Kitchen Recipe Collection
Hainanese Chicken Rice
A masterclass in subtlety. Gently poached whole chicken served with incredibly fragrant rice cooked in chicken fat and broth, accompanied by ginger-scallion sauce.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 1 whole free-range chicken (about 1.5kg), with excess fat removed and reserved
- 4 slices ginger
- 2 stalks scallion
- 1 tsp salt (for exfoliating the chicken)
- 2 cups jasmine rice, washed and drained
- 2 cloves garlic, minced (for rice)
- 1 shallot, minced (for rice)
- 3 tbsp ginger, finely grated (for sauce)
- 3 tbsp scallions, finely chopped (for sauce)
- 1/4 cup neutral oil (for sauce)
- Soy sauce and chili sauce (for serving)
Equipment
- Large pot with lid
- Rice cooker
- Ice bath
Instructions
- 1
Exfoliate Chicken
Rub the whole chicken vigorously with coarse salt to remove impurities and dead skin, creating a smoother texture. Rinse well.
- 2
Stuff Chicken
Stuff the cavity of the chicken with the ginger slices and whole scallions.
- 3
Boil Water
Bring a large pot of water to a rolling boil. There should be enough water to submerge the chicken completely.
- 4
Dunking Process
Holding the chicken by the neck, dunk it into the boiling water for 5 seconds, then lift it out. Repeat this 3 times to tighten the skin.
- 5
Poach
Submerge the chicken. Reduce the heat to the absolute lowest setting. Cover and poach gently for 40-50 minutes (the water should barely quiver, not boil).
- 6
Ice Bath
Carefully lift the cooked chicken and immediately plunge it into a large bowl of ice water for 10 minutes. This stops the cooking and gives the skin a bouncy, gelatinous texture.
- 7
Render Chicken Fat
In a wok, fry the reserved pieces of raw chicken fat until liquid gold fat renders out.
- 8
Fry Aromatics
Remove the crispy fat pieces. In the chicken oil, fry the minced garlic and shallot until fragrant.
- 9
Toast the Rice
Add the washed jasmine rice to the wok. Fry it in the chicken fat for 2 minutes until the grains turn opaque.
- 10
Cook the Rice
Transfer the rice to a rice cooker. Cook it using the chicken poaching broth instead of water.
- 11
Make Ginger Sauce
In a heat-proof bowl, combine grated ginger, scallions, and salt. Heat 1/4 cup of oil until smoking, then pour it over the aromatics to sizzle.
- 12
Carve and Serve
Rub the cold chicken with a little sesame oil, carve it, and serve alongside the fragrant rice, ginger sauce, and a small bowl of the hot chicken broth.
Cooking Tips
- The ice bath is non-negotiable. It is the secret to authentic Hainanese chicken skin.
- The rice is often considered the star of the dish, not the chicken. Frying it in chicken fat before cooking makes it incredibly fragrant.
Variations
- Roasted Version: Some stalls offer a roasted chicken alternative alongside the traditional white poached chicken.
Nutrition Estimate
600 calories · 40g protein · 50g carbs · 25g fat · 1g fiber per serving
