Ingredients
for 6 servings
Hainanese Chicken
-
3 lb whole chicken, giblets removed (1.3 kg) -
¼ cup kosher salt, divided (60 g) - 4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices
- 1 bunch fresh scallion
-
1 gal cold water, plus more as needed (3.7 L) -
2 tablespoons sesame oil
Hainanese Rice
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¼ cup sesame oil (60 mL) -
2 tablespoons chicken fat, chopped - 2 cloves garlic, minced
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1 tablespoon fresh ginger, minced -
1 teaspoon kosher salt -
2 cups long grain rice, rinsed and drained (400 g) -
2 cups reserved chicken poaching broth (480 mL)
Chili Sauce
-
2 tablespoons sambal -
2 tablespoons sriracha -
2 teaspoons sugar -
1 tablespoon garlic, minced -
1 tablespoon fresh ginger, minced -
1 tablespoon lime juice -
2 tablespoons reserved chicken poaching broth
Ginger Garlic Sauce
-
2 tablespoons fresh ginger, grated -
2 tablespoons garlic, finely minced - kosher salt, to taste
-
3 tablespoons peanut oil -
1 tablespoon rice vinegar
Soy Dipping Sauce
- reserved fried garlic and ginger
-
1 tablespoon oyster sauce -
3 tablespoons dark sweet soy sauce -
1 tablespoon light soy sauce -
2 tablespoons reserved chicken poaching broth - 2 cucumbers, thinly sliced, for serving
- 1 bunch fresh cilantro, for serving
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Preparation
- To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
- Remove any excess fat from the chicken and set aside for later.
- Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
- Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
- Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
- Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
- After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
- In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
- Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
- Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
- While the rice is cooking, carve the chicken for serving.
- Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
- Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
- Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
- Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
- Enjoy!
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Tips
-
maishakins
The rice was delicious! It’s easier and quicker to make on the stovetop than in a rice cooker. Just add the stock to the same pot and cook as you normally would cook rice. All the sauces were great, but I wasn’t the biggest fan of the ginger garlic sauce. I think that was my mistake - instead of mincing, I blended that one, which made it too intense.
2018-07-02T12:45:50Z Helpful (10) -
Kirsten Chan
Love this recipe. I made my chicken in the slow cooker. The flavours of the sauce is what makes this recipe and it has become a family favourite. Definitely making this again.
2018-06-23T08:03:28Z Helpful (8) -
uswah
Rice tasted amazing! Just not a huge fan of the sambal. I prefer the traditional chicken rice sambal with ginger, garlic, chilli, salt and vinegar (or lime juice). The soy dipping sauce was a little too salty so I added in extra 5-6 tablespoon of chicken broth and sugar to balance out the flavour.
2018-09-10T13:57:17Z Helpful (4) -
Darling Yabut
I added lemongrass
2018-08-23T01:01:52Z Helpful (3)
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