knot. Finely chop the shallots, garlic, and ginger for the rice separately. Prepare the garlic and ginger for the sauce as well, and remove the chili stems.
15 min - 02
Poach the chicken
Put the water in a pot with the broth garlic and ginger, pandan, and spring onions. Bring it to a boil, add the thighs, and lower the heat to maintain a very gentle simmer. Cook for 10 minutes; turn off the heat, cover the pot, and let the chicken rest in the hot liquid for 15 minutes. Reserve the broth for the rice and sauce.
25 min - 03
Cook the rice
Heat the sesame oil and cooking oil in the rice cooker pot on the cooking setting. Sauté the shallots, garlic, and ginger for the rice until fragrant. Add the rinsed rice and stir to coat the grains. Pour in the broth and salt, then cook using the rice cooker’s usual cycle. When it is done, let the rice rest for 10 minutes and fluff gently.
- 04
Make the sauces
For the soy sauce, dissolve the sugar in the hot water, then mix in the sesame oil and soy sauce. For the chili sauce, blend the chilies, garlic, ginger, sugar, and broth until smooth and pourable.
5 min - 05
Cut and serve
Cut the chicken into portions and serve it with the hot rice. Serve the two sauces and cucumber slices alongside.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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